It's said as you get older, your palette changes. When it came to breakfast or brunch, I used to love sweet dishes. All I wanted were syrup soaked french toast or waffles. Then I converted to sweet and savory, like fried chicken and waffles or bacon with maple syrup. These days, my mouth waters when I think of a well seasoned soft poached egg oozing its yellow goodness on plain toast. Well, take that toast and replace it with a nice slab of rye bread dipped in porcini batter (I didn't even know that existed). Then, layer on some bitter arugula, umami-rich mushrooms, flakes of Parmesan, and freshly chopped herbs. Oh, and don't stop there. Throw on some slices of prosciutto to a make a salty-umami bomb. This dish is unapologetically savory . Each ingredient on the dish seems to add to that mouthwatering flavor. The textures are fun too. The oozing egg, crumbly cheese, crisp greens, and chewy cured meat combine nicely. By not trying to play to both the sweet and savory fan bases and highlighting that one delicious flavor, Grand Lake Kitchen's savory french toast deserves to be an all-star.