Thanks so much for putting your review here rather than a separate one. It makes it so much easier, IMO, to be able to read all the comments in one place.
Seems somewhat polarizing thus far! Does the vibe make it feel like a NorCal tasting menu restaurant (on the serious side)?
I made my resie for late October to give things time to settle in.
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Based on the menu it felt more like one of the many “california cuisine” alc garden-forward one-michelin sf restaurant that could have been plucked right out of the mission e.g. al’s place, common wealth, lord stanley, octavia, the progress
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I read the menu and also thought of San Francisco.
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What did you like about the bread and butter? Have you tried the $8 baguette and normandy butter at republique or the $6 bing with cultured butter and honey at majordomo? Curious how they compare. $10 is probably the most I’ve ever seen for bread and butter. Thanks.
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Or the baguette with buerre de barrette and shmaltz butter at rose cafe. 7.5$
i definitely have to try Petit Trois. Someone recently told me that Petit Trois makes a perfect omelet as well.
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Shmaltz butter – that sounds really great!
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That person be telling the truth. This gorgeousness at Petit Trois is straight out of Jacques Pepin’s school of French country mastery… No frill, no fuss - Just straight up smashmouth superb French execution from the kitchen:
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$3? I thought it was “free”. And yes it’s fucking great.
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The sourdough bread at Simone was just perfection - perfect crust, perfect crumb, perfect flavor. The whipped butter had a delicious tang and was a huge portion – my dining companion took it home (I didn’t want to be tempted the next morning, but if you were feeling decadent that butter would have been insane the next morning on a homemade muffin).
I have not had the baguette and Normandy butter at Republique nor the Bing and cultured butter and honey at Majordomo, so I can’t compare. But the Simone sourdough bread is definitely a different animal from either your classic baguette or from a bing. Different texture, different flavor.
The closest I can come to compare with what I am seeing is apparently the new restaurant trend of selling bread and butter is the $7 bread and butter I recently had at the over-hyped La Mercerie in NYC. I ordered it at La Mercerie because I thought, “wow it must be special if they are putting it on the menu for $7” and it was not. Just some ordinary baguette and a butter that I actually found nauseating.
Not sure who developed the sourdough bread recipe at Simone – the waiter gave some kind of explanation, but I didn’t pay attention – but with that same person, I can’t imagine that the restaurant couldn’t produce greatness on its dessert menu, unless bread-making is a completely different skill set than dessert (perhaps in my naïveté, I think baking is baking). I hated the one dessert I did try at Simone.
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Now I really want to go to Petit Trois. Do they take reservations at the one on Highland? If not, what is the wait situation, particularly for weekend lunch?
Fair disclosure: The baguette photo and omelette photos are from Petit Trois Le Valley, not Highland. BUT the PT Highland kitchen is just as solid. Seating is brasserie-style (no reservations).
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Me too. They even give me extra to take home with my leftovers sometimes.
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I slightly prefer the baguette at Republique but both are definitely in the upper echelon of breads in the city.
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Just quoting the official price on the Petit Trois menu, in case one orders extra bread a la carte…
The omelette is super amazing!
And I thought the bread and butter was “free,” too…but it’s been quite a while since I’ve been to Petit Trois. They offered it to us when we sat down at the counter. I don’t remember seeing it on the bill when I paid.
I’m not sure I can pick a winner between Petit Trois and Republique…I adore the bread service at both.
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I see it now. Looks like it’s $3 with some jam for breakfast and brunch and “free” at lunch and dinner.
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