Cinnamon Roll – Raisins, Pecans, Cream Cheese Frosting
Caramel Apple Muffin
King Cake Crepe – Sweet Cream and Praline Syrup
Monte Cristo Sandwich –Battered and Fried French Toast with Ham, Swiss, Raspberry Puree
Aebleskivers with Nutella and Lemon Curd
A “locals-only” sort of place, even in a city where many eateries outside The French Quarter have justifiably achieved recognition by way of culinary tourism, Toast in Uptown proved to be a every bit as good as its neighbors will tell you during a Wednesday morning breakfast at the counter, every single bite delicious from the first of a warm Muffin to the final fluffy ‘Pancake.’
Located at 5433 Laurel Street and open from 6:30am until 2:00pm Monday through Friday while sleeping in until eight o’clock on weekends, Toast does not look like much from the shabby façade to the interior housing little more than a kitchen, wooden bar and several tightly-packed low tops, the team and its Chefs instead allowing the wall-mounted menu to do the talking with a wide range of Eggs, Skillets, Crepes and more.
Served by two young ladies as a trio of men worked with gusto behind the stoves, it was with a few daily specials presented that the meal was arranged, the aforementioned Caramel Apple Muffin plucked from a tray and presented with a texture not unlike that of Sticky Toffee Pudding while the Cinnamon Roll offered up a tight coil packed with Fruit and Nuts beneath tangy Cream Cheese Frosting.
One of the rare places stateside to offer Danish Pancakes, full or half-orders presented with a choice of Sauce and additional cups provided at fifty-cents each, Toast’s Aebleskivers are perfectly formed orbs straight from the pan that pair well with Nutella but better with housemade Lemon Curd, the same made-from-scratch approach taken for Raspberry Puree presented alongside a world-class Monte Cristo densely packed with local Ham while the “King Cake” Crepe presents the thin French Pancake folded over sweetened Cream beneath colorful sugar granules partially melted by Praline Syrup.