There are few breakfast dishes I enjoy more than French toast. It’s simple, maple syrup plays a starring role (I’m a proud Canadian), and, when left to the right chef, it has the potential to be spectacular.
Such is the case at Ototo Food and Wine, which started serving a small Sunday brunch menu two weeks ago. Chefs Darren Pusateri and Toshi Kizaki start by dipping thick slices of brioche into a vanilla-cinnamon batter before frying them. Then, the stack is topped with whipped honey butter, which melts into the bread on its way to the table. The result is a silky-sweet bite that’s amplified by the sides of warm syrup and fresh berries.
Sit by the open-air, garage door-style windows, order some bottomless mimosas, and dig in.
Bonus: The Kizaki brothers’ latest undertaking, Den Farm, will supply produce and root veggies for their South Pearl Street trifecta (which also includes Sushi Den and Izakaya Den) this fall. Ototo already uses the farm’s rhubarb, asparagus, strawberries, and herbs on its menus.
1501 S. Pearl St., 303-733-2503