New York’s Top Tartares

You could argue that the best steak is one that’s not cooked at all.  We really owe France a debt of gratitude for delicate, spreadable raw steak.  Afterall, a good steak tartare can be a spiritual dining experience.  But almost every country has their own version, from the Lebanese lamb tartarte called kibbe to the classic Korean dish yook hwe, a tartare that’s made with partially frozen beef and Asian pears.  These days, chefs around the city are putting their spin on the dish, using everything from steak to tuna, Sriracha to Asian pear purees.  Here’s a round up of where to go to find New York’s best tartares, from Balthazar‘s iconic Filet Mignon Tartare to Morimoto‘s melt-in-your-mouth Toro Tartare…