Saturday, August 15, 2009
Restaurants Mouthful: Steak tartare
Posted by Jennifer Zyman on Sat, Aug 15, 2009 at 2:00 PM
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)
Latest in Omnivore
-
Local restaurants honor the late Warren Bruno
Percentage of sales will be donated in Warren Bruno's honor.
-
Weekend food events, May 25-27: 3B Fest, a patio party, and more
Weekend events for Friday May 25 to Sunday May 27.
-
Waiting on Shaun Doty's chicken at Ansley Mall
It's a game of retail dominoes
- More »
Author Archives
-
Ethnic.City: Café 101 4
A Buford Highway staple is reincarnated
-
BBQ Chicken (Chicken & Beer) 6
Chicken is once bitten, twice fried at this Korean chicken chain
-
Ethnic.City: Nam Phuong 3
Vietnamese food at its finest on Buford Highway
- More »
Comments (0)