Balla’s previous experience with O Izakaya shaped the techniques of Japanese cuisine that we will see in this new test kitchen. Burns recently took a research trip to Japan to learn about fermented rice, and both chefs share a passion for the humble and homemade elements in global cuisine, and the ways in which regional cuisines have mixed and mingled over time.
Soon, Bar Tartine will become Crescent, with the kitchen and menu staying the same, and Balla and Burns will be on the hunt for a space to open Motze — which is named after an ancient Chinese philosopher, also spelled Mozi, who per Wikipedia rejected the fatalism of Confucianism and “emphasized self-reflection and authenticity rather than obedience to ritual.”
For the time being, reservations for one of the Monday prix fixe dinners can be made, which will be $58 per person, and will include “Dishes like black koji and flax seed crackers with salmon roe; fat dumplings with egg and shiso; poached chicken with tomato chili paste; and eggplant with rye shoyu, nepitella (a mint-like herb), and avocado; and sesame candy with bee pollen.”
YUM.
Written by Anthony Rogers, photo sourced from Edible San Francisco — Eat your way through our food tab. So good, it may give you a food coma.
title: “Tartine Chefs Nick Balla And Cortney Burns Plan Japanese Inspired Spinoff Called Motze” ShowToc: true date: “2022-11-13” author: “Leona Phelps”
Balla’s previous experience with O Izakaya shaped the techniques of Japanese cuisine that we will see in this new test kitchen. Burns recently took a research trip to Japan to learn about fermented rice, and both chefs share a passion for the humble and homemade elements in global cuisine, and the ways in which regional cuisines have mixed and mingled over time.
Soon, Bar Tartine will become Crescent, with the kitchen and menu staying the same, and Balla and Burns will be on the hunt for a space to open Motze — which is named after an ancient Chinese philosopher, also spelled Mozi, who per Wikipedia rejected the fatalism of Confucianism and “emphasized self-reflection and authenticity rather than obedience to ritual.”
For the time being, reservations for one of the Monday prix fixe dinners can be made, which will be $58 per person, and will include “Dishes like black koji and flax seed crackers with salmon roe; fat dumplings with egg and shiso; poached chicken with tomato chili paste; and eggplant with rye shoyu, nepitella (a mint-like herb), and avocado; and sesame candy with bee pollen.”
YUM.
Written by Anthony Rogers, photo sourced from Edible San Francisco — Eat your way through our food tab. So good, it may give you a food coma.
