Does anyone know the recipe?
When Vintage (Woonsocket, RI) first opened, they had several very good & unusual (for the area) dishes. The steak tartare was a more pleasing dish than any tartare I've had (yes, even in Paris). The beef was diced into maybe 3/8" cubes, so you could enjoy the flavor and texture of the meat. As I remember, it was not mixed with the usual condiments but rather drizzled with olive oil and an aioli. As a psych prof. friend tells me, memory is remarkably unreliable over time, but I think I have the basics right.
Does anyone have the ear of their original chef?
I miss the sushi bar, too.