With the holiday season fast approaching, you’re probably preparing for your annual foray into the dinner
party circuit.
Good on you.
Hopefully the company is superb, the wine is spot-on and the vibe is just right. And hopefully there’s a giant spread courtesy of the Bar Tartine chefs.
In other words, hopefully it looks just like your big night out at Motze. It’s arrived in the Mission, it looks like this, and it tastes like this.
It’s the new, temporary restaurant from Nick Balla and Cortney Burns. They redid the former Herbivore space themselves, knowing they’d have it for just 18 months. Yes, they’re making them count.
Entering, you’ll notice artwork created by the staff hanging on the wall to your right. Grab a table toward the back, next to the open kitchen. Have a date with you.
Look at that person as you flick your linen open. Tell them that they do the nightly, family-style menu thing here, which might include anything from pork belly with gai choy to peanut butter truffles. All of which will pair swimmingly with a glass of red or a rice spirit cocktail.
And after 18 months pass? Who knows. It may live on, but not knowing adds a little magic to the experience.
Or at least that’s something you can tell yourself.
Good on you.
Hopefully the company is superb, the wine is spot-on and the vibe is just right. And hopefully there’s a giant spread courtesy of the Bar Tartine chefs.
In other words, hopefully it looks just like your big night out at Motze. It’s arrived in the Mission, it looks like this, and it tastes like this.
It’s the new, temporary restaurant from Nick Balla and Cortney Burns. They redid the former Herbivore space themselves, knowing they’d have it for just 18 months. Yes, they’re making them count.
Entering, you’ll notice artwork created by the staff hanging on the wall to your right. Grab a table toward the back, next to the open kitchen. Have a date with you.
Look at that person as you flick your linen open. Tell them that they do the nightly, family-style menu thing here, which might include anything from pork belly with gai choy to peanut butter truffles. All of which will pair swimmingly with a glass of red or a rice spirit cocktail.
And after 18 months pass? Who knows. It may live on, but not knowing adds a little magic to the experience.
Or at least that’s something you can tell yourself.
