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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