A new restaurant featuring the hipster trend of "toasts" is opening in Fort Worth. Called Toasted Coffee + Kitchen, it's a spin-off of a restaurant that opened in Dallas in 2016, and will open its second location on Fort Worth's Crockett Row.

The restaurant is going into the former CD Ski & Sports Shop, at 2972 Crockett St. Toasted owner Bob Sinnott says he hopes to be open in May.

Toasted specializes in gourmet toasts, along with sandwiches, soups, salads, and desserts — it's not just toast, okay, come on. And as the name indicates, the menu also features locally roasted coffees, plus teas, cold-pressed juices, smoothies, craft beer, wine, and cocktails.

Sinnott says that expanding has been part of his plan from the get-go.

"I always planned to grow it into a regional chain and beyond," he says. "This location in Fort Worth mirrors what we're doing in Dallas, since it's near the TCU campus. We have a big following among SMU students. "The West Seventh area is gentrifying and we'll be walking distance from TCU bars but the area has no large coffee house."

Notable toast options inclue Smokey The Salmon, with smoked salmon lox, mango habanero cream cheese, cucumbers, and onion sprouts on vegan Milano bread. The best sellers are the two toasts with avocado, as well as a sandwich called Talk Turkey To Me, with thin-sliced peppered turkey breast, raspberry-chipotle sauce, arugula, Havarti cheese, and avocado on country white bread.

The menu includes gluten-free, vegan, and paleo options.

He'll do the same menu for Fort Worth, with toasts for breakfast, lunch, and dinner.

"We also have a toast of the month in Dallas and we'll do something like that for Fort Worth, too," he says. One recent example: the Chili Chili Bang Bang, with spicy chili con carne and a fried egg.

"We do an all-day breakfast toast with bacon, eggs, tomato, black beans, and queso fresco," he says. "Brunch has been a big hit. We have coffee drinks, but we also have a full bar. We do a lot of mimosas and bloody Marys, but we can also do smoothies with the addition of alcohol, which is unique."