tuna tartare pub crawl
San Francisco Edition--Friday, October 6, 2000
introduction
Tuna Tartare is an ubiquitous appetizer filling the roles of nearly every self-respecting California restaurant menu and one that we all enjoy. After a heated cocktail-induced argument over which of our favorite restaurants served up the best tartare we set out on a "pub crawl" -- for a little taste testing and a thinly disguised excuse to drink a whole lot.
the crawl
Click
on any of these pictures to enlarge
the ratings
| The contenders |
252 California Street, San Francisco, CA 415-956-9662 |
558 Sacramento Street San Francisco, CA 415-434-4100 |
1 Market Street, San Francisco, CA 415- 777-5577 |
56 Gold Street San Francisco, CA 415-433-6300 |
| The chef | Michael Mina | Scott Newman | Bradley Ogden | Brian Lewis |
| The dish (click to enlarge) | 
Tartare of Ahi Tuna Sesame Oil Infused with Scotch Bonnet Chilies |
Tuna Tartare with Lemon Soy Vinaigrette |
Sashimi-Grade Ahi Tuna Tartare Diced Fuji Apples, toasted brioche |
Tuna Tartare "Nicoise" |
| Ingredients |
mint pears pine nuts habenero pepper jalepeno pepper quail egg minced garlic sesame oil infused with scotch bonnet chilies |
Lemon Soy Vinaigrette chive radish
|
chili oil chili powder chiffonaded chives pepper Fuji apples
|
tomato coulis parsley onion garlic olive tapenade crisped potatoes |
| Drink | Agrapart & Fils champagne - very dry | Triennes Viognier 1998, France made by Dujac and DRC | 1997 Frog's Leap Chardonnay | 1996 Kuntz Pinot Blanc Alsace |
| Tasting Notes | Spicy and flavorful, with the richness to carry the heat | Subtle flavoring enhances the taste of the tuna with out overpowering it. Respectful of the tuna | A copy of Aqua's tartare with something lost in the translation | Olives and raw tuna don't mix. The quality of the tuna was noticeably lower than the other contenders, streaked with fat and gristle |
