On Monday, September 19, Bar Tartine chef Nick Balla and baker-owner Chad Robertson are handing over the reigns to sous chef Harry Kongvangxay for a night of “Curiosities” from the country of Laos. Kongvangxay was Balla’s sous chef at Nombe before making the move with him to Bar Tartine and its new Hungarian and Central European flavors. Now the two are turning back toward Asia for one night only, and Robertson will be chipping in to make three kinds of banh mi, including one with duck pate, and a vegetarian option with pickled vegetables and smoked eggplant. See the full menu below.
It’s a la carte, as you can see. So drop by if you aren’t already headed to the Cocktail Week kickoff.
Click to enlarge.