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Tartine
French, Bakery, Dessert $$$$$
253 W 11th St. (at W 4th St.)
New York , NY 10014
French, Bakery, Dessert $$$$$
253 W 11th St. (at W 4th St.)
New York , NY 10014
| (212) 229-2611 See all Village, West Village restaurants |
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5 reviews
- 17
Goodbye, Napa… Hello, Los Angeles
By Sweet Napa Feb 12, 2007
Contrary to my melancholy musings before, I did manage to go back to Tartine (though, truth be told, walking there from the Ferry Building is no more of a picnic than driving and finding parking there). This glorious morning bun had a perfectly chewy caramelized outside, enhanced by the crunchiness of the sugar crystals and seductive hints of orange and cinnamon. FULL REVIEW
- 5
Tartine
By Sweet Napa Dec 13, 2006
First off, isn’t that cake gorgeous? I think it’s emblematic of Tartine. Stylish, but ultimately simple and somehow bountiful. The Lemon Meringue Cake has a chiffon cake, lemon cream, caramel, lemon syrup, and Italian meringue. I’m willing to call the inclusion of caramel a stroke of genius. FULL REVIEW
Tartine
By Pabulum Feb 07, 2006
I find it hard to pay for grilled portobello mushrooms with goat cheese or for a bowl of endives and beets but Tartine lets you bring your own wine without a cork fee so I willingly shell out my $8 for each dish. Heck, I even shell out $40 to pay for my share of a $120-dinner which consisted of two bowls of mussels, five snails, grilled salmon, a baked artichoke! Some of my favorite dishes include: salad Basquaise with roasted red bell peppers and eggplants with basil and arugula, garlic saucisson in shallots and chives dressing and roasted pears sprinkled with prosciutto. FULL REVIEW
- 5
Pas de Corkage: Tartine
By NYC Nosh Oct 15, 2005
Corkage fees are designed to either encourage patrons to leave their bottles at home and choose one on offer at the restaurant, or in cases where the establishment doesn’t serve its own wine, to skip the alcohol completely. Finding a no-corkage restaurant is a rarity, and finding one that actually advertises its policy is nearly impossible, which is why Tartine deserves a little attention. FULL REVIEW
Sweet Tart
By Confessions of a Restaurant Whore Dec 14, 2004
Let's face it, most croissants in America are greasy, leaden sacks of shit not worth the nasty ass shortening they're made with. Damn fuckers. If you're not going to make your croissant with butter, don't make one at all. FULL REVIEW
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