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
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
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
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