rating: 7.5/10
as you can probably tell by the name, ayza is known for a few things, none of them being their steak tartare. however, it’s an item on the menu that shouldn’t be overlooked. is it a little over the top to serve a tartare in a chilled glass garnished with a quail egg? sure. but apparently i’m ayza’s target audience, because it is just kitschy and performative enough that it tickled me greatly.
first i must commend the choice of vessel. i will almost always prefer a potato side to serve a tartare on over a bread, and this waffle fry is no exception. it has enough surface area to easily carry the tartare without disrupting or detracting from the flavor or texture. this tartare makes a welcome departure from tradition with its incorporation of cilantro and a bright herbal sauce, much needed to counteract the heaviness of the meat and the rich quail yolk. overall, ridiculous plating aside, this was a lovely component of one of my favorite dinners of the year.
also recommended: chocolate espresso martini, truffle burrata, roasted chicken
Leave a comment