A thick slice of seven-grain toast embellished with smashed avocado, a pair of poached eggs, plump cherry tomatoes, pickled chilis, micro cilantro, fried garlic, and a squeeze of fresh lime. It’s no wonder why the fully loaded avocado toast at Ted’s Bulletin has become a runaway hit among the brunch crowd.
Brunch, in general, is the most popular time to visit the beloved local eatery, and not just because of the avocado toast. The thick-cut French toast is also well-loved, maybe because the chef balances out its sweetness with a side of fluffy eggs and crispy bacon. The chicken and biscuits, steak breakfast burrito, and scratch-made pancakes are a few other standouts on the brunch menu. But if you’re looking for something a little bit lighter, you can always go with the fresh grain bowl. The chef starts with a base of rice, farro, and crispy quinoa, which he layers with sauteed spinach, pumpkin seeds, cotija cheese, and sauteed spinach, crowning everything with a sunny-side-up egg and a drizzle of green chile sauce.