Eastside Road, August 1, 2010—
COMO BREAD IS ONE of our very favorites, a Pullman-style loaf with a nice grain, like a French pain de mie, but a crust too good to cut away, and the occasional yeast-bubble hole. It makes splendid toast — lightly buttered and cut into strips, it's perfect for dipping into your three-minute egg.
It also makes a fine housing for a grilled tuna sandwich, another of our recurring favorites. It's shown up here many times, as recently as two weeks ago, as long ago as nearly the beginning; and it's number 17 on the list of Hundred Plates. Tonight's was much like all the others, preceded by a Martini, followed by a green salad with another slice of bread to sop up all that lovely oil-and-vinegar.
Cool water
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