Thanks to the lovely folks at Chronicle Books, we have five copies of Bar Tartine to give away this week. Enter to win after the jump!
'bar tartine' on Serious Eats
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.
This recipe from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, is a wonderful way to preserve the unique flavor of ramps, wild onions which are uncultivated and only grow for a brief spell in the spring, for use year round.
Co-chefs Nicolaus Balla and Cortney Burns have made fermented and pickled foods a defining part of their menu at Bar Tartine, and these Pickled Mushrooms from their newly released cookbook, Bar Tartine: Techniques and Recipes, deliver on their promise of addictiveness.
Making black garlic, per these instructions from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, is a simple, hands-off process. Only note that your neighbors may leave notes inquiring about the pervasive aroma.
This rice vinegar from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, can be made from sake, or you can go whole-DIY-hog and make your own fermented rice beverage using rice koji (the recipe for which is also found in the book).
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.
This red wine vinegar from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, could also be made with white or fortified wine.
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.
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.
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.
To celebrate the release of Edible Selby, Bar Tartine in San Francisco hosted a series of events this week bringing together a few talented guest chefs who are featured on the book's pages, including Danny Bowien of Mission Chinese Food and Ignacio Mattos of Isa.
After this First Look at their new daytime menu, I expected to try a great sandwich or two. I wasn't quite prepared for one of the better meals I had my whole week in San Francisco.
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?
The infamous bone-marrow burger lives up to the hype, thanks to an impeccable patty, a smoked potato brioche bun, and a swath of cheddar mayonnaise.
It's a beast of a lunch, layering lightly crumbed and fried moist chicken thigh meat from Fulton Valley Farms with shredded cabbage, ripe tomato, and thinly sliced purple onion, dressed with garlic mayo and a spicy tonkatsu sauce made with apricot and tamarind.
And now there are even more reasons to hang out at Bar Tartine during daylight hours, since they've added a massive new Italian bread oven in the adjoining space and are serving sandwiches along with other lunch dishes from 10:30 a.m. to 2:30 p.m. Wednesdays through Sundays. Take a look at the gorgeous sandwiches, salads, and soups.