what people are saying about boulettes larder

"It's difficult to think of Boulettes Larder as a restaurant, since many customers carry their food out, and it is only open for breakfast and lunch (except by special arrangement). But there are few places more pleasant than a seat outdoors, near the San Francisco Bay Bridge, and few restaurants more dedicated to making a menu from what's available at the farmers market just outside."

- Gourmet Magazine, "America's Best Farm-to-Table Restaurants" October 2007

"I wish the place could put in a few more tables and acknowledge our God-given right to eat this food any time of day or night right on the spot. This is no-holds barred California food, done well. The problem is that the place is all kitchen, fully functioning and very capable, and there's no room for niceties like tables (there are one indoor table and seven patio tables)."

- New York Times, "San Francisco: A Place Like No Other for Takeout Like No Other" by Mark Bittman, April 30, 2006

"Just about any day, breakfast at Boulettes Larder is a huge draw with in-the-know locals. This sophisticated Euro-style kitchen serves up homemade morsels. On Sundays, the hot beignets with yogurt and rosemary-scented raspberry sauce are not to be missed."

- United Hemispheres Magazine, "Three Perfect Days in San Francisco" April 20, 2006

"Boulettes Larder is a brilliant specialty food shop stocked with hard-to-find ingredients and meal starters like stocks, doughs and prechopped organic vegetables."

- Food and Wine Magazine, "Ferry Building's Best" April 2006

"The beignets at Boulettes Larder... are reason enough to head to the Ferry Plaza Marketplace on Sundays."

- 7x7 Magazine, "Food for Thought" by Editorial and Creative Director Heather Luplow Hartle, February 2006

"Like a quaint culinary lab, this small open kitchen in the Ferry Building produces sauces, creams, and stocks for discriminating home cooks. At night a large farm table.... becomes a stage for some of the city's most magical meals."

- Travel & Leisure Magazine, "Best of San Francisco / Top Ten Restaurants" by Josh Sens, September 2005

"Amaryll Schwertner and Lori Regis have created one of the most intriguing and and far-ranging menus in the city at their quirky market-cafe."

- San Francisco Magazine: The Food Issue, "The 50 Very Best Restaurants" August 2005

"It is a unique concept. Yet it evokes so much that it is familiar, deep and real. And it is an example of some of the most fundamental, yet seemingly difficult to achieve, qualities of a well conceived, well run, beautifully-executed food business"

- Madison Magazine, "The Real San Francisco Treat" by Nancy Christy and Neil Heinen, May 2005

"...Boulettes intended customer is the obsessive cook... There are many wonderful takeout items to fashion a meal at home but those in the know repair to Boulettes Larder after hours for small private dinners, cooked in the open kitchen..."

- New York Times Sunday Style Magazine, "Market Share" by Jennifer Steinhauer, May 2005

"Having your day in order doesn't always mean having your mis en place. The chefs at Boulettes Larder provide the building blocks that you probably don't keep in your own kitchen: stocks, doughs, cremes, bread and cake mixes, cleaned and prepped organic vegetables. They also sell takeout so delicious you might give up cooking all together. This is food to go as you've only dreamed of it, prepared with remarkable precision and pristine ingredients, from the duck confit to the devil's food cake mix (they prep the dry ingredients; you finish cooking it at home). The menu changes daily and in rhythm with the seasons..."

- San Francisco magazine, "The Bay Area's 9 Top Takeout Spots" by Josh Sens, May 2005

"It's always a good time to eat in San Francisco, thanks to the continued brilliance of some of America's best restaurants. One current trend is toward small restaurants with a particular kind of artisanal intimacy. Local chefs are putting forward very personal - even quirky - ideas about what is good cooking today. The one common thread is a shared enthusiasm for organic and sustainable farming and, more than ever, a belief that good food starts with good ingredients. Boulettes Larder offers organic breakfast and lunch dishes by day, plus a selection of prepared dishes to take home for dinner. But at night, in-the-know food lovers can rent the whole space for private dinners prepared by Schwertner, Regis and their staff. "

- W magazine, "Taster's Choice" by Kevin Wes,
April 2005

"Schwertner draws from cultures around the world to make food you won't find anywhere else in one place."

- San Francisco Magazine, "50 Restaurants We Love" by Jan Newberry and Josh Sens, August 2005

"Schmaltz, Hungarian soured cream, and presoaked salt cod are a few of the hard-to-find ingredients that have found a home at Boulettes Larder....But the brownpaper menu that hangs behind the counter reveals something even more unusual than the mastic tears in a jar on the spice shelf - a good, hot breakfast served downtown. For while Starbucks and Noah's swarm the financial district like cockroaches on last night's dinner, a morning menu that features dishes like hot farro with sage sausage, and toasted cornbread with buttermilk, are rare in the neighborhood. The brief list, which changes several times a week, includes European hot chocolate, as well as hot cereal and fresh fruit. There's a table just outside the door where you can watch the boats dock while you eat your breakfast, but better to pack it to your office, where your coworkers will gather around your desk, cursing their blueberry bagels and peppermint mochas."

- San Francisco Magazine, "Breakfast at Boulettes" by J.N., February 2005

"Amaryll Schwertner and Lori Regis, the last owners of Stars and longtime leaders in the greenmarket movement...put the finishing touches on Boulettes Larder, a home cook's support and inspiration source for working with seasonal ingredients. As your personal prep staff, they make cooking easier by performing dozens of chores, from grinding cornmeal and small quantities of spices to order, to making pastries ready to roll out for pies and sourdough starters for breads. There are fully cooked take-out dishes as well, such as Hungarian stuffed cabbage and boulettes (little meatballs)."

- Gourmet magazine, "Pier Review" by Caroline Bates, February 2005

"Amaryll Schwertner, one of the Bay Area's most original and principled cooks, has opened a shop in the Ferry Building Market Place that answers every serious home cook's dream. Using only organic ingredients (and biodegradable or reusable packaging) Schwertner and her crew prepare the building blocks for a fine, home-cooked meal...."

- The Examiner, "Strictly Organic: Boulettes Larder just deals with the good stuff" by Patty Unterman, December 8, 2004