Four Stars: Garlic Bread

Keep it simple or kick it up, but any way it�s sliced, buttery garlic bread is a can�t-miss choice as starter or side.

By Allison Perlik, Senior Editor -- Restaurants & Institutions, 6/1/2007

Garlic Bread Pan Sticks
Gatti’s Pizza, multiple locations. Parmesan and Romano cheeses with red-pepper flakes add zing to these garlic breadsticks. The popular side uses the Austin, Texas-based chain’s Pan Perfect pizza-dough mix, which is blended, proofed and baked in stores. Two variations, one with provolone cheese and another with provolone and jalapeños, also are menued.

Garlic Bread Cheddar Garlic Bread
BLT Fish Shack, New York City. Hamburger buns dusted with sesame seeds lend a distinctive look to Chef-owner Laurent Tourondel’s Cheddar-coated wedges at the casual seafood eatery located downstairs from higher-end BLT Fish. Complimentary for guests, the oven-toasted rolls are spread with softened butter seasoned with garlic, shallots and parsley.

Garlic Bread Warm & Wonderful Herb Garlic Bread
Sage American Grill, multiple locations. These restaurants in New Haven and Chester, Conn., top ciabatta bread from local bakeries in olive oil, roasted garlic butter and herbs for a signature starter created by owner Dave McCoart. Heated under a salamander, the slices are served with a trio of spreads: kalamata tapenade, sun-dried-tomato pesto and goat cheese.

Garlic Bread Signature Garlic Bread
ristorante we, Chicago. Crisp strips of Italian bread are liberally coated with a blend of butter, oil, garlic paste, shallots and parsley, then toasted under the broiler and garnished with chives to serve. Crumbled Gorgonzola cheese melted into reduced heavy cream makes the rich “fonduta” sauce that accompanies this item.

Talkback

We would love your feedback!

Blogs
Videos

Blogs

Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
December 17, 2008
Touch Your Customers, Build Your Brand
In tough times like we are seeing today, it is more important than ever to consider branding as a source of competitive advantage. Brandin......
More
Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
November 24, 2008
Restaurants Matter
Restaurants matter. To the macro-economy, to a local neighborhood economy, and to the micro-economy of just one customer making one purcha......
More
View All Blogs

Videos

Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture