Since opening its doors in 2024, Toasted Brunch Bar and Cafe has done nothing but grow. The restaurant is part of the El Toro brand and opened a second location in Beavercreek in January, with plans for a Vandalia location this spring.
We visited on a busy, rainy Saturday and felt like we had stepped into a Pinterest board. Abundant artificial plants, exposed lightbulbs and an eclectic color scheme complete with pillows on the benches made the dining room feel quirky and relaxed. But that is not the aspect of Toasted that will make me a repeat customer; the menu rightfully takes center stage.
The team at Toasted made a smart move by incorporating all of the classics that patrons expect while giving them refreshing, modern twists. Many breakfast-only restaurants became popular 10-15 years ago and feel “played out” at this point, but it seems that Toasted’s diverse options will save them from this fate.
First, they offer a wide range of pastries including scones and cinnamon buns as well as fresh custard doughnuts, “Matilda’s chocolate cake” and their trademark “Toasted cookie.”
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Their drink selection is incredibly robust, especially considering that many of their competitors will specialize either in fresh juices, smoothies, espresso or cocktails. Toasted offers them all, plus organic loose-leaf teas, with an impressive amount of variation.
Their signature cocktails lead with international infusions, such as their “Oaxaca Old Fashioned” made with tequila, agave and chili salt, and the “Scarlet Witch” featuring rosemary and tajin. I tried their Bloody Mary with housemade tomato juice and found it delightfully zingy and peppery with a light texture. However, for the price, I do wish it had been stronger.
Their main course menu was a bit overwhelming, only because everything sounded so good that it felt impossible to choose. In the end, we went with the Lox Toast, the Bacon Jam Burger and the Chilaquiles.
The smoked salmon on the Lox Toast was excellent, high above what we’ve come to expect in restaurants. The dish is a light option while still being a full meal in itself. With a thick layer of bacon-jalapeno cream cheese and thin strips of pickles on sourdough, every aspect came together beautifully.
The burger was smothered in melted white cheddar cheese, bacon jam and caramelized onions. I don’t typically enjoy bacon jam, but have to admit this recipe could be eaten by the bowl. It also came with hot, fresh fries with a crispy texture on the outside and pillowy potato on the inside.
The Chilaquiles were hearty, filling and authentic, with tortilla chips, queso fresco and beans cooked to perfection. The underlying sauce was complex, tangy and almost sweet. This is one of those classic dishes that offers a different experience with every bite.
Even after trying these, I feel we only scratched the surface of Toasted’s menu. I will absolutely be back to try their smoothies and espresso, as well as their Breakfast Pita, Pancake Taco, Loaded Hashbrown Stack and wide array of lunch sandwiches and soups.
It’s clear to see why the brand has shown success, and I don’t believe they will run out of steam any time soon.
Hannah Kichline, multimedia editor
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