bake - March 2019 - 44

foodservice

NEWDIRECTIONS
The winter season has been a busy one for San Francisco

of Thai restaurant Kin Khao. The 3,000-plus square-foot

bakery Tartine. The bakery recently opened a food hall along

Manufactory Food Hall serves travelers at the airport's

with Mexican eatery Cala and Thai restaurant Kin Khao inside of

International Terminal. Among the options for diners are three

San Francisco International Airport. The next step in the brand's

fast-casual dining experiences (Tartine, Cala, and Kin Khao),

expansion comes with the opening of its new Manufactory in

grab-and-go stations, a full-service bar, coffee, and a retail

Los Angeles.

component for Bay Area products. Tartine offers a to-go pastry
counter with baked goods such as bread, morning buns, and

The nearly 40,000-square-foot complex features restau-

seasonal tarts. The seasonal menu includes warm sandwiches,

rants and retail spaces, including a 7,000-square-foot bakery.

fresh salads and soups.

The ambitious project from Tartine's Elisabeth Prueitt and
Chad Robertson, along with Chris Bianco of Pizzeria Bianco,

From the beginning, Tartine has been driven by what the

debuted the evening of Jan. 29.

bakery's owners did not know and what they wanted to find
out. Using a wood fired brick oven, Robertson baked bread

Among the establishments that take up space in the Manufactory

and Prueitt created rustic, elegant pastries, using many of the

is the bakery. It will supply breads and pastries to the restaurants

techniques they had learned abroad. "And while we've grown,

on site as well as restaurants and cafes across the country.

we remain dedicated to the refinement of less as the very best
kind of more."

Another key feature of the Manufactory is Tartine Bianco. This
fusion of the Tartine and Pizzeria Bianco concepts will first roll
out dinner, followed soon by breakfast and lunch. It will offer
flatbreads, salads and a variety of hot dishes.
Other establishments inside the Manufactory include:
* Market Bar: a communal dining space
* The Market: a place to order salads, sandwiches and soups,
charcuterie and cheese, drinks, and more to go
* Walk-up window: a place where customers can get a quick
coffee and pastry
* Alameda Supper Club: a formal dining room, bar, and patio
that will have a menu that leans Italian with fresh pasta
* Prep kitchen: an 8,500-square-foot space that will be a
research and development area for future dishes, as well as
a place for fermentation of produce
Prueitt, Robertson, and Bianco are excited to welcome guests
to their new project and are happy to be doing it in Los
Angeles. "This city is inspiring us," Robertson told the Los

The food hall at San Francisco International, first announced
in 2017, is being piloted by Prueitt and Robertson, Gabriela
Cámara of Mexican eatery Cala, and Pim Techamuanvivit
44 < MAR 2019 | bakemag.com

TARTINE

Angeles Times. "That's why we're here."
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bake - March 2019

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