Nicolaus Balla of Bar Tartine Comes to NYC

Nicolaus Balla of Bar Tartine makes a rare NYC appearance

The bread was only the beginning.

San Francisco's legendary Tartine Bakery spawned a restaurant offshoot, Bar Tartine. There, Nicolaus Balla is cooking some of the most inspired food in the country. Using the Bay Area's enviable raw ingredients and a toolbox of Eastern European flavors and techniques, Balla pickles, dehydrates and cures like a man in the throes of a Hungarian fever dream. 

Now you can taste Bar Tartine's food in Manhattan: We're thrilled to announce that Balla will be coming to New York City for the launch of Tasting Table's 2013 Guest Chefs program, which spotlights our favorite chefs from around the country, in an intimate dinner-party setting for only 30 guests.

On Wednesday, July 17, from 6:30 to 9:30 p.m., Tasting Table readers are invited to join chef Balla and his partner, Bar Tartine's co-chef, Cortney Burns, in our Test Kitchen & Dining Room in Soho for a four-course dinner ($200 plus tax; purchase a ticket here).

The evening will begin with cocktails and passed canapés, followed by a family-style meal with wine pairings and after-dinner drinks. Chef Balla will walk guests through each course and conduct a Q&A session at the end of the meal.

Grab a seat while you can.