Unpopular opinion time: I am not a fan of Tatte Bakery’s brunch.
Tatte Bakery (pronounced Tatt-ay, not Tah-t) is a chain that was opened by Israeli pastry chef Tzurit Or. What started off as a cute little bakery featuring Israeli treats and shakshuka has expanded to several stores. Back home in Australia, we were fortunate enough to have mostly independent cafes and bakeries, with only a few places deciding to expand. The problem with expansion is maintaining the overall service and options in each store. And that, my friends, is why I’m not a huge fan.
Picture this: Husband and I head over to the very-much-talked-about Tatte Bakery in Harvard Square for brunch on a Saturday. It’s packed — which is fine, seeing as it’s literally across the road from Harvard University, so has all the college students munching and brunching. We order and pay at the front, and then begin the adventure of finding a seat. Once the food arrives, I’m shocked to discover something absolutely awful.
I had ordered the avocado tartine for $10 (avocado, arugula, dill, radish, topped with poached eggs, on toasted sourdough bread). Now, Australia is pretty much the best place in the world when it comes to avocado toast. Avocado piled high atop pieces of fresh sourdough toast, usually adorned with cherry tomatoes or feta and coriander. I get tears in my eyes just thinking about it. Yet here, in front of me, were two pieces of toast with mounds of greenery and sliced radishes. I’ll never understand why places in America feel the need to add radishes to avocado toast.
Anyway. I start to take the radishes off, as well as all the greenery, only to find the tiniest bit of avocado spread onto the toast as though it were butter and I on a low-cholesterol diet. I gaped at it, as did Husband, and we sobbed (not literally) about how much we miss avocado on toast back home (California, we’re coming for your avocado toast at some point!).
I decided I had to eat it, and wasn’t sure if I should complain. Maybe this is just what Bostonians are used to: limited amounts of avocado spread on toast. But it’s crazy, because avocados are much cheaper here than they are in Sydney. I wandered over to the area where salt and pepper resided. No salt. I go to the front counter and ask for the salt, and they say I should wander about the whole cafe to search for the salt. I do, and find a teeny tiny salt shaker downstairs. One tiny salt shaker for the whole space!
We’ll head back at some point for the pastries (which are meant to be pretty good), but I don’t think we’ll put ourselves through a Tatte brunch again.