All the many Bavel breads are insane. The house rolls at Hatchet Hall. This may be controversial but when they first started out I loved the flatbread at Dune, gone downhill a little bit but I still like it quite a lot when it’s fresh.
4 Likes
Also the hatchet hall cast iron corn bread
2 Likes
Close… Little Cesar’s Crazy Bread. The magic is mixing as many parmesan packets into the sauce cups… I haven’t had it in a good 15 years… although… Every now and then I threaten hubs with bringing some home… LOL!
11 Likes
One of the greatest values in the city for devoted carb lovers.
1 Like
Dommy you a real one.
7 Likes
Some of my absolute favorites…
bread cart - Guy Savoy Las Vegas
cheese puffs - CUT
some sorta buttery bread - Eleven Madison Park
parker house rolls - Angler LA
brioche - Atelier Crenn
focaccia di recco - Chi Spacca
baguette - Republique
baked barbecued pork buns with pine nuts - Lung King Heen
this one’s a little bit of stretch…i know
bread basket - L’Atelier de Joël Robuchon Hong Kong
bread cart - Robuchon au Dôme
bread cart - Joel Robuchon
sourdough brioche - The French Laundry
bitter cocoa laminated cornucopia brioche - The French Laundry
barish farmhouse roll - The Barish
stole this picture from @PorkyBelly 
hokkaido uni brioche toast with black truffle - Chef’s Table at Brooklyn Fare
hokkaido uni, sourdough bread, brown butter, soy - Saison
bacon brioche - Providence
they stopped making this years ago and i don’t even have a picture of it
15 Likes
@moonboy403 ‘s bread game is strong! Inquiring minds would like to know…do you have an all-time favorite bread?
2 Likes
Picking Saison or Chef’s Table would be cheating…
I’m gonna go with the brioche loaf at Atelier Crenn. It came out pipin’ hot like most of the other bread on this list but its crisp crust, impossibly buttery flavor, and soft & fluffy interior that tears into wispy strands won out for me. One can argue that it was used to hide the lack of portions in a menu though!
4 Likes
Have to admit that love this one, and it’s a guilty pleasure…
2 Likes
I will out my age and pedestrian tastes. The garlic cheese bread at the Smokehouse in Burbank is great and hits some undefinable spot. Unnaturally atomic yellow and delicious. The cheese bread at Northwoods Inn and all the Clearmans places. I don’t want to know what it is made of, but it is delicious. Craft has always had amazing breads. For years they had a special Pumpernickel variation supplied by La Brea Bakery that was fantastic, and you could get by special order at the bakery with a minimum 2 pound order, but alas that is gone. Their breads remain solid however. The breads at Hatchet Hall are always interesting, but the fantastic breads and butter at Republique and Bicyclette remain the gold standard, and worth the $$$.
8 Likes
3 more to add to the list
Mastros pretzel roll
Cheesecake Factory brown bread
Bread basket at Scarpetta RIP
6 Likes
You know they now sell the mix at regular grocery stores, right?
Even better, the mix, so far as I can tell, is just Bisquick mix with little chunks of cheddar thrown in, and brushed with butter and garlic powder.
But yeah, cheap as they are, they’re weirdly awesome.
kinda like Jack in the Box tacos… ok, maybe not THAT bad.
2 Likes
Their stromboli is indeed lovely. Why the RIP? You can still get them in Vegas?
1 Like
Don’t have the food porn but go to any Chinese Muslim place and get the sesame green onion bread. Pretty much goes good with anything. My mom loved to eat it with sour lamb soup.
Also going to echo Petit Trois. I enjoyed tje bread/butter that more than the Big Mec which imo is way to heavy. Mine as well have a LAFD ambulance take you to Cedars to get cardiac cath.
Don’t know if biscuits count but Everson Royce Bar biscuits with honey butter is pure love. Manhattan Beach Post ode to Red Lobster biscuits is pretty dank.
I wouldn’t mind eating the rye from Langers straight up.
Also hell yeah to Cheesecake Factory brown bread lol
5 Likes
Man I just can’t do it. That cheese mix is one of those love it or hate it things imo.
1 Like
Yes I meant RIP in LA. Is the Vegas location still good? The stromboli, mushroom polenta and spaghetti were always a top notch meal.
The bread at Watertable at the Hyatt in Huntington Beach is great.
And it’s been a while since I’ve been there, but I remember the bread at The Ranch in Anaheim being very good.
3 Likes
OT for location as well as era, but the cottage cheese onion dill bread from the long-gone Tassajara Bread Bakery in San Francisco was legendary. The bakery closed in 1999, but the recipe lives on (the bread was served at Greens in SF as well):
Cottage Cheese Dill Bread - from the Greens cookbook
1 1/2 packages active dry yeast (3 1/2 teaspooons)
1 3/4 cups warm water
2 tablespoons honey or sugar
6 1/2 to 7 1/2 cups unbleached white flour
4 tablespoons corn oil
1/2 medium yellow onion, finely diced
2 eggs, beaten
1/2 cup cottage cheese
1/4 cup dry dill weed
1 tablespoon salt
1 egg plus 1 tablespoon milk or water, beaten, for egg wash
Directions (paraphrased of course…)
In a large bowl, dissolve yeast in warm water and then add honey or sugar and 2 1/2 cups of flour. Beat hard with a spoon until you have a smooth batter, then cover & put in a warm place until the batter has doubled in size (about 45 minutes).
In the meantime, heat 1 tablespoon of the oil and saute the onion in it until the onion is translucent, then allow to cool. After the dough has doubled in size, stir in the onion, eggs, cottage cheese, dill weed, salt, and the rest of the oil and mix thoroughly. Fold in 3 cups of flour 1/2 cup at a time, until the dough is too thick to proceed in this manner, then turn it onto a floured surface.
Knead the dough until it is smooth, approximately 5 to 8 minutes. Only add as much flour as is needed to keep it from sticking. Place the dough in an oiled bowl and turn it over so it’s all coated with oil, then cover and let rise until doubled in size (about 40 minutes). Punch it down and let it rise again (about 30 minutes).
Form the dough into two loaves and place them in oiled pans. Preheat the oven to 350. Let the dough rise to the tops of the pans (about 20-25 minutes). Brush the tops of the loaves with the egg wash, and bake until nicely browned, about 50 to 60 minutes. Turn loaves onto racks to cool.
6 Likes
I get it. Sometimes when I eat it , I think, “Really? What the heck is this?” A friend once described the Smokehouse cheese bread as looking like someone just rubbed a packet of Kraft Mac & Cheese powder on buttered toast.
1 Like
Perilously close to disqualification… But since I’ve enjoyed that too at LKH, I’ll allow it. (LOL)
1 Like