Toasted Coffee + Kitchen

About the Business

Specialties

TOASTED Coffee + Kitchen is an eatery and bar featuring fancy-a** TOASTS, located on the edge of Lowest Greenville and Ross Avenue, the gateway to downtown Dallas.

History

Established in 2016.

Toasted Coffee + Kitchen is a café-style restaurant with a full kitchen serving a living menu of toast-based entrees and exceptional craft beverages in the form of coffee, juice extractions, beer, wine, and cocktails. Though the "artisanal toast craze" has already swept northern California and other metropolitan areas as a viable concept, this meal alternative had yet to reach Dallas, Texas, prior to Toasted's opening. In addition, Toasted takes this concept to an entirely new level - serving more elaborate and heartier toast-based meals that reach beyond traditional breakfast selections currently served in other cities. For lunch & dinner, Toasted offers toast-based open-faced sandwiches, traditional grilled "topper" sandwiches, soups, and salads. A full-breakfast-brunch menu is offered on weekends. Toasted's layout/design features a faux-patio, traditional dining area, and mezzanine/loft for longer-term wifi usage.

Meet the Business Owner

Business owner information

Bob S.

Business Owner

Bob Sinnott, Owner of TOASTED Coffee + Kitchen, holds 30 years of financial experience for regional and national restaurant chains, including Chili's, On The Border, Macaroni Grill, Mi Cocina, Taco Diner, El Fenix, Maggiano's, Corner Bakery, Meso Maya, Snuffer's, Tony Roma's, Bennigan's, Steak & Ale, Taco Bueno, and Black-Eyed Pea.  After graduating with highest honors with an accounting degree from The University of Texas in Austin, Sinnott began his professional career at KPMG, where his clients primarily consisted of national restaurant and retail chains. Whether it is Mexican, Italian, burgers, or steaks, Sinnott has played it, analyzed it, and devoured it.  He's experienced public, private, and private-equity ownership and growth strategies ranging from heavy leverage to no leverage.  But whatever the genre, price-point, or expansion plan, Sinnott understands that none of it works without quality food and service.