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12 Tartare Dishes to Try Right Now in Mpls/St. Paul

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As we round out this meaty journey that is The Five Days of Meat, it is time to look at the raw meat preparation that is tartare. The dish appears on restaurant menus all over the Twin Cities, especially during the summer months. Chefs like Heyday's Jim Christiansen, HauteDish's Landon Schoenfeld, and many more are showcasing the raw dish in a variety of ways. So, while consuming raw or under cooked meats may increase your risk of deliciousness, we present to you 12 must-try tartare dishes in Minneapolis and St. Paul mapped in roughly geographic order.

Don't see your favorite tartare dish on this list? Let us know in the comments.


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The Harriet Brasserie

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The tartare at Harriet Brasserie is not steak or lamb. Nope. It is bison with jalapeño, rémoulade, raw quail egg yolk, and herbs plus a side of grilled baguette. [Photo]

Spill The Wine Bar And Table

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The lamb tartare at the Uptown spot is paired with celery root cream, candied kumquat, and bib lettuce and is served with a side of grilled baguette. [Photo]
Chef Jim Christiansen's lamb tartare has been gaining lots of attention lately. The lamb is flecked with capers, dusted with chili powder, topped with crispy artichokes chips, and comes with toast. [Photo]

Nightingale

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Great for late night dining, Nightingale offers steak tartare on a bed of celery root with grilled bread. [Photo]

Eat Street Social

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Eat Street Social is doing their version of steak tartare with remoulade, olive oil, crustini, and topped with egg yolk. Perfect to pair with one of ESS's summer cocktails. [Photo]

Burch Steak & Pizza Bar

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The Hennepin Ave restaurant has its own version of lamb tartare that is complemented with grilled sheep's milk yogurt and topped with roasted Fresno peppers. [Photo]

Vincent A Restaurant

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Chef Vincent Francoual is doing a very traditional raw beef tartare with his Le Steak Tartare served with egg yolk on the side. [Photo]

112 Eatery

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Chef Isaac Becker's steak tartare portion is quite large making it ideal for sharing. The dish is typically topped with caramelized onions or raw egg yolk with a side of crusty and tender bread. [Photo]

HauteDish

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Chef Landon calls his tartare dish Steak + Eggs. Along side the steak tartare there's an egg in a hole and a bloody mary oyster shooter. [Photo]

Borough

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Over at Borough, the beef tartare is presented with egg yolk, mushroom, black truffle, parmesan milk, and toast. [Photo]

Heartland Restaurant & Farm Direct Market

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Chef Lenny Russo is currently offering grass-fed beef tartare with a tarragon vinaigrette, cured duck egg yolk, and garlic scapes. [Photo]

The Strip Club

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The tenderloin tartare eggroll over at The Strip Club is available for brunch or dinner. Grass-fed beef tartare is served as an eggroll with a sunny egg and flavors of soy, chilies, lime, and tomato. [Photo]

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The Harriet Brasserie

The tartare at Harriet Brasserie is not steak or lamb. Nope. It is bison with jalapeño, rémoulade, raw quail egg yolk, and herbs plus a side of grilled baguette. [Photo]

Spill The Wine Bar And Table

The lamb tartare at the Uptown spot is paired with celery root cream, candied kumquat, and bib lettuce and is served with a side of grilled baguette. [Photo]

Heyday

Chef Jim Christiansen's lamb tartare has been gaining lots of attention lately. The lamb is flecked with capers, dusted with chili powder, topped with crispy artichokes chips, and comes with toast. [Photo]

Nightingale

Great for late night dining, Nightingale offers steak tartare on a bed of celery root with grilled bread. [Photo]

Eat Street Social

Eat Street Social is doing their version of steak tartare with remoulade, olive oil, crustini, and topped with egg yolk. Perfect to pair with one of ESS's summer cocktails. [Photo]

Burch Steak & Pizza Bar

The Hennepin Ave restaurant has its own version of lamb tartare that is complemented with grilled sheep's milk yogurt and topped with roasted Fresno peppers. [Photo]

Vincent A Restaurant

Chef Vincent Francoual is doing a very traditional raw beef tartare with his Le Steak Tartare served with egg yolk on the side. [Photo]

112 Eatery

Chef Isaac Becker's steak tartare portion is quite large making it ideal for sharing. The dish is typically topped with caramelized onions or raw egg yolk with a side of crusty and tender bread. [Photo]

HauteDish

Chef Landon calls his tartare dish Steak + Eggs. Along side the steak tartare there's an egg in a hole and a bloody mary oyster shooter. [Photo]

Borough

Over at Borough, the beef tartare is presented with egg yolk, mushroom, black truffle, parmesan milk, and toast. [Photo]

Heartland Restaurant & Farm Direct Market

Chef Lenny Russo is currently offering grass-fed beef tartare with a tarragon vinaigrette, cured duck egg yolk, and garlic scapes. [Photo]

The Strip Club

The tenderloin tartare eggroll over at The Strip Club is available for brunch or dinner. Grass-fed beef tartare is served as an eggroll with a sunny egg and flavors of soy, chilies, lime, and tomato. [Photo]

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