Chad Robertson

All Tomorrow's Portions: Top 7 Food Trends for 2013

Party with Local Chefs and Photographer Todd Selby, Author of the Eclectic Edible Selby

Photographer Todd Selby's made a career of photographing interesting, creative people in their natural environments. His first project, The Selby is in Your Place, focused on photographing creative people in their spaces, both at home and at work. For his new book, Edible Selby, the photographer tur ... More >>

Trendspotters Predict 2013 Will Be Year of Toast, Ancient Grains, Shared Pig Heads

​Local hospitality and restaurant consulting firm Andrew Freeman & Co.'s annual trendspotting food forecast has just come out, and it proclaims 2013 the year of toasted bread. My very first story for SF Weekly was on Josey Baker's toasts, so I'm feeling a little smug about that, but mostly sorry t ... More >>

Bar Tartine Sandwich Shop: Worth Some Time in Line

​Local hospitality and restaurant consulting firm Andrew Freeman & Co.'s annual trendspotting food forecast has just come out, and it proclaims 2013 the year of toasted bread. My very first story for SF Weekly was on Josey Baker's toasts, so I'm feeling a little smug about that, but mostly sorry t ... More >>

Bar Tartine's Lentil Croquette Sandwich Offers a Healthier Alternative to Falafel

Bar Tartine opened a daytime sandwich annex on Aug. 1 featuring snacks, soups, salads, and sandwiches including miniature Danish open-face rye smørrebrød sandwiches; items are priced around $5-18. This menu is mercurial by nature and has already undergone some permutations in the first couple of ... More >>

Sprouted Rye at Bar Tartine

It was no surprise that Sunday brunch at Bar Tartine was delicious. The eggs on the Benedict perfectly poached, served under strips of crisp and smokey bacon, a dousing of caraway Hollandaise sauce and a handful of fresh greens. The undertones of fennel in the caraway had me convinced that this slig ... More >>

SFoodie's 50 Favorites: Bar Tartine's Blood Sausage

It was no surprise that Sunday brunch at Bar Tartine was delicious. The eggs on the Benedict perfectly poached, served under strips of crisp and smokey bacon, a dousing of caraway Hollandaise sauce and a handful of fresh greens. The undertones of fennel in the caraway had me convinced that this slig ... More >>

Number 1: Bar Tartine's Blood Sausage

SFoodie's countdown of our favorite 50 things to eat and drink, 2012 edition ​The lengths to which chefs like Bar Tartine's Nicolaus Balla are going to ensure the authenticity of their creative vision are reaching the poetic. In age when he could order up an entire menu from Sysco, it's a pre-in ... More >>

Andrea Nguyen's Asian Tofu Teaches You to Make Your Own

If you move in food-obsessive circles, you'll see certain recipes become cult projects. David Chang's ramen from ​the Momofuku Cookbook. Modernist Cuisine's pressure-cooker caramelized carrot soup. Chad Robertson's master bread recipe in Tartine Bread. SFoodie suspects the next one will be tofu fr ... More >>

Nick Balla's 2011 Find: Great Skewers and a New (Old) Herb

Chad RobertsonNick Balla of Bar Tartine.​SFoodie is calling up food types around the city to ask them about their favorite discovery of the past year, whether it's new or ancient, an ingredient or a person. We'll be running their responses over the course of the next 10 days. This year, Nick Ball ... More >>

Chow Names Its 13 Most Influential Food Types of the Year

Chronicle BooksChad Robertson.​Every year, San Francisco-based Chow.com puts together its Chow 13, profiles of 13 people whose influence has been felt across the world of food. This year, for example, Tartine's Chad Robertson made the list for selling amateur bakers on the romance of baking natura ... More >>

The Five Best Breads in San Francisco

J Rodman Jr./flickrAcme baguettes.Back in the 1980s, the Bay Area led the renaissance of artisanal baking, and you can still sense that depth of experience in every complimentary bread plate, every $8 sandwich, and every grocery store in San Francisco. We take good bread for granted, no longer paus ... More >>

Nick Balla: 'I'd been planning for years on doing a Hungarian restaurant'

Chad RobertsonNick Balla, now of Bar Tartine.​ Nicolaus (Nick) Balla made his reputation in San Francisco cooking in Japanese restaurants. The CIA grad ran a restaurant in Michigan before moving out to San Francisco, where he worked in Ozumo before becoming the opening chef of O Izakaya Lounge an ... More >>

Bar Tartine: Under New Chef Nick Balla, a Turn Toward Cal-Hungarian

Chad RobertsonNick Balla, now of Bar Tartine.​ Nicolaus (Nick) Balla made his reputation in San Francisco cooking in Japanese restaurants. The CIA grad ran a restaurant in Michigan before moving out to San Francisco, where he worked in Ozumo before becoming the opening chef of O Izakaya Lounge an ... More >>

Bar Tartine Switches from California Cusine to Chicken Paprikas

Lara HataBar Tartine's Dobos torte with apricots and candied hazelnuts.​It's rare for the SF Weekly to re-review restaurants -- small paper, big dining scene. But it was impossible for me to stay away from Bar Tartine after the owners hired a new chef, Nick Balla, who was known for his Japanese fo ... More >>

Night at Bar Tartine Will Help Children With Special Needs

miss karen flickrA Hungarian dinner for a cause.​Benefit Dinner for the Conductive Learning Center of San Francisco Where: Bar Tartine, 561 Valencia (at 16th St.) When: Monday, June 27, cocktails at 6:30 p.m., dinner and auction follow Cost: $250 per person (includes wine, tax, and gratuity ... More >>

Tartine's New Focus on Ancient Grains, More About Fair Trade Coffee, Another Questionable Food App

​Today's notes on national stories, local trends, random tastes, and other bycatch dredged up from the food media.1. Ancient Grains. The Bay Citizen conducted an e-mail interview with Tartine's Chad Robertson, who's been taking trips to Denmark to learn how to bake with ancient varieties of rye an ... More >>

Rose Tea and Toast Open, Bar Tartine Closes for a Week

The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco food scene. Eater SF notes two drink-inspired restaurant openings: Another new wine bar in Rockridge, Toast (5900 College at Chabot), has officially launched today. Owners Heither Sittig and Kristin Policy, first-tim ... More >>

A UC Berkeley Food Pantry, a Coda to My Tartine Bread Baking Attempts

​Today's notes on national stories, local trends, random tastes, and other bycatch dredged up from the food media. 1. Students Helping Students. This Wall Street Journal story about the UC Berkeley food pantry a few students founded to help feed students with children is inspiring, even though it ... More >>

Black Cod Returns, Dude Jr. Abides, Foodborne Illnesses Plot a Comeback in Maine

Notes on national stories, local trends, random tastes, and other miscellanea dredged up from the food media. avrene just posted a pic of The House's black cod with rabbit ears.​1. Black cod season. In the past few weeks, I've been seeing one of my favorite ocean fish on menus: Pacific black cod, ... More >>

Tonight: Kim Severson Returns to Omnivore

Chow.comKim Severson.​Kim Severson and Spoon Fed Where: Omnivore Books on Food, 3885a Cesar Chavez (at Church), 282-4712 When: Tonight, Mar. 3, 6-7 p.m. Cost: Free The rundown: It's no secret that reporter and author Kim Severson has a crush on San Francisco. After moving from the Chronicl ... More >>

Remaking the World, by Hand

Wilfred W./Yelp​On Artisan Food: Kim Severson, Chad Robertson, and Sue Conley When: Wed., Mar. 2, 8 p.m. Where: Herbst Theatre, 401 Van Ness (at Grove), 392-4400 Cost: $21 The rundown: The notion of artisan food wasn't invented in Northern California, but we did help pioneer the idea that ... More >>

Former Nombe Chef Taking Over at Bar Tartine

Flyer for last night's Peko Peko pop-up at Bar Tartine: Could Japanese be next for the Valencia Street bistro?​No sooner does SFoodie invoke the name of Nick Balla then he appears in a Bar Tartine press release ― to wit, he's taking over from Chris Kronner as executive chef at Bar Tartine, a ... More >>

Tartine Launching Second Bread Bakery, Absinthe Loses Its Pastry Chef

​ ​The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene.The Feast breaks the biggest news of the day: It's been no secret that Tartine Bakery's Chad Robertson and Elisabeth Prueitt were taking over the luggage store next to their restaurant, B ... More >>

Baking from Tartine Bread, Part II: A New Starter

This story does have a happy-ish ending.​ Part II of a two-part series on my weeks-long attempt to make the basic recipe from Chad Robertson's new cookbook, Tartine Bread.The worst part of seeing my first loaves fail, a disappointment after two weeks of cultivating a sourdough starter and a 24-hou ... More >>

Baking from Tartine Bread, Part I: Always Begin With Failure

​The day I received an advance copy of Chad Robertson's Tartine Bread I decided, in lieu of my weekly post about a local bread, to bake the basic country loaf from the book. Despite my previous grumbles about the opaque ordering system at Tartine, I think Robertson's breads are amazing, and if h ... More >>

Dolores, Lamb Dumplings, and Fries On a Sandwich: This Week in Food Bloggery

Lou BustamanteFrom Giordano's, with love.​Five highlights from the blog this week: 1. The Blue Bottle Dolores Park cart drama has ended with BB pulling out of the park and canceling its lease. John Birdsall's post-mortem post is a lovely elegy for a scene that could have been. 2. Catch up, foodist ... More >>

Tartine's Chad Robertson Brings His Bread Bible to Omnivore

Someone who loves on bread as much as Chad Robertson does (watch the video above for evidence) deserves all the lines and critical praise his Tartine Bakery gets. The best part is that Robertson doesn't appear to be stingy with his craft. For the recently published Tartine Bread (Chronicle Books, ... More >>

Outerlands Benefit Serves Up a Taste of Global Food Chronicler Eric Wolfinger

Eric Wolfinger/Open Kitchen blogChilean longaniza ― touched by the hand of Eric Wolfinger.​Us, we pitch in at dinner parties if the host asks, slicing bread, tossing a salad, even fixing a sauce when it curdles. Eric Wolfinger? He spent six years cooking with strangers in their homes around ... More >>

Bar Tartine Takes Over the Space Next Door, Locavore to Open

​​The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene.Marcia G. of Tablehopper reveals that Bar Tartine's Chad Robertson and Elisabeth Prueitt are expanding into the space next door (the Hideo Wakamatsu store) and installing a brick oven for brea ... More >>

Bar Tartine Redux at Mission Street Food Spin-Off Commonwealth

jbeasla/Mission MissionThe designer of Range is on board for the interior remake of the old El Herradero space. ​Here's the first thing you need to know about Commonwealth, the Mission restaurant due to drop in early summer, whose co-owner is Mission Street Food founder Anthony Myint. Though t ... More >>

New Chef at Bar Tartine to Oversee an Accessible, Classic Cali Menu

Brooksopher/Flickr Chris Kronner: Incorporating dishes from the recent Bruno's pop-ups. A tweaked Bar Tartine (561 Valencia at 16th St.) reopens for dinner next Tuesday with an entirely revamped menu steeped in classic Northern California comfort cooking and with an emphasis on shared entre ... More >>

Bearded In The Bay: Locals Snag Four James Beard Awards

Brooksopher/Flickr Chris Kronner: Incorporating dishes from the recent Bruno's pop-ups. A tweaked Bar Tartine (561 Valencia at 16th St.) reopens for dinner next Tuesday with an entirely revamped menu steeped in classic Northern California comfort cooking and with an emphasis on shared entre ... More >>

Tartine

The spot has been open only since 2002, yet this baking bible seems long awaited

Literary Events

The spot has been open only since 2002, yet this baking bible seems long awaited

Literary Events

The spot has been open only since 2002, yet this baking bible seems long awaited

It's All Good

Our critic can't stay away from the buttery pastries and cheesy savories at Tartine

Crunch, Sir

If stranded on a desert island, we'd choose Tartine's croque monsieur over water

Grub Flubs

Grub bites the dust, but three other restaurants offer new beginnings