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Apr 27, 2007 01:58 PM

Any recent Duarte's Tavern (Pescadero) experiences?

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?


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

        1. 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

            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.

          2. 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:

            5 Replies
            1. re: VirgoBlue

              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

                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: Ruth Lafler

                    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.