Bar Tartine-WOW

The guys from Prathers Ranch and Meat Company in the ferry building gave us a tip to go check a restaurant that uses some of their certified organic meats.  They turned us on to a hamburger that was served with bone marrow.  It sounded very intriguing and we decided to go check it out.  Onto the BART (Bay Area Rapid Transit) again to the Mission District.  It was only about 3 miles away.

We strolled along the Mission’s wide avenues and were struck by the profusion of taquerias, pupuserias, produce markets, Salvadoran bakeries, salon de bellezas (beauty salons), auto-repair shops and check-cashing centers that post rates for wiring money to Guatemala and Nicaragua — all evidence of the Central American and Mexican families that have been settling the Mission en masse since the 1950s.  The place we were going to was not influenced by one of these cultures.  We were looking for a place called Bar Tartine.  We had the address but could not find it.    We asked a local and they pointed us towards it.  Headed in that direction, still can’t find it! Asked another and they told us to look for the sign with a rabbit on it hanging over the door.  We finally found it.

We walked in and were asked if we had reservations, we did not….  There was a 1/2 hour wait for seating at the bar or 1 1/2 hours for a table.  We chose the bar.  When we got seated we were immediately brought menu’s and a basket of bread.  This alone was worth the wait.  It was warm and had a crisp crust and a really light soft texture inside. Tartine bread comes out of the oven fresh by 5 pm. They bake their bread in the afternoon because the oven is full of baking pastries all morning.  Fresh bread for dinner..toast for breakfast they say.

Let’s talk about the chef’s.  Elisabeth Prueitt is Pastry Chef and co-owner along with her husband and renowned Baker Chad Robertson.  In 2003, Elisabeth was chosen by San Francisco Magazine as Pastry Chef of the Year, Critic’s Choice.  Elisabeth and Chad were together nominated for a James Beard Award in 2006 and 2007 for Outstanding Pastry Chef and Baker, National. In 2008 they were fortunate to be selected by their peers to win the award.

Not done yet, Chris Kronner is the Exec Chef.  He has garnered critical praise and a loyal fan base.  Named by the San Francisco Chronicle as one of its “2007 Rising Star Chefs,” Kronner was the youngest ever to receive the honor.  Bar Tartine’s menu is a collaboration between Kronner, Prueitt, and Robertson, blending traditional European dishes and contemporary Bay Area influences. It is said that they use things from people that they have personal relationships with and that’s what matters. Whether it’s the rancher, a farmer, or a bread baker, Kronner is guided the old-fashioned way, not only by the ingredients, but also by their makers.  When not manning the stoves in a restaurant, Kronner has been spotted roasting a whole goat for friends in a field somewhere in Sonoma County.

Let’s get back to the food.  We had already decided on the hamburger before we sat down.  We ordered it up and had front row seats to sit and watch the kitchen staff do their work.  It looked like a well oiled machine.  They didn’t seem stressed in the least.  Our hamburgers were delivered with a 3” high piece of beef bone with about 1oz of hot bone marrow inside.  It looked like it had been roasted for awhile because we both noticed the carmelization on the bottom.  The burger itself was hand formed and grilled to a perfect medium rare.  It was served on a house made bun that outshined the bread we had earlier.  With it was a piece of crisp leaf lettuce about 6-8 slices of pickles and a white cheddar mayonnaise.  All of this served with some great homemade fries.  We scooped out the marrow from the bone and spread it on the burger.  We both took our first bites and were amazed by the freshness of the beef, and how the marrow and the ever so lightly brined pickles with the white cheddar mayo complimented it so well.  Who thought that beef marrow on a burger would enhance the flavor?  Whoever it was had it right.  A wonderful meal at Bar Tartine, our only regret is that we didn’t have the time experience more of the menu.