Where to Eat French Toast in NYC
Crunch toast from Sugar and Plumm
Sugar and Plumm
There is perhaps no better reason to wake up at a semi-respectable hour on the weekends than brunch, and perhaps no better excuse to get a head start on a sugar rush than a well-deserved serving of French toast. Between egg-soaked brioche, butter, and sugar, we'd bet even your friends who adhere to a strict Benedict brunch rule can't help themselves from reaching across the table for a bite or five. Who can blame them? Chefs are crafting genius component change-ups these days, re-imagining everything from the batter to the butter. Tomorrow is Thanksgiving, but it's also National French Toast Day -- so you might consider celebrating this weekend. Here are five spots in NYC that make a killer stack of battered bread.
PB&J Pain Perdue, Recette, 328 West 12th Street The same entertaining prowess that fueled chef Jesse Schenker's Recette Private Dining supper club series is applied at his West Village fixture, where he and pastry chef Christina Lee continue to create sophisticated but consistently approachable American fare. The PB&J pain perdue is no exception: Two colossal slices of custard-soaked Sullivan Street brioche are filled with creamy peanut butter and farm-fresh strawberry jam before being lightly cooked. The final touch? A tableside coating of Earl Grey milk jam, a caramelly bergamot concoction accomplished by an Earl Grey-steeping of sweet milk.
Orange Blossom French Toast, Market Table, 54 Carmine Street Executive chef David Standridge uses his fine dining background (six years at L'Atelier de Joel Robuchon) to finesse green market focused plates at this West Village locale. A closer look reveals classic American dishes that exhibit intense seasonality and pinpointed detail -- even at 11am. For his take on brunch's most talked about toast, Standridge soaks bread overnight in an egg batter with orange blossom water, bourbon, honey, and cinnamon before browning the slices in butter. For a bright addition, he tops the toast with a syrupy huckleberry sauce -- but he doesn't stop there. Almond butter, ice cream (of the diner's choice), and toasted almonds also make an appearance.Next Page
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