■ all's fare

Uptown Toast!

The great Fernkle breakfast place opens a fancier sidekick in Birmingham.

BY ANNABEL COHEN

PHOTOGRAPHY BY ANGIE 13AAN

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Toast's Smoked

Duck Pot Pie

with mushrooms

and biscuit top

Toast is my favorite food, so for the past eight years
I've frequented the diminutive Ferndale restaurant
by the same name for scrumptious and substantial
omelets, signature French toasts, fluffy hotcakes and a
whole collection of other breakfast, brunch and lunch
items.
Now Toast adds a new slice to its repertoire with
a second location on Pierce Street in downtown
Birmingham. This time
vever, husband-and-wife
owners Thom and Regan fitoom are taking their gig
primetime, with the addition pf a dinner menu and a
well-stocked bar.
"We searched for a space foe o years," said Regan.
"Birmingham had spaces open; when you do well
in,Birmingham, you can go anywli
Scheduled to open late last mon
atinum went
to press, the new Toast, stays true to its a
winning
food origins by dishing out many of the same br ast
and lunch items as its southerly relative. The spanking
new suppertime menu provides what Regan likes to
call "comfy American bistro" or "home-grown food."
I've always been fond of the breakfast-any-time-of-

B 6 •

NOVEMBER 2008 •

JN platinum

the-day philosophy, so chef Michael Block's carnitas of
shredded meat, served on a corn-and-cilantro waffle,
or chicken and waffles — southern fried chicken with
mashed potatoes, chorizo gravy and sweet potato
waffle — are just too yummy to say no to.
Other, less morning-food cuisine like the open-face
burger (called "the Joint"), with blue-cheese stuff-
ing, homemade tomato jam and fried onions, or the
smoked duck pie, with lots of sherried mushrooms
and a biscuit top, are still homey but with an upscale
dinnertime bent. Priced at about $12-$18 for entrees,
served with salad and sides, isn't so steep for this
neighborhood.
Desserts are "kitschy," as Regan likes to call them.

Toast

302 Pierce St., Birmingham

Hours: Monday, Tuesday, Wednesday: 7 a.m.-10 p.m.

Thursday, Friday, Saturday: 7 a.m.-midnight

Sunday (brunch only): 7 a.m.-4:30 p.m.

A new pastry chef whips up memorable choices, such
as gourmet Ding-Dongs (red velvet cake enrobed in
ganache with fluffy marshmallow filling) and Apple
Betty (individual granola-topped apple pies with
homemade cinnamon ice cream).
There's also an amusing cocktail list that includes
Toast's own rosemary infused margarita with fresh
limejuice and three or four signature Bloody Mary's on
the weekends.
The decor is a bit different, too. There are two
dining rooms with cream- and black-colored check-
erboard marble floors. Taupe walls, vintage-feel
black-and-white wallpaper, a tufted-leather bar and
supper-club red booths make the spaces feel warm and
retro-modern. Mix-and-match chandeliers, dishes and
silverware (many picked up at thrift and vintage stores,
online or from friends) complete what Regan calls
"eclectic" interior design.
Past success isn't always an indication of future tri-
umph, but Toast Birmingham is truly a fun concept by
seasoned pros who know that a great idea with great
execution is the bread and butter of accomplishment.