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This week Ian McNulty reports that beef tartare, long a favorite dish of New Orleans chefs and diners alike, is still debuting on new menus all over town. Newcomers Brown Butter, Salon By Sucre, and The Franklin all have their own takes on the dish, while Besh Group newbs Johnny Sanchez and Shaya are doling out carne apache (marinated raw beef served on a tostada) and kibbeh nayah (a Lebanese lamb and beef tartare) respectively. There's also this thing of beauty:
At his upscale CBD tavern Balise, chef Justin Devillier prepares a venison version, with the rich, Merlot-colored deer meat topped with flurries of horseradish and crumbled rye bread.
On top of these new spots rolling out the raw beef, McNulty also notes that Rib Room, Cure, Four Calendar Cafe (at Faubourg Wines on Tuesdays), Cafe Abyssinia and Nile all have legit variations. Still not convinced? Behold even more beef tartare hotspots:
