Highly Opinionated: Detroit’s Best Tartares | Eater Detroit
"A seasonally driven New American kitchen where plates rotate but a reliably excellent steak tartare always appears; one recent version featured raw beef blended with beef fat and egg jam, caramelized onions marinated in fish sauce, sherry vinegar, and olive oil, and was finished with bright herbs (parsley, chives, tarragon) and served on changing vessels from endive to tangy house sourdough, resulting in an unusually herby, layered tartare." - Danny Palumbo
