Fans of Sam Tucker’s breads can pick up a loaf of his rustic sourdough, potato rosemary or my favorite, spent grains, at his own Village Bakery and Provisions on Thompson Lane. (Order online first.) If you’re lucky, you’ll be at The Produce Place or Little Hats Market when it’s delivered still warm from the oven. But there’s only one place to get his grilled seaweed sourdough — under a pile of glistening pink tuna cubes at Present Tense. Chef-owner Ryan Costanza says he and Tucker spent three months working with different seaweeds and formulas to get it right. When you’re as blown away by the toast as the tuna, I’d say they got it right.
Best Base for Tuna Tartare
