The Friendly Toast
Brunch restaurant · Back Bay
35 Stanhope St, Boston, MA 02116
Highlights
Eclectic, hip spot with all-day breakfast, brunch drinks, and vegan options.
Eclectic, hip spot with all-day breakfast, brunch drinks, and vegan options.
"The Friendly Toast is one of our go to breakfast spots. It's an eclectic, hip space with a large menu that offers breakfast, lunch, and dinner all day, every day. They also serve a late-night menu on Fridays and Saturdays until 3am, which is a rare commodity to Boston." - Amalgam
"The Friendly Toast is a reliably weird and wonderful place to hang out for breakfast. The restaurant originated in Portsmouth, New Hampshire, and has since brought its scrambled egg rolls, hash brown bowls, and doughnut breakfast sandwiches to six locations in Massachusetts, including this nearly eight-year-old Back Bay spot." - Nathan Tavares
"This popular New England chain offers an online Yelp waitlist diners can join to hold a place in line on busy brunch days. Get the breakfast sandwich on their cayenne cheddar bread, and convince friends to share the classic (yet excellent) Belgian waffle with whipped cream." - Erika Adams, Karen Wilber
"This Portsmouth-based mini chain now has half a dozen locations around New England, including this longstanding Kendall Square one and a newer one in Boston’s Back Bay. Pancakes are a key component of the breakfast menu. Options include pancakes with a cinnamon sugar swirl and cheesecake glaze; banana and chocolate chip pancakes with bacon (or turkey or veggie bacon), a peanut butter drizzle, and whipped cream; and more." - Rachel Leah Blumenthal
"With locations in Kendall Square, Back Bay, and beyond, this Portsmouth-based mini-chain has a funky diner vibe and a heaping serving of cavatappi and cheese, topped with biscuit crumbs. It can also come with grilled chicken and broccoli; grilled chicken, Buffalo sauce, tomato, blue cheese crumbles, and scallions; or scrambled eggs, ham, and tater tots. Plus, there’s a vegan version with mushrooms, peppers, spinach, and scallions." - Dana Hatic
