Great bread, wine, cheese, meat and salad is Lucy's

especially since I've been thinking about learning how to make savory bread puddings. Since I don't eat meat, I'll have to revise the recipe a bit. I think I'd use lacinato kale instead of escarole to help keep the texture from getting too dense. I think the kale would stand up to the custard better. Probably use more onion + some mushrooms or eggplant and really caramelize them to add some flavor/umami, probably some sun-dried tomato, too. That might work. When revising a recipe to a vegetarian alternative, I find that you have to work on adding in flavor to compensate for the flavor that's missing when you remove the meat. But I don't want it to actually taste like meat, just to have lots of good flavor. I like her ideas for the salad, too.

Thanks for sharing! ?

I'm glad you took the time to post the link. I had heard about Fevere and Ibis but never took the time to visit their retail sides. There's still a lot of room for improvement in my bread baking skills so I'm not sure whether visiting them would be depressing or a good thing.