Restaurant Tartare Dishes Worth Seeking Out

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Chefs all over the place are getting super creative with tartare, turning this classic dish into a foodie playground. Check out these cool takes on tartare from restaurants, and get inspired to whip up your own with our handpicked recipes.

Celery Root Tartare at Koloman, New York City

At Koloman, Chef Markus Glocker is doing some pretty cool stuff with a veggie-focused tartare. He bakes whole celery roots in salt and grinds them down until they’re just like the texture of regular beef tartare.

It is then tossed in a wicked combo of brandy, capers, and tomato reduction, turning it into this bright orange work of art.

Beef Tartare at Boia De, Miami

At Boia De, chefs Luciana Giangrandi and Alex Meyer have whipped up a cool spin on vitello tonnato. They hand-chop hanger steak and mix it up with a creamy sauce made from tuna, vinegar, and egg yolks.

The result is beef tartare that’s packed with bold, rich flavors. They then top it off with toasted breadcrumbs and fried capers for that extra crunch. The rice chip-like crisps made from thin slices of tendon, and they’re just the cherry on top of this sensory feast!

Venison Tartare at Lord’s, New York City

Chef Ed Szymanski whips up an amazing tartare using sweet, lean venison. He adds a forest-like twist with some rosemary oil to even out the sweetness.

It’s paired with roasted salsify puree and fried crisps for a hint of earthy vanilla taste. Staying true to his British background, he throws in some pickled mustard seeds to give it a zing.

Beef Tartare at Olamaie, Austin

Amanda Turner, the chef at Olamaie, uses roasted beets that she’s pickled in a bread and butter brine and mixes them with some diced Texas wagyu.

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She serves it on a sauce made from beef tallow egg yolk, and tops it off with beet tapioca chips and edible flowers for some extra flair. She also adds a sprinkle of beef fat powder to give it that extra punch of flavor.

Beef Tartare at Birdie’s, Austin

Birdie’s, crowned as the best restaurant of 2023, dishes out a Texas-style twist to the usual French bistro chow. The genius behind the menu, Chef Tracy Malechek, pairs a juicy flatiron steak with crunchy toasted pecans, hearty wheat berries, and smoky shiitake mushrooms.

She also adds a dollop of rosemary aioli that’s got a kick of pine. There’s also the huge carta di musica, a super crispy cracker from Sardinia that’s perfect for scooping up every tasty bit of this fancy beef tartare.