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| Cinnamon crumble cake is flocked with craggy streusel. |
We know you do it -- point to that square of blueberry crumbcake at the coffee counter, grunt to the counter girl, eat it from the bag while walking to your office cube. We do it, too.
Salt House (545 Mission at First St.) wants to make it so you don't have to.
Starting last week, the downtown restaurant launched a casual breakfast service: house-made pastries ($2.50-$3), a breakfast sandwich ($7), bagels ($2-$6.50), and Ritual coffee ($2.50). You can slump over your Fazenda Boa drip at one of the tables (order from the counter first), or take it to go. Just keep in mind that, unlike that chain coffee-shop pastry you suck from a bag, this is morning food good enough to savor. Slowly.
The breakfast sandwich offered up beautifully rendered textures: crumbly sage biscuit, a clammy, free-form disc of scrambled egg, and a rusky-'round-the-edges chicken hash patty. Delicious. The pastries had finesse worthy of, well, a restaurant kitchen. A mini loaf of cinnamon crumble cake was buttery on the inside, its surface flocked with craggy streusel. And a muffin was packed with more musky-tasting blueberries than we would've thought structurally possible. Go (Mon.-Fri. 6-11 a.m.). Additional pics after the jump.
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Scrambled egg and crispy chicken hash sandwich on sage biscuit. |
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| The blueberry muffin: structurally improbable. |
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