Planning a trip to San Francisco?
Foursquare can help you find the best places to go to.
Bar Tartine
(Now Closed)American Restaurant$$$$
Mission District, San Francisco
The experts at Eater and Bon Appetit Magazine recommend this place
153 Tips and reviews
Sort:
- Popular
- Recent
Serious EatsAugust 26, 2013Nic 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.
CITY GRITAugust 1, 2014Nick Balla and Cortney Burns are our HEROS! The creative dishes on their menu feature ingredients the 2 make in house. They blend their own spices, make their own cheese, and cure their own bottarga.
Susan HobbsJanuary 5, 2015Thoughtful food paired with sauces that pleasantly wow. You can't go wrong with any tries at dinner. Beef tartare on toast is a stand out as are the potatoes (which usually wouldn't interest me).
The potatoes are great. The kale salad is really good. The custard, beets are ok. The dumplings you should try. The red wine soup is really good as well. I like the staff here they are really friendly
Kerwell LiaoJune 30, 2015The tasting menu isn't cheap, but it's well worth it and is actually good value for what you get. The food was creative, and everything was delicious.
- EaterJanuary 28, 2013Thanks 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]
Katherine ChanJanuary 6, 2014Unsurprisingly the bread is awesome. Also recommend the potato flatbread - fried goodness with sour cream and dill. Get apple half and half (apple mint soda and iced tea) in custom ceramic glasses.
Simply you can't go wrong! They have very nice food, spiced up with some Hungarian style. Brunch recommendations: paprika cheese spread, potato flat bread, smoked potatos. The bread is also gorgeous!
Tasting TableAugust 6, 2014Nick 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. Read more
Travel + LeisureNovember 30, 2012Bar 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.
Jeff MelnykOctober 21, 2015Great vibe and exceptional bread. Though I could feel our servers disappointment that we didn't go for the full tasting menu. And lentil croquettes = (great) felafel
Noah WeissJuly 9, 2013Weird and delicious food with addictively chewy fresh baked bread to dip into everything. The tomato, seaweed, and salmon skin salad is great in particular.
The Culinary Institute of AmericaDecember 13, 2012Your taste buds are about to go on a tour around the world with Chef Nicolaus Balla’s eclectically styled menu. CIA grads receive an education that spans the globe! Learn more about his college here: Read more
Joshua HaftelJanuary 22, 2015Best brunch in the city. When they had their sand which bar, they had some really stellar sammies, hope they bring it back!
Jane RadstromApril 9, 2016I like their fermented and sprouted foods, dishes that seem simple and fresh but actually have a ton of preparation. Unusual slightly Nordic fusion.
Zoe WongNovember 11, 2013Can't go wrong with anything you order! The menu changes almost everyday. Main dishes change seasonally.
- Frances JamesNovember 30, 2014Very inventive and tasty middle eastern european-inspired food. Excellent crusty SF bread (from the associated Tartine bakery)
- Tasting TableMay 2, 2012On the weekend, sample the open-face smørrebrød. A sourdough sprouted rye pairs perfectly with Quark cheese and a tapenade made from pickled green walnuts: Read more
jonathan gettingerMay 28, 2014The Lentil Croquettes at Bar Tartine For a sort of Hungarian/Indian take on falafel, chef Nicolaus Balla fries bright green balls of sprouted lentils that are then paired with house-cultured kefir.
Nick D'AmbrosiAugust 16, 2014One of the best restaurants in SF! They make everything in house and from scratch, even the bread and butter!- CITY GRITAugust 1, 2014Don’t miss the Smoked Potatoes, Lentil Croquettes, Cheese Dumpling in Mushroom Broth, or the Kale with Sunflower Tahini!
The Friends and Family (tasting) menu costs about twice as much as you would normally spend. You also get twice as much food as you would normally eat.
Kashmir HillJune 10, 2013Potato flatbread is amazing. Service was excellent -- was given free round of drinks when they were late to seat us for a reservation.
Lien TranJanuary 5, 2014Really enjoyed the scarlets, smoked potatoes and cheese dumpling. Was less impressed with beef tartare which was ok (and didn't compare to Auberge's that I had recently)
Brendan CurranNovember 10, 2014One of the best restaurants in SF. Their soju infusions are sublime--especially the gooseberry and marigold concoction.
Alyssa DunnApril 28, 2014The potato flatbread was the best savory dish I have ever eaten. Ever. Also recommend the kale and the lentil croquettes!!
Raymond DijkxhoornSeptember 15, 2015Definately would recommend the Sunday brunch there! What a flavour explosion!
Dr Profressor Food Destroyer Von Die Quantum RealmNovember 4, 2013The salted pear is accompanied by so many contrasting flavors that it almost alienates your palate. The food here is trying so hard to be interesting it fails to achieve any carnal satisfaction.
Max Tatton-BrownJanuary 12, 2013Their Smørrebrød make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.
Condé Nast TravelerOctober 19, 2016“Cortney Burns and Nick Balla make every ingredient in every dish at Bar Tartine; nothing leaves their kitchen that wasn't grown or made by hand, in-house.” - Michael Solomonov Read more
Benjy WeinbergerNovember 6, 2015The parsnip spirit is worth a try: very dry, quite astringent and just a great palate cleanser.
VernaSeptember 26, 2013Good but a little overhyped. Stick with the most popular tips -- cheese dumplings and potato flat bread. The bone marrow is no longer offered. Avoid the cocktails and dessert.
Jessica RussellApril 13, 2014This place is amazing. The kale with tahini and yogurt is the best, but everything was delicious.
Adrian PhillipsOctober 11, 2014Tasty small plates and great wine list. Can't go wrong with this spot in the Mission.- The Tastes that Make the CityJanuary 28, 2015The sliced bread with kefir butter is the best bread in SF, making our list of "The Tastes That Make the City: SF Edition." Read more
J.d. MareshAugust 31, 2014The most amazing bread and kefir butter. Chilled plum soup for brunch-you have to try it.
Sammy GoldfienDecember 30, 2013Wow--food was all delicious and service was great. Brisket toast and potato flatbread were the highlights!
Matt WahlMay 10, 2014Favorite brunch in SF. Smoked potatoes and avocado toast set the bar in my brunch dish hall of fame.
ᴡ BellerJanuary 2, 2015Everything is phenomenal. In particular, don't miss the beef tartare and potatoes.
Zack🍕🍕June 7, 2012Amazingly fresh and awesome food. Best meal we had while in SF. Make reservations way in advance.
559 Photos
Foursquare © 2024 Lovingly made in NYC, CHI, SEA & LA
Permanently closed (Show more)
- Mon–Thu
- 5:30 PM–10:00 PM
- Fri
- 5:30 PM–10:30 PM
- Sat
- 11:00 AM–2:00 PM
- 5:30 PM–10:30 PM
- Sun
- 11:00 AM–2:00 PM
- 5:30 PM–10:00 PM
(415) 487-1600
Features
Reservations
Yes
Credit Cards
Yes (incl. Discover & Visa)
Outdoor Seating
No
Food & Drink
Menus
Brunch, Dinner
Drinks
Beer, Wine, Cocktails
See More
You might also like
- 8.1
"Highly recommend the Vietnamese tacos & the crispy corn fritters!"
Starr Violet - 8.6
"Right across the street from the original Heat offices, this place has history! This is a great place for 5-7 friends to catch up. Their specialty is RIBS! Don’t be afraid, they’re delicious."
heat - 7.8
"While all modern American restos preach local & seasonal, S&D does this in a league of its own, and in a tiny kitchen! Tasting menu is top notch as are wine selection and service. Deservedly 1*."
Wilson Favre-Delerue
Places people like to go after Bar Tartine
- 9.0
"Stop by the slow bar, especially if Bradley is there. Such a treat -- great coffee and conversation. Ask about the origins of various beans, relationships with farmers, anything coffee/tea related."
ᴡ Dahl - 9.2
"Salted caramel is my long-time favorite. The new favorites are sesame seeds and lavender. Try to come on weekday to escape the line"
Zhanna - 9.4
"Lovely place to chill and meet people (and funny dogs)."
Julie Navarro
Appears on 1,160 lists
Tastes that Make the City: San Francisco
Created by The Tastes that Make the City
50 items • 1,213 followers
SF Chronicle Top 100 Restaurants 2012
Created by Melissa Martin
100 items • 760 followers
7x7 Big Eat San Francisco 2012
Created by Brian
100 items • 868 followers
