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Five raw meat dishes 

640 Carondelet St.,
(504) 459-4449
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.

The Franklin
2600 Dauphine St.,
(504) 267-0640
Steak tartare is mixed with diced strawberries and served with a quail egg and balsamic.

Restaurant R'evolution
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.

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