Feature

Toast of the Town

Suddenly, French toast is everywhere, and not just at brunch. Have it for breakfast in midtown and later on for dessert on the Lower East Side.

By Robin Raisfeld & Rob Patronite
Published May 21, 2005

1. Abboccato
French toast, Italian style—made with panettone and drizzled with pomegranate syrup, served at breakfast.
136 West 55th St., nr. Sixth Ave.; 212-265-4000

2. Clinton Street Baking Company & Restaurant
Brioche French toast with bananas, pecans, and maple butter, served at breakfast and lunch.
4 Clinton St., nr. Houston St.; 646-602-6263

3. Public
Banana-stuffed with bacon and maple syrup; brunch only.
210 Elizabeth St., nr. Prince St.; 212-343-7011

4. Silverleaf Tavern
Chef Kevin Reilly stuffs it with chèvre, drizzles it with black-truffle fondue, and calls it a dinner appetizer.
43 E. 38th St., at Park Ave.; 212-973-2550

5. Citron
Splits the difference between sweet and savory: maple-walnut French toast with dates, chilies, and blue cheese; it’s on the dessert menu.
228 Bleecker St., nr. Carmine St.; 212-924-9717

6. wd-50
Pastry chef Sam Mason adds a scoop of brown-butter ice cream, a little crumble of bacon, and turns breakfast into dessert.
50 Clinton St., nr. Rivington St.; 212-477-2900