Malvasia, Rare Wine Co. Historic Series'New York Malmsey', Madeira, Portugal
Coffee and Tea
Roasted Buckwheat and Lemon Verbena
Fig Leaf and Bergamot
Smoked Blood Orange and Bay Laurel Husk
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Great place to eat good ambiance friendly staff GooglePlace - December 2016
Had the set menu. Service was good, and portions enough to be full. Liked the beef tartare, brussels sprouts, and the sausage portion of the lamb dish. Thought the sorbet and pistachio desserts were different from the usual. Overall thought the meal was alright, but the price too expensive. GooglePlace - November 2016
This Mission restaurant has a nice dining room with great service. We had the fixed set meal with 3 starters and three main dishes. The three starter were all very good but the 3 mains were not as inspiring. It was also strange that 2 or of those 3 dishes were pork.GooglePlace - August 2016
Bogdan Vlad H.
The family style menu is great. There were three of us and they require all members of the party to get it. It's enough food to be full, but not too much. The food was very unique and delicious. Portions are on the smaller side, but there are 3-5 of them.GooglePlace - July 2016
We walked in without reservations & were graciously seated at the bar in no time.
We ordered a la carte, it was all tasty & wonderful.
Fun to watch the efficiently busy kitchen staff!
Service was smooth & superb.
This experience was one of a kind.
Thank you!!!GooglePlace - April 2016
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.Foursquare - August 2014
The potato flatbread was the best savory dish I have ever eaten. Ever. Also recommend the kale and the lentil croquettes!!Foursquare - April 2014
Those smoked potatoes with black garlic... Oh-em-geeeee.Foursquare - February 2014
Get the smoked potatoes!Foursquare - February 2014
Secret friends and family menu on the backFoursquare - September 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.Foursquare - August 2013
Chicken- delicious. Stay AWAY from the orange gimlet that tastes like dish soap gone bad.Foursquare - June 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]Foursquare - January 2013
Pick your head up. Look around. You are eating at one of San Francisco's best restaurants. Bon appetit!Foursquare - January 2013
Their Smørrebrød make the Danish dish more accessible without compromising authenticity or quality. Delicious grown-ups brunch.Foursquare - January 2013
Travel + Leisure
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.Foursquare - November 2012