Live Local New Dish Spotlight : The Toasted Yolk Cajun Brunch
Toasted Yolk Cafe has rolled out a new, limited-time, trio of Cajun Brunch menu items. Whether you prefer sweet or savory, they have you covered with some great new options.
By Nick Rama, Live Local Food Ambassador
Just a little bit about the Toasted Yolk; their philosophy in their mission statement is “We only use the highest quality products, and make things from scratch daily.” This certainly proved true on every visit to any of their restaurants’ locations. My family and a couple of friends joined me for a sampling of Toasted Yolk’s new menu offerings.
The new limited-time menu lives up to this statement because everything we tried from the new menu is great and would probably make a Cajun person from Louisiana proud, especially the pairing of the new Millionaire Bacon Chicken Beignets with the Toasted Yolk Cafe’s new seasonal cocktail the Strawberry Orange Mimosa – their famous classic Mimosa sweetened with strawberries.
We started with their Millionaire Bacon Chicken Beignets, which are perfect to share as a pre-brunch appetizer. Hand-breaded chicken dipped in the TYC signature waffle batter and golden fried. Served with “Spicy” candied bacon and a house-made bourbon hot honey dipping sauce. Sweet and savory fans, this is your dish! I could see eating these at a carnival or even the Texas State Fair. Genius way of infusing a classic tender and a beignet.
Benedict fans rejoice, the Bourbon St Arnold is a winner, winner crawfish dinner! Toasted Yolk Cafe’s take on a New Orleans-style Arnold. Hand-battered and lightly fried crawfish tails served atop a slice of crusty bread and sliced tomatoes. Topped with two eggs and covered in a house-made remoulade sauce. The hashbrown casserole is a must-order side and plus the fresh fruit makes this a perfect dish from start to finish.
The big surprise dish was a New Orleans-style crawfish Po Boy, which was very good for a place that is mainly known for breakfast fare. The Mardi Gras Po Boy – hand-battered and lightly fried crawfish tails nestled in a crusty bread loaf with sliced tomato and lettuce and our own house-made remoulade sauce.
The crawfish tails were very good, seasoned, crispy, and not at all greasy. The bread was crusty and had the texture of a good po boy bread. I ordered a Bloody Mary to go along with it (Tito’s Handmade Vodka, Bloody Mary Mix, and salted rim) It was quite wonderful with all that yummy fried crawfish. My son wanted an order of just a plate of fried crawfish tails and fries, with their zingy remoulade to dip them in, they were that good.
The kiddos wanted some classics, so my son and his friend ordered French Toast with strawberries and a side of breakfast sausage patties. Three pieces of sourdough French Toast, grilled golden brown and dusted with powdered sugar and served with syrup. Just like grandma used to make. One of our friends had a signature cocktail, the Rise N’ Shine Punch – Bombay Sapphire Gin, pineapple juice, orange juice, passion fruit syrup, and a strawberry slice. Everyone left happy and full.
We ended our meal with 16 hour Cold Brew Coffee, made with Guatemala + Indonesian coffee beans. My wife got the classic cold brew and I got a vanilla latte. Coffee was smooth, not bitter and had a dark bold flavor.
We all agreed, we want to come back for more and we are hoping that Toasted Yolk will keep the Millionaire Bacon Chicken Beignets on the menu long term.
The Toasted Yolk Cafe has 15 Houston area locations. Find your closest The Toasted Yolk Location- thetoastedyolk.com/locations/
Follow The Toasted Yolk Cafe on Facebook- www.facebook.com/TheToastedYolk/
More about the Toasted Yolk Cafe –
“Chris Milton and Mathew DeMott opened the first Toasted Yolk Café in 2010. The mission was to provide a unique breakfast and lunch experience that was better than anything else they could find. To achieve that goal, the Toasted Yolk curated chef-inspired menus full of fresh, mouth-watering takes on our favorite foods. We paired them up with delicious juices, coffee creations, and hair-of-the-dog cocktails in a restaurant where fun was the priority.”
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