On Tuesday (2-4-26) Gregg asked me if I would like to go to Tatte's Bakery for a late lunch. We have been there once before but only had a pastry. This time we looked for a breakfast sandwich, which is available all day, and this would be our first meal of the day. Gregg had a Croque Madame on a croissant with a coke
and mine was an egg, beef sausage, tomato and cheese on a challah roll. My drink was a latte. It was very good, but I ended up saving the top of the bun and taking it home for supper. It had a nice cheese melted on it and was easy to heat up. I paired that with a banana and that was it for me. No fussing in the kitchen that night.
If you would like to take a look at the place, you can click on this link. We decided at some point that we would go back and try something else on the menu, though both were very good.
I looked the place up to find more information after we came home. The word "Tatte" is pronounced "tah-tay" or "ta-tay" (rhymes with "latte"). It was founded in 2007 by Israeli-born pastry chef and former film producer, Tzurit Or. She started out with a small stand at the Copley Square Farmers Market in Boston, where pastries were sold and made in her home kitchen. It was Chef Or's young daughter, who pointed at a photo of her grandmother and said, "Tatte" (meant to be Sata, Hebrew for grandmother). While "Tatte" is Yiddish for "daddy, the name stuck as a tribute to the family. Their first actual cafe opened in Brookline, Massachusetts in 2008, and then the brand expanded to Washington DC in 2020 and has since grown to 50 locations.
Here's a photo of the breakfast menu. I left my reading glasses behind, and it helped magnifying the photos so I could more easily the menu after enlarging the screen. The sandwich I had is the fifth one down on the left. Gregg's order is underneath it. It's a bit blurry but you can enlarge it for a clearer look.
There was still a lot of snow in the parking lot, piled high in some parts, but the pathway to the bakery was clear and had been treated. No fear about slipping on ice. Gregg found a place about a hundred feet away, but he got the car and picked me up at the door.
People are slowly getting things cleared out, and hopefully Mother Nature will do her part. Here our forecast from February 5th to the 13th.
That's about all for this visit. We'll be going back to the bakery sometime, but not for a while.
Have a great day and thanks for stopping by.
