Until recently, I had no idea what the word tartine meant… I vaguely knew that it was food, but that’s about it. When you search Wikipedia for tartine, you get an article about a really great sounding bakery in San Francisco’s Mission district. (It sounds like a lovely place, you should check it out if you’re in the Bay Area any time soon.) That wasn’t any help in figuring out what the heck a tartine was, but luckily there’s a link to an article about open faced sandwiches on the same page; once you click through Wikipedia has this to say:
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of two or more slices of bread with one or more food items on top.
So now we know, a tartine is just an open-faced sandwich, but in this case, Sous Chef Mohit hasn’t created just an open faced sandwich, he’s created a work of art featuring chewy yet tender ringlets of squid with tomatoes, chick peas and chili sauce on top of a harissa grilled focaccia bread.
The delicate spicing of the Calamar Tartine is a great lead in to the featured dish for week 2 of the Chef’s Top Ten – Piparras Pepper Dusted Seared Local Albacore Tuna. While the tuna on our menu changes seasonally, it is always available.; however, with fall arriving this may be your last chance to try this version of the tuna before Executive Chef Jean-Francis introduces the fall/winter menu.