Bar Tartine

561 Valencia St
San Francisco CA 94110
(415) 487-1600

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
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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.
Another Danish Chef, Bo Bech, to Do Event at Bar Tartine in September -- Grub Street San Francisco
Reservations are going fast.
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.
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...
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.
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.
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.
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.
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.
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.
Foursquare Tips
☠ Sissy ☠
We shared everything and and we liked everything. We especially liked the trout, the smoked potatoes, the beets, and the cured salmon. Service was attentive and very knowledgeable.
Tasting Table
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.
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.
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!
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.
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:
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.
SF Weekly
SF Weekly's Best of Winner 2010 - Editorial Pick - BEST MEAT SALAD, MARROW BONES & HERB SALAD
Try the Bone Marrow
Try the Croque Provencal
Katrina Yulo
Braised. Hog. Jowls. Tastes the complete opposite of how it sounds- amazing.
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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