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Toast & Jam breakfast restaurant opens in Schererville |

Toast & Jam breakfast restaurant opens in Schererville

SCHERERVILLE | The region has no shortage of pancake house-style diners that are open for breakfast and lunch only.

But how many have cannoli pancakes stuffed with whipped mascarpone, a crab and asparagus omelet with jumbo crab meat, a breakfast po’ boy with grilled andouille sausage, or pork belly Benedict with roasted tomato aioli? How many offer chilaquiles, a Mexican breakfast dish in which ranchero salsa, queso fresca and eggs are heaped on house-made corn tortilla chips?

Do they have four different gourmet mac and cheeses? A burger stuffed between two poblano mac and cheese grilled sandwiches?

Toast Jam Breakfast Lunch Café sets itself apart with a contemporary menu that still includes classics like French toast, skillets and Belgian waffles. Owners Nick Karounos and Sam Cappas opened the breakfast and lunch restaurant in the building where Kelsey’s Steakhouse used to be at 7311 Mallard Lane in Schererville.

“We have been very pleased with the support that we have received from the community,” Cappas said. “Schererville is a vibrant and growing town and we are proud to be a part of it. We look forward to serving our guests delicious food and making them feel at home.”

The lunch menu includes sandwiches, salads and burgers. The expansive breakfast menu includes offerings like a country omelet, hard wood smoked bacon, multigrain pancakes and a breakfast parfait.

The cafe is divided into a “Toast” side for breakfast and lunch, and a “Jam” room that seats 15 to 80 people for parties and special events. The reservation-only room features a custom menu, king’s table, large presentation TV and private bar.

The interior design team at Schererville-based Mixdesign Inc. gave the restaurant a hip, retro look that features antique toasters and light fixtures with mason jars and crates.

Toast Jam is open from 6 a.m. to 3 p.m. daily.

For more information, call (219) 769-0000 or visit

Category: Skillets  Tags: ,  Comments off
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