Bar Tartine Takeover
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Chefs Nick Balla and Cortney Burns will commemorate the release of their book, "Bar Tartine: Techniques and Recipes," by teaming up with The Publican’s Chef de Cuisine Cosmo Gosspes for an à la carte menu spotlighting the cookbook dishes, "including smoked potatoes with ramp mayonnaise, blood sausage in sauerkraut soup and more," according to restaurant's website.