Pizzas & Toasts

I see pizza as an obsession, subject to rules and personal hang-ups. But the toast portion of our menu is where anything goes. Having the two on our menu allows us to operate within limits some of the time, and with complete freedom at other times. And, let’s admit it, a lot of things taste good on bread.

Every day, we are faced with the enviable problem of having a large quantity of leftover bread. This bounty has led us to many of my favorite dishes. With toast, there are few constraints. A topping of nut butter, banana, and honey is as respectable as roast beef with horseradish, mustard, and pickled red onions. At Gjelina, we feature all the staples we make in-house, from mostardas, jams, and pickles to smoked and pickled fish, pâtés, terrines, and rillettes on toast.