San Francisco CA 94110
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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This is tripe you won't just stomach, you will love it. We promise.
Reservations are going fast.
Miller loves most of the food at the new Mission beer hall.
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...
See our slideshow of the food, and the new side space.
See the whole new menu, as of last night.
The chef at Copenhagen's Relae is coming to S.F.
The list got leaked a day early, via Bloomberg.
Also, one of them is addicted to Blue Bottle iced coffee.
Also, he loves the veal tongue salad at Locanda.
Get the smoked potatoes!
Secret friends and family menu on the back
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.
Chicken- delicious. Stay AWAY from the orange gimlet that tastes like dish soap gone bad.
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]
Pick your head up. Look around. You are eating at one of San Francisco's best restaurants. Bon appetit!
Their Smørrebrød make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.
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.
They take reservations
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:
7x7's Big Eat 2012 says the langos is delicious. Yum!
Thank god they got off that ill-advised comfort food detour and back to the good stuff.
French Toast forever!
Fried potato bread. You must.
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's Best of Winner 2010 - Editorial Pick - BEST MEAT SALAD, MARROW BONES & HERB SALAD
Try the Bone Marrow
Try the Croque Provencal
Refined California-French in a casual setting. Menus are always intuitive based on what's available. -Laurine Wickett, Top Chef
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.