Bar Tartine


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We even love the long, seeded Italian loaves native to our home city of Philadelphia. We munched on a Boudin sourdough boule purchased at the San Francisco Airport before driving to the Sierras , we crunched on a French batard while tasting wine in Napa and we risked missing our flight home to buy an olive boule from Acme Bread in Berkeley.

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Our love of bread also led us to our first meal in San Francisco at Bar Tartine. Due to the bakery connection, we had an inkling that bread would be a featured attraction. But Bar Tartine surprised us with its menu of daring, original yet comforting small plates by chefs Nick Balla and Courtney Burns. The menu is far from meat heavy and why should it be. Bright green herbaceous and citrusy flavors stamped every course of our meal from the pickled green tomatoes bathed in a juice of pickled limes to the ramp-based aioli served with smoked potatoes.

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By the way, those smoked potatoes were the standout of our meal and may be one of the best dishes we will eat all year. Layers of porcini and black garlic added a taste dimension that transformed the pleasantly smokey potatoes into flavor bombs rich with earthy, mushroomy umami. Speaking of Umami, the influence of Japan is evident at the restaurant from the plates to the simple presentation of the food but there are also influences from Eastern Europe as well.

All these flavors are wonderfully melded with the best fruits and vegetables of California. We shared several plates and wish we had room for more.


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Since we had imbibed plenty of wine earlier in the day while in Nevada City, we opted for beer to drink with the meal. The beer was both sweet and spicy, and the 4.

Bar Tartine Owners’ Experimental New Restaurant Opens Today

The plating reminded us of our kaiseki meal in Kyoto, but the flavors were all California. We could have happily kept the meal vegetarian, or at least pescetarian, but we were compelled to try the raw beef on toast with anchovy. Our dessert of cherry soup with macerated cherries, nectarine leaf panna cotta and fennel fronds is a fine example of the Eastern European influence.

The deep cherry flavored soup married with the slight fruitiness from the noyaux cream and the licorice fennel fronds. Bright green herbaceous and citrusy flavors stamped every course of our meal from the pickled green tomatoes bathed in a juice of pickled limes to the ramp-based aioli served with smoked potatoes.

Bar Tartine

By the way, those smoked potatoes were the standout of our meal and may be one of the best dishes we will eat all year. Layers of porcini and black garlic added a taste dimension that transformed the pleasantly smokey potatoes into flavor bombs rich with earthy, mushroomy umami. Speaking of Umami, the influence of Japan is evident at the restaurant from the plates to the simple presentation of the food but there are also influences from Eastern Europe as well.

All these flavors are wonderfully melded with the best fruits and vegetables of California.

We shared several plates and wish we had room for more. Since we had imbibed plenty of wine earlier in the day while in Nevada City, we opted for beer to drink with the meal. The beer was both sweet and spicy, and the 4.

Dessert at Bar Tartine

The plating reminded us of our kaiseki meal in Kyoto, but the flavors were all California. We could have happily kept the meal vegetarian, or at least pescetarian, but we were compelled to try the raw beef on toast with anchovy. Our dessert of cherry soup with macerated cherries, nectarine leaf panna cotta and fennel fronds is a fine example of the Eastern European influence. The deep cherry flavored soup married with the slight fruitiness from the noyaux cream and the licorice fennel fronds.

Combined with bits of black pepper and small bites of seaweed, the somewhat savory dessert is all international and all San Francisco. The spacious ceilings and inconspicuous, welcoming frontage fit seamlessly into the gentrifying streetscape. The restaurant is now permanently closed. Bar Tartine Bread. Pickled Bearss Lime and Green Tomatoes.

Roasted Potatoes with Ramp Mayonaise.

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