Remember when we first heard about
avocado toast? It was everywhere, and although I liked it I didn’t obsess about it. That changed the day I ordered it at The Winchester, a casual Chicago restaurant. Made with avocado, spiced hazelnut, red chili, mint and topped with a fried egg, it was a symphony of intense flavors and textures.
Although the combination of eggs and avocado didn’t surprise me, my taste buds loved how well they worked together. Now I check menus wherever I eat in town to see who else is pairing these two fast-growing items on toast and what flavors they’re using to augment them. My most memorable ones so far:
- At Summer House Santa Monica™, the California-inspired restaurant from Lettuce Entertain You, the Avocado Toast is made with Hass avocado and scallion mascarpone on housemade bread, topped with two poached eggs. The food staff at the Chicagoist have named this one of their local favorites.
- Le Pain Quotidien is known for its breads but is also famous for the wide variety of tartines on its menu. When I ordered the Avocado Toast, which is their most popular tartine, I also got great bread with citrus cumin salt, chia seeds, extra virgin olive oil and a soft boiled egg to add another dimension.
- Publican Quality Meats markets itself as a
butcher shop, café, bakery and gourmet market– quite a description, but it delivers the goods. Its version of the dish is made with avocado, scrambled egg, mojo rojo and pepitas on semolina bread, and I’m told it’s a perennial favorite.
That’s my report to date. Stay tuned for my further adventures stalking the wild avocado toast!