If you’re not a part of the ‘Nolitan’ tribe, it’s likely you have not encountered Tartinery. Mark this place for your next brunch outing if you don’t feel like waiting an hour at Egg Shop or Two Hands–you won’t regret it.
Take a slab of baguette, toast it to your liking (or don’t), smother it with something spreadable, sprinkle it with a garnish. And boom, a crostini is born. If you’re feeling extra swanky, you can call it a tartine and just expand the circumference a bit. (That’s the extent of my math skills acquired over the years.)