8 Mouth-Watering Toasts You Have to Try (for Any Meal)
Dulche de leche or spicy lobster?
We don’t need to sell you on avocado toast. (Listen, we’re addicted, too.) But there are a slew of toast toppings out there that you may be missing out on, so we consider it our duty to spread the knowledge. Here’s how eight local restaurants are making a meal out of toast, for brunch, lunch and dinner.
Ricotta Brick Toast at Mott Street
The whole menu here was inspired by chefs’ post-work cravings, so you know every dish is unique. On the new brunch menu, thick brioche comes topped with house-made ricotta, cherry preserves, basil and mint. Always trust a hungry chef.
1401 N. Ashland Ave.; 773-687-9977 or mottstreetchicago.com
Toasts & Spreads at Bread & Wine
At Bread & Wine, you can top your toast with coffee jelly, apple-cider jelly, buttermilk dulce de leche or chicken-liver pâté. While you mull over the exotic options, sip a glass of wine--the place has its own private label.
3732-24 W. Irving Park Rd.; 773-866-5266 or breadandwinechicago.com
Avocado Toast at Rockit Bar & Grill
If you’re going to spring for avocado toast, shake it up with unexpected toppings. Rockit’s version, available at brunch, is served on a harvest wheat toast and dressed up with goat cheese, a poached egg, bacon, tomatoes and sprouts.
22 W. Hubbard St.; 312-645-6000 or rockitbarandgrill.com
Cranky Lobster Toast at Lush Wine & Spirits
We love a wine bar with a snack bar. At Lush Wine and Spirits you can pair your vino with sourdough toast topped with lobster knuckles in a spicy-chili sauce. Because life is short and you should eat more lobster.
Tartine of Curried Chicken Salad at NAHA
On NAHA’s new lunch menu, the open-faced sandwich offers a curried chicken salad stirred up with grapes and salted almonds. It comes on sunflower-seed bread with a side of green salad. Salty, sweet, perfect.
500 N. Clark St.; 312-321-6242 or naha-chicago.com
Open-Faced Rotisserie Chicken Sandwich at Columbus Tap
At the Fairmont Chicago’s new hidden-gem restaurant, there’s a whole section of the lunch menu devoted to open-faced toasts. Go for the rotisserie chicken with bacon, lettuce, tomato and a smoky take on ranch dressing. It’s like a B.L.T. with a twist.
200 N. Columbus Dr.; 312-444-9494 or columbustap.com
Appetizer Toasts at the Lobby at the Peninsula Chicago
At The Lobby, new chef de cuisine Moosah Reaume is serving toasts as appetizers. There are three options for toppings: smoked ruby-red trout, Pimento cheese and bone marrow. Go ahead: Get a little daring.
108 E. Superior St.; 312-337-2888 or chicago.peninsula.com
Whitefish Tartine at GreenRiver
If toasts were judged on looks alone, this would be the winner. Luckily, it tastes pretty awesome, too. Available for brunch, lunch and dinner, the toast pairs Great Lakes whitefish with shaved celery, pickled and raw radishes, eggs and chives.
259 E. Erie St.; 312-337-0101 or greenriverchi.com