THIS RESTAURANT IS CLOSED Tartare

THIS RESTAURANT IS CLOSED Tartare Restaurant Review:

George Morrone is back, this time with an intimate and relatively casual downtown spot dedicated to the raw and rare. Aptly named Tartare, the restaurant's menu lists five tartares including a classic hand-cut beef, an ostrich with cracked pink peppercorns, and Morrone's ahi tuna infused with habanero. Four soups grace the simple menu. A modernized French onion soup arrives with a Gruyère tuile, and the trio of chilled heirloom tomato is enriched with an avocado mousseline. Another Morrone classic, the tuna and foie gras melt, shows up on the entrée list. A tender poussin is poached in almond milk and sour lime. To indulge in the duck fat french fries one should order the Meyer Angus bone-in sirloin. The bountiful wine list was chosen by sommelier Steven Geddes and Rajat Parr. Soothing honey and caramel tones warm the room decorated with lattice accents of wood and leather.