Top Tartare dishes in San Francisco

Classic French preparation of fresh salmon tartare from chef Bruno Chemel

Plant-based tartare using beets — elegant opening course.

Fresh ahi tuna tartare with clean, bright seasoning — a perfect raw fish starter

Dressed tableside with classic accompaniments — a ritual as much as a dish, and a house signature

Crunchy rice topped with spicy tuna tartare—textural contrast and bold flavor

Raw antelope tartare — on the menu since day one.

Delicate cubes of halibut brightened with yuzu citrus, clean and refreshing

Signature tartare opener

Fresh, clean, and brightly seasoned raw ahi — an unexpectedly refined starter for a taco shop

Hand-cut raw beef with classic French preparation

Luxuriously rich wagyu beef tartare with delicate Japanese seasonings — a shareable starter that sets the tone for the evening

Silky raw beef enlivened by anchovy and Parmesan umami, a refined opener with depth

Classic French raw beef tartare — properly seasoned and a test of any French kitchen's fundamentals.

Fresh tuna tartare small plate

Hand-cut raw beef preparation — a perennial standout from the appetizer list.

Classic steak tartare prepared tableside with ceremony — fresh, well-seasoned, and elevated by the theatrical presentation

Classic tartare with Dijon, capers, shallots and quail egg on toast points

Clean, well-seasoned tuna tartare -- one of the stronger savory options that stands on its own merits

Cucumber, avocado, Fresno peppers, shaved fennel, and crisp wonton chips

Roasted gochujang-coated raw beef tartare

Fresh scallop tartare with olive oil, chili flake, and rice crisp—textural and refined