12 days: on the tenth day of christmas… (balla & burns)
~ The first time I ate at Bar Tartine in San Francisco, I noticed a particularly dark spicing and foreign sense of boldness to chef Nicolaus Balla’s hearty style of cooking. I recall unique combinations of flavors, that, although were not common, were not entirely unfamiliar – beef tongue under a canopy of tart purslane, […]
~ The first time I ate at Bar Tartine in San Francisco, I noticed a particularly dark spicing and foreign sense of boldness to chef Nicolaus Balla’s hearty style of cooking. I recall unique combinations of flavors, that, although were not common, were not entirely unfamiliar – beef tongue under a canopy of tart purslane, […]