Dish · 8 kitchens in 4 cities
Tartare
Raw meat cut by hand and dressed — steak tartare and its cousins.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
In London
Beef tartare with Korean pear (yukhoe)
Miga · Hackney · ~£30 pp
Yukhoe, raw beef cut by hand, dressed with sesame, with Korean pear. Cold beside the hot braise.
Venison Tartare, Chesnut & Winter Chanterelles
Camille · Borough Market · ~£45 pp
Raw venison with chestnut and winter chanterelle mushrooms. The starter we'd pick.
Steak tartare, brioche
Bar Crispin · Soho · ~£38 pp
Beef cut by hand and dressed, on brioche. Our first order, with a glass.
Beef tartare, potato rösti, egg yolk purée & pickled jalapenos
La Palombe · Kensington · ~£75 pp
Hand-chopped raw beef on a potato rösti with egg yolk purée and pickled jalapeños. The starter.
Sussex Beef Tartare, Confit Egg Yolk, Pickled Scapes, Capers
The Shed · Notting Hill · ~£48 pp
Tartare of Sussex beef from the family farm, with confit egg yolk, pickled garlic scapes and capers. Our first plate, to share.
In Brussels
Filet américain
Au Vieux Saint Martin · Sablon · ~€40 pp
Brussels steak tartare — raw beef, with fries
Filet américain, raw beef seasoned to the single recipe Joseph Niels set down, so it came out the same every time instead of each waiter mixing a different one. With frites, after the croquettes.
What to order there →See it on Au Vieux Saint Martin's site ↗
In Paris
Steak tartare
Le Severo · Plaisance · ~€55 pp
Raw beef cut by knife with caper and shallot, frites on the side. The plate for one.
In Warsaw
Tatar z wołowiny
Restauracja Lotos · Mokotów (Belwederska) · ~zł 70 pp
Steak tartare — raw beef with onion, pickle, egg yolk and mustard
Tatar, raw beef with onion, pickled cucumber, an egg yolk and mustard. First on the house's list of specialities, and our order.