"Long before you get to Boulette's Larder, you know something is cooking. The aromas that rise from this retail food shop and daytime dining spot, waft through the Ferry Building Marketplace, drawing people to the southern end of the complex. Breakfast might be poached eggs and Dungeness cab or piping hot beignets, while lunch is whatever is on the stove that day - chard and squash gratin, chicken ragout with Indian spices, homey lamb stew guinea hen... it is all delicious."
Foder's San Francisco, 2010
"At the counter of Boulette's Larder in San Francisco, I reached into my wallet and pulled out a charge card to buy plastic bags of shunsetsu yukidoke tou (spring snow sugar), wasanbon (hand-ground powdered sugar) and namasatoh (raw cane sugar), each $18. I could barely resist the amabito no moshio (kiln-roasted salt). I had no idea what to do with these things. I just had to have them..."
Food & Wine Magazine, "A Self-Guided Study of Japanese Food", November 2009.
"The plump cakes of chicken and bacon hash at Boulette's Larder break apart with the touch of a fork as the poached egg yolks pour onto a plate scattered with buttery bread crumbs and celery leaves. We finish with an edible haiku-yogurt, avocado, mango, and dried persimmon."
Gourmet Magazine, "Having a Grand Time, San Francisco", October 2009
"Part restaurant, part purveyor of exotic spices and little-known ingredients, Boulette's Larder has a devoted following that includes local foodies and celebs."
Daily Candy, "Boulette's Larder", September 2009
"Located near the San Francisco Bay Bridge in the beautifully renovated Ferry Building, Boulette's (the French culinary term for "meatball") Larder uses local ingredients as the inspiration for its inventive seasonal cuisine: The summer menu focuses on simply prepared foods tossed with fresh herbs and spices, such as summer squash soup and marinated tuna. Open for breakfast, lunch, and available for private dinners, the restaurant also sells prepared items for those wanting to take the Boulette's Larder experience home."
Country Living, "Organic Resources Guide", July 2009
"Located in the Ferry Building, Boulette's Larder is a terrific retailer of artisanal goods and a breakfast and lunch hot spot."
Food & Wine Magazine, "San Francisco Inspirations", February 2009
"Boulette's Larder in the Ferry Building - is a great place for lunch. The daily changing menu includes soups, salads and light mains - from $8 to $20."
Daily Telegraph, "San Francisco city guide: hotels, restaurants and shopping", January 2009
"Using only organic ingredients, Amaryl Schwertner, one of the Bay Area's most original and principled cooks, and her crew prepare building block for fine, home cooked meals. If you don't want to cook yourself, each day brings an new menu of take home dinners, such as crab pudding soufflé - or you can eat there at a long wooden communal table. Breakfast and lunch are divine."
Patricia Unterman's San Francisco Food Lover's Pocket Guide, 2009
"Although they are open to the public for breakfast and dinner, Boulette's Larder closes its doors for private parties at night. Located in the Ferry Building, this restaurant has a beautiful view of the bay as you dine in an intimate and unpretentious setting. The glorious ambience and scrumptious cuisine reflect the chef's relationship with local farmers, herders and fishermen. Trust me, every morsel that passes your lips is divine."
San Francisco Chronicle, "A lifestyle coach spills her secrets", June 2008
"Schwertner, partner in Boulette's Larder in San Francisco, would be on many people's short list for most original Bay Area chef, a cook whose pantry ranges widely and whose imagination never sleeps. If I were to ask a dozen local chefs for a festive but affordable New Year's Eve menu, it would be Schwertner's that I most wanted to eat."
San Francisco Chronicle, "A Moroccan twist to New Year's", December 2008
"It's hard to think of Boulette's Larder as a restaurant, since most customers come in to carry their food out-and it is only open for breakfast and lunch (except by special arrangement). But there are few places more pleasant than a seat outside, almost underneath the San Francisco Bay Bridge, and few restaurants more dedicated to making a menu from what is available at the farmers market right outside the door."
Gourmet Magazine, "America's Best Farm-to-Table Restaurants: Menu Changes Daily/Often", July 2008
"There is no finer place to sit than at the chef's table in the open kitchen of Boulette's Larder, which is beautiful and serene and filled with women cooks. Amaryll [Schwertner, chef and co-owner] who formerly studied neuroscience, loves working with spices, so there is also a small apothecary where you can buy the best from around the world."
7x7 Magazine, "The Country Boy, Charlie Palmer", May 2008
"If you've never ordered take-home from here, you lose. All organic, all artisan, all flavor and all love, Amaryll (Schwertner) and Lori (Regis) have masterminded the art of food."
San Francisco Chronicle, "Jordan Shlain unwinds with fresh food and funky frames", December 2007