Jones Wood Foundry’s crumpets, $7
Instead of tea, you can wash your crumpets down with a Sixpoint ale custom-made for this uptown pub. 401 E. 76th St., nr. First Ave.; 212-249-2700.
Photo: Danny Kim
Tartinery’s labneh tartine with cucumber and olive oil, $9.50
The runway model of toast: translucent cucumber slices on a chic sliver of pain Poilâne, France’s most prestigious bread. 209 Mulberry St., nr. Spring St.; 212-300-5838.
Photo: Danny Kim
David Burke Kitchen’s “jars,” $5 to $7
At the second-floor toast bar, you spread your own. (We recommend the chicken liver with prunes.) 23 Grand St., at Sixth Ave.; 212-201-9119.
Photo: Danny Kim
Fishtag’s baccalà-and-skordalia-brandade “melt,” $9
If your mother was part Greek, part Italian and she went to a cutting-edge culinary school, this is how she might interpret a tuna melt. 222 W. 79th St., nr. Broadway; 212-362-7470.
Photo: Danny Kim
61 Local’s ricotta toast, $6
A paean to products like Salvatore Bklyn ricotta, Andrew’s Local honey, and Scratchbread focaccia. 61 Bergen St., nr. Smith St., Cobble Hill; no phone.
Photo: Danny Kim
Fedora’s smoked-sturgeon-avocado toast, $14
The bread: Sullivan St Bakery filone. The garnish: arugula, pickled shallots, and crème fraîche. The effect: haute “appetizing.” (Late-night menu only.) 239 W. 4th St., nr. W. 10th St.; 646-449-9336.
Photo: Danny Kim
La Piazza’s assorted crostini, $15
House-smoked salmon with mascarpone and pickled shallots is one of four luscious morsels on the sampler plate. At Eataly, 200 Fifth Ave., nr. 23rd St.; 212-229-2560.
Photo: Danny Kim
Buvette’s aligot tartine, $7
Whip Cantal cheese into potato until it stretches like taffy. Add smoked ham. It might be the best thing to ever happen to a Royal Crown baguette. 42 Grove St., nr. Bleecker St.; 212-255-3590.
Photo: Danny Kim
Fatty ’Cue’s “dragon Pullman” with side of master fat, $4
Chinatown bread and rendered fat”a perfect, primordial marriage of toast and topping. 91 S. 6th St., nr. Berry St., Williamsburg; 718-599-3090.
Photo: Danny Kim
Vandaag’s grilled bacon smørrebrød, $12
The bacon is Benton’s, and the Rodenbach-beer bread is baked in-house. 103 Second Ave., at 6th St.; 212-253-0470.
Photo: Danny Kim
ABC Kitchen’s roasted-kabocha-squash toast with fresh ricotta and apple-cider vinegar, $10
Winter squash never had it so good”sweet, tangy, and smooth as velvet. 35 E. 18th St., nr. Broadway; 212-475-5829.
Photo: Danny Kim
Rubirosa’s meatball bruschetta, $2.50
A besciamella barrier keeps the tomato sauce from soaking through the filone bread. Genius. (And delicious). 235 Mulberry St., nr. Prince St.; 212-965-0500
Photo: Danny Kim
Co.’s cannellini bean toast, $4
Sorry, English people, these are the best beans on toast ever, and to think that the beans don’t even come out of a can. 230 Ninth Ave., at 24th St.; 212-243-1105
Photo: Danny Kim
