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Ox & Son
Ox & Son
Crystal Coser

18 Beef Tartare Dishes to Try Right Now in LA, Spring 2015 Edition

For those who like their meat served very, very rare.

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Ox & Son
| Crystal Coser

While the classic steak tartare that rose to popularity in the early 20th century is comprised of ingredients like raw egg yolk, capers, and onions, Los Angeles has made it its own with modern approaches and interpretations rooted in world cuisines. The seemingly simple dish can be found with the likes of horseradish snow, bone marrow vin, konbu relish, and plenty of Korean flair. Served chilled with a variety of starchy vehicles for textural integrity, nothing helps beat the heat like this light, meaty dish. Here are some of the best in the city, in alphabetical order.

[Photo: Crystal Coser]

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Perhaps one of the tastiest preparations in the city, Bestia serves its veal tartare as a crostino. Topped with a light, acidic tonnato sauce, this unbelievably delicious dish is a true standout on an overall exceptional menu. [Photo: Bestia]

Black Hogg

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This Silver Lake restaurant has subtle Asian influences throughout its menu, and its beef tartare is no exception. Hand-chopped Wagyu is mixed with egg yolk, sesame soy dressing, and green onion for a bit of Korean flair. Served with buttery brioche, it's a mighty fine way to begin a meal here.

[Photo: Crystal Coser]

Church & State

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Like many of the dishes at Church & State, the tartare stands out for finding perfection in simplicity. As a good bistro should, it is served with French fries and mesclun salad for texture and a hint of acidity.

Faith & Flower

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Chef Michael Hung dresses his steak with a relish of konbu seaweed that has been braised in soy and sake and finishes it with miso-infused cream. This intense focus on umami enhances the flavor of the prime beef for a dish that is deeply meaty and complex. Served with whole wheat sourdough crisps that are studded with whole seeds and grains, this tartare is a true celebration of savory flavors.

fundamental LA

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fundamental LA’s strikingly stark plating is comprised of hanger steak tartare, fried quail egg, grilled bread, house pickles, and mâché. Well seasoned with the classic elements of caper, pickle, pepperoncinni, chive, and Dijon, it is both a beautiful and tasty iteration of the classic dish. [Photo: fundamental LA]

Hinoki & The Bird

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Hinoki & The Bird's tartare is prepared with pickled jalepenos, quail egg yolk, and parmigiano. Well seasoned with a touch of sesame seeds, the dish highlights the restaurant's finesse and Asian flair. [Photo: Dylan + Jeni]

Michael Voltaggio’s tartare is comprised of strands of hearts of palm, sea bean chimichurri, red onion gel, and rye crisps. The plate is finished with a flurry of horseradish snow. [Photo: ink.]

Little Sister

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In true Little Sister style, Tin Vuong’s ma la beef tartare manages to pull flavors from across Asia in a manner that is extraordinarily complex. A mixture of chopped raw beef, pear, pine nuts, and quail egg resembles Korean yukhoe, while Chinese peppercorn, bone marrow vin, charred eggplant, and tendon chips make it Little Sister’s own.

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[Photo: Crystal Coser]

Petit Trois

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Naturally Petit Trois would have one of the best preparations of steak tartare in town. Hanger Prime beef is mixed with elderberries, cornichons, and tangy mayonnaise, and is finished with fried shallots. Served with thick, pain au levain-style Batard bread slices, this classic tartare is a study of textural balance. [Photo: Lucy Lean]

Polo Lounge

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This iconic Beverly Hills lounge offers the most classic preparation of the throwback dish. Freshly ground Angus Beef tenderloin is served tableside along with red onion, capers, anchovies, and organic brown egg yolk. According to individual preferences, it is mixed with classic accompaniments like Tabasco, Worcestershire sauce, Dijon mustard, and lemon juice for a fanciful dish with retro flair.

République

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Repulique’s eye-catching tartare is prepared with pickled red onion, tarragon aioli, chives, and dill for a bright, fresh flavor. A playful mass of potato chips tops it off for a dish that is a pleasant start to the meal.

Saint Martha

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A standout dish among Saint Martha’s well-curated list of offerings, the steak tartare is actually a mix of both steak and oyster. This sort of surf and turf crudo pairs surprisingly well, with the saltiness of the oysters bringing out the flavor of the beef. Served with champagne sabayon and unbelievable beignets that are filled with steaming bone marrow, this tartare truly sets the bar for innovation on this classic dish.

Scarpetta

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Scarpetta truly loves its steak tartare. Offered on both the happy hour and dinner menu, theirs is made especially luxurious with the addition of parmigiano and a healthy shaving of summer truffle. [Photo: Scarpetta]

Steak & Whisky

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It seems appropriate to begin an old school meal of steak and whiskey with steak tartare. Manhattan Beach’s newest steakhouse’s version has the legs of the traditional recipe with a base of Dijon and chive, but takes a modern twist with pickled cucumber, red curry, and soft egg.

Ten Raku

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Many restaurants in Los Angeles nod the vibrant flavors of Koreatown in their beef tartare dishes. Ten-Raku offers the original Korean delicacy, yukhoe. Comprised of julienned steak with a slightly sweet marinade of ingredients like soy and sesame oil, this tartare also comes with crisp bites of sweet Asian pear. Accompanied by traditional banchan like kimchi and bean sprouts, it is the perfect light meal for a hot summer day.

The Bazaar by José Andrés

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The Bazaar’s modern approach to tartare comes in the form of a crostini with quenelles of perfectly seasoned steak. Fronds of dill lend a fresh, herbaceous bite, while pickled shallot and capers add welcome brininess. Served atop tapioca crackers, this dish finds harmony in a balance of both flavors and textures.

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Bestia

Perhaps one of the tastiest preparations in the city, Bestia serves its veal tartare as a crostino. Topped with a light, acidic tonnato sauce, this unbelievably delicious dish is a true standout on an overall exceptional menu. [Photo: Bestia]

Black Hogg

This Silver Lake restaurant has subtle Asian influences throughout its menu, and its beef tartare is no exception. Hand-chopped Wagyu is mixed with egg yolk, sesame soy dressing, and green onion for a bit of Korean flair. Served with buttery brioche, it's a mighty fine way to begin a meal here.

Cadet

[Photo: Crystal Coser]

Church & State

Like many of the dishes at Church & State, the tartare stands out for finding perfection in simplicity. As a good bistro should, it is served with French fries and mesclun salad for texture and a hint of acidity.

Faith & Flower

Chef Michael Hung dresses his steak with a relish of konbu seaweed that has been braised in soy and sake and finishes it with miso-infused cream. This intense focus on umami enhances the flavor of the prime beef for a dish that is deeply meaty and complex. Served with whole wheat sourdough crisps that are studded with whole seeds and grains, this tartare is a true celebration of savory flavors.

fundamental LA

fundamental LA’s strikingly stark plating is comprised of hanger steak tartare, fried quail egg, grilled bread, house pickles, and mâché. Well seasoned with the classic elements of caper, pickle, pepperoncinni, chive, and Dijon, it is both a beautiful and tasty iteration of the classic dish. [Photo: fundamental LA]

Hinoki & The Bird

Hinoki & The Bird's tartare is prepared with pickled jalepenos, quail egg yolk, and parmigiano. Well seasoned with a touch of sesame seeds, the dish highlights the restaurant's finesse and Asian flair. [Photo: Dylan + Jeni]

ink.

Michael Voltaggio’s tartare is comprised of strands of hearts of palm, sea bean chimichurri, red onion gel, and rye crisps. The plate is finished with a flurry of horseradish snow. [Photo: ink.]

Little Sister

In true Little Sister style, Tin Vuong’s ma la beef tartare manages to pull flavors from across Asia in a manner that is extraordinarily complex. A mixture of chopped raw beef, pear, pine nuts, and quail egg resembles Korean yukhoe, while Chinese peppercorn, bone marrow vin, charred eggplant, and tendon chips make it Little Sister’s own.

Ox & Son

[Photo: Crystal Coser]

Petit Trois