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