Classic Club Sandwich
La Boulange de Hayes
Club Sandwich at La Boulange, SF
The Dish: Classic Club Sandwich
Well, La Boulange makes one seriously wicked club sandwich. It is downright inspiring. Perfectly crisp, well done bacon, perfectly toasted layers of bread (or “pain de mie”); a ruddy blushing tomato with fresh-picked flavor; crisp tears of cool lettuce; slightly smoky turkey; and, not for everyone but certainly for clubbers, a fair swipe of mayonnaise. In my book, if you hold the mayo, you don’t get the proper club sandwich taste.
I’m a huge club sandwich fan and it’s always a treat to find a place that actually knows how to make them properly. Merci beaucoup pour La Boulange, for their graceful and well-mannered, perfect club sandwich. I highly recommend the Boulange Club.
La Boulange, Hayes Valley, San Francisco
The Spot: La Boulange de Hayes
Boulange is a cool chain restaurant that feels like a well-built hybrid. It’s part Euro-café: simple, clean, well-lit and always at the ready to serve up tasty, reasonably priced fare. It’s also part Bay Area neighborhood hangout where you can get together with friends or colleagues for a lunch or a low-key business conversation without the risk of coffeehouse craziness and other caffeinated social droppings. The exterior – a hopped-up hospital green – certainly makes Boulange easy to see or, at least, hard to ignore. The service is friendly and reasonably fast, there’s indoor and outdoor seating, and the selection (and tastiness) of pastries is usually too tempting to refuse.
The Damage: $8.50 (comes with small green salad or fries)
The Grade: Exceptional (5 out of 5)
The Skinny: La Boulange de Hayes
500 Hayes Street (between Laguna St & Octavia St)
San Francisco, CA 94102
Phone: (415) 863-3376
Website: www.baybread.com
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Posted by Sandwich recipe on December 17, 2009 at 22:21
That looks like a great sandwich, I just got hungry, and worst of all, I was just in the bay area and NOW I see this post. Duh, bummer, next time…
Posted by SFO: La Boulange de Hayes « From the world on April 8, 2012 at 17:44
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