Here’s some of the best news I’ve shared in a while: there are two new brunch spots in town. And both of them are promising.
Firstly, we’ve got Camp Upstairs, the semi-secret upstairs dining room at Campagnolo on Main Street. Word is getting about about this former hidden gem’s cocktails and savoury bar snacks, but after trying their massive (at least seven-inches wide) sticky bun, I’m thinking it’s their house-made baking and blueberry flapjacks that will be causing the latest buzz.
From the smoked bacon and salmon to their fresh brioche and honey butter, Campagnolo Chef Nathan Lowey is making everything in-house. Barman Peter Van de Reep will be pouring his usual spiked drinks, plus smoothies and 49th parallel coffee.
Not too far away, the sausage experts at Bestie, located on Pender Street in Chinatown, have also introduced a weekend morning menu. Not surprisingly their small-ish menu features a Bennywurst — that’s eggs benny with pork thuringer sausage and the usual fixings. Their espresso of choice is roasted by Elysian.