100 Favorite Dishes

100 Favorite Dishes, No. 76: Steak Tartare at Gemma

To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Those of you who like your beef cooked through to the color of wet newspaper might want to skip ahead to No. 76. The meat for this dish served at Gemma is as cool as your cheeks after a long walk in January.

Steak tartare is almost always plated with an egg yolk for dressing, briny things like capers or olives for salinity, and crispy items for texture and crunch. It's seldom done with this much elegance. Chef Stephan Rogers adds celery leaves to the mix, that add far more celery flavor than you thought celery leaves had. And the beef itself is studded with chives and capers for even more aromatics.

Even the crackers get top notch treatment -- they're baked in house and boast a big, bready crunch. There's at least 100 ways to assemble a bite from a plate like this, so order yourself a glass of medium-bodied red wine and get to work.

When you're done, don't forget to check out dessert. The plates look just as stunning, and they're every bit as interesting to consume.

No. 100: Pastrami Egg Rolls at Blind Butcher No. 99: Chicken-fried Steak at Tom's Burgers and Grill No. 98: Pasta with Uni Butter at Nonna No. 97: Camarón en Agua Chile at La Palapas No. 96: The Wings at Lakewood Landing No. 94: Chicken Kebab at Afrah No. 93: Trompo Tacos at Bachman Lake No. 92: Fish and Chips at 20 Feet No. 91: Canelés at Village Baking Co. No. 90: Banh Mi from La Me No. 88: The Burgers at Off-Site Kitchen No. 87: The White Album at Spoon No. 86: Ramen at Tei An No. 85: Tacos at Revolver Taco No. 84: Stuffed Chicken Wings at Sakhuu No. 83: Korean Fried Chicken at Bonchon No. 82: Grilled Branzino at Tei Tei Robata No. 81: The Toddfather at Cattleack Barbecue No. 80: The Biryanis at Chennai No. 79: Shish Tawook at Qariah No. 78: Arepes at Zaguan No. 77: Goat Momo at Everest Restaurant

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Scott Reitz
Contact: Scott Reitz