TOAST WITH A TWIST
Petit Potato takes ordinary breakfast food and turns it into something spectacular,
It’s part of North America’s beloved breakfast routine, outfitted with a pat of butter and flanked by cereal and scrambled eggs.
But toast — yes, crisped bread — has been a “trend” for some time now, relying on thick-cut organic loaves and topped with everything from bacon to blue cheese and hot sauce.
It’s also been a longtime staple in Asia — at bubble tea houses and beyond — which is the inspiration behind the Special French Honey Golden Toast at Petit Potato, near Finch Ave. and Leslie St. in the city’s northern end.
“For family together, friends together to share,” says Karen Long, an assistant manager at the restaurant. “So, small is not enough. A bigger one and an amazing one to share.”
To be sure, the “toast” at this restaurant is more dessert than morning food. It is a 25-centimetre mountain of brick-thick and well-browned white bread decorated with a hunk of vanilla ice cream the size of an elephant’s foot.
Depending on which variety you order — there are soon to be six — it’s festooned further with Oreos, strawberries or blueberries ($14.99 each).
About 60 Golden Toast orders leave Petit Potato’s kitchen each day; many in the wee hours, Long says, when patrons stop in for a drink or to celebrate a birthday. The restaurant is open until 1 a.m. most days. And 2 a.m. on Friday and Saturday.
This giant toast was conceived when the restaurant’s owner-decided to bring the toast craze, which is popular in Hong Kong and Taiwan, to town — but bigger and more colourful, Long says.
Petit Potato opened in February, she says.
The restaurant uses thick white bread slices. The middles are gouged out and cut into small triangles, which are easier to eat with the mini pitchforks and tiny shovels at each table setting.
When the dish arrives at the table, it’s a sight to behold. Mildly intimidating for those with small stomachs, it is a tasty treat that is best when shared. It’s also a study in opposites.
I love the juxtaposition of hot and cold; sweet and salty; creamy and crispy. Got an idea for Sourced? Email mhenry@thestar.ca.