THIS RESTAURANT IS CLOSED Bar Tartine Awards

THIS RESTAURANT IS CLOSED Bar Tartine Restaurant Review:

This stylish, rustic restaurant from the owners of celebrated Tartine bakery is led by co-chefs Nick Balla and Cortney Burns. Once known for his Japanese cooking, then Eastern European, Balla has become a chef whose cuisine is widely respected and difficult to classify; Burns is a master of pickles, cheeses, charcuterie and spice research. In short: Earthy flavors abound. Try a selection of pickles (cucumber, radish or the delicate trumpet mushroom) before moving on to chopped chicken liver, egg and pickled fiddlehead ferns on rye, or goat meatballs with spinach, chili and garlic. The dinner menu may seem unfamiliar but you'll be charmed by dishes such as halaszle (rock cod, Hungarian wax pepper, broth, purslane and fennel) and gulyas (brisket, wine, caraway broth, whole-wheat bread and marrow). The wine list is deep and worldly. Desserts mimic the dinner menu and have a delicate touch. Weekend "lunch" (really brunch) features a very reasonable prix-fixe menu. Prix-fixe dinner menus are a good deal, as well.