100 Favorite Dishes, No. 85: Avocado Toast at Local Press + Brew

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Despite what it may say when people are looking, Dallas loves toast — and why not? It's quick,...

By Beth Rankin

June 17, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Despite what it may say when people are looking, Dallas loves toast — and why not? It's quick, it's simple, it's inexpensive and thanks to committed local bakers, even the bread itself is something to write home about.

Local Press + Brew's small but mighty menu features no shortage of divine but uncomplicated toasts. Toast #5 may be Dallas' most magical breakfast — one of these bad boys will keep you full and even-keeled all day. A hearty slice of Wheat and Sour's whole wheat bread is topped with half an organic avocado, a drizzle of olive oil and liberal sprinkles of red chili flakes and salt. On paper, it looks impossibly simple. On the tongue, it feels impossibly indulgent but perfectly hearty. Use a fork to smash the avocado onto the toast, mixing with the bite of salt, the kick of the chili pepper and the added fattiness from the olive oil.

Avocado toast may be trending all over Dallas, topped with all manner of accouterments from crumbled cheese to vegan mayo and poached eggs. But despite its simplicity, it's hard to find an avocado toast better that the one at Local Press. This toast drives home a universal truth: When high-quality ingredients are involved, it's hard to mess up even the simplest dish.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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