Stopped in for a snack the other night. The beef tartare has evolved somewhat from previous versions, they’ve replaced tonnato sauce with a sardine version, upped the acid a bit to balance it, and switched the dried beef from shavings to something like rousong. Still delicious and quite beefy. Not cheap at $21 but it was a big enough portion that four people could share it as an appetizer.
Balla and Burns are leaving at the end of the year to start their own place.
http://insidescoopsf.sfgate.com/blog/2016/10/25/nick-balla-and-cortney-burns-leaving-bar-tartine/