buff du bœuf

rating: 6.5/10

the bar room at the beekman serves a classic tartare: a brunoise-cut steak with parmesan, capers, and tonnato—a caesar-like sauce with tuna, lemon, olive oil, and eggs.

while the tartare itself is bright and clean, almost as important to the tartare-eating experience is the vessel. unfortunately, the kettle-cooked chips that came with the tartare tasted so strongly of olive oil that it overwhelmed the flavor of the tartare entirely. if you find yourself at the beekman, i’d opt for a basket of bread to use as an accompaniment instead.