VANCOUVER — George Koay, former executive chef at Lift Bar and Grill, has opened Breakfast Table — local alternative to chain restaurants in the Granville and Broadway area of Vancouver.
“Food shouldn’t come from a factory, but from the heart — the way mom and grandma used to make it,” says Koay. “South Granville has always been an upscale shopping district, so we’ve taken our comfort-food menu and presented it with sophisticated flair.”
The fusion menu, offered in a casual-diner environment, combines southern, west coast and Asian influences. Signature dishes include slow-roasted, coffee-crusted pork belly hash; hot-smoked Trout Benedict; the Vegan Star — nugget potatoes, vegetables and organic tofu with hollandaise; and a Toad-in-the-Hole dish for the kids.
The diner uses sustainable foods and local vendors have been selected for juices, teas, coffee and other ingredients. Using free-range bacon and sausages from Haggard Farm in Cache Creek, B.C., the menu also offers free-range chicken without GMO, cage-free eggs and all seafood on the menu is selected based on sustainability.
“Working with local farmers and producers helps us integrate into the small business community in Vancouver. We want to work with companies that care about their impact on the environment,” says Michael Lee, VP and GM at Breakfast Table. “The more we all understand and support small producers, the stronger they become, which in turn is positive for our supply chain. It’s the little things we do that make us different and we have a story to tell about where the food we serve comes from.”
