Toast opened in Gentilly near the Fairgrounds in 2014, run by Cara and Evan Benson, who met at The French Culinary Institute and also own Tartine on Perrier Street. The kitchen makes its breads, biscuits, jams, custards, and curds in house daily.
The menu leans into breakfast and brunch staples: crepes with lemon curd, avocado toast, a breakfast sandwich built with prosciutto, and heavier plates like ratatouille and fried oysters over potatoes. King cake shows up around Mardi Gras, and side salads and fries round out the lineup.
Toast also operates locations in the French Quarter on Decatur Street and across the river in Gretna.
The menu leans into breakfast and brunch staples: crepes with lemon curd, avocado toast, a breakfast sandwich built with prosciutto, and heavier plates like ratatouille and fried oysters over potatoes. King cake shows up around Mardi Gras, and side salads and fries round out the lineup.
Toast also operates locations in the French Quarter on Decatur Street and across the river in Gretna.