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—so they neither got to choose what filled out their new kitchen nor know who designed it.
Photography by and courtesy of Patricia Chang.
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.
The house had been remodeled just before Prueitt and Robertson moved in, so they don’t know the designer or many of the materials.
Prueitt at the gas range.
Prueitt’s other favorite vessels include a hammered copper vase from Mexico, Mexican stove-top bean pots, and a glazed ceramic kugelhopf mold from Alsace on the top row.
Prueitt was pleased with the kitchen’s appliances, adding only a countertop toaster oven of her own.
“I used the cooler all the time, but the plate warmer served the same function as most East Coasters’ broilers: storage,” she said.
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.
The kitchen island has a stainless steel countertop, which Prueitt would swap for marble next time: “I like to be able to use a counter to chop right on, and see the patina that happens over years of use,” she said.
The island had a built-in hot water tap, which Prueitt learned to appreciate: “I always thought of that as a ‘luxury’ kitchen gadget,” she said.
Tools at the ready: A dozen knives are perched on a magnetic knife rack that rests on top of the toaster oven.
In their verdant backyard, which also served as a playground for the family’s two cats, Prueitt grew citrus fruits, a few vegetables, and herbs; she misses it dearly since the move.
Elisabeth Prueitt and Chad Robertson at their latest establishment, Tartine Manufactory.
Photograph by Eric Wolfinger.