Taking a page from the avocado toast craze, the toast scene has turned a new leaf this autumn with savory, rich, colorful ingredients that are debuting on menus beyond just breakfast. Here are ten takes on toast you’ll fall hard for this season.
Tomato Toast, Waypoint, Cambridge, Massachusetts
Chef Scelfo’s Harvard Square restaurant serves a smart looking tomato toast created with a rich, herbed tomato paste and a couple of boquerones (fresh anchovies) gracing housemade pine nut bread from pastry chef Kenny Hoshino. Make a reservation at Waypoint.
Banana Tartine, Prima, Nashville, Tennessee
Satisfy your sweet and salty cravings in one delicious bite — think Nutella, banana, peanuts, and sorghum atop lightly-toasted homemade sourdough bread, served with a side of southern-loving country music. Make a reservation at Prima.
Soft-shell Crab Toast, LondonHouse Tri-Level Rooftop, Chicago, Illinois
Check out toast two ways. Executive chef Jacob Verstegen’s fall menu features a fried soft-shell crab toast (fried soft-shell crab, homemade corn mayo, red chili, cilantro, and cotija on a grilled torta bread) as well as an heirloom tomato toast (sherry-glazed (heirloom tomatoes, basil, balsamic olive oil, and parmesan). Make a reservation at LondonHouse Tri-Level Rooftop.
Chili Cheese Toast, Rahi, New York, New York
Executive chef Chintan Pandya’s toast stars Amul cheese, shishito peppers, and micro-bean slaw served on milk bread. Chili cheese toast is the PB&J of India — a nostalgic treat where a piece of milk bread is cut into soldiers, topped with that Amul cheese (India’s Velveeta), and toasted for a crunch. Make a reservation at Rahi.
Octopus + White Bean Toast, Red Star, Portland, Oregon
Chef Dolan’s octopus and white bean salad comes with preserved peppers, oregano, and arugula on two slices of rustic toast. The beans are soaked overnight to bloom and are tossed with grilled, marinated octopus tentacles. Make a reservation at Red Star.