Maison Nico
Cafe · North Beach
710 Montgomery St, San Francisco, CA 94111
Highlights
French pastries, pâté en croûte, coffee, and chic decor
French pastries, pâté en croûte, coffee, and chic decor
"Hosting a pop-up at Bastille on Belden, Maison Nico will appear for the night as part of the event alongside other local restaurants." - Dianne de Guzman
"The plain croissants from Maison Nico in North Beach have the two-toned look of a candy cane in pastry form, with flaky top layers that peel off like petals from a daisy. Basically, the bakers at this French cafe know what they’re doing. The plump croissants are a great fuel-up if you’re in the area showing visitors around, and you can snag a table in the brick-lined space and eat them off a real plate—even better for catching all the inevitable flakes." - julia chen 1, ricky rodriguez, patrick wong
"Elegant French viennoiserie is the specialty at this bakery and cafe, tucked down a side street just off Columbus Avenue. You’ll know it by the line of customers that often snakes down the sidewalk outside but it’s worth the wait for a thick slab of pate en croute or a jar of rustic, garlicky rillette de cochon served with sliced baguette and a medley of pickles. Snag one of the seats inside and enjoy your light fare with a canned cocktail or glass of wine." - Dianne de Guzman
"Of course, San Francisco has an armada of top-notch bakeries specializing in sourdough bread, croissants, legendary egg tarts, and Asian American pastries. But there’s only one épicerie and café where diners can get a custardy cannelé and a slab of pâté en croûte — and that’s Maison Nico. Chef Nicolas Delaroque earned a Michelin star for his eponymous restaurant, but one global pandemic later he’s focused on fabulous brioche feuilletée; pâté en croûte studded with pork, butternut squash, and smoked eel; and an eye-catching seafood aspic made with hunks of lobster, red snapper, mussels, and a bouillabaisse gelée. Pop by for a light lunch, but be warned some pastries may be sold out by midday." - Dianne de Guzman, Eater Staff
"Chef Nicolas Delaroque has his viennoiserie program down, with golden, flaky pastries such as cruffins and brioche feuilletee beckoning to customers. But the picture-perfect assortment of pate en croute and aspic, an intensely savory and earthy addition, are just as worthwhile. If you have time, for an additional $4 you can eat your pate at the shop and you’ll be supplied with baguette, mustard, and pickles." - Dianne de Guzman
