The toast trend has officially arrived. Avocado toast has become a menu staple across San Diego, but the city will get its first dedicated toast bar this fall when Son of a Toast opens in North Park. Founder/chef Gaston Corbala knows a little something about sandwiches; he founded Grater Grilled Cheese in 2015 but sold his share of the company last fall to focus on Son of a Toast and other ventures. Now, he’s specializing in tartines, or open-faced sandwiches — sweet and savory-topped toasts that will be made to order behind the bar at his new University Avenue eatery.

Made on French white batard from Sadie Rose Bakery (whole grain and gluten-free bread options will also be available), Corbala’s meal-sized toast creations will run $7 to $10. An homage to Anthony Bourdain features crème fraiche, smoked salmon, onion, capers, and fresh dill while the Berry White combines avocado, with sliced strawberries, goat cheese curds, and balsamic glaze. Corbala says he also plans to offer ‘toast of the month’ collaborations with other local chefs. Yogurt parfaits, locally-made pastries including corn scones, Mexican chocolate cookies, and conchas, or Mexican sweet bread, as well as vegan doughnuts from Skinny Donuts will round out the menu.

Son of a Toast will also have a unique coffee program featuring cold brew-based ‘cocktails’ created in partnership with Gary McIntire from Collins & Coupe, including the Mai Tai Cold Brew flavored with mai tai mix, Jamaican bitters, simple syrup, fresh mint, and orange and the Aztlan Cold Brew made with Mexican chocolate, mole bitters, simple syrup, and cream. There will also be a Green Tea Mojito with lime, simple syrup, and fresh mint and lattes that use steamed cold brew for a smoother sip. Corbala tells Eater that Son of a Toast is one of several projects, including an eatery that combines Mexican and Italian cuisine and a French toast cafe, that he has in the works for San Diego.