 |
| This is a picture of the counter where you order sandwiches that I shamelessly stole from the internets. |
Kitty will probably not be too happy that I posted these here. I apologize.
 |
| My sandwich. aka. heaven. |
 |
| My sandwich two days later as a snack on the plane. It probably wasn't a good idea but I ate it anyways |
Our our last stop on our Fermentation tour just Kitty and I went to Bar Tartine’s sandwich shop in the Mission. They pickle their own sauerkraut and use their own yeast to make absolutely delicious bread that sent my taste buds hurtling back to Germany.
I ordered a reuben with corned beef with farmer’s cheese, charred onions and sauerkraut and it was so freaking good. I mean, so so good. Like I still dream about it, good. I also had Kefir half & half: lemon ginger iced tea which I thought would be like a fancy Arnold Palmer. It wasn't, but it was very good just the same. Kitty had an everything sandwich with smoked sturgeon, quark and fried onion. That could be totally wrong though because I do not really remember. I do remember her loving it but loving her drink more. She fell in love with her drink, the marriage kind of love. It was fig leaf dairy kefir, which sounds nasty but is pretty good.
Bar Tartine was the perfect way to round out the tour. Here is a small part of their explanation from the restaurant's website:
Aged cheeses, spices, koji, and bottarga to name a few, are all processed at the restaurant and form the foundation on which the constantly evolving menu is built. The menu at Bar Tartine is a celebration of diverse traditional flavors presented with a modern, post-regional generosity. A dinner might consist of flavors from Jutland, Hokkaido and Budapest within the same meal- the whole seeming utterly familiar. Varied whole grains and the use of fermentation inform the food, as well as the innovative natural leavened breads baked on premise daily by owner/baker Chad Robertson.
Photo credit for the first picture: Inside Scoop SF
No comments:
Post a Comment