Tell Tale Preserve Company and Naivetea are launching a new afternoon tea concept called Kettle Whistle. Debuting June 25 in the Burritt Room (tea service in a chic cocktail bar sounds good), Kettle Whistle is held in varying Bay Area locations monthly. Naivetea’s loose-leaf, oolong teas rotate (hot and iced), while executive pastry chef William Werner’s Tell Tale pastries change each menu.
Werner states, “I like the idea of combining traditional European tea service with the presentation, quality and purity of Taiwanese tea culture. We’ll add our own our twist on the tradition with unique menus and pairings…” Sort of like a pop-up tea restaurant, the menu reads differently than the usual. There are crumpets and clotted cream, but there’s also cucumber granité, iced peach oolong, and a bánh mì financier. Looks like this is Werner’s latest project since his Maiden Lane shop fell through. It’s a chance to sample the former Quince pastry chef’s creativity in another format alongside Naivetea’s Taiwanese teas. [Grubstreet]