What to Eat on Nick Balla’s New Menu at Bar Tartine

The new braised brisket with a spiced red wine broth (actually a traditional goulash), served with whipped-marrow-smeared toasts.
The new braised brisket with a spiced red wine broth (actually a traditional goulash), served with whipped-marrow-smeared toasts. Photo: Grub Street

Chef Nick Balla, as earlier noted, just took over the kitchen at Bar Tartine, and he’s wasting no time switching things up. “The menu’s already about 60% new,” he says, and when we dropped in on him last night he was in the process of chopping up a bunch of stuff for pickling. Though pickles haven’t quite made it on there yet, Balla’s already exerting some Eastern European influence with a chicken paprikash and a traditional goulash (billed as “braised brisket”). He says he’ll also be bringing in some flavors from northern Europe as well, inspired by his trip with Chad Robertson to Copenhagen, including the ocean trout crudo with fennel and roe that’s on the new menu. Sadly for some, the bone marrow burger is gone, as that was more of a Chris Kronner signature, but instead you can have your marrow smeared on grilled Tartine bread for dipping in the goulash. See the full menu as it stands below.

Bar Tartine - March 2, 2011

crispy chicken skin, nori, hatch green chili powder, lemon - 6
fried brussels sprouts, lime, chipotle, mint - 6

ocean trout crudo, fennel, avocado, cured roe, peppercress - 14
celery root and parsnip soup, grapefruit, almond - 9
chicken liver paté, mustard, house pickles - 12
chopped beef striploin, green garlic vinaigrette, radish, slow-cooked egg - 15
braised brisket, leek, red wine broth, grilled wheat bread, marrow [a.k.a. the goulash] - 15

chickweed, tangelo, almond, white turnip - 11
roasted beet, blue cheese, dill, celery, black radish - 12
chicories, kohlrabi, watermelon radish, creamy caraway dressing, rye crumbs - 12

barley risotto, nettles, hazelnut, carrot, capricious - 18
chicken paprikas, hen of the woods mushrooms, roasted shallot, buckwheat spaetzle - 22
dry-aged beef sirloin, fries, aioli, arugula - 27
burger, Tartine brioche bun, Point Reyes Toma, fries - 16
rolled omelet, fromage blanc, escarole, toast - 16
pan fried salt cod with rosti potatoes, horseradish sauce, tat soi, lemon - 24


roasted sunchokes, house bottarga, aioli - 7
savory bread pudding, bacon, king trumpet mushrooms, onion, cheddar - 6
braised broccoli, ham, smoked broth

Bar Tartine - 561 Valencia Street, between 16th and 17th - 415.487.1600 - Open nightly for dinner, Tuesday through Sunday, 6 p.m. to 10 p.m., and 11 p.m. on Saturdays. Open for lunch, Thursday and Friday only, from 12 p.m. to 2 p.m., and brunch Saturday and Sunday 11 a.m. to 2:30 p.m. Closed Mondays.

Earlier: New Bar Tartine Chef Nick Balla Sends Us Some Picture Postcards From Europe [Grub Street]
Bar Tartine Will Veer Toward Eastern Europe Under Chef Nick Balla [Grub Street]