640 Carondelet St.,
Venison tartare is served with dill mayonnaise, shaved horseradish and rye crumbs.
322 Magazine St., (504) 522-7902
Beef carpaccio is thin-sliced rare beef topped with romano cheese, capers, arugula and aioli.
2600 Dauphine St.,
Steak tartare is mixed with diced strawberries and served with a quail egg and balsamic.
777 Iberville St., (504) 553-2277
Espresso-crusted venison carpaccio is topped with black walnuts and dark chocolate.
4213 Magazine St., (504) 891-4213
Kibbeh nayah is a mixture of Two Run Farms beef and lamb tartare with walnuts and hot Yemeni flatbread.