Joey Maggiore

Customers who enjoy breakfast foods at dinner will surely embrace the opportunity to indulge in a decadent dessert at breakfast or brunch. That’s the play at breakfast concept Hash Kitchen, where the ice cream cone-topped Banana Split Brioche French Toast regularly turns heads whenever it enters the dining room.

Joey Maggiore, Owner and Executive Chef, delights in unexpected, often over-the-top creations like this dish, which stars thick, rich brioche French toast served with caramelized bananas, sweet mascarpone, mixed berries and a warm drizzle of salted caramel. The pièce de résistance is the ice cream cone topper, filled with the same sweet mascarpone and berries, added for maximum visual impact. The flavor experience is a sweet, salty, fresh take on French toast—and it’s right on point with Hash Kitchen’s brand imperative to serve creative dishes with a side of irreverence. These include Cannoli Donuts, Tsunami Pancakes and Brunchiladas. It’s saying something to consider that this French toast has been among the top five items since it was added to the menu, says Maggiore.