There’s something so inviting about a brightly colored, striped wall highlighting weekend brunchers, sitting comfortably among wafting smells of pancakes and house-made pastrami. Toast, located on Main Street in Broken Arrow, is a spot to experience. The owner, Ben Buie, has created two sister restaurants that can easily provide all-day nourishment. Toast is open for breakfast and brunch, and Franklin’s Pork and Belly (located right next door) is open for lunch and dinner.
The immediate feel upon entry into Toast is classy and vibrant. Each table is set with white tablecloths and colorful napkins. The servers are hip, young, and extremely vigilant to their customers. The range of ages and group sizes varies from an adorable elderly couple enjoying eggs benedict to a family of four attacking stacks of pancakes. Everyone was comfortably seated and the smells traveling from the kitchen were intoxicating. Buie had the upper hand in the design and menu choices of Franklin’s and utilized his wife’s design skills to create the ambiance of Toast.
First up for tasting was the Pastrami Hash. House-cured and smoked pastrami is sautéed with onions, peppers, and mushrooms. Two perfectly poached eggs sit on top, and a green chile crema is drizzled over everything. The slight spice of the green chile crema and the smoky spices of the pastrami provide a nice kick of flavor. And you just can’t beat the runny yolk of a poached egg mixed with the crunch of perfectly fried potatoes.
Next up, the Cream Cheese Crepes. If you have a sweet tooth, this tangy cream cheese and pillowy crepe combination is waiting for you. Topped with triple berry compote, the lemony cream cheese filling has the perfect amount of taste bud poke to compliment the light, thin crepe. Fresh berries, whipped cream, and a light dusting of confectioner’s sugar make this dish pop with color, brightness, and delicious flavor.
The last dish we tried was Franklin’s Benny. This whimsical take on Eggs Benedict transformed a handmade cheddar biscuit into something that I never thought it could become. It was light, airy, buttery, and topped with house-cured Canadian bacon. The crispy edges of the bacon held a perfectly poached egg, and the house-made Hollandaise sauce was spilling all over the top. The creamy texture of the Hollandaise paired perfectly with the salty Canadian bacon and the light, fluffy biscuit. YUM! They have two other variations of Eggs Benedict, the Southwest Bruschetta Benny and the Salmon Cake Benny, all which looked delectable and were inventive in their use of local ingredients.
Toast gets some of their ingredients locally from Scissortail Distillery and other local farms around Tulsa. Their drink menu for brunch includes a BYO Bloody Mary Bar and Cereal Milk Shots. Yes, that’s right, the remnants of delicious sugary cereals combined with Rum Chata. Also popular is their Mimosa Party, which includes a bottle of Cavicchioli 1928 champagne and your choice of juices. This place screams brunch, with its posh and sophisticated menu but down-home restaurant ambiance. It is such a welcoming environment, with purchasable artwork from local artists lining the interior walls.
Buie has created a dynamic contrast between Toast and Franklin’s, which is an honorable task for one restaurant owner to accomplish. He utilized his knowledge of smoking and curing meats to create a delicious barbeque style lunch/dinner menu for Franklin’s, and also incorporated that style into his breakfast/brunch menu items at Toast. If you are out and about in the Rose District, I would highly suggest popping into Toast and enjoying a perfect, delicious meal!