Toast, a restaurant well known for its delectable breakfast, brunch, and dinner offerings, is pleased to announce the addition of new Executive Chef Myles McVay. McVay brings not just an extensive and impressive resume dating back nearly two decades, but also a new dinner menu at the Birmingham, Michigan location (203 Pierce St., 48009) that is sure to be visually enticing, as well as a pleasure on the taste buds.
Before joining the Toast team, McVay shared his culinary skills at some of the most celebrated restaurants in metropolitan Detroit, including the former Fiddleheads in Royal Oak, Opus One in Detroit and, most recently, D’Amatos, also in Royal Oak.
McVay’s method of bringing the earth to the table is a key component of his craft, ensuring that all aspects of his creative and progressive dishes are made with fresh, sustainable products.
“Using sustainable products not only ensures that we are being friendly to the environment, but also allows us to use ingredients that you don’t often see on menus,” McVay says. “From the use of a wider variety of mushrooms to exotic seafood, our customers will be able to expand their palettes with a piece-of-mind.”
The new menu, which features vegan and vegetarian options, kicks off with eclectic starters including Short Rib Ravioli served with a spicy tomato veal au jus, Bacon Wrapped Dates with a black pepper ricotta and butternut ancho sauce, Sweet Corn Lemongrass Soup with wild mushrooms, crème fraiche and scallions, and a Smoked Curry Red Lentil Soup made with pork shoulder and cilantro oil.
Sandwiches such as the Burger Madame, featuring Davis Creek ground chuck patty topped with a fried egg, smoked Gouda and arugula and a choice three salads, including the Roasted Beet & Pear, with yellow and red beets, poached apple pears, black sesame goat cheese and orange marmalade vinaigrette, are tasty options for dinner.
For guests desiring an entrée or main stay, Toast Birmingham has added twists to favorite comfort foods including Chicken and Waffles, which is topped with a bourbon Michigan maple glaze, and White Truffle Mac and Cheese, made with orecchiette pasta and three types of cheese.
The menu also features seasonal dishes such as Scallops made with a gingered green papaya and pink peppercorn glaze, Crispy Mushroom Rolls with crimini, shitake, portabella mushrooms, basil pesto and aged balsamic, and Lamb Shanks in a black currant jus with sweet potato quinoa.
“We are very excited to welcome chef Myles to the Toast family,” says Thom Bloom, co-owner of Toast. “We are sure that he is going to bring our dinner service to a level that our customers have yet to see.”