Roasters include Amaya Roasting Co. and Heart Coffee Roasters, though Caplan hopes to begin roasting his own beans soon. Either way, you’re getting quality, ethically sourced beans, prepared siphon-style.
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The Jam Session features whipped goat’s milk ricotta with housemade jam, currently a pleasantly spiced apricot.
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The Jam Session features whipped goat’s milk ricotta with housemade jam, currently a pleasantly spiced apricot.
Imagine the bubbles of toasted challah suffused with truffle butter. Now picture that with a 64-degree egg melting in the middle under a layer of cheese and chives. That is the Toad in the Hole.
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Imagine the bubbles of toasted challah suffused with truffle butter. Now picture that with a 64-degree egg melting in the middle under a layer of cheese and chives. That is the Toad in the Hole.
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This S.O.S. isn’t your average diner fare. Slim slabs of sourdough are placed in a Jenga-like formation before being covered in a sunny side up egg and creamy truffle sausage gravy and chives.
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This S.O.S. isn’t your average diner fare. Slim slabs of sourdough are placed in a Jenga-like formation before being covered in a sunny side up egg and creamy truffle sausage gravy and chives.
The Medianoche has been among the most popular sandwiches, says de la Cerda. He levels up the average Cuban sandwich with sous-vide pork belly, smoked turkey and prosciutto with Swiss, house pickles and homemade mustard made with local craft beer on a challah roll.
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There are plenty of sandwiches, too. This week’s special is a sous-vide lamb burger with goat cheese tzatziki, grilled Fresno chiles, roasted garlic pesto, pea shoots and sprouts.
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There are plenty of sandwiches, too. This week’s special is a sous-vide lamb burger with goat cheese tzatziki, grilled Fresno chiles, roasted garlic pesto, pea shoots and sprouts.
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The Medianoche has been among the most popular sandwiches, says de la Cerda. He levels up the average Cuban sandwich with sous-vide pork belly, smoked turkey and prosciutto with Swiss, house pickles and homemade mustard made with local craft beer on a challah roll.
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Roasters include Amaya Roasting Co. and Heart Coffee Roasters, though Caplan hopes to begin roasting his own beans soon. Either way, you’re getting quality, ethically sourced beans, prepared siphon-style.
Besides a menu heavy on both sweet and savory toasts, as well as sandwiches and salads, diners in a hurry can grab overnight oats, scones, cookies and panna cotta, all made in-house. Happy hour starts uncommonly early—2 p.m. every weekday—and runs untill 7 p.m., featuring $3 beer and $5 wine. But there’s an even better deal on weekends. Bottomless mimosas are $10 all day on both Saturday and Sunday. What should you pair it with? Click through the photos to see.
(Full disclosure: Michael Caplan is the husband of Houstonia publisher Diane Caplan.)
Alice joined Houstonia in November 2015 and has been relishing exploring the city’s vibrant food scene ever since.
She began her journalism career at age 13 with a cult film criticism ’zine. As an adult, stints with WWE Magazine and EatingWell led to her job as senior food writer at Vermont’s alternative newsweekly, Seven Days, in 2008. In that capacity, she became one of the state’s most well-known TV and radio personalities. Her first book, Vermont: An Explorer’s Guide, was published in 2015. Alice has won an AltWeekly Award for Best Food Writing, two Daysies for Best Print/Online Journalist, and two "Top Social Foodie" awards from Burlington Social Media Day.
