The "tartare de boeuf au couteau" at this combination bistro and butcher shop on Ossington is a prime example of steak tartare that has a golden egg yolk resting on top. The dish comes with toast, or you can substitute them with French fries.

The beef tartare at this acclaimed Financial District restaurant is a bit different as it's made with grass-fed beef and served with accoutrements like porcini-brown butter mayo, crispy maitake mushrooms, sunchokes and sourdough crostini.

The beef tartare at this restaurant in Yorkville is hand-cut and served with pickled onions and mushrooms, plus all the traditional accompaniments. Will you feel like you've just stepped off a plane in Paris? Oui!

The high-end "tartare de manzo" at this Little Italy restaurant isn't just capped by egg yolk and shavings of pecorino romano, it's also topped off with the luxurious black truffle.

This restaurant with West Queen West and Don Mills locations serves a steak tartare made with grainy Dijon, chives, pickled shallots and confit garlic oil, accompanied by grilled sourdough.

Steak tartare is topped with a perfect quail egg yolk and served with grilled baguette crostini at this restaurant for sophisticated eats that's located in Rosedale.

This airy Ossington wine bar serves their version of classic beef tartare that's made with AAA Ontario beef tenderloin, and egg yolk and comes with grilled bread.

The beef tartare at this moody Riverside hangout is made with sunchoke, shallots, pickle and endive for a very slight variation on the iconic dish.

Known for only serving snacks that can be eaten by hand, this Queen West bar serves steak tartare that's piled high on grilled Forno Cultura sourdough. It's also available with lettuce hearts, but get it on the bread if you can.