Once again, dinner at Bar Tartine last night was stellar.
Crispy frog legs: 6 frenched frog legs were battered and fried so they resembled fish and chips but better. The frog legs were served with a herb tartare sauce with a salad of mushrooms and herbs. That amazing Bar Tartine vinaigrette pleases once again.
Salad of fried gorgonzola with shaved pears and hazelnuts. This dish was brilliant. Every spectrum of taste was covered. The rich, salty, pungency of the gorgonzola, the sweetness of the pears, the bitterness of the radicchio, the sourness of the balsamic, and the crunchiness of the hazelnuts. A brilliant dish indeed.
Steak onglet with poached baby turnips and carrots. The steak was rich and perfectly cooked. As amazing as the steak was, the turnips and the carrots were so well done, they threatened to outshine the steak. The dish was absolutely delicious. It's clear that the sides are not an afterthought. I could eat a plate of the turnips and the carrots by themselves.
Slow roasted berkshire pork with shelled beans, cherry tomtoes, and gremolata. The lemon in the gremolata kept the dish from being too rich. The beans were interesting since they were firm and almost more substantial than the meltingly tender pork. I thought it was a nice way of bragging how tender the pork was.
Brown sugar cake with riesling poached quince and huckelberries. The warm cake begged for a side of ice cream but it was very good with the poached fruits.
Toasted almond custard with poached sekel pears. The custard was rich yet light, and topped with some sort of caramel crunch. With the poached pear, it was a perfect end to a perfect dinner.
Dinner with 2 glasses of the more expensive wines by the glass just topped $100.
Bar Tartine is exactly what's right about the SF dining scene. It showcases incredible market driven cuisine with an affordable, concise wine selection. I'd put it in the must try category for visitors.