L.A.'s Top 10 Raw Beef Dishes: Some Like It Cold
?Few words have the power to simultaneously sour stomachs and whet appetites like the mention of raw meat. Indians abhor the idea. Ethiopians consider it their national dish. We once knew a Russian butcher who insisted a plate of raw bacon was the ultimate companion to a glass of vodka. Attitudes amongst American eaters, though, are decidedly more skeptical.
Yes, we've read The Jungle, we've seen Food, Inc. and we remember what our mothers told us about touching an unwashed cutting board. Still, there is something about eating raw beef so primally decadent, so unabashedly rich, that it makes ignoring the 'uncooked food' warning printed at the bottom of the menu well worth it. Hell, if Lady Gaga is wearing it, why shouldn't be eating it?
If you do decide to throw E. coli caution into the wind and sample some raw beef, Los Angeles may be the ultimate destination. Here is a round up of some of the city's more intriguing uncooked offerings (children, the elderly, and pregnant women be forewarned).
Found at a few meat-centric restaurants in Koreatown,Yuk hwe
is popular as a topping forbibimbap
or as ananju
-friendly appetizer. Thin 'noodles' of raw beef are marinated in soy, garlic, and sesame oil then topped with a raw quail egg and matchsticks of crisp Korean pear.Baek Ha Chong, 3929 W. Olympic Blvd., Los Angeles (323) 935-5554
4. Gyu Tataki: If you don't mind paying for omakase at Urasawa, or securing access to a secretive Totoraku dinner, you can sample kobe beef tataki, a sliver of velvety, marbled raw beef whisked over the flame for a brief second. For a version made with a lesser cut (that doesn't equate to a month's rent) try Yabu in West L.A. Yabu, 11820 W Pico Blvd., Los Angeles 90064 (310) 473-9757
Get the Food & Drink Newsletter
Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.