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Bar Tartine

American Restaurant$$$$
Mission District, San Francisco
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9.0/10
613
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157 Tips and reviews
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  • good for dates
  • healthy food
  • lentil croquettes
  • romantic
  • kefir butter
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  • Eater
    EaterApril 13
    Bar Tartine has recently shaken up their weekend brunch scene, with the addition of a prix fixe brunch menu for around $30. Expect items like yogurt with fig, rose and pistachio and lamb sausage. Read more
  • Jane R.
    I like their fermented and sprouted foods, dishes that seem simple and fresh but actually have a ton of preparation. Unusual slightly Nordic fusion.
  • Yaron Z.
    Fake French. The waiter : "we don't serve espresso here, this is a French style restaurant". Pretentious wine list and dishes. Skip this one, there are much better options.
    Upvoted Jun 13
  • Jeff M.
    Jeff MelnykOctober 21, 2015
    Great 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
  • Raymond D.
    Raymond DijkxhoornSeptember 15, 2015
    Definately would recommend the Sunday brunch there! What a flavour explosion!
  • Kerwell L.
    Kerwell LiaoJune 30, 2015
    The 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.
  • Anton S.
    Anton ShusterFebruary 23, 2015
    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.
  • Joshua H.
    Joshua HaftelJanuary 22, 2015
    Best brunch in the city. When they had their sand which bar, they had some really stellar sammies, hope they bring it back!
  • Eater
    EaterJanuary 19, 2015
    Eater National 38 member: Sink a spoon into sprouted lentil croquettes wallowing in yogurt-like kefir, beet sauce, spinach, turmeric oil, and zingy cilantro chutney. Read more
  • Susan H.
    Susan HobbsJanuary 5, 2015
    Thoughtful 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).
  • Virginia M.
    Virginia MurdochDecember 21, 2014
    Everything was fantastic except the mushroom dumplings, which were kind of stodgy. But the rest of the meal more than compensated, particularly the steak tartare.
  • Frances J.
    Frances JamesNovember 30, 2014
    Very inventive and tasty middle eastern european-inspired food. Excellent crusty SF bread (from the associated Tartine bakery)
  • Brendan C.
    Brendan CurranNovember 10, 2014
    One of the best restaurants in SF. Their soju infusions are sublime--especially the gooseberry and marigold concoction.
  • Eater
    EaterSeptember 30, 2014
    Bar Tartine's lunchtime sandwich-shop offerings are to die for, but last call for lunch at Bar Tartine is this Friday. Stop by for lunch today. Read more
  • J.d. M.
    J.d. MareshAugust 31, 2014
    The most amazing bread and kefir butter. Chilled plum soup for brunch-you have to try it.
  • Nick D.
    Nick D'AmbrosiAugust 16, 2014
    One of the best restaurants in SF! They make everything in house and from scratch, even the bread and butter!
  • Tasting Table
    Tasting TableAugust 6, 2014
    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. Read more
  • SFist
    SFistAugust 3, 2014
    The smoked and fried potatoes - Chef Nick Balla tops these amazing, smoky, lightly greasy potatoes with house-made ramp mayonnaise, and they kind of can't be beat in the high-end fried potato camp. Read more
  • SFGate
    SFGateAugust 2, 2014
    The best dessert is the farmer's cheese cheesecake with a crust of buckwheat and ginger, a filling made with two-day cultured cheese, and a topping of rhubarb gelee. Read more
  • SFGate
    SFGateAugust 2, 2014
    You can tell a great chef by how he handles blood sausage, and I've not tasted any better than what Bar Tartine produces. Read more
  • SFGate
    SFGateAugust 2, 2014
    Asparagus with black trumpet mushrooms in a creamy sauce, a blend of smooth and sharp elements. Read more
  • CITY GRIT
    CITY GRITAugust 1, 2014
    Don’t miss the Smoked Potatoes, Lentil Croquettes, Cheese Dumpling in Mushroom Broth, or the Kale with Sunflower Tahini!
  • CITY GRIT
    CITY GRITAugust 1, 2014
    Nick 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.
  • jonathan g.
    jonathan gettingerMay 28, 2014
    The 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.
  • Alyssa D.
    Alyssa DunnApril 28, 2014
    The potato flatbread was the best savory dish I have ever eaten. Ever. Also recommend the kale and the lentil croquettes!!
  • Jessica R.
    Jessica RussellApril 13, 2014
    This place is amazing. The kale with tahini and yogurt is the best, but everything was delicious.
  • Katherine C.
    Katherine ChanJanuary 6, 2014
    Unsurprisingly 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.
  • Lien T.
    Lien TranJanuary 5, 2014
    Really 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)
  • Sammy G.
    Sammy GoldfienDecember 30, 2013
    Wow--food was all delicious and service was great. Brisket toast and potato flatbread were the highlights!
  • Zoe W.
    Zoe WongNovember 11, 2013
    Can't go wrong with anything you order! The menu changes almost everyday. Main dishes change seasonally.
  • paolo f.
    paolo fNovember 4, 2013
    The 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.
    Upvoted May 1
  • Verna
    VernaSeptember 26, 2013
    Good 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.
  • Natalia A.
    Natalia AlfonsoSeptember 7, 2013
    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
  • Mark A.
    Mark AddisAugust 30, 2013
    I made the mistake of not checking the menu before we went. I read these reviews and its clear there is potential, but the menu was horrible the night I was there. I'd like to try again.
  • Serious Eats
    Serious EatsAugust 26, 2013
    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.
  • Noah W.
    Noah WeissJuly 9, 2013
    Weird and delicious food with addictively chewy fresh baked bread to dip into everything. The tomato, seaweed, and salmon skin salad is great in particular.
  • Kashmir H.
    Kashmir HillJune 10, 2013
    Potato flatbread is amazing. Service was excellent -- was given free round of drinks when they were late to seat us for a reservation.
  • Ramsey H.
    Ramsey HomsanyJune 1, 2013
    Was super disappointed. Used to love this place so much. Service was neglectful and food this time had lost its edge.
  • Andras N.
    Andras NemeseriApril 21, 2013
    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!
  • Ryan A.
    Ryan AbramowMarch 21, 2013
    Great food all around - highly suggest getting a bunch of plates and splitting with friends to get full taste/experience.
  • Eater
    EaterJanuary 28, 2013
    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]
  • Max T.
    Max Tatton-BrownJanuary 12, 2013
    Their Smørrebrød make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.
  • The Culinary Institute of America
    Your 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
  • Travel + Leisure
    Travel + LeisureNovember 30, 2012
    Bar 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.
  • Tasting Table
    Tasting TableMay 2, 2012
    On 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
  • Lauren H.
    Lauren HNovember 2, 2011
    FYI this is now Hungarian food! Smoked fish app, fried potato bread, and radicchio anchovy salad were excellent..entrees meh
  • The Feast
    The FeastJune 13, 2011
    Comfort food classics and unique creations all get dialed up for maximum decadence. And the bread, oh the bread! It’s worth breaking your carb ban for, trust us. Read more
  • Bridget J.
    Bridget JacksonJune 12, 2010
    Try the Point Reyes Blue-stuffed dates (unless you're a fool).Make a reservation (unless you like the counter, which is actually very nice).
  • Roy K.
    Roy KimApril 15, 2010
    Great place for Brunch! The menu is a little pricey but the service and food are great! I recommend the rice pudding for an after meal dessert.
  • matt c.
    matt chouAugust 14, 2009
    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.
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