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Tartine Bakery and Cafe - San Francisco

Anyone who has driven through the Mission on a weekend, knows that the far-reaching line out the door on the corner of Guerrero and 18th is the beloved Tartine Bakery. With a comfortable, laid back charm of a neighborhood bake shop and noteworthy accolades from the James Beard Foundation (Outstanding Pastry Chef 2008), Tartine has been on the radar of locals and nationals for many years.

I haven't been in a while, and revisited this past week. From the moment you walk in, you are that kid in a candy store. Except instead of candy, you are surrounded by an assortment of pastries and loaves of freshly-baked bread. From the Buttermilk Scones, to the Tres Leche Cake, it really is difficult to decide. Especially for a carb and sugar-aholic like myself. I wanted everything. I finally decided. One sweet and one savory. That is it...for today.

 

Here are a few tips for dining at Tartine Bakery & Cafe:

Hot-Pressed Sandwiches (Mozzarella & Tapenade (front) and Spicy Turkey)

Keep in mind that Tartine Bakery's sandwich portions are generous. Certain varieties like the above also take around 15 minutes to prepare. If you are dining with a friend and you are both really hungry, order two different sandwiches and split them. Variety is the spice of life.

If you are on the lighter side of hungry, you and another can share one order. I have a HUGE appetite, and still managed to only finish one and 3/4 sandwiches.

                The famous Tartine Bakery Morning Bun

It's no secret that the most talked about item on the Tartine Bakery menu is the Morning Bun. From people on twitter excitedly claiming "Yessss, last morning bun is mine" to the thousands of reviews just on this one particular pastry, the Morning Bun has definitely been a San Francisco icon for the last several years.

If you really want that Morning Bun, and are worried that after waiting in a 20+ person line, they may sell out, go on a weekday afternoon. It's that easy (unless you have the job that offers no flexibility). Leave the fighting for Jerry Springer. You'll also easily find a seat. Morning Buns are one of those things you should enjoy in peace.

Make sure to ask them to heat the bun up for you. It adds a nice flakyness to the outer croissant-like texture accentuating the warm, gooey cinnamon bun-ish center.

Last but not least, there's a possibility you are going to have leftovers, so make sure you hide them from those hungry stalkers. My cat Romy tried to creep up on my remaining sandwich, but no one, not even my sweet, sneaky kitty, gets between my food and I.

 

Tartine Bakery & Cafe

600 Guerrero St
(between 18th St & 19th St)
San Francisco, CA 94110

Wine & Wall - Wine Retail, Tasting and Art Space - San Francisco

Originally featured in Citysearch SF's New & Notable

Quite a bit has changed since the renaissance (we have internet now), but one thing that has stayed the same is the sanctity of the wine and art combination. Wine and Wall, the latest from The Lark Creek Restaurant Group, is bringing the pairing to the forefont. Conveniently located adjacent to their award-winning One Market Restaurant, helmed by Chef Mark Dommen, the wine-centric retail space, wine bar and art gallery in one will offer wine tasting, a petite food menu and catered events via the restaurant. Complementing the carefully curated selection of artistic-labeled vino, will be a rotating wall of wine-themed art work and modern wine dispensers with tastes by the ounce, half glass or full glass.

 

Wine & Wall

30 STEUART STREET
(BETWEEN MARKET AND MISSION)
SAN FRANCISCO, CA 94015

P 415.243.WINE (9463)

Cherry Oh Baby

Baby Got Back (Taken with Instagram)

The Abbot's Cellar - San Francisco

From the folks that brought you The Monk's Kettle arrives The Abbot's Cellar which officially opens this Wednesday, July 25th on the bustling "Valencia Corridor".  Focusing on craft-beer pairings, you'll find a 120-plus beer selection curated by Co-Owner and Cellarmaster Christian Albertsonto along with a complementing daily seasonal menu prepared by Chef and Co-Owner Adam Dulye. The bountiful beer program will highlight more than 20 beers on draft—including two drawn from hand-pump cask engines—along with more than 100 bottled varieties of beer. They'll have many exclusive selections, and on a recent preview night, I was delighted to discover Sorachi Ace on the menu.

 

                    Well, Hello Sorachi Ace. Nice to see you in SF

                             The bar at Abbot's Cellar

The space is expansive and sophisticated with high ceilings and exposed brick designed by Lundberg Design (The Moss Room, Quince, The Slanted Door). You'll also find a two-story beer cellar, that will store up to 500 cases of beer. All beer and wine will be served at its ideal temperature, be it 40 degrees for a lager like Mahr’s Kellerbier Ungespundet, 50 degrees for a Baltic Porter such as Sinebrychoff, or 55 degrees for a barleywine like 2004 Baladin Xyauyu. All beer will be carefully stored at the optimal cellar temperature of 55 degrees prior to serving.

                       The Abbot's Cellar's Open Kitchen

         Smoked & Grilled Bison w/Corn Fritter & Dandelion Chocolate Reduction

            Discover the relationship between Craft Beer & Cuisine

 

The Abbot’s Cellar will offer dinner Sunday through Thursday from 5:00 p.m. – 11:00 p.m., and Friday and Saturday from 5:00 p.m. – 12:00 a.m. For reservations or more information, visit www.abbotscellar.com.