The proprietors of Violino have opened a new spot next door, in the old Manor Cafe spot on 125th Street. Brasserie Bardot offers French snacks, meals, fondue and cocktails.
The restaurant’s muse is featured throughout, as every room in the converted home features neat pieces of French decor and images of Brigitte Bardot, the famed style icon.
The menu offers starters, sharing plates, entrées and fondue. We tried the cheese fondue, and it’s tangy and smooth, but maybe the best thing is the Beef Bourguignon, in a wonderful wine sauce with mushrooms. It’s yet another example of how classic dishes are making major resurgences on menus across the city.
There are also French twists on classic cocktails. The French Old Fashioned is made with brandy rather than whiskey, with Grand Marnier and Bols liqueur. —Steven Sandor
Recently opened at historic Gibbard Block, June’s Delicatessen combines minimalist style with creative dishes. It serves breakfast all day and starts serving lunch at 11 a.m.
You’ll notice the bright, minimalist white decor long before you enter, since most of the cafe’s exterior is made up of windows. The range of options on the menu is diverse enough to satisfy most breakfast and lunch cravings. Some of the familiar items come with a creative twist — such as Corned Beef Hash with cabbage, crème fraîche and chives, among other ingredients. —Kateryna Didukh
The next time you’re in Old Strathcona, consider Cafe Besos. Located on 83rd Avenue, it combines a coffee shop and wine bar under one roof. The cafe is adjacent to Lyon Restaurant — you can even order the dishes from the restaurant’s menu here. What makes it stand out is not just the stunning, urban chic decor — but also the presentation of its coffee.
One of Cafe Besos’s specialties is the Ottoman Empire — a twist on the Turkish coffee, with chocolate drops and cream, served in an ornamented cup with a side of either Turkish delight or a biscuit. Despite its strength, this coffee is less bitter than a regular espresso. Once you taste it, you’ll want to savour every drop. —Kateryna Didukh