Anders Tallberg News Today

This year, a handful of restaurants across the U.S. are marking their 100th year of business. Here's where to go to enjoy a slice of history.

Save this story for later. Most of us who enjoy steak tartare, preferably with a high pile of hot fries on the side, know it from eating it in a restaurant or a bistro and not from preparing it at home. But the dish is not difficult to make—after all, it involves zero cooking. In fact, making a batch doesn’t require much more than a butcher you trust, a very sharp knife, clean hands, and freezingly cold bowls and plates. Tartare is served “dressed” with any number of possible sauces, wh...