Ellen Fort is a Nashville-based writer and editor covering the restaurant industry, food trends, recipes, and beyond. She has worked as editor for Eater SF, Sunset Magazine, and SAVEUR. Named after ...

The Approval Matrix: Carly Rae’s Wedding Bells, Lily Allen’s Divorce Knells Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

Chef Moosah Reaume Handles Room Service for the Met Gala “I try not to get starstruck, but honestly, I don’t even have time.” ...

Picnic all day, all night at Bar Tartine to benefit *CECSF! Lunch-time, supper-time, late-dinner, noshing time ~ sausage sandwiches on Tartine buns with Cortney's sauerkraut, corn-on-the-cob, ...

Adapted from “Bar Tartine: Techniques & Recipes,” by Cortney Burns and Nicolaus Balla (Chronicle Books, 2014), winner of a James Beard Award. The recipe calls for several different fresh herbs — feel ...

It’s a definite change of plans, as at last word, Burns and Balla had plans to buy the space and turn it into Crescent. The deal fell through, though, and this is the result. Balla and Burns are ...

Mission Local has even more matching funds! Every dollar you give in June is doubled until we hit $85,000! About 65% of our revenue comes from individuals like you — help support a growing local ...

You know a chef is talented when another chef tells you to go to his restaurant. A couple of years ago, Craig Stoll of Delfina told me that the food Nick Balla was cooking at Bar Tartine was amazing, ...