This sentence in the April Sauce magazine is part of a story on Vicia, a new restaurant opening on Forest Park Ave.
"Our tartine featured a thick slice of house-made porridge bread topped with butternut squash sofrito, marinated kale and oyster mushrooms, while the grain salad tucked a mix of wheat berries, rye and farro under shaved carrots, daikon and a rainbow of radishes with dollops of goat cheese sauce and pesto made from radish and turnip tops."
I confess I had to look up the definition of Tartine, the word reminded me of a different type of food dish which I can't think of at the moment. Tartine: a French open-faced sandwich, especially one with a rich or fancy spread.
Actually, this Tartine as described doesn't sound all that tempting to me.