Shmaltz butter – that sounds really great!
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:
$3? I thought it was “free”. And yes it’s fucking great.
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.
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).
Me too. They even give me extra to take home with my leftovers sometimes.
I slightly prefer the baguette at Republique but both are definitely in the upper echelon of breads in the city.
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.
I see it now. Looks like it’s $3 with some jam for breakfast and brunch and “free” at lunch and dinner.
Simone doesn’t bake their own bread. They buy it from Bub & Grandma’s Bread (which is very good and found at many shops around town).
It is a completely different skill, IMHO. Dough and batter are two very different things.
Have not been to Petit Trois, but I thought Farmshop had a very good omelet.
Good intel! I would’ve at first guessed that chef Largey might be inclined to use Manresa Bread, given her tenure at Manresa. Manresa Bread, btw, makes a great levain that’s perfect for my Sunday toast - just some butter on the pan and finish with Maldon salt, or spread some grilled black Mission figs on top, or add some Fatted Calf 5-spice lamb bacon. I digress…
For some reason I was hoping for a menu that leaned more rustic or classic French, less “Californian.” I’ll still probably give this a try next time.
Is Nina on the soundtrack? I picture “Black is the Color of My True Love’s Hair” playing while I would sip on Armagnac, old Grand Marnier, or some Dagueneau (Les Jardins de Babylone) after a mille feuille or some caneles.
Yikes the thing I liked the best at Simone didn’t even come from the restaurant’s kitchen.
In Simone’s defense, they did probably heat it up for you.
And they probably had to slice it too. Hmm this reminds me of another dish costing $10.
oh and there was a nice little surprise of an undisclosed, mandatory 4% “service charge” tacked on to the bill.
But I don’t regret ordering it or paying $10 for the bread because of all the things I ate, it was the only thing I would want a second time.
The waiter did mention Bub & Grandmas, but I wasn’t paying a lot of attention and was not familiar with that vendor, so I naively thought that was who they sourced the flour from or something. I knew they couldn’t have been producing their own flour. In retrospect, however, it would be a very unusual restaurant kitchen that was equipped for breadmaking.