Pressed Croissant + Togarashi Hollandaise = Bene Bliss

At Sixty Vines, a wine country-inspired restaurant, brunch innovation takes shape in the form of the Avocado Bene Croast, a layered dish that taps into the rising momentum around croissants as a canvas for savory flavor play. Two mini croissants are lightly pressed on the flattop, creating crispy, craveable edges. Smashed avocado, red onion and cilantro top the croissants, along with six-minute poached eggs, candied bacon and a blanket of togarashi hollandaise. Dressed arugula and microplaned pecorino finish the build.

“The dish works because of how the components balance each other,” says Ryan Rucker, culinary director. “Richness comes from the buttery croissants, eggs and hollandaise. The togarashi brings heat. The candied bacon threads sweet and smoky throughout. The lemony arugula cuts through the fat with acidity, and the pecorino adds a sharp, salty finish.”

The brunch entrée reimagines an earlier avocado Benedict, once a legacy menu item, updating it with a more modern presentation and texture-forward approach. “Fresh croissants replaced the original base, candied bacon was added and the togarashi hollandaise brought in an ingredient that feels current and relevant,” says Rucker. Since launching, the Avocado Bene Croast has consistently ranked among the concept’s top-three menu performers, proving that brunch remains one of the menu’s most fertile grounds for successful reinvention.

Read more Best of Flavor 2026