Chefs Nick Balla and Cortney Burns of Bar Tartine

Co-Chefs Cortney and Nick manage the kitchen of Bar Tartine in San Francisco. The food at this celebrated Mission district restaurant is hard to classify, except to say it relies heavily on local produce and the strong vision of its chefs towards layering bold flavors with powerful simplicity. Ingredients are painstakingly made in house. Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. A dinner might consist of flavors from Jutland, Hokkaido and Budapest within the same meal- the whole seeming utterly familiar. Varied whole grains and the use of fermentation inform the food, as well as the innovative natural leavened breads baked on premise daily by owner/baker Chad Robertson.

 

Boz Scaggs, it is “more interesting than anything I see going on in SF right now” Grub Street 2011

Michael Bauer, San Francisco Chronicle “Once in a while, a restaurant comes along that is so different and exciting that it becomes my personal benchmark”

James Beard Foundation, Best Chef West nomination, 2013

Guardian UK, Marcia Gagliardi: Top 10 restaurants in San Francisco, 2013

Esquire, 4 chef’s you hope move to your city, 2010

Food and Wine, included in ‘America’s greatest new cooks recipe book’ 2012

San Francisco Magazine, Sarah Deseran: ‘Balla is doing something that hasn’t been done here (anywhere?)’, Oct 2012