ONE PARAGRAPH, THEN WE'LL LET THE FOOD SPEAK
We make pasta because Paula loves pasta, and pizza because the same starter that built the bakery makes a great crust. The salads change with the market. The desserts come out of the same case as the morning pastries. It's the kitchen we'd cook in if you came over.
— what this is, in three words
01
Friends
Our clients are regulars. The wave through the window. The kid who started ordering coffee like an adult and now brings dates to dinner.
— THE ROOM KNOWS YOU
02
Food
Pasta we cut in the morning. Sourdough crust we already know. An oven that ruins frozen pizza for everyone.
— HANDS, NOT LASER
03
Wine
Mostly natural, mostly small, mostly people Paula has met. We open the bottle, you tell us the night.
— LIVING, NOT LOUD
THE MENU · SIX MOMENTS
What we cook at night
The menu changes with the season. Here's the shape it always takes — one photo per course.
Bread & Butter Experience
Our fresh sourdough, mini croissant and same day baked bricoche paired with our house butter.
Arancini
Fried rice cake, Tomato Risotto, Mozzarella
Ravioli
Lemon Ricotta, White Wine Sauce, Parmesan, LB Crumbs
Eggplant Parmesan
Roasted Tomato Sauce, Mozzarella, LB Crumbs
Pizza Margherita
Roasted Tomatoes, Basil, Oregano, Mozzarella
Chocolate Mousse Tart
Dark chocolate mousse, chocolate cookie crust, chocolate glaze.
THE WINE
Mostly natural,
mostly living.
About twelve glasses on rotation. Around forty bottles from people Paula has met. Tell us a budget and a feeling — we'll find the bottle.
THE ROOM
The bakery, after the bakery turns the lights down.
Same wood. Same wall quote. Different light. Tables for two through about ten — bigger groups in the back if we know in advance.
SAME HANDS, DINNER
The same hands
that shape your
morning croissant
cook your dinner.
I trained at Le Cordon Bleu and the San Francisco Baking Institute. I'm a sommelier. I bake. I cook. I pour wine for people who came in for bread six years ago and still come back.