Two on the rise

The evolution of Bar Tartine and Txoko's European flair -- chilled cherry soup to Basque cider 

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Sight to be savored: Pickled herring salad at Bar Tartine.
PHOTO BY VIRGINIA MILLER

virginia@sfbg.com

APPETITE Age is good thing: for wine, whiskey, cheese, wisdom, sense of self... Age deepens, fills out, matures. In the scheme of things, these two restaurants are youngsters — Bar Tartine has been successful since opening in 2005, Txoko was the new kid on the block in 2011. But they've steadily improved: what was exceptional at times last year is now more consistently so. 

BAR TARTINE

Bar Tartine has long been notable. Now it has become exciting. Last year I wrote of new chef Nick Balla, fresh from Nombe, who launched a Hungarian-influenced menu acknowledging his roots. Eastern European touches render the food unique yet exude down-home goodness.

Tripe strikes fear in the hearts of many. I don't mind it, but only at Oliveto's 2010 Whole Hog dinner had I found it delicious. Balla's grilled tripe ($12) stands as the best tripe dish I've ever tasted. Silky (not slimy) strips of tripe fill a bowl aromatically entwined with fennel, cabbage and paprika. Beets, an ingredient we've been inundated with in recent years, are electrifying in an ensalada rusa ($12) with celery root, dill, chili, peppercress, and plenty of lime. This invigorating expression stands above the best beet dishes. An entree winner is Hungarian farmer's cheese dumplings, nokedli ($17). Sunchoke (Jerusalem artichoke) and wild onion meld with doughy, slightly cheesy, dumplings: sheer comfort.

Puffy, fried Hungarian potato bread, langos ($10), remains the must-order menu item upon every visit, drizzled with sour cream and dill — it is blissfully garlicky. Not since my travels through the Hungarian countryside have I seen this addictive bread. Here's hoping when cherry season hits, we'll witness the return of Balla's fantastic version of Hungarian chilled sour cherry soup, meggyleves.

The wine list persists in quality, a recent example being two Riesling beauties set in contrast: a dry, elegant, German 2009 Keller Von der Fels Trocken Riesling alongside a lively, unusual-but-refined Santa Barbara 2008 Tatomer Vandenberg Riesling.

Balla's proven addition to Bar Tartine's expanded, inviting, glowing space, confirms the restaurant as a personal favorite — and one of the best in town.

8561 Valencia, SF. (415) 487-1600, www.bartartine.com

TXOKO

With so little Basque cuisine in our city, I was delighted when Txoko (pronounced "choko") opened in the spacious space that was once home to Enrico's, promising Basque influence. (See Paul Reidinger's August 2011 review.) Lots of small plates and just a few larger ones appealed with an opportunity to try more. Early visits last year yielded delectable small bites, while I found larger plates less exciting. When the menu recently changed to a more traditional appetizer and entree format, I feared it would lose its uniqueness. Pleasingly, however, Txoko's menu has been rounded out, entrees keeping pace with starters. I do sense the Basque influence is looser than it was before, however, and would rather not see that aspect fade.

Txoko's Wednesday night, four-course foie gras dinners ($55) are arguably the best way to ride out the remaining months until June when the California foie gras ban takes effect (Txoko owner Ryan Maxey is a foie defender.) The menu varies weekly though typically finishes with buttery foie gras ice cream. One week I savored silky foie gras torchon on a flaky puff pastry, in a lavender golden raisin sauce redolent with thyme. My main was a gorgeous foie gras a la plancha (grilled), savory and meaty on a mound of beluga lentils, mirepoix, and chorizo, surrounded by strips of duck jamon, topped with crispy chicharrones.

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