But a number of creative restaurateurs are working to incorporate bread into their menus as an integral part of their operation's dining experience. But these are not made-up things. They are foods that have been traditional foods for a long time. In addition to a variety of grilled breads and classic sandwiches such as egg salad and muffalettas, the Bread Line offers a selection of international bites including calzones, Chinese pork buns, empanadas and Indian samosas. Now they serve meatloaf with potato-sage bread and tomato chutney, and olive bread with goat cheese, eggplant and aioli, in addition to soups and salads.
People see it and respond to it.
The restaurant even employs a bread waiter, who explains the selections and can offer advice. For dessert, bread reappears as chocolate brioche pudding, served with chocolate-hazelnut sorbet and vanilla ice cream. Chef David Bouley wanted to expand the public's knowledge and perception of bread, in the context of a full-service restaurant, says Brian Bistrong, a chef who helps oversee the bakery. It's the same with the food. It's full of flavor, but you don't feel bloated.