Best Bakery-Cafe - 2004
We loved Tartine from the first moment we sank our teeth into the first thing we ordered there, now lost in the mists of time -- was it a croissant? A plain one, or one stuffed with fragrant almond frangipane? Or was it an orange-scented morning bun? Maybe we toted one of the pressed sandwiches, perhaps soppressata layered with Strauss Dairy's jack cheese and pickled onion, over to a little table? We know we were happy with any of the cheesy open-faced sandwiches called croque monsieurs, whether made with caramelized onions, fresh sliced tomatoes, or mushrooms. (Truth be told, we always hope there'll be caramelized onions involved.) Éclairs, gougères (ring-shaped pastries), fruity bread pudding, savory cake aux olives -- we're delighted with everything we've had. But the day Tartine became our favorite bakery-cafe was the day we learned the place had added a selection of wines by the glass. One big slice of ham-and-leek quiche and a glass of sauvignon blanc, please!