Bar Tartine

Row 1

561 Valencia St (btwn 16th & 17th St)
San Francisco, CA 94110
(415) 487-1600
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
The sliced bread with kefir butter is the best bread in SF, making our list of "The Tastes That Make the City: SF Edition."
The Tastes that Make the City
Wed, 01/28/2015 - 11:56
Refined California-French in a casual setting. Menus are always intuitive based on what's available. -Laurine Wickett, Top Chef
Wed, 01/27/2010 - 11:29
7x7's Big Eat 2012 says the langos is delicious. Yum!
Mon, 01/23/2012 - 15:34
SF Weekly's Best of Winner 2010 - Editorial Pick - BEST MEAT SALAD, MARROW BONES & HERB SALAD
SF Weekly
Fri, 02/11/2011 - 11:01
They take reservations
Sat, 07/21/2012 - 12:45
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]
Mon, 01/28/2013 - 08:55
Pick your head up. Look around. You are eating at one of San Francisco's best restaurants. Bon appetit!
Sat, 01/19/2013 - 13:55
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
Wed, 05/02/2012 - 13:47
Get the smoked potatoes!
Sat, 02/01/2014 - 19:41
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
Mon, 08/26/2013 - 14:59
Fried potato bread. You must.
Mon, 06/20/2011 - 09:04
Their Smrrebrd make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.
Sat, 01/12/2013 - 12:00
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
Fri, 11/30/2012 - 12:27
Try the Bone Marrow
Thu, 01/06/2011 - 02:03
Try the Croque Provencal
Tue, 12/07/2010 - 21:14
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.
Thu, 08/13/2009 - 16:10
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
Wed, 08/06/2014 - 14:15
Those smoked potatoes with black garlic... Oh-em-geeeee.
Tue, 02/04/2014 - 18:16
Secret friends and family menu on the back
Mon, 09/16/2013 - 17:21
Chicken- delicious. Stay AWAY from the orange gimlet that tastes like dish soap gone bad.
Thu, 06/13/2013 - 20:17
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