'Toast started off in Rockridge as a wine bar with a simple, though sophisticated, small-plates menu. It’s now expanded into the space next door, adding a full bar, kitchen, and dining room. While the restaurant has grown, the concept remains the same. New chef Rebecca Boice’s restrained menu filled with light, veggie-packed dishes is best suited for nibbling with a nice Pinot on a Friday after work. Prime your palate with one of the handful of finger foods: Don’t miss the creamy white bean spread topped with lemon oil on toast. Our meatballs made with Marin Sun Farms pork and a vibrant tomato sauce were lovely and light. The simply seared sea bass with potatoes and baby carrots was delicate–another winner. Lunch and dinner daily.'  Diablo Review