: Think Baker’s Crust and you naturally think bread. But that’s just the “baker’s heel” of the story at this Virginia chain, prompting the addition of Artisan Kitchen to its name. The encyclopedic menu spans sun up to sun down with extravagant omelets, simple yet elegant croissants, and down-home chicken and waffles at breakfast. And, come lunchtime, there are big, fresh salads, soups, oak wood-fired pizzas and sandwiches as notable for their fillings as their foundations: fresh-baked bread such as semolina, jalapeño-cheddar, crusty baguettes and caraway rye. At dinner, entrées like meatloaf with tobacco fried onions and shrimp and grits entice. Beyond beer and wine, cocktails, beertails and daytails span the clock, too. Leave room for dessert anytime, be it a quaint Key lime pie in a jar, brioche praline bread pudding or one of the crêperie’s selections. 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 lemon bar, too. Man does not live by bread alone. Baker’s Crust is proof. Other locations.

Baker’s Crust Artisan Kitchen

Baker’s Crust Artisan Kitchen Restaurant Review

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