SF chefs put new twists on tartare
The fashion world isn’t the only place where the ’80s are making a comeback (witness the revival of Members Only jackets and fanny packs). One of the power-lunch decade’s defining dishes--tartare--is having a major moment at restaurants all around town. Recently deemed the dish of the year by Bon Appétit, the raw stuff is inspiring some SF chefs to serve up crazy-creative iterations.
The zestiest Over at Acquerello’s casual little sister, 1760, there’s a lively Thai-influenced tartare ($16), made from organic Snake River Farms beef mixed with chiles and herbs and served over a spread of Marcona almonds and coconut milk.
The richest The New Zealand-influenced pop-up Waiheke Island Yacht Club serves a remarkably silky venison tartare ($16), served with plump oysters, radishes and freshly grated horseradish.
The smokiest Head north to Healdsburg’s hot new dining destination, Chalkboard, for a Snake River Farms beef tartare tossed with a quail egg yolk ($11) and enlivened by subtle heat from Calabrian chiles, celery hearts and smoked salt.