FOOD 20 | BOROMAG.COM | OCTOBER 2013 I’ll toast to that Bread service can be just as essential as any other component of a meal, and when the chef loafs around, it can be pretty crumby. When creativity reigns supreme, however, diners get a nibble at the upper crust. Luckily, toast is no longer just for diner breakfasts or bruschetta before pasta. A few local spots have amped up their approach, featuring some mouthwatering twists on a dinner table staple. Il Bambino (34-08 31st Ave) has been the longtime crostini king in the neighborhood, featuring one of the most diverse and eclectic selections of tasty toast points around. From truffled egg salad with speck, to duck confit with blue cheese and diced apples, to crumbled potato chips atop mushroom truffle butter and parmesan—the menu boasts twenty-five varieties, featuring imported charcuterie and local produce and cheese. You can even order a PuPu Platter with any 6 crostini for just $18. Making them just 3 bucks a piece, it’s one of the best deals around. Chef Yair Lenchner has introduced a whole new line of gourmet toasts at Milkflower (34-12 31st Ave), selling at just $4 a piece. A total of four toasts are featured at brunch, including a jazzed-up croque madame with gruyere, crispy prosciutto, and a sous vide poached egg dressed with scallions and peppercorn. Another is adorned with white fig and cloumage cheese, and yet another with braised leeks, crispy diced chorizo, shaved egg, and a drizzle of chorizo oil. Master technique meets tantalizing flavor combinations for some starters that might just possibly steal the show. While the kangaroo burger with the lot and other aussie dishes may take the spotlight at The Thirsty Koala (35-12 Ditnars Blvd), the crostini are the ideal way to start off a down under dinner. Kakadu plums are scattered like confetti with bits of prosciutto, a slather of homemade goat cheese, kalamata tapenade, shallots, and a drizzle of luxurious balsamic glaze. Another favorite is the Noosa Head, like an Australian bagel with lox, only the schmear is goat cheese with dill and a cucumber-pineapple salsa. Il Bambino The Thirsty Koala Milkflower
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