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Bolsa's venison tartare.
Bolsa's venison tartare.
Photo: Elliot Munoz

Go Raw: 10 Must-Try Tartare Dishes in Dallas

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Bolsa's venison tartare.
| Photo: Elliot Munoz

You probably eat your fair share of sushi, so hey, why not raw meat? In honor of The Five Days of Meat, here are 10 tartare dishes to sample next time you're feeling primal. (Bonus: Due to that whole lack of cooking thing, most of these dishes come out of the kitchen lightning quick.)

· All Five Days of Meat coverage [-EDFW-]

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A F + B

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Chef Jeff Harris turns to another red meat to make his tasty tartare: lamb. He foregoes the traditional raw egg yolk in favor of a smoked egg puree, and it's served with a side of grilled baguette slices.
Chef Andrew Bell's venison tartare is one of the best damn fancy bar snacks in town. Lean and deeply meaty, it's accented with tiny cubes of yellow tomato gelee, a quail egg yolk and crispy fried yuca chips.

Blind Butcher

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The beef tartare at Blind Butcher is ideal for sharing: It's served up in a small metal loaf pan, topped with pickled quail egg and flanked by a whole mess of crunchy potato chips.

Boulevardier

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This Bishop Arts gem does French bistro fare right, and the steak tartare is no exception: It's spiked with briny capers and topped with a quail egg yolk, served up with a swipe of zesty horseradish sauce and toasted baguette slices for the crunch factor.
What the heck is kitfo? Think spiced Ethiopian beef tartare that's ground extra-fine. (They'll cook it if you ask but come on, be brave.) Tear off a piece of spongy injera bread and dig in.
Gemma's steak tartare is arguably one of the finest in town: Made from grass-fed beef, it's served with a raw egg yolk and olive tapenade to mix in before scooping up with crispy housemade crackers. (Easy on the tapenade so as not to obscure the flavor of the meat.)

Koryo Kalbi Korean BBQ

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Surprise! Korean food has its own version of steak tartare, too. Highly seasoned with garlic, sesame oil and soy, amongst other things, t's called yukhoe, and it makes an excellent precursor to the grilled meat orgy that is Korean barbecue. [Photo: Emi M./Foursquare]

Mercat Bistro

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Mercat's steak tartare is classically French, served over a bed of frisee, topped with a raw egg yolk; toasted baguette slices serve as a crunchy vehicle to get it to your mouth. Ignore the surrounding high-rises and you can almost pretend you're at a Parisian sidewalk cafe.

Neighborhood Services

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If the beef tartare is on the menu next time you hit up Nick Badovinus' ever-popular Park Cities spot, get it. It's made with dry-aged tenderloin and served with garlic crostini (you can also get it in a duo with tuna tartare).

St. Martin's Wine Bistro

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Steak tartare -- or, as they call it, "la tartare de boeuf" -- is served with a side of romance at this Lower Greenville mainstay. It's made with Prime filet and served with toast points.

A F + B

Chef Jeff Harris turns to another red meat to make his tasty tartare: lamb. He foregoes the traditional raw egg yolk in favor of a smoked egg puree, and it's served with a side of grilled baguette slices.

Bolsa

Chef Andrew Bell's venison tartare is one of the best damn fancy bar snacks in town. Lean and deeply meaty, it's accented with tiny cubes of yellow tomato gelee, a quail egg yolk and crispy fried yuca chips.

Blind Butcher

The beef tartare at Blind Butcher is ideal for sharing: It's served up in a small metal loaf pan, topped with pickled quail egg and flanked by a whole mess of crunchy potato chips.

Boulevardier

This Bishop Arts gem does French bistro fare right, and the steak tartare is no exception: It's spiked with briny capers and topped with a quail egg yolk, served up with a swipe of zesty horseradish sauce and toasted baguette slices for the crunch factor.

Desta

What the heck is kitfo? Think spiced Ethiopian beef tartare that's ground extra-fine. (They'll cook it if you ask but come on, be brave.) Tear off a piece of spongy injera bread and dig in.

Gemma

Gemma's steak tartare is arguably one of the finest in town: Made from grass-fed beef, it's served with a raw egg yolk and olive tapenade to mix in before scooping up with crispy housemade crackers. (Easy on the tapenade so as not to obscure the flavor of the meat.)

Koryo Kalbi Korean BBQ

Surprise! Korean food has its own version of steak tartare, too. Highly seasoned with garlic, sesame oil and soy, amongst other things, t's called yukhoe, and it makes an excellent precursor to the grilled meat orgy that is Korean barbecue. [Photo: Emi M./Foursquare]

Mercat Bistro

Mercat's steak tartare is classically French, served over a bed of frisee, topped with a raw egg yolk; toasted baguette slices serve as a crunchy vehicle to get it to your mouth. Ignore the surrounding high-rises and you can almost pretend you're at a Parisian sidewalk cafe.

Neighborhood Services

If the beef tartare is on the menu next time you hit up Nick Badovinus' ever-popular Park Cities spot, get it. It's made with dry-aged tenderloin and served with garlic crostini (you can also get it in a duo with tuna tartare).

St. Martin's Wine Bistro

Steak tartare -- or, as they call it, "la tartare de boeuf" -- is served with a side of romance at this Lower Greenville mainstay. It's made with Prime filet and served with toast points.

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