New Takes on Tartares are Both Adventurous and Modern

Danny Bonvissuto

Cornichons or capers. Onions or shallots. Mustard, egg and some finely chopped beef. We all know the basic ingredients of classic steak tartare, but chefs are rethinking that French favorite, mixing up presentations and main ingredients to create versions both adventurous and modern.

New Looks

“We tell the guest to eat it like a crème brûlée,” Charleston’s Zero Restaurant + Bar chef Vinson Petrillo says of his steak and...