I’m far from the first person to call out the trend that is elevated, artisanal toast, and there’s no doubt that all these bougie menu and recipe toasts are delicious. The problem is that they’re not toasts, they’re sandwiches. More specifically, open-faced sandwiches, or if we want to be classy about it, tartines, terms which are both defined as being a single slice of bread with stuff on top.
Which brings me back to the topic at hand; if you wanna eat sweet potatoes with almond butter, fine. Just don’t call it toast.
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