As advertised, the kouign amann is a delicately flaky, just sweet, buttery, moist, crispy pastry puff of scrumptiousness that pairs wonderfully with a cup of Four Barrel coffee.
EVERYTHING is delicious. But I'm partial to the ham and cheese croissant.
Oh.my.tastebuds. This bakery is divine. Owners are amazing and so helpful and informative. Everyday selections of vegan and gluten free fare. Try the macarons, they are beyond amazing.
Must try the yeast donuts and fritters, but the cake variety are also pretty spectacular, especially the blueberry.
Everything is good & that's the truth. Favorites are almond croissant, abricotine, & quiche Lorraine. Patrons often lined up, but lines moves quickly.
Callie’s Black Pepper Bacon Biscuits are the manifestation of the New American Dream—insofar as you get soft, flaky black-pepper-bacon biscuits, chewy and salty and addictive. 続きを読む
Two words: bacon jam. That's the condiment served on the burger at food truck and now brick-and-mortar Diner. Allecia Vermillion of Seattle Met magazine says it has "become a local classic."
The ethos of this chain is somewhat atypical: small menu, locally-sourced when possible, no freezers, open kitchens, fresh cut french fries, pay above industry average, and no franchising whatsoever.
Big fat burgers from a popular, insanely loud metal bar, that is divisive in terms of ambience. Former Eater Chicago editor Ari Bendersky says it would be "blasphemous" to leave it off the list.
Butcher & the Burger has a fully operational butcher shop on premise and is all about customization: choose your meat blend, choose your seasonings, choose your bun, choose your toppings.
