620 Chartres St., (504) 267-3500
Chateaubriand tartare is mixed with smoked paprika, shallots, capers and Dijon mustard and topped with a quail egg yolk.
La Petite Grocery
4238 Magazine St., (504) 891-3377
Steak tartare gets some tang from horseradish, buttermilk and a pickled quail egg.
942 N. Rampart St., (504) 569-9979
At brunch, beef tartare includes bacon aioli and chipotle peppers and is served with crostini.
777 Bienville St., (504) 553-2277
Black truffle beef tartare is served with pickled vegetables and grilled bread.
4213 Magazine St., (504) 891-4213
In an Israeli take on the dish, wagyu beef tartare is mixed with bulgur and chopped walnuts and served with crispy Yemenite flatbread.