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

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

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.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.