Showing posts with label tartine. Show all posts
Showing posts with label tartine. Show all posts

Friday, September 16, 2011

tartine+woodhouse

Spent the past month working on...who knows what! Must I take photos of nothing but food! /cry

Despite many burnt croissants, I quite like Tartine.


Brioche bread pudding topped with fruit ^o^


The morning bun. Really jealous of my friend, Stella, who lives nearby. I would be tempted to buy this morning bun or that bread pudding with some coffee every morning. Yummmmm~!


Croque monsieur with spicy pickled carrots.

Funny thing about Tartine. Not a lot of people seem to know that tartine means open faced sandwich in French. It's no surprise that the tartines are good at Tartine.


Thirsty.


The banana creme pie we took home :x &Brian's fancy new shun paring knife.

Some time after, we went to Woodhouse on Fillmore. Our usual place :) I bumped into Leslie at Fraiche! Not quite bumped but more rushed into Fraiche upon realizing that it was her that I saw there. The dog next to her barked at me, lol.


Our usual order of oysters. It goes by so quickly. It's actually quite saddening.


Yum, SLURP!


Got around to trying the crab roll. Really looks like a taco. They stuff the crab in a slice of bread and topped it with cheese and crab. Pretty generous. I got some greens so I wouldn't feel so bad.


SO MUCH CRAB.


Brian got cioppino. He's wanted it since the end of his summer job 2 months ago.



I planned to buy Nikon's Series E lenses but failed. I give up. I'm going to buy a 35mm af-s f/1.8 lens after all. I've been hunting for the Nikon series e lens for a week or so (I know, not long but my patience is waning) and have not been able to win any bids at all. I think my chances will be better with the AF lenses. :(

Monday, July 25, 2011

723

Happy birthday :)

This is the tres leche cake from Tartine. Oh boy. I did not expect Tartine lines to be so unnecessarily long. I had a bite of their croissant as well. I have not yet had a really delicious croissant before but this is probably as good as it gets in S.F. Nice sound when you break the bread apart and kind of a crunch when you bite into it. Brian (Happy Birthday!!) says that a croissant is suppose to be flaky? How do you attain that type of perfection?