Owners at Toast Breakfast Brunch Lunch offer creative menu items in Sugar Land

Fruity Pebbles French Toast ($11.99) consists of sourdough bread coated with Fruity Pebbles and drizzled with vanilla cream sauce.
Fruity Pebbles French Toast ($11.99) consists of sourdough bread coated with Fruity Pebbles and drizzled with vanilla cream sauce.

Fruity Pebbles French Toast ($11.99) consists of sourdough bread coated with Fruity Pebbles and drizzled with vanilla cream sauce.

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Tam Hoang and his wife, Renda, opened Toast in Sugar Land in June 2019. (Photos by Beth Marshall/Community Impact Newspaper)
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Vietnamese Steak & Eggs ($14.99) is made with locally sources, marinated, center-cut top sirloin and served with two eggs, a side salad and La Baccia toast.
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Breakfast Taquitos ($10.99) are made with chicken and cheese in deep-fried flour tortillas and topped with onions, cilantro, tomatoes, avocado, queso fresco, avocado ranch sauce, jalapenos and chili powder.
Tam and Renda Hoang opened Toast, a breakfast, brunch and lunch eatery, in Sugar Land in June 2019 after seeing success at their gourmet doughnut shop The Grove Do-Nutz & Deli, which opened in 2013 in Richmond.

“Sugar Land was lacking some breakfast options,” Tam said. “There’s thousands of people that live in Sugar Land, so there was definitely a niche for it.”

Tam, who cooks at the restaurant and curates the menu, said he keeps Toast fresh by frequently changing up the dishes offered. The restaurant also serves craft mimosas and local craft beers.

“We’re going to have a forever-changing menu,” Tam said. “We don’t have to be stuck, like most restaurant chains.”

Sometimes, when Tam is getting creative with the menu, he asks customers to sample his dishes to gauge the food’s popularity. He also adds Spanish, Mexican and Asian flair to some dishes.

“I kind of remake the things that I see but put our own twist on it,” he said. “I try to add a lot of different other cultures into what we’re doing here.”

The most popular dish at Toast has been the Vietnamese steak and eggs, served with locally sourced black Angus beef, Tam said.

Another popular menu item is the breakfast sandwich with scrambled eggs and bacon, ham or sausage on a brioche bun. A customer favorite is the cronut, a croissant doughnut, Tam said.

In the future, Tam aims to extend the eatery’s hours into dinnertime. Renda wants to begin incorporating more Vietnamese dishes.

“When we do open up later in the day, we can support those crowds and incorporate those foods,” he said. “My five-year goal is maybe open up another one somewhere.”

Toast Breakfast Brunch Lunch

300 Promenade Way, Ste. 150, Sugar Land



Hours: 7 a.m.-3 p.m. daily
By Beth Marshall
Born and raised in Montgomery County, Beth Marshall graduated from The University of Texas at San Antonio in 2015 with a bachelor's degree in communication and a minor in business. Originally hired as a reporter for The Woodlands edition in 2016, she became editor of the Sugar Land/Missouri City edition in October 2017.


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