![]() ![]() And Snooze’s OMG! French Toast may be the greatest misuse of that acronym.Īnd what about avoiding that already infamous wait for a table? Odam suggests visiting on a weekday around 1 p.m where you might not have to wait in the heat-if you’re okay with a table on the patio. Blueberry Danish Pancakes lacked body, and the blueberry coulis was a treacly mess ($7.75). Pineapple Upside Down Pancakes ($7.75) advertised caramelized pineapple chunks and cinnamon butter, but we only found what appeared to be canned pineapple chunks and a sad dollop of underwhelming cinnamon butter. While Rocky Mountain transplants and brunch lovers have been rejoicing over the hot spot’s all-brunch, all-the-time mission, Odam found that reality didn’t stack up to the frenzy: The pancake and French toast listings are as aggressively cheery as the service, but most of the offerings were better on paper than on plate. Kona Café, Polynesian Village Resort, Walt Disney World Resort, Orlando, Fla.The Statesman’s Matthew Odam didn’t find much to cheer about at the Austin outposts of the Colorado-based Snooze chain. Tonga Toast: Banana-stuffed French toast (XL cube) rolled in cinnamon sugar and served with strawberry compote OMG! French Toast: Brioche stuffed with mascarpone then griddled and topped with vanilla crème, salted caramel, fresh strawberries and toasted coconut Housemade preserves (using chia seeds as a thickener and protein boost)Įye-catching French toast features from around the country:.Nostalgic dessert interpretations: Bananas Foster, cheesecake, tiramisu, pies/crumbles, churrosĬlassic and/or modern finishes pull the build together.Whipped flavored mascarpone or savory cheese.Sweet, savory, indulgent, healthful, fun/whimsical and premium are all elements in play. Textural: Retro cereal coatings, healthful cereal/granola coatings, puffed grains, seeds.Pancake: use a thinner version of pancake batter to dip your French toast, doubling down on texture and combining two breakfast classics.Tres leches: evaporated milk, Thai coconut milk, heavy cream, eggs and pure vanilla extract, honey, cinnamon.Savory: buttermilk, eggs, chopped fresh herbs, sea salt, cracked pepper.Classic (for a beautiful custardy coating): whole milk or heavy cream, eggs plus a touch of pure vanilla extract, cinnamon and/or nutmeg.Whether for dipping or soaking the bread overnight, batters are an opportunity for creativity, adding flavor dimension and structure. Savory: Seasoned ground meat and/or vegetable blends.Flavored custard, whipped cream style cheeses.Banana bread, zucchini bread, gingerbreadįillings can heighten and complement the overall flavor while amplifying indulgence.Whether griddled, baked or fried, there are no limits on bread varieties, shapes, thickness. With that in mind, let’s take a deconstructed view of crafting signature French toast your guests can’t get anywhere else. This all benefits from the consumer affinity for breakfast features, updated with modern touches. This provides operators a fluid platform for creative flavor differentiation and a wide range of development from enhanced classics to whimsical to premium. Keep in mind that what is classic to one demographic can be an entirely new and modern experience to another. To further enhance this, implement a menu/culinary strategy where French toast flavors encompass familiar with an edge. Guests expect craveworthy eats that entice their palates and fill their Instagram feeds.įrench toast, a long-time breakfast staple, can maximize both of those menu desires. Operators need menu items that deliver solid margins and drive traffic. Breakfast and brunch continue to capture our attention and provide revenue opportunities.
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