Suck It, Avocado Toast. These 6 Toasts Are Way Better.

Suck It, Avocado Toast. These 6 Toasts Are Way Better.


Avocado toast would possibly get all the attention, however it’s no longer the best sport in town (even though it is anywhere). Plus: it can destroy your destiny and make you homeless. anyway! chefs are upgrading toast in all forms of different fancy, fun methods. here are some of our favorites inside the DC-area—and no, none of them include unicorn hues, either.

Uni toast at Himitsu828 Upshur St., NWChef Kevin Tien grew up eating eggs with toast for breakfast. He’s given the dish an upscale jap twist with this “egg on egg on egg” introduction. Toasted brioche is first blanketed with French-fashion smooth-scrambled eggs finished with crème fraîche, then finished with Santa Barbara sea urchin and residence-cured Alaskan king salmon roe. the exact flavors can also alternate, however Tien plans to hold the uni toast as a menu staple.

Lobster toast on the Dabney Cellar1222 ninth St., NWThe new subterranean wine bar from the Dabney team features hams, cheeses, and a raw bar with flawlessly shucked oysters and dreamy crudos. considered one of our favourite treats is the lobster toast. Cape may additionally lobster is tossed with onion soubise, brown butter, and lemon, then bedded on residence-made brioche bread.

Gravlax and sourdough at Little Pearl921 Pennsylvania Ave., SEA bagel may look like the natural platform for gravlax and crème fraîche, but this sourdough toast is so much more stylish. Capers, dill, and purple onion pull collectively the traditional deli flavors, but it receives some more oomf from a layer of pickled fennel. The cured salmon is piled on so generously you could’t see the crust. Bonus: in case you get the toast to move, it’s wrapped with golden foil in a gift-like container.

Seasonal toasts at Tail Up Goat1827 Adams Mill Rd., NWChef Jon Sybert’s menu modifications so regularly that it’s tough to suggest simply one of his homemade bread dishes. Our latest favourite: a heat purple fife bialy crowned with creme fraiche, trout roe, pickled fennel, and crème fraiche. assume a further innovative mixture of elements, textures, and flavors throughout the board.

Snail and mushroom toast at green Pig Bistro1025 N. Filmore St., ArlingtonIt’s listed below “snacks,” but we may want to effortlessly make a meal of chef Scot Harlan’s specialty toast. it's far’t Insta-pleasant like any of these “smashed avocado” creations—so much brown on brown!—however the comforting mixture of escargots and button mushrooms in a luscious cream sauce more than makes up for aesthetics.

PB&S Toast at A Baked Joint440 okay St., NWThis Mt. Vernon Triangle bakery/cafe offers a huge and numerous range of toasts, from a simple buttered sourdough to quinoa-turmeric bread spread with yoghurt and za’atar. one in every of our favorites is a pullman-fashion loaf that’s toasted and crowned with selfmade peanut butter, Sriracha, and clean cilantro.

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extra: A Baked Joint avocado toast fancy toast green Pig Bistro Himitsu Little Pearl Tail Up Goat The Dabney Cellar

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Suck It, Avocado Toast. These 6 Toasts Are Way Better. Photo Gallery