Why did we dine here? – Bar Tartine has been on our hit list ever since Mr. Bauer extolled the virtues of this restaurant a couple weeks back. We are big fans of the sister location, Tartine Bakery. There haven’t been many new Hungarian, Eastern European restaurants lately, so this was a refreshing change of pace from another California cuisine restaurant. Chef Nicolaus Balla took over in January 2011 and has moved Bar Tartine forward. The restaurant is loud and interior decor rough, but the food is exciting.
Insider Tip – Make reservations
Cuisine – Hungarian, Eastern European
Location – Mission District
Opened – 2012 changed Chef
Service – Bar Tartine had lifeless service with a waitress that didn’t care much. She didn’t even say thank you to drive up the tip.
Verdict – Bar Tartine surprised us with robust and high quality food featuring many unique flavors. Give it a try soon.
Bar Tartine Signature Dishes – Langos, Tartare, Fisherman’s Stew
Bar Tartine’s Menu is very short, with 3 large plates and 9 – 10 small plates that change all the time. Sharing seems the norm here.
Bar Tartine Food Picks:
Langos: fried potato bread with garlic, sour cream and scallion ($10) is ordered by almost every table. Freshly made, hot, crisp, excellent.
Stuffed chicken, stewed smoked sausage and sauerkraut, mushroom, sour cream ($24) contained a healthy sized portion of tender chicken seasoned with robust flavors. A unique blend of textures and some strong and fatty sausage.
Fisherman’s stew: sturgeon, kale, hen of the woods mushrooms, green chili ($24) was recommended by our server. Simple, soupy, a bit oily, nicely cooked chunks of white fish, but in need of more starch.
Broccoli shoots, pea and fava greens, garlic chive, chili oil, crispy shallot ($8) a unique combination was fun and somewhat healthy.
Turo cheese cake, rhubarb, blood orange, ginger crumbs ($8.50) is the reference dessert. Beautiful, different, cottage cheese like coarseness.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)