Egg yolk, pissaladiere lavash. $16.50
Monsieur Benjamin, San Francisco CA
This dish was good, but lifeless. I liked the lavash bread. It was super thin and crispy and it had a flavor and texture that I haven’t had with lavash bread. It was new and interesting. I also like the treatment of the yolk in the tartare. They were fun and novel, but the dish fell flat overall. It was trying to be too fancy and it lost its soul.
Bernal Heights Park.
Vittle Monster 
Although the yolks seem fancy, the steak serving seems rather meagre and it seems to miss some of the main constituents I’d be after in a tartare. What a pity. Hope you find a better one soon!
It guess it was trying to be a fancy deconstructed tartare of sorts, and it didn’t work out very well.