A short list that does a lot of work
Six toasts, and they appear on both the lunch menu and the dinner menu without changing:
- Ricotta and honey
- Stracciatella and fig
- Caprese
- Zucchini and pesto
- Goat cheese and red pepper
- Burrata
That is not laziness in the menu writing. It is the one section of the kitchen that genuinely belongs to every hour we are open.
Why bread carries the day
A toast is the most flexible thing a kitchen can send out. At half past twelve it is lunch, on its own or beside a salad. At six it is the thing you order because you are not hungry yet but you are having a drink and would like something on the table. At eight it is the start of a longer meal, ahead of the charcuterie and the pizza.
Nothing else on the menu moves between those roles that easily.
Sweet, and the reason it is first
Ricotta and honey sits at the top of the list on purpose. People expect a savory board and it is worth breaking that expectation early, because the sweet one is very often the one that gets ordered twice.
Stracciatella and fig does something similar from the other direction. Stracciatella is the soft interior of burrata, so it arrives looser and richer than a slice of mozzarella would, and fig against it does the same job the honey does one line above.
How to order them
Two people, two toasts, and something from the charcuterie list, and you have a table full of things to pick at without committing to a course.
Four people, order four different ones. They come out to be shared and nobody has ever finished a toast alone at this restaurant without at least being offered a bite of somebody else's.
