'Bar Tartine' on Serious Eats

Cookbook Review: 'Bar Tartine' Trades Hard Work for Show-Stopping Results

Nicolaus Balla and Cortney Burns are co-chefs at Bar Tartine, the San Francisco restaurant celebrated for its inventive, hard-to-define and harder-to-forget food. The amalgam of flavors that the duo delivers is so layered and nuanced that even studied palates often find the dishes impossible to decode. Complex but no longer mysterious, their food has been decrypted in the new Bar Tartine: Techniques and Recipes, the cookbook from Balla and Burns that keeps no kitchen secrets. More

Smoked Potatoes With Ramp Mayonnaise From 'Bar Tartine'

In Cortney Burns and Nicholaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, they share the recipe for their Smoked Potatoes with Ramp Mayonnaise. This dish has been obsessed over and blogged about, and has a permanent place on their ever-changing menu. There's a lot going on with these spuds: The potatoes themselves are roasted and smoked, then smashed and deep-fried. They're tossed with herbs and a mushroom-infused black garlic vinaigrette—earthy, sweet, and tangy. The crowning glory is the bright and rich mayonnaise. Individually, each component is brilliant; together, they make you think you've died and gone to umami heaven. More

Bar Tartine Chef Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime

We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. More

Nicolaus Balla's Warm Brussels Sprouts with Honey, Caraway, and Lime (Bar Tartine)

Roasting Brussels sprouts may have departed as the culinary trend de rigeur (hello, deep-frying!), but there's much to be said for the charred, crisp, and just-sweet leaves resulting from a hot and quick oven. The method is a perfect canvas for just about any blanket of flavors--even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side. The sprouts are sweet-tart and spicy, with a curious undercurrent of rye-bread that'll keep any sprout lover coming back for more. More

A Jerusalem-Inspired Dinner with Yotam Ottolenghi at Bar Tartine, San Francisco

Bar Tartine in San Francisco recently hosted a five-course feast inspired by Jerusalem by Yotam Ottolenghi and Sami Tamimi. We tried to stay cool while meeting the authors, but it was pretty exciting to shake hands with the man behind Plenty, one of our favorite vegetable cookbooks of all time. And it was also exciting to taste food inspired by the brand new book, which features recipes from Ottolenghi and Tamimi's childhoods on two different sides of Jerusalem. More

10 Foods From San Francisco I Want to Bring Back to NYC

San Francisco and New York are often mentioned in the same breath when it comes to the nation's great food cities, and are often compared as such. Growing up near San Francisco but having lived on the East Coast for nearly a decade, I can't say that there's one that strikes me as "superior"—and suggestions of a rivalry seem rather silly. They're just so different. So I couldn't choose one favorite food city between them. But, having just spent a fantastically delicious week by the Bay, I do know that there are a lot of foods from San Francisco I'd take back to New York with me if I could. Here are 10 of mine. What are your favorite SF eats? More

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