By Elena Kadvany
E-mail Elena Kadvany
About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...
(More)About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Coffee from Santa Cruz's Verve, fresh-baked bread and tartines are among the menu items at the newly opened Tuts Bakery & Cafe in downtown Palo Alto.
Tuts opened at 535 Bryant St. on Monday, according to the cafe's Instagram. What used to be French restaurant Bon Vivant has been transformed into light-filled space with white subway-tiled walls, globe pendant lights, hanging plants and a bar stocked with baked goods, per Yelp photos. There is both indoor and outdoor seating.
Outside the new Tuts Bakery & Cafe in Palo Alto. Photo by Elena Kadvany.
Beyond pastries, cakes and bread, an opening
menu pictured on Yelp includes items such as a salmon tartine (smoked salmon with poached eggs and sautéed spinach on homemade sourdough toast), croque monsieur and Greek-style pancakes. There's also a tartine topped with menemen, a traditional Turkish mixture of eggs, tomato, green peppers and spices.
Lunch is served daily from 11:30 a.m. to 3 p.m. with items like housemade meatballs, salads, soups and paninis.
The company plans to open another location soon in San Francisco.
