Eat This Now – Steak Tartare at CARNEVINO

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This is a steak-y, onion-y, tartare, not a spicy steak tartare.

It is a raw beef lovers dream. Big chunky prime, full of sweet, mineral-rich goodness.

If someone had told us it is best paired with a medium-bodied, slightly sweet, $20 bottle of Golden Muscat from the Alto Adige (ALL-toe  AH-dee-jay), we would’ve told them to get their head examined.

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COMME CA – Gallic Confidence by way of California

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The most interesting thing about Comme Ça (pronounced kohm sah, meaning: “like that”) is that it isn’t afraid to challenge Bouchon and Mon Ami Gabi at their own game, i.e., classic French bistro food. That Comme Ça thinks it can do so within a stone’s throw of one (MAG) and just a half mile from the other (Bouchon) is a testament to the confidence of a baby faced, American/Californian chef named David Myers.

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