The Bro’Kin Yolk has joined an esteemed group of restaurants that launched in Calgary, got critical raves and success, and moved to open an Edmonton location.
And, whenever these famous-in-Calgary places come north, we respond with love. Lineups. Buzz. Yes, we might hate your Flames, but, Calgary, we do like your food.
So, the family decided to have a big Sunday brunch at The Bro’Kin Yolk’s new location at South Edmonton Common. Your best bet is to call or book ahead. Get up Sunday morning, and book your spot in line before you get there. It will save you that super-uncomfortable wait at the doorstep, where you look at the people in the tables closest to the front, giving them the eye that says “Are you done, soon?” while they look back at you with their best piss-off gazes. There are no friends when it comes to brunch. There are only lines. You don’t see happy families enjoying their locally sourced bacon and eggs, you see competition. It’s like how lions compete for territory — except the prey, in this case, is chicken and waffles.
We got to the restaurant while we were just two spots away from getting a table.
And then the excitement began. I went with the chicken and waffles, and there are two things that make The Bro’Kin Yolk’s take on this classic stand out. The first is the syrup; what you get is a blend of maple syrup and hot sauce. You splash the waffle in this burnt orange stuff, and it’s got that magic mix of sweet and heat. Then, there’s the white gravy for the chicken. Dip the drumstick in there — and it’s dynamite. In Canada, we have a severe lack of appreciation for white gravy at breakfast time. In America, it’s a staple. It gives a rich addition to both that fried chicken, and for toast-dipping, too.
My daughter went with the Lemon Berry French Toast with a Berry Smoothie, because, you know, she doesn’t get enough sugar. She couldn’t decide if she liked the lemon cream cheese better than the berry compote. It’s like jam and spread, with the sweetness amped up to 11.
And my wife waffled after she looked at the menu (see what I did, there?). She originally was going to go for a Benny, but then moved onto the specialty poutines. She got the one laden with house-cured bacon. But the stars are the potatoes fried in duck fat. These are plump and soft inside, and they’re awfully big bites. In fact you could take the magical potatoes that Rosewood Foods makes for brunch and face these off against what The Bro’Kin Yolk makes. It’d be like a brunch-time Battle of Alberta. Except, unlike hockey, everybody wins this time.
The Bro’Kin Yolk South Edmonton Common | 1641 102 St NW, Edmonton | 780.540.9070 | brokinyolk.ca
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