BIRMINGHAM —Toast restaurant has named Myles McVay as its new executive chef. Before joining Toast, McVay worked at the former Fiddleheads in Royal Oak, Opus One in Detroit and, most recently, D’Amatos, also in Royal Oak. McVay also is bringing a new dinner menu to the restaurant’s Birmingham location at 203 Pierce St.
The new menu, which features vegan and vegetarian options, kicks off with eclectic starters including Short Rib Ravioli served with a spicy tomato veal au jus, Bacon Wrapped Dates with a black pepper ricotta and butternut ancho sauce, Sweet Corn Lemongrass Soup with wild mushrooms, crème fraiche and scallions, and a Smoked Curry Red Lentil Soup made with pork shoulder and cilantro oil.
Sandwiches such as the Burger Madame, featuring Davis Creek ground chuck patty topped with a fried egg, smoked Gouda and arugula and a choice three salads, including the Roasted Beet & Pear, with yellow and red beets, poached apple pears, black sesame goat cheese and orange marmalade vinaigrette, are tasty options for dinner.
“Using sustainable products not only ensures that we are being friendly to the environment, but also allows us to use ingredients that you don’t often see on menus,” says McVay. “From the use of a wider variety of mushrooms to exotic seafood, our customers will be able to expand their palettes with a piece-of-mind.”
For guests desiring an entrée or main stay, Toast Birmingham has added twists to favorite comfort foods including Chicken and Waffles, which is topped with a bourbon Michigan maple glaze, and White Truffle Mac and Cheese, made with orecchiette pasta and three types of cheese.
“We are very excited to welcome Chef Myles to the Toast family,” said Thom Bloom, co-owner of Toast. “We are sure that he is going to bring our dinner service to a level that our customers have yet to see.”
For more information about Toast Birmingham and Toast Ferndale, visit http://eatattoast.com.