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Opened because the Surfrider Cafe owner, an avid surfer, wanted food with a lot of protein that also had a health-conscious approach when he got out of the water. This is it. The derby slider was an Angus burger with bits of bacon and clumps of Gorgonzola cheese and – as I discovered – a freshly-baked roll. When I write ‘freshly-baked’, I don’t mean ‘baked today.’ At the Surfrider Café, they bake their own bread every thirty minutes. So, whenever you receive your meal, you can be assured that the bread is, at most, thirty minutes old. And you can tell. Smooth and nicely tanned outside it has a yeasty loft inside. And it’s an ideal canvas for the explosion of flavors inside the burger.June 26, 2012 Like Add a Comment