A familiar Carmel eatery is ready for a soft opening.
The establishment known as Breadsong by day and Steakcraft at night is consolidating. Breadsong Bistro will continue to operate as a bakery and deli for breakfast and lunch. In the evenings, however, instead of a menu devoted to red meat, guests will find a lineup of owners April and Hans Hess’ family favorites, such as chicken pot pie, pasta with vodka sauce and an homage to pho—they are a family of gourmands—as well as salads and pizza.
“We make our own bread, so it’s not a far cry,” April Hess says of adding pizza to the menu. True to the home cooking theme, her chef-husband prepares pies for the family.
But there will be reminders of its time as an evening steakhouse destination. Wagyu steaks remain on the menu, as does a Wagyu burger. (The pho is prepared with the same prized beef, as well).
The commitment to quality has not changed. Some of the cuts of meat are imported from Kyoto. Even the sauces are made from scratch.
As in the past, daytime at Breadsong Bistro will be counter service, switching to full service for dinner. A few popular items from the deli menu, such as the turkey sandwich, will now also be available in the evening.
The soft opening period will help Breadsong Bistro make the transition into a place that is the same, but different.
102 Crossroads Blvd., Carmel. 999-3030.