With hundreds of internationally acclaimed restaurants known the world over at our fingertips, it’s safe to say that as New Yorkers, we’re slightly spoiled when it comes to dining. With that comes a wave of continuous culinary trends, but we’re zoning in on one dish in particular that’s never going out of style: tartare. Check out our favorite variations at NYC’s top hotspots.
1. TUNA TARTARE | THE LUCKY BEE
Among The Lucky Bee’s most beloved items (and unsurprisingly so), the crispy shallot-topped tuna tartare is not to be missed -- especially when paired with colorful vessels in the form of puffed wild rice. Entrepreneur Rupert Noffs and Chef Matty Bennett helm the East Village operation, serving up ‘90s jams and Thai street food-inspired dishes alongside charitable cocktails benefitting the New York Beekeeper’s Association. Where do we sign up?
2. HIRAMASA TARTARE | AMERICAN CUT MIDTOWN
After a round of Marc Forgione’s everything biscuits -- a rite of passage for any American Cut diner -- the only natural segue is an impossibly light tartare made possible by hiramasa, a brightly buttery white fish wrapped delicately in a thin veil of its own meat encasing tartare-style pearls, served atop a pool of fragrant miso dash and topped with jalapeño and a bit of Kaluga caviar. The latest addition to the Forgione empire opened in the Lombardy hotel last month and continues the legacy flawlessly, especially with lunch service officially in full swing Monday through Friday. Attaché Insider: don’t miss out on the signature plank-smoked old fashioned.
3. SEA TROUT TARTARE | THE GANDER
Kick off a nice three or four-course meal with Chef Jesse Schenker’s sea trout tartare at this casually sophisticated American restaurant. Opt for the accompanying wine pairing or take a gander at the expansive, thoughtfully curated wine list of European and American varieties, and save room for dessert; Top Chef star Vanarin Kuch’s honey pavlova and flourless chocolate chai cake never disappoint.
4. BEETROOT TARTARE | LITTLE PARK
Venture outside the tartare comfort zone with this brightly beautiful creation from Little Park’s Andrew Carmellini. Served by day and by night, the deeply hued dish comes dressed to the nines atop a perfectly plated smear of horseradish cream and sprinkled with rye crumble for good measure. Need a bit of protein? Follow up with a fire roasted 10oz lamb porterhouse or dry aged Long Island duck.
5. BEEF TARTARE | PEARL & ASH
Rosemary, parsnip, and a gorgonzola-date emulsion collide in Pearl & Ash’s inventive take on the classic beef tartare. Light, airy beef takes on a robustly flavorful profile thanks to Chef Trae Basore’s expert hand, leading a fleet of equally impressive globally-inspired small plates with perfectly paired wines and light-spirited cocktails...it’s no wonder this late night hotspot is such a hit. For those with food allergies and intolerances, P&A leaves no diner behind with separate menus designed to skirt those pesky aversions.