{"id":2432,"date":"2025-04-24T06:45:13","date_gmt":"2025-04-23T22:45:13","guid":{"rendered":"https:\/\/homeofmaterials.com\/2025\/04\/24\/kitchen-of-the-week-tartines-elisabeth-prueitt-and-chad-robertson-at-home-in-san-francisco\/"},"modified":"2025-04-24T06:45:13","modified_gmt":"2025-04-23T22:45:13","slug":"kitchen-of-the-week-tartines-elisabeth-prueitt-and-chad-robertson-at-home-in-san-francisco","status":"publish","type":"post","link":"https:\/\/homeofmaterials.com\/th\/kitchen-of-the-week-tartines-elisabeth-prueitt-and-chad-robertson-at-home-in-san-francisco\/","title":{"rendered":"\u0e2b\u0e49\u0e2d\u0e07\u0e04\u0e23\u0e31\u0e27\u0e1b\u0e23\u0e30\u0e08\u0e33\u0e2a\u0e31\u0e1b\u0e14\u0e32\u0e2b\u0e4c: \u0e40\u0e2d\u0e25\u0e34\u0e0b\u0e32\u0e40\u0e1a\u0e18 \u0e1e\u0e23\u0e39\u0e2d\u0e34\u0e17\u0e17\u0e4c \u0e41\u0e25\u0e30\u0e41\u0e0a\u0e14 \u0e42\u0e23\u0e40\u0e1a\u0e34\u0e23\u0e4c\u0e15\u0e2a\u0e31\u0e19 \u0e41\u0e2b\u0e48\u0e07 Tartine \u0e43\u0e19\u0e1a\u0e49\u0e32\u0e19\u0e17\u0e35\u0e48\u0e0b\u0e32\u0e19\u0e1f\u0e23\u0e32\u0e19\u0e0b\u0e34\u0e2a\u0e42\u0e01"},"content":{"rendered":"

When Elisabeth Prueitt and Chad Robertson, co-owners of the Tartine empire in San Francisco, moved into their circa 1960 Castro district home back in 2015, they were the first occupants after a gut remodel\u2014so they neither got to choose what filled out their new kitchen nor know who designed it.<\/p>\n

Regardless, they put it to work fast and furiously, as two star chefs would. It was in this kitchen that the duo developed the concept and menus for Tartine Manufactory, a full restaurant with bakery, bar, and ice cream shop that\u2019s attached to Heath Ceramics\u2019 factory and store in San Francisco\u2019s Outer Mission. (See 7 Ideas to Steal from the Manufactory in SF by Commune Design for more.) And it was here that Prueitt developed recipes, wrote, and had the food photographed for her latest cookbook, Tartine All Day: Modern Recipes for the Home Cook.<\/p>\n

Along with their daughter and two cats, the pair moved out of the house earlier this year, and aren\u2019t yet certain what their next home kitchen has in store. But while in limbo, Prueitt shared with us her reflections on what made her Castro kitchen great, and what she\u2019d do differently next time.<\/p>\n

Photography by and courtesy of Patricia Chang.<\/p>\n


Above: The house had been remodeled just before Prueitt and Robertson moved in, so they don\u2019t know the designer or many of the materials. But the flooring is solid walnut and the countertops are a mix of solid surface and stainless steel. <\/p>\n

Prueitt\u2019s favorite part of the kitchen was the island. \u201cPerhaps it\u2019s having worked in restaurants where we have a \u2018pass\u2019 to land the food before it goes out,\u201d she said, but the island has become a home kitchen mainstay for the star chef: \u201cEven if I have a small kitchen in the future, I\u2019ll make sure there\u2019s an island.\u201d<\/p>\n


Above: Prueitt at the gas range. Two open shelves, one in wood and one in stainless steel, hold vessels both functional and decorative. On the top shelf: a copper jam pot from Sur La Table on the far left, and, on the far right, a French ceramic and copper double boiler from Cookin\u2019 in San Francisco (a legendary source for vintage cookware).
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Above: Prueitt\u2019s other favorite vessels include a hammered copper vase from Mexico, Mexican stove-top bean pots, and a glazed ceramic
\nkugelhopf<\/em> mold from Alsace on the top row. On the lower row sits a Simplex Buckingham English Tea Kettle, ceramics from the former Noma Japan, and Prueitt\u2019s favorite mugs by ceramist Patricia Yenawine, from Gravel & Gold in San Francisco.
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Above: Prueitt was pleased with the kitchen\u2019s appliances, adding only a countertop toaster oven of her own. She\u2019d never before had a warming drawer (pictured here, below the oven) or a wine cooler (installed opposite, inside the island). \u201cI used the cooler all the time, but the plate warmer served the same function as most East Coasters\u2019 broilers: storage,\u201d she said. \u201cAlthough I did engage it for its intended use on Thanksgiving, and I have to say\u2014it\u2019s nice to have a warm plate!\u201d,

Above: On the five-burner gas range: a pair of well-seasoned cast-iron pans, a red Dutch oven from Le Creuset, and an All-Clad LTD Saucepan.
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Above: The kitchen island has a stainless steel countertop, which Prueitt would swap for marble next time: \u201cI like to be able to use a counter to chop right on, and see the patina that happens over years of use,\u201d she said. \u201cThat\u2019s the most beautiful to me\u2014when you see real wear.\u201d <\/p>\n

The kitchen opens to the dining room, which opens, via sliding glass doors, onto a concrete patio with an outdoor dining set and grill.<\/p>\n<\/p>\n


Above: The island had a built-in hot water tap, which Prueitt learned to appreciate: \u201cI always thought of that as a \u2018luxury\u2019 kitchen gadget,\u201d she said. \u201cI love a beautiful tea kettle\u2014but there are applications [for a hot water tap] far beyond beverage-making, and when I was writing my cookbook I found I used it a lot.\u201d Another perk of a kitchen island, says Prueitt, is that it\u2019s ideal when hosting guests\u2014either as the buffet station, or \u201cto place predinner snacks so people can snack and talk to the cook.\u201d <\/p>\n

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Above: Tools at the ready: A dozen knives are perched on a magnetic knife rack that rests on top of the toaster oven.
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Above: In their verdant backyard, which also served as a playground for the family\u2019s two cats, Prueitt grew citrus fruits, a few vegetables, and herbs; she misses it dearly since the move.
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Above: Elisabeth Prueitt and Chad Robertson at their latest establishment, Tartine Manufactory. Photograph by Eric Wolfinger. <\/p>\n

Embarking on a kitchen remodel? Start with our Remodeling 101: Kitchen guides to Countertops, Refrigerators, and Storage & Organization. For more inspiration for the culinarily inclined, see:<\/p>\n