Blue Plate Special: Gourmet sandwiches and paninis made on the signature artisan bread. Or just the bread itself: stone-milled rye, Kalamata olive, sunflower and many more. Espresso drinks and pastries are also popular options.

The Dish: When Midwesterners crave a roast beef and smoked cheddar sandwich on fresh-baked Asiago cheese bread or a turkey artichoke panini, this is where they go. Widely known in the heartland for its fresh-baked artisan breads and delicious pastries, the bakery chain is in the process of expanding to the West Coast. Several locations are opening in 2003-04, most of them in California. Outstanding baked goods and heart-healthy recipes should make it an instant favorite with Left Coast denizens.

The Scene: Spacious, upscale and handsomely decorated, these bakeries are a favorite for breakfast, lunch, a light dinner or a quick snack. All kinds of people frequent them, from health gurus to self-styled food critics to hungry families. The dining area is usually quite pleasant, though during the lunch rush it can get overly crowded. The restaurants also do quite a bit of takeout business. Every day, the stone-deck ovens in the kitchen turn out nine different kinds of artisan bread. -- Lena Katz

Categories: Foods-Carry Out, Restaurants-Deli, Restaurants

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