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 R'evolution's venison carpaccio, La Petite Grocery's tartare, Cure's tartare
R'evolution's venison carpaccio, La Petite Grocery's tartare, Cure's tartare
Photos: Facebook/

Where To Eat Tartare & Carpaccio in New Orleans Now

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R'evolution's venison carpaccio, La Petite Grocery's tartare, Cure's tartare
| Photos: Facebook/

Because it's The Five Days of Meat and hot as hell outside, here are 10 tartare and carpaccio dishes to sample next time you're feeling primal. (Bonus: Due to that whole lack of cooking thing, most of these dishes come out of the kitchen lightning quick.)

Don't see a tartare or carpaccio that absolutely rules? Leave a comment or send Eater a tip, and we'll continue to update.

· · The Five Days of Meat 2014 [-ENOLA-]

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Meauxbar

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Chef Kristen Essig offers a unique version of beef tartare with bacon aioli, cacao, chipotle, arugula, watercress.

Maurepas Foods

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Chef Michael Doyle turns out a unique lam tartare with turnips, white beans, green strawberry and pine nuts.
Chef Adam Biderman prepares Creekstone Farms sirloin with an egg dressing, shallots, mashed capers, fresh herbs arranged around crispy fingerling chips.

Broussard's Restaurant & Courtyard

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Chef Guy Reinbolt prepares a black angus beef carpaccio served with a truffled potato salad.

La Petite Grocery

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Justin Devillier's steak tartare is topped with bowfin roe and buttermilk dressing.

Doris Metropolitan

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You'll find both carpaccio and a chateubriand tartare at this fine steakhouse in the Quarter. The tartare is served Smoked paprika, shallots, capers, Dijon mustard, quail yolk.

Restaurant R'evolution

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You know a restaurant is doing something right when they have venison carpaccio. Also home to a swanky black truffle beef tartare.

The Franklin

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Chef Jim Bremer does a steak and strawberry tartare at this new Marigny haunt.

Meauxbar

Chef Kristen Essig offers a unique version of beef tartare with bacon aioli, cacao, chipotle, arugula, watercress.

Maurepas Foods

Chef Michael Doyle turns out a unique lam tartare with turnips, white beans, green strawberry and pine nuts.

Cure

Chef Adam Biderman prepares Creekstone Farms sirloin with an egg dressing, shallots, mashed capers, fresh herbs arranged around crispy fingerling chips.

Broussard's Restaurant & Courtyard

Chef Guy Reinbolt prepares a black angus beef carpaccio served with a truffled potato salad.

La Petite Grocery

Justin Devillier's steak tartare is topped with bowfin roe and buttermilk dressing.

Doris Metropolitan

You'll find both carpaccio and a chateubriand tartare at this fine steakhouse in the Quarter. The tartare is served Smoked paprika, shallots, capers, Dijon mustard, quail yolk.

Restaurant R'evolution

You know a restaurant is doing something right when they have venison carpaccio. Also home to a swanky black truffle beef tartare.

The Franklin

Chef Jim Bremer does a steak and strawberry tartare at this new Marigny haunt.

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