Mouthful: Steak tartare
August 15th, 2009 by Jennifer Zyman in mouthful
CRAFTBAR: If justifying the cost of dining at the upper level of this two-story New York transplant is downright ridiculous in your book, the restaurant on the lower level has prices that are relatively cheaper for dishes that — for the most part — are just as exceptional. Chef Adam Evans finely minces a mix of grass-fed/grain-fed Harris Ranch tenderloin and sirloin before seasoning it with chives, Dijon mustard, minced shallot, lemon juice, extra virgin olive oil and a drop of Worcestershire sauce. The three-ounce portion is served in a tiny, round Staub cast-iron pot, topped with a sunshine yellow raw quail egg and a mound of deep golden gaufrette potatoes fried in peanut oil and seasoned with an in-house BBQ seasoning mix. 3376 Peachtree Road. 404-995-7580. www.craftrestaurant.com.
(Photo by Jennifer Zyman)
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