Tartine Bakery
"Legendary morning buns and country loaf"
TipSam Sifton, NYT
Booked22 Jun
· The queue · a working wishlist ·
The Queue
The standing wishlist. Reader tips, press picks, restaurants the prior reviews scored ambiguously, and a few we just want a table at. We aim to clear two a week — we usually clear one and a half, and the queue grows back overnight.
Tip the line→1open
In the queue1on the books
Booked this Q0active
Walk-in attempts2 / wktarget
ThroughputHow the queue works, in four lines.
§ The protocol · v.1.401 — What gets in
Restaurants any reader, any critic, or any regular can recommend. Tips are received, never paid for. No restaurant pays for placement. Ever.
02 — How it's ordered
Roughly first-in, first-out, with two exceptions: walk-in-only spots (we batch attempts), and re-tests where the score might have moved (we prioritise these around their anniversary).
03 — Status, in plain English
Queued — on the list, no date yet. Booked — reservation in hand. Trying — walk-in attempts in progress.
04 — Off the queue
Restaurants leave the queue by becoming reviews. Cleared entries are archived on the Reviews index; failed booking attempts roll into the next quarter.
The List.
1 in the queue№RestaurantSourceStatus · ETA
· Reader-supplied ·
Tip the line.
A restaurant we should add to the queue. Anonymous; no follow-up unless you ask for one. We read every submission; we don't review every submission. We don't pay for tips; we don't accept payment for tips.
- ·What's the name, where is it.
- ·What's the dish you'd order.
- ·One reason it deserves a slot.
03
On the queue
6 questions · answeredHow the wishlist gets built, what the statuses mean, and the editorial policy in plain terms.
Reader tips, press picks, regulars' favorites, and re-tests where a previous score might have moved. Anything that lands in the inbox with a specific detail (the dish, the room, the policy) gets logged. Hype alone doesn't; specifics do.