Steak tartare ?

Any good versions Downtown and North Side Chicago? Thanks!

jmallg wrote:Any good versions Downtown and North Side Chicago? Thanks!

I'm a big fan of the hackepeter at Laschett's Inn. They are also usually willing to make it in a smaller portion, when asked, which is great as my wife's not much of a meat eater and is definitely not a RAW meat eater.

Laschett's Inn Restaurant
2119 West Irving Park Road
Chicago, IL 60618-3928
(773) 478-7915

HI,

While no dedicated thread, there are a number of comments buried in threads.

Regards,

Excellent tartare within two blocks of each other: Drawing Room (they call it their version of "steak frites") and Balsan.

Volo's version has grown on me. I used to think it was too spicy, but either they've toned it down or my spice tolerance has increased.

Volo Restaurant
2008 West Roscoe Street
Chicago, IL 60618-6202
(773) 348-4600

I recently had a great tartare at Maude's.

Maude's Liquor Bar
840 W. Randolph
Chicago, IL 60607
(312) 243-9712

When I feel like chowing down on some raw beef and some beers, the Paramount Room is my destination. I enjoy their beef tartare so much that I can't bring myself to order anything else off the menu when I go there. It's a shame, because they have a very good menu, but damn, that beef tartare always calls out my name.

The Paramount Room
15 North Milwaukee Avenue
Chicago, IL 60654-5514
(312) 829-6300

If you scroll down in this thread, you can find a photo of it. What I enjoy about it is, first, the quality of the beef and the hand-cut texture. It's tender, with finely chopped discrete pieces of meat. It's not pasty or gummy, nor is it gristly and tough. It's a straightforward classic preparation, with capers, parsley, onions (or shallots), and mustard, served topped with a raw egg. If you're one who likes to "roll their own" tartare (where the meat is served separately from the spices and condiments), I don't know whether it's possible to do so here or not.

Worst steak tartare I've ever had had was at the late, unlamented Zaven's in Streeterville. It seemed as if they took a few off-cuts of their steaks, threw them into the Cuisinart with some onions and capers, and smeared this brownish-gray goo all over a plate. No garnishes. There may have been some thin slices of toast with it, but I don't remember and I don't care.

The Publican's wagyu steak tartare is amazing. It's served with a creamy egg yolk that you can mash in with the tartare and scoop onto warm flatbread.

Hurdler4eva wrote:The Publican's wagyu steak tartare is amazing. It's served with a creamy egg yolk that you can mash in with the tartare and scoop onto warm flatbread.

Yes, seconded. The Publican's steak tartare is fantastic.

Had an excellent version @ Leopold last pm w/quail egg and toasted pumpernickel which I'm a sucker for (pumpernickel toasted bagel my first choice for lox). Offset by a sm mustardy frisse salad accompaniment, it was really good.

In fact, dinner all around was excellent and featured real langoustines and ramps (not the same dish). The ramps were a bit of a tease, so when asked they charred some as a side. Score. Get them while you can. Great addition to the neighborhood.

The steak tartare at Maude's is outstanding.

Don't forget the Korean take on the dish which is called Yuk Hwei (I believe). San Soo Gab San makes a very tasty (and very fresh) version.

d4v3 wrote:Don't forget the Korean take on the dish which is called Yuk Hwei (I believe). San Soo Gab San makes a very tasty (and very fresh) version.

Yes. One of my favorite dishes in town. The Asian pear puts it over the top.

My first tartare was at Rhapsody at 65 E. Adams, 60603. I have nothing to compare it to but I liked it a lot. http://www.rhapsodychicago.com/

I also had one at Ras Dashen in Evanston.

Pie Lady wrote:I also had one at Ras Dashen in Evanston.

Ras Dashen in Edgewater, or Addis Abbeba in Evanston?

nr706 wrote:

Pie Lady wrote:I also had one at Ras Dashen in Evanston.

Ras Dashen in Edgewater, or Addis Abbeba in Evanston?

Ah, you're right, Addis Abbeba.

There is also an Armenian version of steak tartare called Kheyma. It is a type of raw kibbe made with wheat bulghur, onions, raw ground beef (sometimes lamb) and hot peppers usually served on pita bread with romaine lettuce. Growing up in Watertown Mass, I loved this dish (even more than most of my Armenian friends). In Chicago, it is offered at Sayat Nova (Chicago's only Armenian restaurant). It is also served on the first Wednesday of each month at the Sts. Joachim and Anne Armenian Apostolic Church in Palos Heights.

Because of the distance, and inconvenience of a mid-week mid-day trip, I have never been to this monthly event. The prospect of being fed Kheyma by a group of Armenian nanas is difficult to resist. If anyone else is interested, I would be willing to make the excursion into an LTH event. The next time the church hosts the Kheyma luncheon is on June 1st, 2011.

Sts Joachim and Anne Armenian Apostolic Church
12600 South Ridgeland Ave.
Palos Heights, IL 60463
(708) 388-4940

Two good suburban places for steak tartare:
Edleweiss
1650 W Irving Park
Norridge 708.452.6040
That's if you want to do the whole German thing. It's Hackepeter there, and served with German Rye.
Also,
Retro Bistro
1746 W. Golf
Mt Prospect 847.439.2424

The steak tartare at Maude's Liquor Bar is the best I've ever had.

Maude's Liquor Bar
840 West Randolph Street
Chicago, IL 60654
312-401-8315
http://www.maudesliquorbar.com/

Had a really good version at The Bristol. It's on a piece of crusty bread, so it works more like an open-faced sandwich. But it was really yummy. They change up their menu, but @JohntheBristol on Twitter often notes the highlights of what's new that night, usually after 3 and before 5:30 or so.

i have to agree with Dave. The Tenderloin tartare at Maude's last night was amazing. My wife and I loved the vibe of the place as well. Great service, wine and cocktails.

I'll second Binko's Paramount Room recommendation. It's a perfectly traditional tartare, well executed and consistent.

...as mentioned perviously in the Maude's thread and above, yes, the tartare there is very good.

In addition to the Korean spin, yook hwe, other long time international favorites that get recommended from time to time are Laschett's (noted above) for hackepeter and Paul Zakopane for the Polish take on tartare, which is basically your traditional tartare (which makes sense given the Caucasian connection). Good, cheap and a lot of it. Kibbeh neyeh is the Levantine raw red meat dish, usually lamb, rarely seen in Chicago proper except at Maza, the Lebanese spot. Rounding out the raw red meat category are kitfo, good at the better Ethiopian places and bo tai chanh (raw beef salad with lime and fish sauce) at various vietnamese spots.

JeffB wrote: Kibbeh neyeh is the Levantine raw red meat dish, usually lamb, rarely seen in Chicago proper except at Maza, the Lebanese spot.

Also at Semiramis. Cathy2 posted this back in 2006:

"Semiramis will make raw kibbeh with a one day advance notice.

Semiramis
4639-41 N Kedzie
Chicago, IL 60625
773-279-8900"

Photo here--from a group lunch attended in 2008:

viewtopic.php?f=14&t=3135&start=90

I would call first to make sure this info is still accurate.

Maude's, seventh-ed.

With all this Maude's love, we simply must try it. Thanks for the referrals.

In exurbia, a reliable tartare can be had at Frizl's in Lake Zurich.

http://www.fritzl.com/