Tartine Manufactory has picked the right time to start serving dinner, at a time when San Franciscans need nourishment in both body and soul. The talented team, which includes general manager Charles Chen and bar manager Ashley Miller, have been ramping up for the evening service since opening in August. Now, after a series of ticketed dinners to allow the team to get their ducks in a row with service, dinner has launched to the general public, starting tonight.
Chef Sam Goinsalvos has created a menu that starts with co-founder Chad Robertson’s bread of course, including spreads like cultured butter with koji salt, and sea urchin and mustard smørrebrød (basically a Scandinavian tartine). Rustic and umami flavors flow throughout the menu, which starts with “Welcomes” like chicken and pork bone broth, and lamb ribs with yogurt and dukkah. “Grains and Vegetables” are a particularly strong point for this kitchen, offering veggie dishes prepared with care like roasted baby carrots, with Castelventrano olive-herb salsa. The main section, “Land and Sea,” focuses on shareable dishes like a ribeye with black garlic-green walnut steak sauce that serves 2-3, alongside individual items like a short rib pastrami sandwich.
Desserts are from co-founder Liz Prueitt, who has created plated dishes like a pavlova with Tahitian vanilla ice cream, tangerine, and passionfruit. There are also plenty of opportunities to try her ice cream treats, including a huckleberry float with lemon verbena soda, and ice cream pie for the table.
To start, Tartine Manufactory will offer dinner from 5:30 p.m.- 10 p.m. on Wednesday through Sunday. Expect dinner to launch seven days a week in December. Reservations recommended, given breakfast and lunch’s absurd popularity.
Check out the full menu below: