Tartare Tartine from Ignacio Mattos
Chewy toasted baguette smeared with a potent garlicky aioli, topped with beef tartare, pickled ribbons of cucumber, and lemon-dressed chervil and cilantro. Black pepper and red chili added a flare of heat.
Danny Bowien's Eel-L-T
Lightly sweet and rich tea smoked eel, battered tempura style, was sandwiched in a smoked potato roll tinted black with squid ink. Heirloom tomatoes, shredded lettuce, and creamy avocado finished it off; a smear of pickle mayo added tang and crunch. Between the smoky roll and the crisp batter on the eel, this tasted unmistakably like a BLT, despite the absence of bacon.
Bar Tartine's Fried Potato Flatbread Bahn Mi
You might recognize Bar Tartine's langos from the regular menu. Here, it's topped with rich duck liver paté, crisp carrots and radishes, cilantro and jalapeno.
At the evening event, Danny Bowien's brisket was smoked over apple and hickory wood, and served with pickled cucumbers and bread.
Sizzling Cumin Lamb
Rubbed with spices and totally tender.
Barbecued Lamb Ribs
One of our favorites of the evening, luscious barbecued lamb ribs.
Ending on a sweet note
Tartine's lemon meringue and chocolate layer cake.