Steak Tartare? Mais Oui!

Image courtesy of BBC Good Food

You know what tons of New Yorkers eat that Californians don't?

Besides foie gras. Don't get me started on that. I had the privilege of enjoying some over a lunch date yesterday at the MoMA's The Modern restaurant, and was reminded that in certain aspects New York remains king of the American food scene.

Anyway. I've noticed, while gazing at what my fellow patrons are eating or observing what has been placed on the tables of the French bistro where I work, that a lot of New Yorkers eat steak tartare. Indeed, to my surprise, my new people aren't shy about digging into a mound of raw meat and egg. And it's not just older connoisseurs reminiscing on their last trip to Paris ordering the very French lunchtime special. It's young 20-something-year-olds. On dates.

It's even difficult for me to picture steak tartare being featured on a California menu, let alone customers receiving it well. "When was the meat ground? How long has it been sitting in the kitchen? Is the egg served on top organic? And do you have gluten-free toasts instead?"

I must admit I've never tried steak tartare myself, both out of lack of interest as a kid and lack of exposure on the West coast. But it looks like I'm about to. And, judging from its popularity in this city, I'm about to like it as well.