Cuisine:

• Desserts and Patisserie
• Market
• American

Baker's Crust Description:
Think Baker's Crust and you naturally think bread. But that's just the "baker's heel" of the story at this Virginia chain. Bright and airy, its encyclopedic menu spans sun up to sun down with extravagant omelets, simple yet elegant croissants, and specialty coffees at breakfast. And, come lunchtime, big, fresh salads, soups, and sandwiches as notable for their fillings as their foundations: fresh-baked bread such as natural rye, semolina, jalapeño-cheddar, crusty baguettes, and soup boules. At dinner, entrées like Maw's beef brisket and bourbon apricot-glazed salmon entice. Leave room for dessert, especially those from the crêperie like crêpe noisette, filled with hazelnut chocolate, toasted almonds and coconut, domed with vanilla ice cream. Stop by the bakery and take home Gruyère focaccia, farmhouse cinnamon raisin or roasted garlic bread, still warm out of the European stone-hearth oven, and grab a brownie, too. Man does not live by bread alone. Baker's Crust is proof.


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