Cuisine
Open
Breakfast & Lunch dailyFeatures
- Dress code: Casual
- Take-out available
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 Mr. Holmes Bakehouse Restaurant Review: Long lines out the door can be daunting, but they whet the appetite ever sharper for “cruffins” --- those swirly-twirly, chewy-crispy, muffin-shaped, cream-filled, sugar-dusted croissants that were allegedly invented here and come in such extravagant flavors as piña colada, strawberry milkshake, fluffernutter, creme caramel and coffee-marshmallow. Cruffins are the signature pastry at this Tenderloin spot where Australian-born, French-trained pastry chef Ry Stephen and his crew turn out some of the city's hottest --- as in popular --- treats. Scones, muffins and Danishes augment donuts filled with such exotica as cheesecake and passion fruit, as well as savory croissants (including only-for-the-bold ones stuffed with sushi-style salmon, seaweed and wasabi) and buttery golden "brioche bombs." Locally roasted Sightglass coffee is served as well, but given this space's tiny size, you might be happier transporting your purchases elsewhere. All this flamboyant indulgence and rococo artisanry has an almost Victorian quality, but the ethos is pure unadulterated hipster. |
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GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.
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