7 Oct 2009
Steak Tartare in NYC
I’ve been a big fan of steak tartare since I studied in Paris in 2004. I don’t have it that often in NYC, and when I do it’s usually at a French restaurant. Last weekend I had Markt’s steak tartare and it was good.
My NYC steak tartare breakdown to date (worth remembering, anyway):
Markt
Edge: Do-It Yourself Customization
- A lot of meat
- Lightly seasoned by default
- Comes with a hearty portion of capers and onions, as well as Tabasco, and Worcestershire, so you can make it how you like it
- Fries, side salad — both passable — and bread
Edge: Deliciousness
- Ideal portion size (a large burger)
- Meat is seasoned and mixed tableside by staff — request any and all ingredients (and you get a little show)
- Fries are always crispy, never soggy
Still the champion: Les Halles
Related: the venison tartare appetizer at Park Avenue Winter is not to be missed. Hopefully it will be back this year.
