We’re getting ready for a busy ramp into the holiday season this year. Some significant Saturdays over the holidays are causing us to be open for business on December 24th and December 31st. We will be taking a short break between Christmas and the New Year, closing for the week but coming in on Friday the 30th to prep up for Saturday.
Our December/January menu is up and running – we’re bringing back a staple in the Brown Butter Squash. We’re starting to feel like this one belongs on our menu every winter/spring. We do get told this when we happen to not have it on the menu! Also coming onto the menu is a Southern-style barbecue chicken sandwich garnished with fried peppers and onions and inspired by a larger than ever harvest of green tomatoes this year which feature here as a bright relish, tying it all together.
It’s been a while since we’ve found the time for a blog post on here, but we’ve got a few newsworthy items to discuss so it’s about time!
We’ve recently entered into a partnership agreement with Epicater, a small Toronto-based company that helps small restaurants link up with larger catering clients. We’re excited about the possibility of serving more lunches to clients in larger offices.
a mean, clean machine
In other news, we’ve upgraded from our limited fryer set-up to a full-on industrial gas fryer. The results are great! We’ve got cleaner french-fries that cook faster, which will reduce our wait times over the counter – news we’re sure you’ll appreciate if you’re a Saturday visitor.
Moving into the holiday season, we’ll have our pre-order form up for our holiday bacon soon. If you need a reminder, that’s our usual Ontario pork belly, but cured a little differently – with warm spices and orange. We sell it vacuum-sealed. Makes a great gift!
We’re changing up our menu for October and November. Gone are the TLC and the El Granjero, due to tomatoes and corn respectively rotating out of season. Our new offerings in their place are as follows. A fall-inspired bacon sandwich called ‘The Crandaddy’ garnished with an apple and cranberry chutney, spinach and cheddar cheese. For the vegetarians we’re going with a veggie burger called ‘The Baroness’ made from black beans and roasted vegetables – this cooks on our grill and sits on a toasted whole wheat kaiser with crisp lettuce, roasted garlic mayonnaise, and pickled red onions.
The Oktoberfest Festhalle this year will be at our home turf in the Kitchener Market as a substitute for the usual Frederick and King location. We’re leaving the O-Fest menu selections to the experts, but please do stop on by for lunch sometime while the the ceremonies are on – the building will be licensed for this occasion. Prost!