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Dining, SFoodie San Francisco Chefs Want You to Eat Your Vegetables for Dessert

San Francisco Chefs Want You to Eat Your Vegetables for Dessert

Since this is the summer of fruit soups in San Francisco, it follows a certain logic that it would also be the summer of vegetable desserts. Local chefs right now are sneaking veggies into the last course, and it just…
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Dining, Eat A Year in Food: Five Favorite Dishes of 2011

A Year in Food: Five Favorite Dishes of 2011

Even while it was happening, most of us who monitor San Francisco's restaurant scene recognized that 2010 was a peak year. The city's tepid tolerance for avant-garde flavors and techniques gave way to enthusiasm, and it became clear that Bay…
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Dining, SFoodie Nick Balla's 2011 Find: Great Skewers and a New (Old) Herb

Nick Balla's 2011 Find: Great Skewers and a New (Old) Herb

SFoodie is calling up food types around the city to ask them about their favorite discovery of the past year, whether it's new or ancient, an ingredient or a person. We'll be running their responses over the course of the…
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Dining, SFoodie Nick Balla: 'I'd been planning for years on doing a Hungarian restaurant'

Nick Balla: 'I'd been planning for years on doing a Hungarian restaurant'

Nicolaus (Nick) Balla made his reputation in San Francisco cooking in Japanese restaurants. The CIA grad ran a restaurant in Michigan before moving out to San Francisco, where he worked in Ozumo before becoming the opening chef of O…
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Dining, SFoodie Bar Tartine Switches from California Cuisine to Chicken Paprikas

Bar Tartine Switches from California Cuisine to Chicken Paprikas

It's rare for SF Weekly to rereview restaurants -- small paper, big dining scene. But it was impossible for me to stay away from Bar Tartine after the owners hired a new chef, Nick Balla, who was known for his…
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Dining, SFoodie Chris Kronner's Last Night at Tartine is Feb. 14

Chris Kronner's Last Night at Tartine is Feb. 14

We hate farewells. But if you love saying goodbye, and you like the work Chris Kronner has done at Bar Tartine, you'll want to show up for his last night, Mon., Feb. 14. That also happens to be Valentine's Day.…
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Dining, SFoodie Nick Balla Reveals His Hungarian History, the Edge Folds

Nick Balla Reveals His Hungarian History, the Edge Folds

​The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene. Inside Scoop talks to Nick Balla, the former Nombe chef who's taking over the kitchen at Bar Tartine when Chris Kronner…
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Dining, SFoodie Atelier Crenn and The Grove Open, Bar Tartine and the Globe Both Lose Chefs

Atelier Crenn and The Grove Open, Bar Tartine and the Globe Both Lose Chefs

​The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene. Just in case you haven't heard, Atelier Crenn (3127 Fillmore, at Pixley, 440-0460, ateliercrenn.com) opens on Friday. Tablehopper is first to report…
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Dining, SFoodie Former Nombe Chef Taking Over at Bar Tartine

Former Nombe Chef Taking Over at Bar Tartine

No sooner does SFoodie invoke the name of Nick Balla then he appears in a Bar Tartine press release ― to wit, he's taking over from Chris Kronner as executive chef at Bar Tartine, as of March 1. (Kronner is…
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Dining, SFoodie Better Than a Ball Drop: New Year's Eve at Nombe

Better Than a Ball Drop: New Year's Eve at Nombe

Nombe's Japanese New Year's Eve Party Where: Nombe, 2491 Mission (at 21st St.), 681-7150 Cost: $55 Why it's likely to be special: Nombe's second annual Japanese-style sake-soaked New Year's bash is also the swan song for original chef Nick Balla,…
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Dining, SFoodie Vincent Schofield Signs On as Chef at Nombe

Vincent Schofield Signs On as Chef at Nombe

No sooner did we wrap our head around the news that chef Nick Balla would be moving on from Mission izakaya Nombe by the end of the year, this morning comes news that Balla's replacement is Darwin's Vincent Schofield. From…
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Dining, SFoodie Nombe's Odango, San Francisco's Best Balls (Non-Reproductive Class)

Nombe's Odango, San Francisco's Best Balls (Non-Reproductive Class)

Yesterday's post about the World Testicle Cooking Championship in Serbia reminded SFoodie that we've been meaning to write about an entirely different class of ball: the odango ($5) at Nombe. While most odango are formed from glutinous rice flour,…
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Dining, Eat Nombe brings street food indoors, with mixed success

Nombe brings street food indoors, with mixed success

Saturday, just shy of midnight, and the squat sandwich board on the Mission Street sidewalk bears a wrinkled paper sign advertising street-food ramen. Like a strip club barker, Gil Payne is standing in front of Nombe's inset double storefront, looking…
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