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Bar Tartine
Bar Tartine

Bar Tartine Details

  • Dining Style: Casual Elegant
  • Website: http://bartartine.com
  • Phone: (415) 487-1600
  • Hours of Operation: Dinner: Monday, Tuesday, Wednesday, Thursday and Sunday: 6:00p - 10:00p; Friday & Saturday: 6:00p - 11:00p;

    Lunch: Wednesday, Thursday, Friday: 11a - 3p

    Brunch: Saturday & Sunday: 11a - 2:30p
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Contemporary American, Californian, Eastern European
  • Executive Chef: Nick Balla
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Beer, Counter Seating, Farm to Table, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Weekend Brunch, Wine, Wine Bar
  • Private Party Facilities: We offer buy outs for private events.
    Non-private options for parties of 8 to 40 guests.
    Please email mary@tartinesf.com for further information.
  • Private Party Contact: Mary Christie (415) 487-1600
  • Special Events & Promotions: http://www.bartartine.com/events.html

Getting there

  • Cross Street: 16th and 17th Streets
  • Public Transit: MUNI and BART both stop at Mission and 16th Streets
  • Parking: Valet
  • Parking Details: Bar Tartine offers valet service during dinner for $12 per vehicle. Public parking is available at the Hoff Street garage which is between Valencia and Mission off of 16th Street.
A word from Bar Tartine
Known for dishes that evoke distant places and a cooking style that draws on slow, subtle, and labor-intensive techniques, Executive Chef Nicolaus Balla has a decidedly global culinary approach.

Balla employs his research into artisan techniques such as sausage preparation, cheese making, pickling and preserving to produce those authentic homemade flavors. His preference is for approachable and full-flavored dishes – what he calls “good social food.” The menu pairs naturally with Tartine’s bread by renown baker Chad Robertson, which serves both as inspiration and accompaniment for many of the dishes.


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