A remarkably simple concoction, grilled bread and avocado is one of the most popular brunch items at Riverpark. Chef/partner Sisha Ortuzar put it on the menu as a tribute to his native Chile where avocado is plentiful and often served this way for breakfast (pan con palta). So pure and fulfilling: a slice of toasted Pain D’Avignon country bread topped with mashed avocado (sourced from Chile when available), olive oil and sea salt. What’s better than toast with butter? Toast with avocado!