4of30Roxana Leon spreads cheese ~ above a Tuna Melt at B. ~ above The Go.Jen Fedrizzi/Special come the ChronicleShow MoreShow Less5of30A heap of freshly small bread for sandwiches at B. Top top the Go.Jen Fedrizzi/Special come the ChronicleShow MoreShow Less
6of307of30Owners, Belinda Leong and also Michel Suas in front of B. ~ above the walk on the corner of California and also Divisadero in mountain Francisco.Jen Fedrizzi/Special come the ChronicleShow MoreShow Less8of30Roxana Leon flips a Tuna Melt in ~ B. ~ above The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less
9of3010of30Preparing sandwiches in ~ B. ~ above the Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less11of30Amir Mortazavi check his phone throughout lunch in ~ B. On The Go.Jen Fedrizzi/Special come the ChronicleShow MoreShow Less
12of3013of30Potatoes absorb the juices indigenous the meat cooking in the rotisserie oven.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less14of30Jeff DeMartini and also Emily Brucia visit B. On The walk for lunch.Jen Fedrizzi/Special come the ChronicleShow MoreShow Less
15of3016of30Menus in ~ B. Top top The Go.Jen Fedrizzi/Special come the ChronicleShow MoreShow Less17of30Cookies and pastries in ~ B. On The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less
18of3019of30Manager, Candice Ng, in ~ the grill at B. On The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less20of30The stove at B. Top top the Go. Jen Fedrizzi/Special come the ChronicleShow MoreShow Less
21of3022of30Co-Owner, Belinda Leong, sit at the neighborhood table within B. On The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less23of30Co-Owner, Michael Suas, sits at the home window table within B. Top top The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less
24of3025of30Grab and go items at B. On The Go.Jen Fedrizzi/Special come the ChronicleShow MoreShow Less26of30Water terminal at B. ~ above The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less
27of3028of30Exterior the B. On The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less29of30Sweet treats at B. ~ above The Go.Jen Fedrizzi/Special to the ChronicleShow MoreShow Less
Today The Chronicle launches Eat Up, a new weekly dining shaft in Datebook. Writer Anna Roth’s goal: to assist you eat awesomely in one of the most expensive cities on earth.

You are watching: B on the go

There’s a line the end the door most days at B. Patisserie, the Pacific Heights bakery native award-winning pastry chefs Belinda Leong and also Michel Suas. In its 2½ year in existence, the tiny storefront has become a local sensation and national vital darling, revered because that its crackly, croissant-like kouign-amann and also the intricately layered cakes gleaming temptingly ~ above its marble counter.


So it must come as no surprised that Leong and also Suas are making the ideal grilled cheese in city at B. On the Go, their brand-new savory cafe throughout the street.

Grilled cheese v mushroomsat B. ~ above The Go.Jen Fedrizzi/Special come the Chronicle The sandwich’s mystery to greatness is a bread Suas designed for the occasion: a half-inch-thick pan de mie, buttery through a tangible crumb, which is folded over in a half moon and also griddled choose a quesadilla.

It’s perfect because that a sandwich choose grilled cheese, where it encompasses a gooey bag of mozzarella, smoked gouda, Swiss and finely chopped mushrooms cooked in butter and also herbs. The bread additionally enhances the humble tuna melt, swaddling a thin layer that sweet tuna salad, cheddar cheese and also peak-of-season sliced tomatoes.

Chicken Grec sandwich in ~ B. Top top the Go.Jen Fedrizzi/Special to the Chronicle Both Leong and Suas have actually Michelin pedigrees — Leong to be pastry chef in ~ Gary Danko and also Manresa; Suas functioned at Restaurant obstacle in Paris before he started the mountain Francisco Baking institute — but their bakery is popular due to the fact that their food is as delicious and approachable as it is quietly elegant. They continue the template at B. On the Go and also chose the initial run of sandwiches — usually about six total — based on what they choose to eat.

There’s the souvlaki-like chicken grec, a riff top top a favorite of Leong’s when she was training in Paris kitchens. Warmth hunks that rotisserie chicken, cucumber, tomato and also red onion space bathed in herb yogurt and collection on a soft white bun that soaks up the dressing yet lets the ingredient shine. A porchetta comes on wonderfully chewy ciabatta and includes lot of of cracklings interspersed through succulent pork, despite its salsa verde dressing was a tad also sour.


Lunch have the right to be rounded out v a curried quinoa salad laced v roasted squash, a chopped salad v cilantro dressing, crisp rotisserie potatoes made with a hints of chicken drippings, and an assortment of cookies, tarts and an easy desserts choose panna cotta and also chocolate pot du creme. (If you seeking a kouign-amann or 10-hour apple tart, you’ll have to head across Divisadero come B. Patisserie.)

As an excellent as the food is, the pair’s decision to increase had valuable roots. The light-filled room triples the bakery’s manufacturing space, which means that Leong and also Suas deserve to move dough-making operations come B. Top top the Go and also use the marble table at B. Patisserie for cakes, layered desserts and also experiments. It additionally offers a channel to encourage from within: most of the world in the kitchen at B. Top top the go were baristas, prep cooks and also other workers at B. Patisserie.

B. ~ above the Go’s decor echoes the main bakery. The kitchen, dominated by a sunny yellow rotisserie, is separated indigenous the dining area through glass. The rest of the handsome room is decked out in distressed wood, Spanish floor tiles and succulents in slate boxes. In spite of the takeout-friendly name, many diners select to eat in ~ the big communal table, where moms through strollers eat alongside employees from the surrounding schools and hospitals.


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In part ways, the richness and also meatiness the the menu seem at odds through the neighborhood; on one visit, I common a table v a pair that well-coiffed women in their 30s stating a PR deal as they picked delicately in ~ a common grilled cheese. Leong states they arrangement to add an ext soups and also salads to complement the couple of already top top the menu.

Then again, the women relocated from your unfinished sandwich to cookie from the front counter — clearly, your caloric priorities favored sweet end savory. With their pair the bakeries, Leong and also Suas have available San Franciscans new ways to enjoy both.

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Anna Roth is a freelance writer in mountain Francisco. E-mail: food
sfchronicle.com Twitter:
annaroth

 

What to order: Grilled cheese ($9), chicken grec ($10.50), rotisserie potato ($4), curried quinoa salad ($6),

Where: B. Top top the Go, 2794 California St., S.F. (415) 589-7112. Www.b-onthego.com.