Pascal Rigo is a Bay Area Midas. When he opened Bay Bread on Pine Street in 1999 it was pure gold. The little take-away shop filled with perfect pastries, sweet and savory tarts, sandwiches and bread seems straight out of Paris, and customers from all over the city have been lining up for a taste.
A few months later came Chez Nous on Fillmore, featuring small plates of Mediterranean food -- another unequivocal success. Next, Rigo opened Boulange de Polk, where customers could sit down with his wonderful pastries and a cup of coffee.
The newest venture in Rigo's empire, called Galette, may be his first stumble. Inconsistencies in food and distracted service keep this Breton-style creperie from being the sure thing we've come to expect from him.
Galette occupies the modest, high-ceilinged space on Fillmore that was vacated by Organic City. Framed French newspapers hang from the rough-hewn wooden walls, and a blue sail stretched from floor to ceiling separates the entryway. Comfortable mesh chairs are pushed up to plain tables set with Quimper paper napkins and matching plates, pitchers and cups, giving the place a feel of Brittany, which matches the style of the food.
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