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Any recent Duarte's Tavern (Pescadero) experiences?

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mbaldauf Apr 27, 2007 01:58 PM

Hi there,

Was thinking of stopping at Duarte's in Pescadero for dinner this weekend. Any recent reports? I know they're known for their artichoke dishes, and it's the season, so expectations are high there. Assume I'm out of luck for the olallieberry pie though?

Thanks!

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  1. Ruth Lafler RE: mbaldauf Apr 27, 2007 04:18 PM

    I think they freeze the ollieberries so they have them year-round (out-of-season they may serve the frozen pies that they also sell at some markets -- you could always ask).

    As far as I know, nothing much has changed there. The thing they're known for that you didn't mention is their simply prepared fresh local fish -- they usually have a list on a blackboard of what's fresh and, I think, where it came from -- again, ask if you're not sure. In particular, they do a nice job with Petrale sole and sand dabs when they have them.

    1. s
      scenicrec RE: mbaldauf Apr 27, 2007 04:29 PM

      I went there in late February and it was as great as it always is.

      Olallieberry pie (using last summer's berries) was on the menu.

      1. s
        Sebby RE: mbaldauf Apr 27, 2007 05:45 PM

        Just an FYI, Cunha's grocery store in Half Moon Bay sells Duarte's olallieberry pie in the frozen section.

        1. k
          kresge86 RE: mbaldauf Apr 27, 2007 08:16 PM

          Also worthwhile in my opinion... Duarte's cream of green chili soup. Try it with some warm, fresh-out-of-the-oven artichoke bread from Arcangeli down the street. On a cold day... YUM!

          1 Reply
          1. re: kresge86
            Ruth Lafler RE: kresge86 Apr 27, 2007 08:28 PM

            The "insider" trick is that you can order a bowl of half artichoke and half green chile. They pour them in different sides, but they're also good if you swirl them into eachother.

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            VirgoBlue RE: mbaldauf Apr 27, 2007 09:52 PM

            My last trip was two months ago and it was good as ever. The pie is tasty and so is their soup. But as much as I love the artichoke soup, the sourdough bread they serve is just as delicious. It's always warm and perfectly crusty on the outside, soft on the inside. Duarte's is a great destination restaurant.

            Here's a review: http://virgoblue.wordpress.com/2007/0...

            5 Replies
            1. re: VirgoBlue
              Ruth Lafler RE: VirgoBlue Apr 27, 2007 09:59 PM

              I'm pretty sure the bread is "just" Columbo brown-and-serve. I put "just" in quotes because I've always thought Columbo brown-and-serve was delicious. Parbaked bread is a perfectly respectable practice, IMHO.

              1. re: Ruth Lafler
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                VirgoBlue RE: Ruth Lafler Apr 27, 2007 10:14 PM

                Actually I can guarantee that it is not Columbo. I asked them about it last time I was there. They get the dough from a local bakery and then finish baking them in-house. I purchased the partially baked dough last I was there (you can if you ask) and then finished baking it at home. It turned out pretty tasty.

                1. re: VirgoBlue
                  Ruth Lafler RE: VirgoBlue Apr 27, 2007 10:15 PM

                  Thanks for the info!

                  1. re: Ruth Lafler
                    m
                    mbaldauf RE: Ruth Lafler Apr 30, 2007 12:23 PM

                    Actually... when I was there on Friday I asked where their bread was from: it's not exactly "local" to Pescadero in that it's a special recipe made by Bay Breads and then baked in-house. I was sort of disappointed given that Bay Breads is so prevailent in the SF area, but at least you can't get this specific kind anywhere else.

                    1. re: mbaldauf
                      Melanie Wong RE: mbaldauf Apr 30, 2007 12:32 PM

                      What did you order?

            2. Melanie Wong RE: mbaldauf Apr 27, 2007 10:05 PM

              Not recent, but I was there exactly a year ago when local Dungeness crab was still available. Might be now too, so think about ordering the cioppino. Here's my post on the crab melt sandwich with a photo.
              http://www.chowhound.com/topics/45537

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