A tray of sharable salads and spreads. At top left, roasted cauliflower with sunflower tahini, lemon juice, sumac, Hatch chili powder, garlic, harissa, and fennel oil. At top center, a root vegetable slaw with watermelon radishes, fennel, and kohlrabi, tossed with harissa vinaigrette and dukkah (made with hazelnuts, sesame seeds, sunflower seeds, pink peppercorns, coriander, fennel, nigella, and paprika.) At top right, roasted red beets puréed with Bar Tartine's housemade yogurt (plus chiles, cumin, garlic, and lemon), served with tangy housemade goat cheese and za'atar.
At lower left, creamy chopped liver inspired by the one Cortney's grandmother used to make, with onions fried in schmaltz, plus thyme, parsley, and chopped egg. At center: butternut squash hummus featuring squash from La Tercera farm plus sprout chickpeas, sunflower tahini, garlic, and lemon. It was drizzled with date paste and pomegranate molasses. At lower right: sweet and sour Monterey sardines, fried and pickled with vinegar and served with peppers, onions, paprika, cumin, and caraway.
A chewy fermented slab bread from Tartine baker Chad Robertson.
For Sharing Everything: Bar Tartine
Bar Tartine's menu changes all the time, but we like to order whatever sounds good that day and share everything. Some past favorites: fish stew, the salads, smoked potatoes, and the langos. It's a cozy room and there's plenty of good wine and beer by the glass.
Chunky cucumbers, tomatoes, peppers, red onion, and sprouted garbanzo and mung beans were piled on top of Bar Tartine's Greek-style yogurt and mixed with red wine vinaigrette, paprika, and their housemade pepper jack.
Lamb with Burnt Eggplant and Mejadra
Jerusalem has a recipe for shawarma marinade, which the Bar Tartine team used on bone-in lamb legs. The legs were roasted slowly until super-tender and served in thick slices alongisde mashed charred eggplant. On the side, mejadra, a dish from author Sami Tamimi's childhood. "For this," says Cortney Bruns, "we broke out the wok gifted to us from Danny over at Mission Chinese." The rice and lentil mixture was fried with spices and topped with crispy fried yellow onions.
At left, a quince and pistachio crumble similar to one in the book, served with whipped cream folded with quark, yogurt, and pear vinegar meringue. For the cake at right, they started with the almond syrup cake in the book, but added cardamom, star anise, and fresh ginger, and changed the flour to kamut. It was served on a chocolate buttercream sauce with orange coulis.