Pain Perdu @ Café Adelaide
Pain perdu is French for "lost bread," and is to my palate the single most delicious, distinctly local item on the breakfast menu. what the rest of America calls "French toast" is raised to high art here by a simple step: the stale French bread is soaked in the rich, cinnamony custard until its so saturated that it's almost falling apart. I've never seen that done better than the way they do at Café Adelaide. And the kitchen goes two steps beyond, cutting the bread extra thick, and topping it with pecans and slices of strawberries. They also bring some syrup on the side, but it doesn't need it.
