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Up your toast game.

Toast is like the hottest thing since…well, you get the point. Greg Vernick, the chef-owner of Vernick Food & Drink in Philadelphia agrees and serves seven of them topped with everything from fried green tomatoes and Maryland crab to beef tartare. But his all-time favorite is this rich, spring/summer favorite that plays around with peas and bacon (two things that most certainly go well together).

Before moving to Philly, Vernick worked with Ken Oringer in Boston and at Jean-Georges in NYC. Now he runs his namesake near Rittenhouse Square. “Toasts are a blank canvas,” says the chef. We couldn’t agree more. Toast artistry is the new sandwich artistry. Or something like that.