Vietnamese, Thai and Korean Flavors Modernize Tartare

While a classic French steak tartare will never go out of style, chefs across the country are updating the dish so it better reflects their cooking styles. For many, that means replacing the capers and cornichons with tart, spicy Asian ingredients. At Houston’s Georgia James, St. Louis’ Indo, and New York’s Cote, they pull in Vietnamese, Thai, and Korean flavors that provide a fresh take while keeping the dish as...