An extension of “bread programs” at some restaurants, now a flour tortilla course — caviar optional.
Growing up with fresh flatbreads at every meal as the norm, it’s quite hard for me to envision paying $9 for a single flour tortilla.
And yet, it doesn’t not make sense either.
I remember when Tabla’s Bread Bar in nyc introduced the fancy naans that are now ubiquitous at high end Indian restaurants — that rosemary-flecked naan was fantastic (better than any blue cheese naan bite at Indian Accent much later).
So, why not a high end flour tortilla then?
