Originally Posted by
csycsycsy
Tartine for sourdough, the OG of slow fermentation, stretch and fold etc
Humphrey Slocombe for ice cream, secret breakfast and/or Vietnamese coffee with a shot of Blue Bottle to make an afogato
I like Tartine, a lot.
Humphrey Slocombe: highly over-rated imo. The "unusual flavours" are the USP...but it's always been rather meh for me, and not worth the lines. Bi-rite, on the other hand, is the best ice-cream I've had in SF. Is it as good as the best in New England: no. Although I love the soft serve they do (and a few traditional ice-creams) with buffalo milk.
tb