Read New and Improved Parintachin Brand Forum Post: Now with NEWS.
Went to Sucre with a chip on my shoulder. In blue-jeans and waffle-stompers, unshaven, looking like I'd been drinking heavily the night before and had barely slept (which, I had). It was Art Fair on the Square this weekend and thank gawd for that. With all the street food vendors we still got a table despite showing up late.
A comment about the Decor. While it is very bright, very clean and very artistic, it's soooo not my style. Partially because it was so bright and my poor, underclosed eyeballs felt like my sockets had been lined with 40 grit sandpaper. Nevertheless, it's immediately obvious from the front row people-watching windows that this is a lingering type of place. It's a cafe, it's not a McDonalds (anymore). Un-hurried service should be expected.
Ran into Dain at the front counter. They were nominally busy but he was perfectly polite. I introduced myself as a local foodie and we chatted about his croissants for a while. Apparently they'd been in since 4am making the food and the croissants are folded seven times. I'm a whore for a good croissant. Croissants are a water mark to me, just yet another in a long line of foods that we've surrendered so thoroughly to mass production that we've forgotten how sublime a real, well made croissant is.
It was perfect. No butter or adornment needed. It actually reminded me (for you olde schoolers) of an Ovens of Brittany croissant from their heyday... and that is saying something.
I also got samples off my fellow diners and there wasn't a less-than-sublime one in the lot. The pear and blue cheese sandwich was not my kind of thing so skip that. The sublime awesomeness on the table was strong with the fruit tart. The butter crust, almost like a cookie, was perfect. The fruit was obsessively fresh and the glaze struck a Tao like balance of sweet. It was also almost to pretty to eat.
If I haven't gushed enough and if you're not currently spewing bile all over your shoes, I'd like to make a comment that there is a lot of effort going into this food for a very reasonable price. I have food way worse than this in a number of dessert joints and bakeries on my travels that cost at least twice as much. It made me afraid that this shit wouldn't last. You so rarely find these wonderful little confluences where an over-talented chef is working for too little money because they've got something to prove. I need to make this a weekend thing and get as many good pastries out of this guy before something happens to pop this happy bubble.
Okay, enough gushing, let's bitch for a bit.
Now, I've been around the restaurant industry for a long enough time to pick out certain cues. This is a small operation. If they were in at 4am and they close at 1am, as my fellow diner Corrie put it, "When do they sleep?". While the service was polite, it wasn't pulled off with the military precision of a great restaurant. Dain and one other nice lady behind the counter were taking orders, pulling coffee, plating, and doing their own floor service. Given that some of their menu isn't grab and go and requires some assembly, they could have used one person doing floor service while they ran the counter. In a rush, I can imagine the two of them getting in the weeds le quick.
This leads me to believe that the owners are trying to keep the costs down by doing everything themselves. A noble, noble, ball-busting effort that is to be admired... but it might be worth considering a small waitstaff if only to stop people like Bad Granger who look past the fantastic pastries from, as we say in the ghetto, getting their knickers in a twist.