While we're not the first to reach for the bread basket when waiting for dinner, this EDC-esque carb form has us mesmerized with its many spokes for varying tastes. Crafted specially for the dining room at THE RANCH in Anaheim, it rolls over any comparable chews we reckon in this county.
A collaboration between chef Michael Rossi and Dean Kim of OC Baking Company, the idea was risen from the notion that Rossi hated throwing bread away. Kim's response, "Let's sit down and create something."
When quizzed, staff pause momentarily to distinguish between the seven shades of toast. Then (without skipping a beat) they recite each chewy knob in a clockwise manner. The dark squaw is reminiscent of a certain factory, hearty with molasses. Contrasting airy brioche takes little effort to polish off. Cranberry and walnut are a balanced pairing, reminding one of Thanksgiving feasts. Multi-grain rolls have us pretending we're eating healthy. Jalapeno gives a kick we seldom encounter in bread service. Sweet Portuguese transplants us to our Pacific Islander roots. The sourdough may be the only variety that has us reaching for a schmear of butter.
If anything, you're requesting a to-go container to bring the remaining spokes home to snack on during late night talk shows. How can bread keep one's interest? We've got seven reasons.
THE RANCH Restaurant & Saloon, 1025 E. Ball Rd, Anaheim, (714) 817-4200; www.theranch.com.
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