By Lori Fredrich Senior Writer Published Feb 22, 2018 at 4:56 PM

Dig out your tie-dyed T-shirts and get ready: It’s almost time for Toast.

That’s the groovy new breakfast, brunch and lunch spot going into the the former Zak's Cafe at 231 S. 2nd St., which will open its doors to the public beginning at 7 a.m. on Monday, March 5.

Among the menu items will be "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), biscuits and gravy featuring country gravy over cheddar biscuits ($8.95), and huevos rancheros ($10.95) along with dishes like a chicken and country gravy waffle ($10.95) and a poblano steak benedict with ribeye and poblano hollandaise ($14.95).

Meanwhile, "Far Out Omelets" will include the veggie, florentine and chorizo chicken (priced $8.95 to $11.95), as well as pancakes (bananas foster, buttermilk, chocolate chip), challah French toast and croissant berry French toast (priced $7.95 to $12.95).

The menu will feature sandwiches, as well, including pancake sliders filled with eggs, bacon, beer cheese, hash browns and strawberry jam ($13.95), the Miss Cheezious Grilled Cheese featuring pocket bread filled with four cheeses, bacon and tomato ($11.95), and the Gooey Brunch Burger featuring jalapeno beer cheese and haystack onions ($11.95). On the lunch side, there will also be tacos (ribeye, pork or chicken, priced $7.95-9.95) and salads ($6.95-9.95)

A kids menu features pancakes, French toast, waffles, chicken fingers, a burger and salad, priced $6.95 to $7.95.

You can also tickle your sweet tooth with items like the maple bacon cinnamon roll pull-apart bread ($4.95) and a daily doughnut made fresh and hot that will be available while supplies last ($2.95 each, six for $15.95 or a dozen for $21.95).

And you can wash it all down with a hot cup of Kona coffee, fresh juices, beer, wine or any number of craft breakfast cocktails including Toast’s take on the bellini, mimosa, mule and old fashioned along with a selection of bloody marys.

Toast will feature seating in its dining room, bar and patio (during more clement months). In addition, the mezzanine will function as both overflow for the dining area and a semi-private space, complete with its own televisions and audio system, that will be available for private events, parties or gatherings of 20-30 guests.

Beginning March 5, Toast will be 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

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.