Bar Tartine

Row 1

Details
561 Valencia St (btwn 16th & 17th St)
San Francisco, CA 94110
(415) 487-1600
American
$ $ $
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

Around the Web

Foursquare Tips

  • 7x7's Big Eat 2012 says the langos is delicious. Yum!
  • They take reservations
  • 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!
  • 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:
  • Get the smoked potatoes!
  • 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.
  • SF Weekly's Best of Winner 2010 - Editorial Pick - BEST MEAT SALAD, MARROW BONES & HERB SALAD
  • Their Smrrebrd make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.
  • 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.
  • Try the Bone Marrow
  • Refined California-French in a casual setting. Menus are always intuitive based on what's available. -Laurine Wickett, Top Chef
  • 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.
  • The potato flatbread was the best savory dish I have ever eaten. Ever. Also recommend the kale and the lentil croquettes!!
  • Those smoked potatoes with black garlic... Oh-em-geeeee.
  • Secret friends and family menu on the back
  • Chicken- delicious. Stay AWAY from the orange gimlet that tastes like dish soap gone bad.
  • Oh que oui! De la bire Dieu du Ciel de Montral sur le menu? Certainement!
  • Pork blood sausage. Just get it!
  • French Toast forever!