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[QUOTE="KellySyracuse, post: 3829593, member: 1644"]
located in the old Strong Hearts Cafe location

[URL unfurl="true"]https://www.syracuse.com/best-of-cny/2021/04/first-look-mother-son-chef-team-opens-syracuse-cafe-specializing-in-gourmet-toast.html[/URL]

[HEADING=3][B]"How they got started[/B][/HEADING]
Rai earned his diploma at the International Culinary Center in New York City. Most recently, he was the pastry chef at Saint Urban Wine Bar & Restaurant in the city’s Westcott neighborhood. Janine got her culinary degree at Keiser University in Sarasota, Florida, and she bakes in her commercial kitchen at their home on Allen Street.

...they were on their way home from Florida and stopped for brunch in Washington, D.C. So many cafés there featured “grains bars.” They served open-face semi-sandwiches on toasted artisan breads.

...The menu will change frequently, depending on the season. In the spring, we’re treated to five gourmet toasts from the “Dough Bar,” all named after areas throughout the city.

[B]The Hawley Green ($12):[/B] Chef Rai starts with two thick slices of multigrain toast with a layer of micro greens. They cut a full avocado into 12 thick slices and fan them across the high-end lettuce. He finishes with 10 halved cherry tomatoes that have spent days marinating in chili oil.

[IMG]https://www.syracuse.com/resizer/3mssZMEWYB98M11EJ4FKLp0UYK0=/1280x0/smart/cloudfront-us-east-1.images.arcpublishing.com/advancelocal/YBQFM2AIUZFU7KG3HCOJOKOU5I.jpg[/IMG]
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