This venerable Victorian pile is not only home to some of downtown’s most progressive programming – art installations, life drawing classes, karaoke – but it also houses one of the west side’s loveliest period-perfect cafés. Chef Marc Breton’s comfy card spotlights locally sourced ingredients, most of them organic. Service can be a bit scattered, but, then, aren’t we all?
Best: at breakfast or brunch, organic tofu scramble with portobello mushrooms; apple buttermilk flapjacks with yogurt and maple syrup; at lunch or dinner, Gaspé-style tourtière with fingerling potatoes and cranberry relish; from the late-night menu, DIY veggie sweet potato poutine topped with cheese curds, chili, salsa, mushrooms, onions and baked beans; cod cakes with roasted garlic aioli; to finish, toasted marshmallow fudge brownies; cranberry pecan bread pudding.
Reservations accepted. Licensed. Access: barrier-free.
Updated Apr 7, 2011