Sunday, May 1, 2011
Boulettes Larder - knows how to do an egg
Boulettes Larder is only open for breakfast and lunch and man do they know how to make a perfectly cooked poached egg. Like every place in the Ferry Building they are very big on farm to table and only use local ingredients, but they take it a step further. They have such innovative menu options like their Sunday salad with grilled quail and pig trotter. Their dairy plate has homemade yogurt, fruit, and Andante cheeses. (I may be biased because any place that serves Andante is a winner in my opinion.) Their beignets melt in your mouth and my poached eggs over Swiss chard, bacon and Parmesan cream were incredible.
If you don't have time to sit and eat, they sell a lot of their high end ingredients and even have a prepared food section for takeout. Don't be like me and stupidly breeze past this place for 5 years. GO.