Baker and Banker - Page 2
Gifted wife-and-husband duo bring a seasonal and eclectic menu to an impeccable Victorian space
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Baker and Banker's seared bass on seafood risotto
GUARDIAN PHOTO BY RORY MCNAMARA
Dessert can get short shrift these days, since few of us need the extra expense or calories, and a certain repetitiveness haunts local dessert menus — crèmes brûlées flavored with lavender or Meyer lemon, flourless chocolate cake, profiteroles — but not Baker & Banker's. The possibilities offered by Lori Baker are original and exquisite, from a holiday-worthy, coffee-black sticky toffee pudding ($8) — thickened with kumquat and prune, topped by a cap of candied-kumquat-peel ice cream, and napped by a blood-orange sauce — to a trio of brown-butter doughnuts ($8) filled with huckleberries (a petite cousin of the blueberry) and presented with a dish of lemon curd. Let the bankers have their bonuses! This stuff is better.
BAKER AND BANKER
Dinner: Tues.-Sun., 5:30–10 p.m.
1701 Octavia, SF
(415) 351-2500
Beer and wine
AE/MC/V
Somewhat noisy
Wheelchair accessible
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