It’s everything a beef tartare should be: tender, beef-rich, tangy and deeply, desirous-ly, decadently, carnivorously-crave-worthy.
It has onions, capers, micro-greens and just the right dabs of mayo to bind all that beautiful beef together. (Plus, it has an egg-cellent yolk atop the whole kit and kaboodle to do the same thing.)
The whole enchilada only costs $12….and is unlike any other tartare in town.
“But I thought beef heart was always tough and chewy,” said ELV to Chef Sean Collins. “At least the ones I’ve always had.”
“That’s because they didn’t cut it the right way,” Collins replied.
“Against the grain is the way to do it,” he informed us.
And he was right, as usual, as is just about everything on this menu.
Just thought you’d like to know.
RADIO CITY PIZZERIA
508 East Fremont Street
Las Vegas, NV 89101