Last month, Tartine Bakery opened its sixth LA spot on Lincoln Boulevard in Venice. Exclusive to this location are three dishes: French toast made with Tartine’s croissant bread; a soft scramble with labneh, white cheddar, smoked trout roe, and horseradish; and a croque madame with gruyere, black forest ham, bechamel, and dijon topped with a sunny egg.
“My favorite dish on the menu is the croque madame,” Brian Bertelsen, Tartine’s culinary director, said. “I could eat it every day.”
When Bertelsen and his Venice team were developing special items for their menu, they wanted to add dishes that appealed to everyone. . . .
Read the full article at The Argonaut.
Jessica Koslow 