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Steak tartare
Taste

The raw and the uncooked

By Kim Foley MacKinnon
Globe Correspondent / October 6, 2005

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When people seek comfort in their food, they often look to dishes that qualify as comfort classics, such as chicken noodle soup, meatloaf, and mac 'n' cheese. But what if your taste runs to dishes slightly less plebeian? For upscale comfort, local chefs say, Bostonians are increasingly turning to that old bistro standby, steak tartare. (Full article: 1029 words)

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