Beyond Breakfast: 10 Takes on Toast to Order Now

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.

takes on toast

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.

takes on toast

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.

takes on toast

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.

takes on toast

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.

takes on toast

Lobster Picante Toast, Yvonne’s, Boston, Massachusetts
Executive chef Juan Pedrosa’s autumn menu shows off a couple of toasts, including a sticky pork belly toast (carrot and daikon slaw, cilantro, pickles, and spicy jalapeno mayo) and lobster picante toast (grilled corn elote, queso cotija, and chili morita vinaigrette). Make a reservation at Yvonne’s.

takes on toast

Sweet Potato Toast, The Skylark, New York, New York
This stylish cocktail lounge/restaurant takes toast to new heights — 39 floors above Manhattan. The seasonal toast stars cocoa nibs, spiked pumpkin, pomegranate seeds, candied ginger, and sage and is finished with a drizzle of maple-Sriracha gastrique. Make a reservation at The Skylark.

takes on toast

Hoagie Toast, Bar Amis, Philadelphia, Pennsylvania
There are several hearty toasts on the fall menu here including the Hoagie Toast, a fun twist on the Philly classic — a ‘salad’ of chopped Italian meats and cheeses is topped with onion. Or, for a sweet spin, try the fresh ricotta and fig jam toast. Make a reservation at Bar Amis.

takes on toast

Buttermilk Ricotta Toast, Decca, Louisville Kentucky
Chef Annie Pettry’s playful toast is a sampling of bright flavors from the South and Appalachia — buttermilk ricotta, pomegranate, ember-roasted onions, and, for a little zing, jalapeno zhug. Make a reservation at Decca.

takes on toast

Hen of the Woods Mushrooms on Country Toast, The Inn at Weathersfield, Perkinsville, Vermont
Chef Michael Ehlenfeldt’s woodsy toast is built with roasted garlic, thyme, shallots, and petite greens, topped with a fried egg, and piled on country toast. The greens are sourced from the inn’s on-site garden, the eggs are from Ephraim Mountain Farm, and the toast is from Orchard Hill Breadworks. Make a reservation at The Inn at Weathersfield.

takes on toast

What are some of the most inventive takes on toast you’ve been seeing on menus? Tell us here or over on FacebookG+InstagramPinterest, or Twitter. And, remember to snap + share your #dishpics with us on Instagram for a chance to win in our weekly giveaway.

Laurie Bain Wilson is a Boston-based journalist, author, and essayist who writes often about travel, food, and baseball. Find her on Twitter @laurieheather.