Baklava French toast debuts on Kapnos’ brunch menu

September 23, 2013

Because we prefer all of our food in hybrid form these days -- cronuts (er, "doissants"), Pop-Tart ice cream sandwiches, doughmuffins, waffle tacos -- the development of baklava French toast should come as no surprise. It's one of the offerings on Kapnos' just-launched brunch menu, which will be available Saturdays and Sundays from 11 a.m. to 3 p.m. at the 14th Street restaurant.

(Maura Judkis/The Washington Post)

Okay, so it's not actually French toast made out of baklava. The honey-flavored Greek pastry is a topping -- along with oranges, pears and chestnuts -- for three thick slices of toast, which achieve the consistency of bread pudding. A sprinkling of mint cuts the sweetness.

You can order the dish ($13) along with other Greek-influenced takes on American brunch, such as spit chicken and waffles, and bagels and lox with taramasalata, a mezze made from fish roe. And as far as combination breakfast foods go, it's far more delicious than the overhyped cronut (or at least the knockoff we tried).

Maura Judkis covers culture, food, and the arts for the Weekend section and Going Out Guide.
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