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Fava beans, ramps, and English peas on seeded rye with ricotta at Call
Lucy Beaugard/Eater

10 Toasts to Try Now in Denver

It’s not just about the avocado anymore

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Fava beans, ramps, and English peas on seeded rye with ricotta at Call
| Lucy Beaugard/Eater

It really is no surprise that the fancy toast craze has continued to grow. No longer just about a simple toast with butter or sweet jam or even avocado, now toast connoisseurs demand more and more innovation in their daily consumption of crisped bread.

Toasts, tartines, and crostinis with all the fancy works are popping up on menus, topped in vibrant green asparagus or smokey trout or sautéed greens or just squeezed tomato and olive oil. Here are 10 toasts to try around Denver.

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Vital Root

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Justin Cucci’s vegetarian restaurant in Berkeley serves an everything bagel toast on sunflower seed bread with goat cheese, smoked almonds, sliced egg, chili crunch, and avocado.

Bar Dough

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Fans of “Top Chef” may recognize Carrie Baird’s fancy take on bruschetta at her LoHi restaurant Bar Dough. It comes in seasonal varieties like this ricotta, blueberry, and pea mixture (pictured).

At this all-day cafe in RiNo, open-faced sandwiches have gained a cult following. Heirloom broccoli and blue cheese with pumpkin seeds or wild mushrooms with salted ricotta and sherry vinegar are just a couple of the always changing possibilities.

Lucy Beaugard/Eater

The Bindery

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Newer to Central Street, the Bindery from chef Linda Hampsten Fox is as innovative as it is comforting. The sautéed greens tartine is served with a fried egg atop a bed of greens seasoned with garlic, lemon, and chile, all over a crisp slice of sourdough.

The Bindery

HashTAG

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From chef Troy Guard and the Tag team, HashTag is a breakfast spot that boasts of re-imagined morning classics. The fork and knife smoked trout toast is served on pumpernickel bread then piled high with two soft scrambled eggs, orange marmalade, avocado, and smoked trout.

Death & Co Denver

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Two-month-old bar Death & Co., located in the Ramble Hotel, is putting out more than just fancy cocktails. At the lobby cafe, DC/AM, a sweet take on toast comes on toasted whole grain bread with ricotta, basil, strawberry, and rhubarb.

Death & Co Denver

Whole Sol Blend Bar

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Whole Sol opens in mid-July in the Union Station neighborhood with a heavy focus on superfoods. Alongside the smoothie bowls will be several varieties of toast including nut butter toast with bananas, and sweet potato hummus toast with hazelnuts, parsley, and red pepper flakes.

Ultreia

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The new Ultreia continually wows diners at Union Station with thoughtful fare. The pan con tomato is a Spanish classic made from toasty slices of ciabatta, tomato paste, and olive oil.

Ultreia/Rachel Adams

Urban Farmer Denver

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Urban Farmer may be known for its steak dinners. But on the weekends, brunch includes a hyper-local take on the standard avocado toast topped with bee pollen and rooftop honey.

Urban Farmer/Facebook

Avelina

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Chef Joshua Oakley knows how to take classics and switch them up. The asparagus toast is served with halved asparagus, toasted hazelnuts, sesame seeds, and pickled fresnos atop a roasted garlic cream cheese.

Vital Root

Justin Cucci’s vegetarian restaurant in Berkeley serves an everything bagel toast on sunflower seed bread with goat cheese, smoked almonds, sliced egg, chili crunch, and avocado.

Bar Dough

Fans of “Top Chef” may recognize Carrie Baird’s fancy take on bruschetta at her LoHi restaurant Bar Dough. It comes in seasonal varieties like this ricotta, blueberry, and pea mixture (pictured).

Call

At this all-day cafe in RiNo, open-faced sandwiches have gained a cult following. Heirloom broccoli and blue cheese with pumpkin seeds or wild mushrooms with salted ricotta and sherry vinegar are just a couple of the always changing possibilities.

Lucy Beaugard/Eater

The Bindery

Newer to Central Street, the Bindery from chef Linda Hampsten Fox is as innovative as it is comforting. The sautéed greens tartine is served with a fried egg atop a bed of greens seasoned with garlic, lemon, and chile, all over a crisp slice of sourdough.

The Bindery

HashTAG

From chef Troy Guard and the Tag team, HashTag is a breakfast spot that boasts of re-imagined morning classics. The fork and knife smoked trout toast is served on pumpernickel bread then piled high with two soft scrambled eggs, orange marmalade, avocado, and smoked trout.

Death & Co Denver

Two-month-old bar Death & Co., located in the Ramble Hotel, is putting out more than just fancy cocktails. At the lobby cafe, DC/AM, a sweet take on toast comes on toasted whole grain bread with ricotta, basil, strawberry, and rhubarb.

Death & Co Denver

Whole Sol Blend Bar

Whole Sol opens in mid-July in the Union Station neighborhood with a heavy focus on superfoods. Alongside the smoothie bowls will be several varieties of toast including nut butter toast with bananas, and sweet potato hummus toast with hazelnuts, parsley, and red pepper flakes.

Ultreia

The new Ultreia continually wows diners at Union Station with thoughtful fare. The pan con tomato is a Spanish classic made from toasty slices of ciabatta, tomato paste, and olive oil.

Ultreia/Rachel Adams

Urban Farmer Denver

Urban Farmer may be known for its steak dinners. But on the weekends, brunch includes a hyper-local take on the standard avocado toast topped with bee pollen and rooftop honey.

Urban Farmer/Facebook

Avelina

Chef Joshua Oakley knows how to take classics and switch them up. The asparagus toast is served with halved asparagus, toasted hazelnuts, sesame seeds, and pickled fresnos atop a roasted garlic cream cheese.

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