I may have missed mention in earlier threads on steak tartare but wanted to add a quick note after I had it first time tonight.
It is a 'snack' and kind of an odd presentation, tartare in a little bowl and flatbread in another little bowl, both on a plate. The bowls seem fastidious. But the tartare which is cut, unusually, mirepoix, is fine-- good salinity and acid, flavor of capers but I don't remember seeing any; a single cornichon sliced vertically and a quail egg which was a little harder to integrate due to the cut of the tartare but overall I thought it quite nice if rather an extreme antidote to the near puree at Artisanal and Le Bateau Ivre, for example. The flatbread was also delicious with great salt.
Probably 3 ounces of tartare. A very respectable 'snack' at $8; if the rest of the menu were not so inviting (braised fresh snails, sweetbreads, uni spaghetti) I would have been tempted to order a couple more.