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Dining

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Breadbar Century City bringing in guest chefs to tweak carb-tastic image

Although it has always served gourmet non-bakery dishes, Breadbar, by virtue of its name alone, sometimes has trouble transcending its carbo-centric image. One of the new ways it is trying to do so is through an innovative Guest Chef series.

This week, Breadbar’s Century City location is hosting international wunder-chef Noriyuki Sugie, who has worked in some of the finest restaurants in France, Australia and New York, and is now preparing to open his own bistro in San Francisco.

Called “Crudobar,” Sugie’s special menu, priced between $9-19 per plate, will serve up inventive items that combine raw and cooked elements like black cod sliders; blue fin tuna tartare with fennel, dried caper and sushi rice puree; and grilled squid with olive tapenade, chorizo, artichokes and hickory salt.

In keeping with Breadbar’s bakery background, Sugie has also created a special series of artisanal flatbreads using Breadbar’s signature Mediterranean foccaccia dough along with new spice combinations of his own design.

There is also a special drinks menu that features wine, sake and beer pairings. The Crudobar menu will be available until May 14 from 6-10pm.
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