By Lori Fredrich Senior Writer & Dining Editor Published Mar 05, 2018 at 8:02 AM

It’s a big day for Toast, the newest eatery in Walker’s Point. The "groovy" new breakfast, brunch and lunch spot located at 231 S. 2nd St. opens its doors today at 7 a.m. And we got a first look at what you can expect.

First off, you’ll find a bright, refreshed space. Apparent changes include the walls, which have been repainted in warm orange and taupe. There’s a new bar at the center of the restaurant, as well as lovely wooden booths installed along the north side of the dining room. Staff help to set the mood with their tie-dyed T-shirt "uniforms."

During the restaurant's soft opening this weekend, both the street level dining room and loft (which doubles as a semi-private dining area or meeting room) were both filled with guests, eagerly enjoying brunch drinks and a variety of both classic and Southwestern-inspired dishes.

Start your morning off with beverage choices like Kona coffee, fresh juices, beer, wine or any number of craft breakfast cocktails including a lavender honey bellini ($8), strawberry mango mimosa ($8), blueberry maple mule ($9) a jalapeno pineapple margarita ($9) or the Big Delicious, a drink featuring peach brandy, cherries, lemon, lime, Bittercube Trinity Bitters ($8). The Toast bloody mary features Rehorst vodka, housemade bloody mary mix, a cheese string, pickle and olive ($9).

You can begin your meal with starters like maple cinnamon roll pull-apart bread ($4.95); chilaquiles ($11.95), Southwestern poutine with beer cheese sauce, chorizo and poblanos ($10.95), crabby patties (crab cakes with spicy remoulade, $11.95) and the donut bowl featuring hot donut holes rolled in plenty of cinnamon sugar and served alongside a sweet fruity habanero glaze ($6.95).

Moving into entrees, "Killer Classics" including traditional items like the Gordo's Classic featuring two eggs, a choice of meat and toast ($8.95), eggs benedict ($9.95) and biscuits and gravy featuring country gravy over two large cheddar biscuits ($8.95).

You’ll also find huevos rancheros (pictured below, $10.95) and dishes like a chicken and country gravy waffle ($10.95) and a poblano steak benedict with ribeye and poblano hollandaise ($14.95).

There is also a crab Benedict featuring crab cakes made with Maine stone crab topped with poblano hollandaise ($14.95). It's pictured with Toast’s house potatoes, which are augmented with chopped poblano peppers.

There's also steak and eggs, featuring ribeye steak, eggs cooked your way and your choice of breakfast potatoes ($11.95).

You'll also find a variety of tacos, sandwiches, salads and plenty of basics including yogurt and berries, steel cut oatmeal, pancakes, French toast, sausage, thick cut bacon or fresh fruit. And, as you might expect, there is also toast, which is served up with a serving of jam for $1.95. You can view the full menu online.

Toast is open Monday through Friday from 7 a.m. to 2:30 p.m. and Saturday and Sunday from 7 a.m. to 4 p.m.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.