If you’re not a fan of brunch yet (god forbid), you definitely will be after visiting Mildred’s Temple Kitchen. I needed to check out what all the hype was about but with so many places to see and so little time…kidding; luckily it was time and well worth the wait!
I’ll be the first to admit it, I’m a huge brunch fan; it’s probably the thing I go out for most in this bustling city. At first glance, I was torn. Mildred’s Temple Kitchen’s menu houses some drool worthy dishes but with the help of our waitress, who was so kind to let us know that we could split a single blueberry buttermilk pancake as a side as well as other helpful hints; soon we had an exquisite brunch coming our way.
First of all, freshly squeezed juice? Yes, please.
While waiting, I had some time to admire the décor that filled the lofty and slightly industrial space. (I’m a sucker for high ceilings and lofty spaces) Although there was lots of room and plenty of tables filling the space; everyone enjoying their company and chatted without the sense of being too close. At the same time, the space was filled with soft banquettes and whimsical green drapes that absorbed the sound and made for a comforting feeling with a contemporary edge brought on by a cool use of lighting. Love!
Veda’s Choice (a reinvented Eggs Benedict), Mrs. Biederhof’s Legendary Light and Fluffy Blueberry Buttermilk Pancakes and a Big Brunch Skillet filled our table. I was quick to dive into my crispy croissant, poached eggs, bacon and béarnaise sauce (with grainy Dijon, YUM!) that stirred some new flavour combinations for a twist on a classic breakfast. I’m always up to try something new, and as I was saying, who can say no to some of the best ingredients in the world in one dish! Believe me when I say I know croissants; this crispy on the outside and layered, buttery insides quickly became a top contender. And with buttermilk pancakes on the side with blueberry compote and maple syrup, need I say more?
Even though all this was a lot of food, the cherry on top was the lightness it carried from fruity and well-seasoned elements combined without any heavy overload; the béarnaise sauce in particular. We licked our plates clean.
A quick chat with the kitchen staff, where the head brunch Chef Sean was busy at work and a very enthusiastic manager Michael was more than a delight to talk to, we headed out with full bellies. It’s always a pleasure to hear about new menus, new directions, and the opportunities people have envisioned. I couldn’t recommend this place more!