This family-run Korean spot draws crowds with its market vegetable stone pot, handmade noodles, and shave ice. The lines forming out the door rival its neighbor Bi-Rite Creamery.
Bar Tartine’s menu is an evolving theater for Chef Chad Robertson’s restless enthusiasms. The latest? Sweet Kamut toast grilled to a chewy crunch with bottarga, dried mushrooms, and dulse seaweed.
Pastry chef William Werner distinguishes himself from the pack with croissants glazed with passion fruit and sesame seeds and semolina cake studded with candied corn nuts.
Owner David Lynch named this joint after the patron saint of wine and stocked the cellar with grower champagnes, cult whites from Lazio, and some funky Catalan reds—all for less than $100 a bottle.
