I should rename myself Carb Gal because when it comes to artisan bread, I have no will power.
So when I recently met a colleague for dinner at Tartine Manufactory in San Francisco, I was all set to indulge in some very fine bread — and to take a loaf home for later. But no such luck on the latter. More often than not, the bakery-restaurant runs out of retail to-go loaves long before dinner, and reserves the rest for the evening service.
I may have left with an empty hand, but in no way with an empty stomach.
We still managed to order some slices of oat porridge bread to enjoy at the table. The thick, substantial slices were made for spreading butter on. It really does have a cooked grain, porridge-like flavor. This is bread you could happily eat all on its own and be satisfied. But if you know Tartine, you know that already.
What you might not know is how inspired the cocktails are, and how beautiful the food is in a naturalistic, non-contrived way.