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Monday, September 12, 2011

Menu for Tonight's Hapa Ramen Pop-Up at Bar Tartine

Posted By on Mon, Sep 12, 2011 at 10:55 AM

  • Photo by Susanna Ok

Hapa Ramen pop-up dinner

Where: Bar Tartine, 561 Valencia

When: Today, Sept. 12, 6 to 10 p.m. 

The Rundown: Chef Richie Nakano is hosting another pop-up dinner at Bar Tartine tonight. He will continue to hold regular events there -- the restaurant is normally closed on Mondays -- until he finds a space for his own restaurant, which he told me "will be within the year."

Tonight's menu will be:


Sake-cured mackerel, fingerling

potatoes, romesco. $12

Pan-roasted taro cake, mushrooms,

guanciale, pickled shallots. $11

Poached Sonoma foie gras, pear,

cardamom, French toast, maple. $24

Glazed dragon tongue beans, marinated sweet peppers, serrano chile oil. $7

Tempura summer squash, eggplant, baby onions, cherokee tomato puree. $12<

Duck confit steamed bun, plum sauce, pickles. $3

Charcuterie Board: Ginger scallion pork terrine, pickled trotter terrine, tasso spiced lardo, almond-minted headcheese, pork liver pate,

head and heart carpaccio. $12 (small), $20 (full)

Hapa Ramen

Big daddy ramen: Slow-cooked pork, fried chicken, summer vegetables, egg. $14

Pork ramen: Slow-cooked pork, summer vegetables. $13

Chicken ramen: Fried chicken, summer vegetables. $13

Miso market ramen: Corn and miso broth, summer vegetables. $12

Liberty duck breast ramen: Slow-cooked egg, duck gravy, cresta di gallo. $26

Add to your ramen:

Slow-cooked egg, $3

Cured rolled face, $5

Fried pig's ear, $2

Pork gravy croquette, $4

Trotter cake, $5

Pickles and kimchi, $3


Rye-poached apples, Wagon Wheel cheese, walnut butter, preserved lemon. $7

Beignets, royal grape jam, crème fraiche. $7

Blue Bottle Coffee lard shortbread cookies. $5

Watermelon-plum sorbet, wild fennel pollen. $3

Make a reservation online, or call 487-1600. Walk-ins welcome.

Marla Simon is a San Francisco-based chef, food stylist, and food writer.
Follow her on Twitter: @Marla_Simon.

Follow us on Twitter: @sfoodie, and like us on Facebook.

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