Balthazar

There’s just something magical about Balthazar. Maybe it’s the worn mirrors tilted, so diners can see or be seen. Or maybe it’s the glossy red banquettes, tin ceiling or sunny, yellow room.  Whatever it is, the allure of Keith McNally’s Soho brasserie has yet to fade and neither has the traditional French fare especially the Steak Frites, French Onion Soup, and Apple Tarte Tatin.  So where else would you go for a classic Steak Tartare than to Keith McNally’s Paris bistro-inspired ?  Of course, there are plenty of great steak tartares in New York, but few can compete with Balthazar‘s iconic rendition.  They don’t use just any old meat; they mince filet mignon, then mix it with a vivacious slew of ingredients, including capers, cornichons, onions, and Worcestershire sauce.  It comes with a couple of toasted crostini and some fresh greens, which lend a much-needed crunch to the soft, supple meat.  Start there and then make your way to the Moules Frites or the Chicken Paillard and call it a pretty goodnight.