Best Steak Tartare - 2003
Raw beef in Texas is generally good for just one thing: grills. But what do you get when you slap raw beef with French rigor? One thing you don't get is freedom flanks. Another thing you don't get is modesty. Café C's menu, created by Frenchman and "C" owner Francois Fotre, boasts that its steak tartare is "simply the best." And its home of Little Elm, a mere mattress dimple in the stretch of bedroom communities hugging Lewisville Lake, is not a destination by any stretch. But 48 minutes of drive time seems a reasonable price for this mound of raw meat. It's not so much the rich meat--urged into sublime flavors with a spicy dressing of egg yolk, mustard, cayenne, chopped capers, paprika, red wine vinegar and a little lemon--that draws. It's the substitution of traditional toast points with house-made pommes frites (otherwise known as freedom fries). Why spread raw meat on toast when it's much easier and tastier to gouge a pinch of ground carnality with a fry tip?