“Salt Bae,” whose real name is Nusret Gökçe, is a Turkish butcher, chef, and restaurateur, who is the owner of “Nusr-Et,” a chain of steakhouses with locations in Abu Dhabi, Doha, Dubai, Istanbul, Miami and New York.
At his place in Brickell (Miami), we wanted to try his “Spicy Tuna Tartare” — avocado, ginger, apple, Yuzu juice ($25.00).
In our opinion, the ideal tartare will offer the right balance of “freshness, crunchiness, spiciness, and creaminess.” And even though Salt Bae’s kitchen only captured two of those four “ness-es,” we still found the dish flavorful and enjoyable.
While it was fresh and packed some nice “heat,” I thought it could have used some “crunch,” and found the crushed avocado a bit watery (rather than creamy). But, as usual, my table was much more forgiving, and this pretty pricey (little) dish still managed to score a relatively respectable “B-.”