Photographer Todd Selby continues to conquer the San Francisco food world with his new book Edible Selby, an ode to his favorite chefs and their domains. Yesterday he stopped by Bar Tartine, where five chef friends and subjects each created a signature sandwiches for a one-day lunch menu. Here's what they came up with:
I sampled the house's bahn mi, which used Bar Tartine's staple potato bread, fried until spot-on crunchy, like the best pizza crust you've ever had. On top is the case for learning to like liver. The pate flooded like an egg yolk between crunchy jalapenos and cilantro, which tasted refreshing next to the gout-inducing richness of the duck liver. To that, add a slice of Tartine pecan pie and a saison from Portland's Upright Brewing for a carbohydrate stupor.
Selby was on-site in DIY fashion selling tote bags and t-shirts alongside copies of his book. His next stop is Bar Jules for a cocktail party tonight ($45, 6-10 p.m.), then Camino on Wednesday ($100, 6 p.m.), and finally SFMOMA on Thursday (free with museum admission, 5 p.m.) for a conversation with James Freeman and Caitlin Freeman at the Blue Bottle Coffee Shop upstairs.