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Bar Tartine jeebus with a visiting Brad Kane, 6/29/08
- Thread starter slaton
- Start date
originally posted by VLM:
originally posted by Brad Kane:
slurpable.
I've warned you Kane, this word is a death sentence, and I'm in NY. Watch your back.
The North beat the South before. We'll do it again if need be.
Larry Stein
Larry Stein
In today's Chron online...
Scott, when is the change happening? The new menu doesn't excite me at all.
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Change is also afoot at Bar Tartine (561 Valencia), the restaurant from Tartine Bakery owners Elisabeth Prueitt and Chad Robertson, where former Serpentine and Slow Club chef (and 2007 Chronicle Rising Star) Chris Kronner is taking over for Jason Fox next month.
Prueitt says the parting with Fox, her chef of two-plus years, was amicable. "I respect Jason's cooking, but we wanted to have a more direct line between what we do at the bakery and what's served at the restaurant - using Chad's bread and simplicity in dishes."
Kronner's menu calls for a classic approach, with some dishes from Robertson's book, "Tartine Bread," to be published next year.
Kronner's menu includes Caesar salad with smelts, Welsh rarebit, sand dabs in brown butter, cast-iron chicken with giblet jus, rib steak for two and "breakfast for dinner" - a seasonally changing omelet.
Scott, when is the change happening? The new menu doesn't excite me at all.
----------------------------------------
Change is also afoot at Bar Tartine (561 Valencia), the restaurant from Tartine Bakery owners Elisabeth Prueitt and Chad Robertson, where former Serpentine and Slow Club chef (and 2007 Chronicle Rising Star) Chris Kronner is taking over for Jason Fox next month.
Prueitt says the parting with Fox, her chef of two-plus years, was amicable. "I respect Jason's cooking, but we wanted to have a more direct line between what we do at the bakery and what's served at the restaurant - using Chad's bread and simplicity in dishes."
Kronner's menu calls for a classic approach, with some dishes from Robertson's book, "Tartine Bread," to be published next year.
Kronner's menu includes Caesar salad with smelts, Welsh rarebit, sand dabs in brown butter, cast-iron chicken with giblet jus, rib steak for two and "breakfast for dinner" - a seasonally changing omelet.
Scott Kraft
Scott Kraft
Larry,
Have no fear about the menu. Chris is a great chef. The dishes will be simpler but still amazing.
Have no fear about the menu. Chris is a great chef. The dishes will be simpler but still amazing.
Arjun Mendiratta
Arjun Mendiratta
Scott,
Do you know where Jason Fox is going?
Do you know where Jason Fox is going?