“It’s like going to a farmers’ market and trying all of the products in one spot,” says owner Liz Abene, who has daydreamed about serving toast after a 1995 experience at a Vancouver café left her with a baguette, several packets of peanut butter and cream cheese and interchanging bites of savory and sweet. “I just remember thinking, ‘This is amazing — there are so many things I could put on this one baguette.’”
“We’re following San Francisco in every way, with a toast bar and now a parklet,” joked Liz Abene, owner of Canteen (a coffeehouse famous for its toast bar).
The parklet grand opening is targeted for June.
This savory granola comes with a much deeper and earthier look and taste than your average granola. Served with sweet strawberries to complement the mildly savory oat flavor, this understated dish boasts some contrast that is lacking in the sweet-on-sweet granolas from other locations.
I love toast. So, move over, cupcakes, pickle plates, beet variations, glorified kale and foams. Scram, “deconstructed” versions of all foods. I plan to belly up to that wonderful, sadly misunderstood toast bar. Make mine a double.
Get up to speed, if you need to, exploring the why (spoiler: toast is good), the how (spoiler: use good bread) the where(San Francisco, naturally), the who, and the when (spoiler: this article is wonderful and beautiful.)”