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  • I've only ever tried their smoothies from here (which are pretty good btw) and my coworker convinced me to give their food a try. She is a frequent patron and boasts the eatery's use of free range eggs, everything made from scratch, all natural ingredients, etc. Every Tuesday and Friday the Chef makes eggs Benedict, so I had that last week. It wasn't bad - I like how the Hollandaise sauce is lighter than most other places and isn't as heavy, but what I loved was the hash. The Chef has his own blend of seasoning and I don't know what he used, but it was really delicious and addicting! While the food was decent, I didn't feel that welcomed there. I've read somewhere that the Chef has worked at some of the more well known restaurants / hotels in Canada. Yet any attempt to make small talk with him was met with barely an acknowledgement. I would say something like, yeah, my coworker sent me down here boasting some of your best [items]! He'd respond with a, yeah? And that was it. He wasn't even curious who my coworker was even though he knows who she is. The whole experience was pretty much an awkward silent interaction. I thought he'd be excited to talk about food or tell people about his business given his resume. For a place that relies a huge chunk of their business on office clientele, I would expect them to be more engaging to their patrons. Oh well. I've tried.
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