About 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.