Our pastry chef Craig Harzewski bakes FOURTEEN loaves of bread for both Naha and Brindille almost daily. He makes everything from our Moroccan bread to pitas, pretzel loaves to our hamburger buns, to sweeter breads and sandwich breads. He's a machine.

We re-imagine cornbread by serving skillet cornbread with foie gras butter ($8).

We do not bake our bread in house because we are only open for dinner and we do not have staff that comes in early enough to produce bread. I crunched a lot of numbers early on and it is cheaper to bring the bread in. It comes from Gabby's Bagels, a small division of Gonnella. We sampled all kinds of bread and went with Gabby's because we thought it tasted the best.

We obtain our bread from La Farine bakery.

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