I Heart High Street
It’s no secret that I’m a ridiculously huge fan of local restaurant High Street on Market. I did a series of fermentation dinners with them earlier this year and the experience cemented my extraordinarily high opinion of the people who work there and the food they make.
I’m not the only one who thinks High Street is fantastic. Chef Eli Kulp was chosen as one of Food & Wine’s Best New Chefs in the country this year, Pastry Chef Sam Kincaid was named an Eater Young Gun, Head Baker Alex Bois was named to Zagat’s 30 Under 30 and, oh yeah, Bon Appetit named High Street the second best restaurant in the country! All of that happened within the first year of the place opening its doors. In short, High Street is good and I’m not the only one smitten.
I recently heard that High Street would be adding some new breads to its already primo stable of slices. I was excited but let’s be honest, all breads must crumble a little at the idea of being placed next to the unbelievable vegetable ash levain, anadama or any of the other High Street bread options that are all likely to fall under the header “Best Bread You’ve Ever Eaten.” Enter the brand spanking new Genmai Amazake bread. Let’s just say that it stands up to its Bois-baked counterparts and then some.