Bar Tartine

Row 1

Details
561 Valencia St (btwn 16th & 17th St)
San Francisco, CA 94110
(415) 487-1600
American
3
9.10
Hours
Mon–Thu: 5:30 PM–10:00 PM Fri: 5:30 PM–10:30 PM Sat: 11:00 AM–2:00 PM Sun: 11:00 AM–2:00 PM

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

Map: Surroundings & Nearby
Around the Web
Foursquare Tips
7x7's Big Eat 2012 says the langos is delicious. Yum!
Brian
2012-01-23 20:34:41
SF Weekly's Best of Winner 2010 - Editorial Pick - BEST MEAT SALAD, MARROW BONES & HERB SALAD
SF Weekly
2011-02-11 16:01:58
They take reservations
Volary
2012-07-21 16:45:06
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]
Eater
2013-01-28 13:55:21
Pick your head up. Look around. You are eating at one of San Francisco's best restaurants. Bon appetit!
Kayvon
2013-01-19 18:55:07
On the weekend, sample the open-face smrrebrd. A sourdough sprouted rye pairs perfectly with Quark cheese and a tapenade made from pickled green walnuts:
Tasting Table
2012-05-02 17:47:22
Get the smoked potatoes!
Shirley
2014-02-02 00:41:10
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.
Serious Eats
2013-08-26 18:59:35
Their Smrrebrd make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.
Max
2013-01-12 17:00:40
Bar Tartines menu is an evolving theater for Chef Chad Robertsons restless enthusiasms. The latest? Sweet Kamut toast grilled to a chewy crunch with bottarga, dried mushrooms, and dulse seaweed.
Travel + Leisure
2012-11-30 17:27:45
Try the Bone Marrow
Foodspotting
2011-01-06 07:03:12
Refined California-French in a casual setting. Menus are always intuitive based on what's available. -Laurine Wickett, Top Chef
Bravo
2010-01-27 16:29:42
Nick Balla & Cortney Burns make food that sounds improbable-Hungarian dishes with Japanese influences--but tastes remarkable. Bonus: They make pickles, spices, sodas, cured meats & cheeses in house.
Tasting Table
2014-08-06 18:15:24
The potato flatbread was the best savory dish I have ever eaten. Ever. Also recommend the kale and the lentil croquettes!!
Alyssa
2014-04-27 22:19:28
Those smoked potatoes with black garlic... Oh-em-geeeee.
Emily
2014-02-04 23:16:30
Secret friends and family menu on the back
Jennifer
2013-09-16 21:21:22
Chicken- delicious. Stay AWAY from the orange gimlet that tastes like dish soap gone bad.
Natalie
2013-06-14 00:17:46
Oh que oui! De la bire Dieu du Ciel de Montral sur le menu? Certainement!
Sylvain
2012-09-28 22:50:55
Pork blood sausage. Just get it!
Suraj
2012-04-04 03:15:44
French Toast forever!
Matthis
2011-08-02 14:58:11