A lot of places have avocado toast as an option,” says Toastique founder Brianna Keefe. “We think we’re unique because we’re making that our focus.” The first-time restaurant owner aims to open her gourmet toast shop and juice bar this summer at The Wharf. “Our whole idea of the menu is to have the classics, but with a twist. Something you wouldn’t normally make at home.” 

Toastique will serve savory toasts on thick, crunchy bread, and also two different sweet toasts. One of the dessert toasts is loaded with ricotta cheese, honey, macerated mixed berries, thyme, and candied lemon.

Patrons can pair their toasts with juices that incorporate “power foods” such as Blue Majik Spirulina (nutrient-dense algae) and activated charcoal, which is said to remove toxins from the body. 

Keefe made smoothies growing up. Then she became a Division I athlete in college. “I needed more wholesome meals,” she says. “I was busy going from classes to training and practice.” That’s when she starting making avocado toast. “But every time, I’d bring it to the next level.” 

Her initial dream was to open a smoothie shack at the beach. “That has blown up into something way more,” she says. “I always knew I wanted to open my own little place.” 

Toasts are taking over. The menu at Ellē in Mount Pleasant has a dedicated section for open-faced sandwiches; Slipstream and Tail Up Goat have served a slate of toasts since they opened; Little Pearl, The Dabney Cellar, and Himitsu recently started serving toasts topped with premium ingredients including uni, lobster, and gravlax; and Taylor Gourmet launched a “toast redux” selection for its spring menu featuring avocado, lemon ricotta, and watermelon radish. 

When Toastique opens, Keefe expects the hours of operation to be 7 a.m. to 7 p.m. daily. She hopes to attract customers from the nearby yoga studio and bike trail who are looking to fuel up before or after a sweat session.

Toastique, 764 Maine Ave. SW