Yes I've previously reviewed Toast, and this was probably just the exhaustion and the hunger talking, but Boy Howdy did we have a fabulous meal at Toast, Father's Day weekend!!! Saturday I worked a very long day, standing on my feet and doing non-stop bleaching, for about 7 hours. Cooking is usually my escape, but I just couldn't stand up any longer. Add to that an hour of watching the contestants on Master Chef sear duck breasts and scallops, and make beautiful southern fried chicken. I was tired and oh so hungry. We had some money left on a Toast gift card, so we headed out. Cardboard covered in cheese would have tasted good, but OH. MY. GOODNESS!!!! We started with cocktails: a less than pleasing South African Sauvignon Blanc, which our waitress immediately replaced with a better wine, and a dark Legend Ale. Both hit the spot. The place, which can be loud, was not yet busy, as we are old and went out early. Did I mention I was tired and hungry? We started with a scallop appetizer. 4 lovely scallops served on a bed of brussels sprout/carrot/kale slaw, and a citrus aioli. It was fresh and light and smooth. A really beautiful beginning. Then? life as we know it changed. We both ordered specials off of the special Father's Day menu: I ordered fried cat fish, and Chris had pork chops. Sounds pretty normal right? The cat fish just about killed me. The crust was golden brown, and SO crispy. The seasoning was perfect. Enough flavor to add to, but not hide, the fish. The fish inside was creamy and rich and supple. My dish was served with smoky beans and grilled green tomatoes - both were good, but not terribly memorable. Wait for it, though... Chris' pork was really nice, served with a hearty gravy, pork belly crumbles, and dirty rice. BUT, the unexpected star of the evening was a side of overnight braised collard greens with tomatoes. They were savory, and sweet, and salty, and unctuous. They were everything. I could easily have had an entire plate of these greens (and I'm not a huge greens fan) and nothing else, and been happy. I came home and tried to replicate the dish without the overnight cook time, but as good as it was, it was not the same. Let's just say you need to go to Toast to really experience it. Hopefully I made enough of an impression, raving and drooling to the waitress about how amazing it was, that they'll put it on the regular menu :)
After that, there was coffee and a lovely lemon cake. The cake was dense and sweet with a nice light icing. It was a perfect evening all around. And - oh my GOD - those collards!
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