Monday, December 13, 2010

A Tale of Two Tartares


By Karen

There were times when the thought of eating raw beef would send shivers down my spine, but times have changed, and now steak tartare is a delicacy that I really enjoy. 

Two of my favorite restaurants in Seattle have two very different and very delicous preparations of steak tartare: the French-influenced style at The Walrus and the Carpenter (which I had this summer as a part of my birthday dinner) and the Korean-influenced style at Kaya, which I have had a few times (most recently again this past weekend with my parents who were visiting). 

The French and Korean styles of tartare both feature seasoned raw beef topped with a golden-yellow egg yolk, but taste completely different.  Here is a comparison tartare lovers in the Seattle area:


 
French-American Steak Tartar at the Walrus and the Carpenter in Ballard ($12)

The beef in The Walrus and the Carpenter's  tartare is finely minced and seasoned with mustard, cornichons, and herbs.  The texture is smooth and creamy, and goes fantastically well with the savory oiled toasts that accompany the tartare. 

Korean Steak Tartar at Kaya in Shoreline ($15)

The beef in Kaya's tartare is julienned into small strips and seasoned with  sesame oil, garlic, and pine nuts.  Strips of asian pear accompanying the tartare get mixed into the beef and egg yolk, adding a light sweetness to the dish.  Compared to the tartare at the Walrus and the Carpenter, this dish is lighter in beefy flavor and has a more distinct texture.

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