|You'll be loving what comes out of those ovens|
So what’s all the fuss about? To recap, the counter-style sandwich shop, which is actually just located in the right-hand side of Bar Tartine’s expanded dining room, is centered around a 15,000-pound pound imported deck oven where Chad Robertson and his crew will be baking up a new slate of breads that will be the foundation of the daily selection of traditional sandwiches and open-faced rye sandwiches smørrebrød. Take note: these are not your mamma’s sandwiches. Highlights will include chicken liver pate with apricot, corned beef with horseradish cream, beef tongue with sauerkraut and pressed pork melt. Chef Nick Balla will also be preparing a daily array of snacks such as housemade pickles, fried smoked potatoes and escabeche with okra.
This being a Tartine property, of course there will also be baked goods and desserts such as a kefir poundcake with bee pollen and honey, a Turo cheese tart with berries and a top-secret chocolate creation. Everything on the menu tops out under $15. Diners will be able to eat in the side dining room or take their spoils to go. With the debut of the sandwich shop, Bar Tartine is discontinuing its weekend brunch service but will offer a limited offering of breakfast items, also served counter-style, to sate the neighborhood’s morning appetites. Check back later today for a link to the final menu.
Drink options will include Four Barrel Coffee, premium teas, kefir drinks, and artisanal sodas. In addition, Bar Tartine’s entire beer and wine selection will also be available for quaffing during the day. The shop’s seating area will resort back to the domain of Bar Tartine in the evening, when it resumes its evening dinner service.
Bar Tartine's Sandwich Shop, 561 Valencia St, Wednesday-Friday 10:30 AM-2:30 PM