Dining at a brand new restaurant has its pitfalls, namely slower than optimal service and a kitchen working out kinks, but it also has its thrills. When a late-night OpenTable search yielded prime seating at the less-than-two-week-old Tartine Bianco, curiosity got the best of me and I immediately took the plunge. So, following lunch at Pikunico, I returned to ROW DTLA the same day for dinner. #targetdemo
The all-day restaurant inside of The Manufactory was humming along when my girlfriend Thien and I arrived. It took a while for us to be seated even with reservations, but that was to be anticipated given the circumstances.
Similar to the original San Francisco location, the menu here is largely comprised of smørrebrods and tartines served on Tartine bread. Unique to the Los Angeles location are flatbreads from Chris Bianco of Pizzeria Bianco fame. We started with a flatbread topped with honey, ham, and rosemary that was utterly fantastic.