Who Makes the Better Bread: S.F's Tartine Bakery or Berkeley's Morell's Bread?

Kate Williams
Tartine's country loaf
Ask anyone in the Bay Area where to find the best loaf of bread, and chances are you'll hear one word: "Tartine." Founded in 2002 by Chad Robertson and Elisabeth Prueitt, the bakery has (deservedly) garnered what seems like infinite praise, and Robertson is often the primary person associated with San Francisco's artisanal bread renaissance. Now, there are plenty of other great bakers in the Bay: Despite the toast controversy, Josey Baker's dark, flavor-packed loaves are more than just a passing fad. In Oakland, Matt Kreutz slings wood-fired loaves for such fine institutions as A16, Fatted Calf, and Michael Mina. Further north in Berkeley, Eduardo Morell is quietly baking myriad whole grain breads and scones for Berkeley farmers market shoppers; his may be one of the best kept secrets in the East Bay.

While we should all be happy to eat a slice of bread from any of these bakers, let's take a closer look at two of the longer-running artisanal bakeries in the Bay. Which bakes a better classic country loaf?

See also:
Who Makes a Better Burger: S.F.'s Super Duper Burger or Oakland's True Burger?
Who Makes a Better Burrito: S.F.'s Taqueria Cancun or the East Bay's La Mission?
There Will Be Bread: The Newest Development in Food Culture Is Also the Oldest

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The Forest Feast: Author Erin Gleeson's Watercolor Recipes

Categories: Books

Erin Gleeson showed up to meetings with Bay Area food editors, and carrying a portfolio that many would envy -- one filled with her photos of high-profile chefs such as Daniel Humm of Eleven Madison Park and Top Chef competitors the Voltaggio brothers, cooking at the James Beard House. The editors here were nonplussed.

The photos were too sleek, too backlit. Too New York.

Essentially, what they were telling her was "Less beet foam, more kale chips," as Gleeson writes in the introduction to her new book, The Forest Feast: Simple Vegetarian Recipes from my Cabin in the Woods (Stewart, Tabori & Chang).

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Head To Pizzeria Delfina in Burlingame for...Escarole Salad

Categories: South Bay


Pizzeria Delfina's four-month-old Burlingame outpost hasn't lost any of the excitement or quality that the original in the Mission or its Lower Pac Heights sister still possess after years of serving perfectly blistered panna pies. (A second Peninsula expansion just opened last week in Palo Alto.) Those lines have ventured south as well, even on chilly weeknights.

See Also: Excellent Eggplant at Palo Alto's Terun

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Pal's Takeaway Celebrates its 5th Anniversary With Lots of Sandwiches and Beer

Jeff Mason
If you're lucky, you'll come on a day when Pal's Almosta Turkey Club is on the menu.

San Francisco sandwich lovers are already familiar with Pal's Take Away, the Mission haven for salads and sandwiches made-to-order with local and organic ingredients, from the meat to the bread and literally everything in between. The man behind the sandwich magic is Jeff Mason, Pal's owner, founder, and sandwich-slinger, whose successful Kickstarter campaign moved the shop from inside Tony's Market at Hampshire and 24th Street up to La Movida Wine Bar at Folsom and 24th Street less than a year ago.

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Just in Time For Earth Day: KFC's Double Down Returns

Pete Kane
A Double Down.

On Earth Day, I ate a KFC Double Down. It felt like unfollowing Gaia on Twitter.

No one could possibly be unaware, but for those recently thawed from cryogenic stasis, it's two slabs of fried chicken as the buns surrounding bacon, Monterey Jack cheese and some kind of spread, and it's back after a four-year hiatus. It is a stunt masquerading as a meal, possibly aimed the kind of men who find America to be hopelessly emasculating and who eat like Cro-Magnon barbarians. The best I can say is that it wasn't terrible. In all honesty, I've eaten worse things in San Francisco. (The pizza at Bella Lucca on Geary Street across from A.C.T. was the worst). However, the man eating next to me was actually crying.

See Also: The McRib Might Be Even Grosser Than You Thought.

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Eat This: Mohinga (Catfish Chowder Soup) at Lil Burma

Categories: Eat This


Mohinga, or catfish chowder soup, is the national dish of Burma. Though it's traditionally eaten during breakfast, you can get it for lunch and dinner at Lil Burma, a food truck and permanent fixture at the SOMA StrEat Food Park.

See Also: Eat This: Limon's Lomito Saltado, a Peruvian-Chinese Version of Steak Frites

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Rice Paper Scissors' Brunch: Exactly As Good As You're Hoping

Pete Kane
Fried egg banh mi.

Vietnamese street food champion and all-around social media darling Rice Paper Scissors has made the move from pop-up to permanently stationed restaurant, inside Brick and Mortar Music Hall on Mission and Duboce -- and now they're doing brunch, too. Valerie Luu and Katie Kwan are apparently incapable of a misstep, and while the prices are a tad higher than some other banh mi in town, you can taste why.

See Also: Beyond Bacon and Eggs: Three Out-of-the-Box Brunches to Try This Weekend
Move Beyond Chilaquiles and Huevos Ranchers with Three New Mexican Brunches

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Still Tickets for Outstanding in the Field Dinners With Kim Alter, Ravi Kapur, Mark Liberman, and More

Categories: Events

Facebook/Outstanding in the Field
If you follow farm-to-table dining at all, you've probably heard of Outstanding in the Field, the roving dinner series that teams up with small farms to create fabulous feasts in places where food is grown. Now in its 15th year, the organization recently announced its 2014 schedule, and there are still some tickets to dinners thrown by notable Bay Area chefs like Kim Alter (Plum), Mark Liberman (AQ and TBD), Josh Even (Tosca), Jennifer Puccio (The Cavalier), and Ravi Kapur (Liholiho Yacht Club and upcoming brick-and-mortar).

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Sun and Suds at Faction Brewing, Alameda's Newest Craft Brewer

Categories: Beer, East Bay

Ferron Salniker
The tasting flight at Faction Brewing

There's a new kid on the block next to St. George Spirits and Rock Wall Winery, and you guessed it -- it's a brewery. Faction Brewing completes the Alameda Naval Air base's boozy trifecta with six taps, a killer view of the San Francisco skyline, and a parking lot-turned-patio to soak up the East Bay sun.

Faction was opened late last year by industry veterans Claudia Pamparana and Rodger Davis, who have combined experience at 21st Amendment, Drakes and Triple Rock. Their following shows: On Saturdays the lines are out the door and Faction's suds are popping up more and more on local taps.

See also: Fog Belt Brewing Company: Hoppy Beers in Santa Rosa
Beer of the Week: Prairie Artisan Ales/Evil Twin Brewing's Bible Belt

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Celebrate Josey Baker's Cookbook Launch at State Bird Provisions Tonight

Categories: Books, Events

If you've been looking for an excuse to get over to State Bird Provisions but haven't wanted to deal with the line/reservation madness, this might be it: Local breadmaker, flour miller, and now cookbook author Josey Baker is having a book release party at the restaurant tonight (Tuesday, April 22, 5:30-10 p.m.). State Bird chef/owners Stuart Brioza and Nicole Krasinski will be making special dishes for the evening using bread and stone-ground whole grains from the Mill, and there will be both bread and cookbooks for sale. But the best news is that the event is 100 percent walk-in, no reservations, so, you know, you might actually have a chance to get in.

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