100 Favorite Dishes, No. 74: The Wagyu Beef Tartare at Filament

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. If there's any one dish that seems to never go out of style, it's the tartare. This delicate...

By Beth Rankin

June 28, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

If there's any one dish that seems to never go out of style, it's the tartare. This delicate mound of raw beef and seasonings may seem simple, but there's a reason it's not exactly a home cooking staple — suffice it to say, most grocery store beef isn't exactly tartare material.

Using New York strip from Painted Hills Natural Beef, a ranch in Fossil, Oregon, Filament's beef comes a long way before becoming a sweet little mound of raw beef dotted with herbs and smoked mayo. Much like at the nearby On the Lamb, the toast seems like it couldn't be sliced any thinner — it feels improbable that a restaurant could manage to slice bread that's nearly as thin as a slice of translucent prosciutto. Alas, Filament pulls it off, and the cracker-like bread makes a beautiful companion to the juicy meat.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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