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Fodor's Northern California 2014
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Bar Tartine Review
An offshoot of the cultlike Tartine Bakery, this restaurant provides one way you can get a taste of their famed (and always sold-out) country loaf. It's a definite neighborhood restaurant, drawing an energetic crowd to the artsy space. Chef Nicolaus Balla's flavor-packed menu is all about an Eastern European sensibility with California seasonality and some Japanese influences. It includes an array of house-pickled items, the indulgent langos (fried potato bread), seasonal salads like one with persimmons, pressed cheese, chicories, walnuts, and orange honey, pickled housemade sausage, and larger (and homey) dishes like chicken paprikas and a fisherman's stew. The extensive wine-and-beer list makes this a fun place to swing by for a glass—if you can find a seat. Weekend brunch is one of the more distinct offerings in the city, with an array of smørrebrød (toppings like trumpet mushrooms, mizuna, and cultured butter on sprouted rye) and buckwheat blintzes, and a beef-brisket hash with celery root, parsnip, Yukon Gold potatoes, and fried eggs. The restaurant also operates a sandwich shop Wednesday, Thursday, and Friday afternoons, serving up sandwiches, smørrebrød, and light snacks.
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