The Best Steak Tartare in Toronto
The best steak tartare in Toronto is a true-blue carnivore's treat. Served at bistros, steakhouses and upscale dining rooms, the iconic dish is typically composed of raw, finely chopped steak, though elk, venison and horse all make the cut here.
Here is where to find the best steak tartare in Toronto.
It’s hard to keep up with the ever changing offerings at this boisterous Bathurst and Queen snack bar, but the steak tartare is on the menu pretty regularly. Served atop two crostini per order, the $6 tartare toasts are excellent value and hard to resist when available. More »
This French bistro made its name in Kensington Market before resettling at its current Queen West address. On the menu the tartare is served with crostini and offered as appetizers or mains ($17-45) in a choice of beef, venison or horse. More »
At Union on Lower Ossington the sublime steak tartare is ground from lean cuts of inside or outside round and is delicately mixed with dijon, fine olive oil and soy sauce. On the plate it’s served with gluten free corn bread that’s seared in duck fat and accompanied by habanero bread and butter pickles. More »
Situated in Yorkville, overlooking the Mink Mile, the style and ambition of this posh French bistro echos the 1920’s. Here, the steak tartare ($29) is served with a pile of thin frites and crostini, and, dressed with mustard, caper vinaigrette and topped with a quail egg. More »
This meat-centric College Street restaurant, changes up the steak tartare ($14) seasonally, taking creative license with variations like crushed hazelnuts and crispy guanciale mixed into hand-chopped meat before finishing with mirco greens, shaved padano cheese and a quail egg. Each order comes with thin, crisp rustic toasts generously buttered. More »
The spicy steak tartare ($19) at this 30 year old, Avenue Road restaurant owes its heat to the addition of fresh hot peppers blended into hand-cut filet mignon with house-made mayo. It’s presented as a sculpted tower, topped with garlic crostini and fresh picked watercress. More »
While the menu tends to vary frequently, the tartare ($14) at Campagnolo on Dundas West makes pretty regular appearances. Preparations vary from time to time but the most popular version takes advantage of 60 day aged beef tossed in a classic gribiche (hard cook eggs, mustard, gherkins, parsley, chives and capers) before serving and sauced with a sour cream-based truffle sauce. More »