We're Going Out to Dinner Tonight

We’re going out to dinner tonight…to a new restaurant that has taken everyone by surprise.
The chef—whose name is Zanzibar--has really interesting ideas.

Everyone is raving about his “Flaming Steak Tartar,” which is a brilliant conception and positively hellish. The chill comes in the steak tartar itself. Cold minced filet mignon with chopped shallots, capers, ketchup, Dijon mustard, a raw quail egg, some anchovies, and Worcestershire sauce and pepper all squished together. Then mounds of the Tartar are put on fireproof plates with a tiny cups of cognac placed in each of them. As each plate is served, the cognac is lit, and more cognac poured on so that each Tartar will have a blackened crust with the raw, luxurious meat flirtatiously awaiting the lips and tongue of the person it was made for. Small rounds of toast are served…and the effect is pure delight.

Most people order champagne to drink with the Tartar, but deep rich Burgundies also go well with it.