04-13-2023 Howard Magazine - Flipbook - Page 16
E AT S
BY AMANDA YEAGER Howard Magazine
Toastique Avocado Smash consists of avocado, marinated tomatoes, watermelon radish, microgreens, toasty seasoning and chili oil on multigrain toast. Also shown
are cold-pressed juices. PHOTOS BY KEVIN RICHARDSON
Better on sliced bread
Instagram-worthy toasts and smoothies join Columbia’s Merriweather District
At the new Toastique in Downtown Columbia, franchise
owner Kalpin Patel has noticed a trend: Customers will take a
snapshot of their breakfast or lunch order before digging in.
“This is a place where people will come to take pictures and
then eat,” he said.
The gourmet toast and coffee chain serves food and drinks
that are as aesthetically pleasing as they are tasty. Avocado
smash toasts are artfully arranged with bright red marinated
tomatoes, electric pink watermelon radishes and a garnish of
microgreens. There are bright purple açai bowls topped with
fresh fruit and granola, as well as juice shots and smoothies in all
colors of the rainbow.
The cafe, which marked its grand opening Feb. 25, is the
latest addition to the Merriweather District, an up-and-coming
section of Columbia that has put a focus on signing locally grown
chains for new retail and restaurant leases.
So far, the district has already welcomed Baltimore transplant
The Charmery, as well as Washington, D.C.-based eateries like
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| Spring 2023 | howardmagazine.com
Toastique Black Mystique, a bowl of blueberries, banana and
coconut water, topped with granola, kiwi, strawberries, coconut,
goji berries and honey, is shown with a variety of juices.