Bar Tartine has shapeshifted a few times over the last few years. First came the most significant change: the arrival of co-chefs Nick Balla and Cortney Burns who overhauled Bar Tartine’s kitchen, fashioning it into wholly original mash-up of Eastern European and California cuisines. It’s since become a darling of the San Francisco restaurant scene. On the wine side, the heart and soul behind the revamp of the wine list (which came shortly after Balla and Burns arrived), was Vinny Eng and Kim Watson-Jew, who drew inspiration from Balla’s dedication to heritage ingredients and fashioned a list of small-production European wines and their California counterparts. The list is now under the guidance of Mary Christie, who’s built on this same premise. Cocktails are inventive low-alcohol formulas playing on the spirit of the restaurant’s food, employing ingredients like juniper-infused sherry, quince and smoked barley.
MONDAY - THURSDAY: 5:30 P.M. - 10 P.M. | FRIDAY: 5:30 P.M. - 10:30 P.M. | SATURDAY - SUNDAY: 11 A.M. – 2 P.M., 5:30 P.M. – 10 P.M.
415.487.1600 | WEBSITE