Return to Conwell Coffee: 'NYC’S BEST FRENCH TOAST?'

photo credit: Cait Malilay

It's been a while since my last post, a long 8 month hiatus to be exact. Cait's Plate is back.

This time we're revisiting Conwell Coffee Hall, a large cafe situated in the financial district, just steps away from the New York Stock Exchange.

Last time I visited, I had the avocado toast, and for my returning audiences, you'll recall that I said next time, I'll try their French toast.

Here's my take.

I'm next in line when I hear the artsy-looking cashier inquire to the customer in front of me, "Are you performing tonight in our show? I don't believe we've met. I'm [Jane Doe]."

I look up form my menu and that's when it hit me. I'm reminded that this cafe serves as an advertisement for their immersive theatrical production, "Life and Trust."

Gullible goers, such as tourists, would be enraptured by the atmosphere, and believe that there is some kind of glamorous -with a touch of tragic- history behind this building, but no.

It's all just a bit of marketing.

After witnessing this informal introduction between two colleagues, I am awakened from my enchantment of the setting.

I take one more quick look at the menu and after about 2 minutes of indecisiveness between the aesthetic meadow green avocado toast and to what they claim is, "NYC’S BEST FRENCH TOAST," I decide to try the latter.

The menu describes it as an extra crispy custard soaked brioche with an orange zest topped with vanilla bean creme fraiche.

My food arrives in a timely manner, less than 10 minutes.

I am incredulous of the quality because of how quick it came.

It looks delicious, though I am not happy to see the brioche lay in a bed of syrup.

I much would have preferred the syrup to be on the side.

I unwrap my fork and knife from the green cloth napkin and place it on my lap.

I cut a corner of the French toast and take a bite.

Yum.

I get an even bite of syrup, custard soaked brioche, and vanilla bean creme fraiche.

Delightful.

Initially, I was surprised by how soft it was in the middle and think to myself is it fully cooked?

Oh, it's just the sog from the custard.

As I adjust to the soft middle texture within 3 or so bites, I cannot help but savor the sweet syrup and zest.

I'm two nibbles away from finishing my plate and I'm uncertain whether I can make it or not. I'm so full!

Yet, I finish it, leaving a puddle of syrup and a fair amount of vanilla bean creme fraiche behind.

It's no doubt that NYers and tourists will come across many cafes and restaurants claiming to have the best French toast in the Big Apple.

As for Conwell Coffee?

Though I love the 1920s atmosphere with its vintage brown leather couches, green walls and art deco wallpiece that greets every customer that walks in, I do have to say that I've had better.

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