
9

"One of the latest steakhouse arrivals, this Latin spot from chef Stephen Sandoval breaks from tradition, and the wagyu beef tartare proved it. Served in a tin over ice that nods to caviar service, the tartare mixes wagyu with tallow aioli, mustard, machaca, rosemary, and a cured yolk, with house-made chips on the side. I’ve had plenty of tartare, but this one might top them all—bursting with layers of flavor, a playful reinvention of a steakhouse classic—and I was glad to be dining solo because I did not want to share." - Jeffy Mai