TARTINE MANUFACTORY

The breads and pastries at Tartine Bakery in the Mission are often cited as among the best in the nation, and there are nearly nonstop lines out the door. When Chad Robertson and Elisabeth Prueitt last year opened another, larger facility, the lines followed. You can witness just about everything being prepared in the 5,000-square-foot space: a bread baking and proofing room, a coffee roastery and ice cream manufacturing. (Go next door to the Heath factory to see pottery being made.) During the day, customers order at the counter; whether they choose the country loaf, the morning buns or a ham, cheese and mustard Danish, the execution is flawless. At night there is table service and excellent rustic food created by Sam Goinsalvos, who earned his stripes at Il Buco Alimentari in New York. Many items include bread, naturally, whether it’s sea urchin and mustard on Danish rye or beef tartare with toast. Main courses include a daily roast, which could be pork loin or prime rib. An even larger Manufactory is scheduled to open this fall in Los Angeles.

Cuisine American | Specialties Salt-baked petrale sole with preserved lemons; daily roast; porchetta sandwich, any pastry or ice cream | Seats 85 plus 10 in the bar | Prices $18-$38 (plus 5% S.F. surcharge) | Noise rating AAAA | Parking Street, difficult

Vitals 595 Alabama St., San Francisco. (415) 757-0007. www.tartinemanufactory.com Breakfast and lunch daily; dinner Wednesday-Sunday. Beer and wine. Reservations accepted at dinner. Credit cards accepted.

The skillet-roasted chicken at Tartine Manufactory, a bakery that serves rustic dinner.