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Permanently Closed - Bar Tartine

2026 reviews
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$50 and over
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Contemporary American
Top Tags:
  • Fit for Foodies
  • Neighborhood Gem
  • Special Occasion

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This restaurant is permanently closed. Permanently Closed - 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.

Dining Style
Casual Elegant
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Contemporary American, Californian, Eastern European
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Hours of operation
Bar Tartine has permanently closed. Please visit the Tartine Team at the Bakery and Manufactory, and Chef's Nick Balla & Cortney Burns at Motze.
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Phone number
(415) 487-1600
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Payment options
AMEX, Discover, MasterCard, Visa
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Dress code
Casual Dress
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Executive chef
Nick Balla & Cortney Burns
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Private party facilities
We offer buy outs for private events.
Non-private options for parties of 8 to 24 guests.
Please email for further information.
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Private party contact
Jamison Wiggins: (415) 487-1600
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Cross street
16th and 17th Streets
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Parking details
Bar Tartine offers a private service during dinner for $15 per vehicle. Located at “Cherin’s Parking” on the corner of 18th & Valencia (just 1 block from Bar Tartine).

Bar Tartine has partnered with Luxe, an on-demand valet service. By downloading the Luxe app (from and using the promo code “BARTARTINE”, you can have a personal valet meet you at Bar Tartine.
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Public transit
MUNI and BART both stop at Mission and 16th Streets
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Special events & promotions
Beer, BYO Wine, Corkage Fee, Counter Seating, Gluten-free Menu, Non-Smoking, Wine
What 2026 People Are SayingWrite a review
Overall ratings and reviews
4.1  based on all time ratings
Noise · Moderate
83% of people would recommend it to a friend
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4.0  Dined on December 31, 2016

I love Bar Tartine, but when I called after making reservations they told me it'd be the regular price - I was charged $90/person and did not have a choice since it was New Years Eve

OpenTable Diner (San Diego)
3.0  Dined on December 31, 2016

We went for NYE dinner and while the dishes were extremely creative and imaginative, I ended up with a pretty aggressive stomach ache afterwards, perhaps it was the richness of the food or seafood dominance, but I generally have no issues eating any food mixtures. Ambience was really nice esp for a romantic occasion. Overall not a bad experience, but a bit tough confronting a $300 bill for a meal that gave me a tummy ache.

OpenTable Diner (Sacramento)
4.0  Dined on December 30, 2016

Great place for wknd brunch and dinner. The atmosphere is warm and inviting. The menu is a melange of well placed flavors that gets your mouth wanting more. I highly recommend this place for both the risk taking and the venerable eater. It has been difficult to find another place in SF comparable to their bold culinary ensembles.

dubberkeley (San Francisco)
4.0  Dined on December 30, 2016

Sad that SF is losing this iconic restaurant, but glad to know that the chefs are moving on & up to new and exciting projects!

OpenTable Diner (San Francisco)
5.0  Dined on December 29, 2016

Innovative cuisine of an interesting blend of ingredients and flavors.

OpenTable Diner (Los Angeles)
1.0  Dined on December 23, 2016

Having had an amazing meal here in late 2014,
we expected the same, but were perplexed at the result.
Service was lovely and attentive, presentation was artful.
But the food? It was very strange and did not taste good.
We are adventurous, somewhat flexible diners with a few food allergies that were generously met here, but this food was just not edible. It was if if we had found ourselves on another planet or in an alternate universe- odd flavors that didn't combine well, uncooked meat and overly sauced stews, cabbage and pickled vegetables abounded. No alternatives to the prixe fixe menu and not much even there to choose from.
Lamb and tartare the only options for entrees, cheese that was overly strong and orange and soft like velveeta, bread that was flat, appetizers served as entire plates, and on and on.
Please bring back chicken and real potatoes that don't taste like fermented forest mushrooms and gamey meats.

anon (New York Area)
3.0  Dined on December 23, 2016

Interesting ingredients and preparations, but not especially pleasing in flavor or texture. Reminded me a bit of the first natural foods restaurants, very principled and earnest, at the expense of pleasure. Only in this case, I don't know what the principles are.

vipPinkPanther (New York Area)
3.0  Dined on December 23, 2016

Very disappointing. Strange combinations, none great. No real options on the menu, except that dishes can be converted to vegetarian/vegan. The chef accomodated a gluten free request. The only main course was a lamb stew. One out of four of us found this palatable (barely), so the rest of us went veggie for the night. I wanted to check out this restaurant before they close down since the chef is so highly regarded and they are opening a new restaurant next year. We were not impressed. Doubtful that we will try the new restaurant as a result of this experience.

vipHoneymooner (San Francisco)
2.0  Dined on December 20, 2016

Bar Tartine - The emperor has no clothes

We went here for desserts and drinks - and we left deeply disappointed. First of all, the place looked lovely, with a pleasant, bustling ambiance. The service was friendly, no issues on that front.
However -
The drink I had was absolutely subpar. I'm a pretty adventurous drinker and eater, but the kefir-sherry concoction I had had almost no redeeming qualities. The bartender responsible for this seems to have suspended all their knowledge of flavor combinations...
The desserts were absolutely unacceptable as well. The friendly waiter described them as 'savory', which was an understatement for a collection of sugarless weirdness. Very unappealing, to put it politely. Interesting techniques, high-quality local and regional ingredients, for sure. And I like restraint in using refined sugar. But it just, how do I put it best, was not delicious at all. Really - not even agave syrup? Honey? Maple syrup? Not sure what the waiters, chefs, proprietors and regulars tell each other about how avant-garde their approach is, but everyone with an open mind and functioning tastebuds has to admit this was a fail.

Wendel (San Francisco)
3.0  Dined on December 17, 2016

I didn't realize when I booked it that they were having a price-fixed menu. We played along because it was a rare date night for us and close to the holidays, but we weren't wowed by the food. It was good and we ate everything, it just didn't leave a lasting impression. I did like the ambience though, wood grains and candlelight. The wine was very good as well.

Roops (San Francisco)
4.0  Dined on December 14, 2016

The food was great and good sized portions. Very creative dishes and the staff was very knowledgeable, helpful and accommodating. The desserts were disappointing though. The final round wasn't up to expectation thus leaving us with an unsatisfied end. Up until the desserts, the meal was delicious!

Teresa (San Francisco)
3.0  Dined on December 11, 2016

Excellent service, great quality in ingredients but none of the dishes really matched our taste buds and a bit over priced for brunch.

vipKent (New Mexico)
5.0  Dined on December 10, 2016

Have eaten here several times and it keeps getting better even though that doesn't seem possible to achieve. If you are into food and thoughtfully chosen wines Tartine is a must

coop (San Francisco)
3.0  Dined on December 10, 2016

Food was good, but nothing special. Service was less than I expect from a restaurant like this

vipRegular (San Francisco)
5.0  Dined on December 9, 2016

Best restaurant in San Francisco