Kenny Callaghan

Created for those with a hearty appetite, or anyone nursing a hangover, the French Toast Sandwich on the brunch menu of Boots & Bones ranks high among soul-satisfying comfort foods. It’s one of the top sellers for the Southern American-byway-of-Jersey City restaurant.

The multi-day prep begins with curing thick slices of pork belly in a solution of salt and brown sugar overnight. The next day, the pork is smoked over cherrywood until fork tender. Once it’s cooled and sliced, it gets a final blistering sear on the flattop griddle. To build the sandwich, the pork belly is stacked with an over-easy egg and smoked Gouda cheese between two slices of French toast and served with berry-maple syrup and hot, crisp home fries. “The sweet and savory combination makes for a perfect Sunday morning meal after a late Saturday night,” says Kenny Callaghan, Executive Chef. “I feel a lot of people read it on the menu and think, ‘Wow, I can get everything I want for brunch in one dish.’”