Anyone can take a slice of bread, soak it in an egg batter, fry it and call it French toast. But chef/owner Dan Landes pays attention to the details at his vegetarian-focused WaterCourse Foods, and so he uses sweet, nutmeg-flecked banana bread, sliced thick and fried until golden, for his French toast. You can skip the syrup (although it's available); the toast is always moist, and honey-roasted walnuts on top add a deep sweetness that goes well with the bread. There's no bacon, of course, but fresh fruit rounds out the plate nicely. Add a tall, expertly poured latte and get ready to go with the flow at WaterCourse.