A Delicious Visit to Bar Tartine
Last week, we talked all things technique from the Bar Tartine cookbook—if you missed that post, you can read it here. This week, we’re excited to share our visit to the Bar Tartine restaurant, located in the heart of San Francisco’s Mission District.
We walked into Bar Tartine with hungry, ready bellies and were met with exquisite dishes that easily exceeded our expectations.
After hemming and hawing over the menu, we decided to go the route necessary at Bar Tartine: try a little of everything. Everyday dishes were elevated by a dedication to the quality in ingredients and a study in layered flavors.
Our enthusiastic waiter promised “the best yogurt we’ll ever taste,” and yes, it was every bit as thick, creamy, and tart as promised.
We knew we had to order a trout smørrebrød (a Scandinavian-inspired open-faced sprouted rye bread sandwich), as well as the smoked potatoes with black garlic Bar Tartine is known for. Both did not disappoint. In fact, those potatoes are probably now on our “favorite things to eat in San Francisco” list.
Our last dish: baked cod roe dip with garlic, lemon, and parsley, served with flatbread for dipping. Divine!
We had the chance to say hello to Nick Balla, co-chef at Bar Tartine, who busily worked the line while inviting us to take a tour of the back kitchen. Bar Tartine uses traditional preservation and processing techniques found across the globe, represented by these jars of mysterious powders, pickled everything, and dried ingredients—this is where the magic happens.
Here, we have racks of smoked Rainbow trout, which we got to enjoy on our open-faced sandwich earlier.
This black garlic is a key ingredient to the tasty smoked potatoes that we had earlier.
Bar Tartine’s interior is just as gorgeous and inviting as the food it serves.
We’ll certainly remember our light-filled nook with fondness, as the meal we had there was unforgettable. Trying the dinner menu at Bar Tartine is next up on our list, and we definitely recommend you visit this beautiful restaurant as soon as possible! And if you aren’t from nearby, fear not—the cookbook is an excellent passageway to experiencing Bar Tartine’s masterful dishes.
Latest posts by Irene Kim Shepherd (see all)
- What Does It Take to Photograph Cookbooks? We Spoke with Gentl + Hyers to Find Out - December 8, 2016
- Small Victories: One Biscuit Recipe, Three Ways - September 14, 2016
- When Your Cookbook Matches Your Apron - May 27, 2016
Finding Balance with A Beautiful Mess (and a Recipe for Miso Granola)October 20th, 2017
10 Ways to Feed the Resistance (and a Recipe for Spiced Mung Bean Wraps)October 17th, 2017
Behind the Scenes: Photo Styling for The Art of the Bar CartSeptember 22nd, 2017