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Dining, SFoodie Sprouted Rye at Bar Tartine

Sprouted Rye at Bar Tartine

It was no surprise that Sunday brunch at Bar Tartine was delicious. The eggs on the Benedict perfectly poached, served under strips of crisp and smokey bacon, a dousing of caraway Hollandaise sauce and a handful of fresh greens.…
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Dining, Eat SFoodie's 50 Favorites: Bar Tartine's Blood Sausage

SFoodie's 50 Favorites: Bar Tartine's Blood Sausage

The lengths to which chefs like Bar Tartine's Nicolaus Balla are going to ensure the authenticity of their creative vision are reaching the poetic. In age when he could order up an entire menu from Sysco, it's a pre-industrial —…
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Dining, SFoodie Number 1: Bar Tartine's Blood Sausage

Number 1: Bar Tartine's Blood Sausage

The lengths to which chefs like Bar Tartine's Nicolaus Balla are going to ensure the authenticity of their creative vision are reaching the poetic. In age when…
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Dining, Eat Bar Tartine: Under New Chef Nick Balla, a Turn Toward Cal-Hungarian

Bar Tartine: Under New Chef Nick Balla, a Turn Toward Cal-Hungarian

Bar Tartine's meggyleves, a Hungarian chilled sour-cherry soup ($9), was the pale pink of a young girl's birthday card, complete with a cloud of sour cream. Despite its fruity appearance, the soup turned out to be bewitchingly savory. Much like…
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