Destinations, Restaurants

Bar Tartine Serves Up Natural Unique Dishes

February 20, 2015 by

Bar Tartine

San Francisco is known for its hills and flamboyant style, and the City by the Bay does not lack a reputation of good foods to enjoy. Natives consider it common place to eat their meals out of a bread bowl and think nothing of standing in hours-long lines for their favorite dishes.

Now Chefs Nicolaus Balla and Cortney Burns have introduced the Bar Tartine’s menu to the gastronomic landscape.¬†It focuses on a blend of cuisine from central Europe that’s entwined with Asian, Middle Eastern, and Middle America influences.

Bar Tartine

Elements of Natural Fermentation

The Bar Tartine is a sister operation to the Tartine Bakery known for its naturally leavened bread. A similar philosophy shows up in Co-chef’s Balla and Burns predilection for fermentation.

They understand the health benefits and have perfected the science of food fermentation to enhance the flavor and benefits of each recipe. Every dish includes a component that’s been pickled, cured, cultured, inoculated, infused, or dried, right down to their Kefir butter, and the results have landed the Bar Tartine on the Eater Top 38 list.

Bar Tartine

Bar Tartine Menu

At first glance, the bread may seem expensive, but it comes from the Tartine Bakery and is worth the money. It offers a tangy, smoky, crusty exterior with a moist interior that almost melts in your mouth.

Spreads like butter flecked with chopped nasturtium petals served in a pool of buttermilk adds to the¬†exploration of new flavors. Of the main courses offered, beef tartare is Bar Tartine’s signature dish. However, even this dish is created using meta-fermentation techniques and cultural collusions.


The fermentation philosophy is also evident on the wine list. Draft and bottled beers are available with some well-known brands listed among selections like candied beet and sparkling Riesling, or juniper sherry with cucumber, huckleberry and bitters.


For desserts, patrons will find the farmer’s cheesecake with whey caramel and flax a gastronomical treat worth the try, and the warm sweet potato care with chestnut and buttermilk.

Enjoy a cup or coffee or continue the adventure with a cup of roasted buckwheat and lemon balm or Bay laurel with smoked orange.

The menu offers a variety of choices sure to please both vegetarians and carnivores. It may seem a little pricey, but it’s worth the experience.

Photo credits: Chefs Feed

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