Bar Tartine
 


561 Valencia St
San Francisco CA 94110
(415) 487-1600
Reservation OpenTable.com

You’ll find a homey setting offering approachable yet modern fare at this San Francisco eatery. Run by James Beard Award-winning pastry chef Elizabeth Prueitt and baker Chad Robertson since 2005, Bar Tartine is sophisticated but unpretentious. Chef Nicolaus Balla pickles, smokes, and bakes seasonal ingredients for his monthly menus and offers dishes like beet and avocado salad alongside blood sausage with mushrooms. The cozy setting, right off a bustling street in the Mission District, evokes the comfort of your own home, but the menu tells you you’re in for a fine dining experience. Tartine Bakery is the restaurant's sister establishment, so the bread basket is a must. -- Anne Dolce



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The Daily Meal Editors and Community Say
Katie Reinhardtdm-35-icon.png

Katie Reinhard, Staff Writer

Fresh Takes on Brunch and Dinner. Bar Tartine, famous in the Mission District for both dinner and weekend brunch, is serving up fresh, delicate combinations of what you’re used to from an American... Read More

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Around the Web
Actually Pretty Awesome: The Tripe and the Pickles at Bar Tartine -- Grub Street San Francisco
This is tripe you won't just stomach, you will love it. We promise.
http://sanfrancisco.grubstreet.com/2011/05/actually_pretty_awesome_the_pi.html
Another Danish Chef, Bo Bech, to Do Event at Bar Tartine in September -- Grub Street San Francisco
Reservations are going fast.
http://sanfrancisco.grubstreet.com/2012/08/denmark-chef-bo-bech-geist-bar-tartine.html
Miller Raves About Abbot’s Cellar; Hirsch Loves the Playfulness of Lolo; Roth Digs Into Bar Tartine’
Miller loves most of the food at the new Mission beer hall.
http://sanfrancisco.grubstreet.com/2012/09/abbots-cellar-review-guardian-hirsch-lolo.html
Bar Tartine Will Veer Toward Eastern Europe Under Chef Nick Balla -- Grub Street San Francisco
It seems one of the hottest cuisines in San Francisco for 2011 is Eastern European, what with Bar Bambino going in that direction (the root...
http://sanfrancisco.grubstreet.com/2011/01/bar_tartine_will_veer_toward_e.html
Scenes From Opening Day at Bar Tartine’s New Sandwich Shop and Bread Annex -- Grub Street San Franci
See our slideshow of the food, and the new side space.
http://sanfrancisco.grubstreet.com/2012/08/bar-tartine-sandwich-shop-daytime-opening-slideshow.html
What to Eat on Nick Balla’s New Menu at Bar Tartine -- Grub Street San Francisco
See the whole new menu, as of last night.
http://sanfrancisco.grubstreet.com/2011/03/what_to_eat_on_nick_ballas_new.html
Notable Former Noma Chef Cooking at Bar Tartine July 16 -- Grub Street San Francisco
The chef at Copenhagen's Relae is coming to S.F.
http://sanfrancisco.grubstreet.com/2012/07/bar-tartine-event-noma-chef-relae-christian-puglisi.html
Bar Tartine, Zero Zero, Contigo Among New Picks for Michelin Bib Gourmand -- Grub Street San Francis
The list got leaked a day early, via Bloomberg.
http://sanfrancisco.grubstreet.com/2011/10/bar_tartine_zero_zero_contigo.html
Michelin Inspectors Like Bar Tartine, Saison, and Boxing Room Lately; Not So Thrilled With Bourbon S
Also, one of them is addicted to Blue Bottle iced coffee.
http://sanfrancisco.grubstreet.com/2011/08/michelin_inspectors_like_bar_t.html
Jonathan Kauffman Names Piccino’s Semolina Gnocchi and Bar Tartine’s Mullet Roe Toast as Favorite Di
Also, he loves the veal tongue salad at Locanda.
http://sanfrancisco.grubstreet.com/2011/12/jonathan_kauffman_names_piccin.html
Foursquare Tips
Shirley Liu
Get the smoked potatoes!
Jennifer Kirk
Secret friends and family menu on the back
Serious Eats
Nic Balla and Cortney Burns churn out a constantly changing menu, inspired by Eastern Europe but sourced locally (and often fermented in house), accompanied by Chad Robertson's stellar loaves.
Natalie Schwartz
Chicken- delicious. Stay AWAY from the orange gimlet that tastes like dish soap gone bad.
Eater
Thanks to Nick Balla's ahead-of-the-curve Eastern European menus, this rustic neighborhood staple continues to be one of the hottest reservations in town. [Eater 38 Member]
Kayvon Tehranian
Pick your head up. Look around. You are eating at one of San Francisco's best restaurants. Bon appetit!
Max Tatton-Brown
Their Smørrebrød make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.
Travel + Leisure
Bar Tartine’s menu is an evolving theater for Chef Chad Robertson’s restless enthusiasms. The latest? Sweet Kamut toast grilled to a chewy crunch with bottarga, dried mushrooms, and dulse seaweed.
Volary
They take reservations
Tasting Table
On the weekend, sample the open-face smørrebrød. A sourdough sprouted rye pairs perfectly with Quark cheese and a tapenade made from pickled green walnuts:
Brian
7x7's Big Eat 2012 says the langos is delicious. Yum!
Michael DeLong
Thank god they got off that ill-advised comfort food detour and back to the good stuff.
Matthis P.
French Toast forever!
Kevin Smokler
Fried potato bread. You must.
The Feast
Comfort food classics and unique creations all get dialed up for maximum decadence. And the bread, oh the bread! It’s worth breaking your carb ban for, trust us.
SF Weekly
SF Weekly's Best of Winner 2010 - Editorial Pick - BEST MEAT SALAD, MARROW BONES & HERB SALAD
Foodspotting
Try the Bone Marrow
Foodspotting
Try the Croque Provencal
Bravo
Refined California-French in a casual setting. Menus are always intuitive based on what's available. -Laurine Wickett, Top Chef
matt chou
It's classy, it's dark and it's delicious. Bone marrows are off the hook. Bring a date and show her how you bone down marrows.
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