OEB Breakfast Co. has opened a brand new location in North Vancouver. The 3,000 square-foot restaurant is now open at 143, 15th St. East in North Vancouver.
The OEB is just steps from Lonsdale Avenue and the Lion Gate Hospital., and seats 80 guests inside with outdoor seating available on a cozy street-side patio.
“We are excited to have open our doors open and have the opportunity to serve those who have dedicated their lives to public service. We hope that OEB will be a place that allows our community to connect, congregate and recharge,” said Rob Pawley, VP of Operations and Partner for OEB GVA.
The creation of celebrated chef Mauro Martina, OEB first opened in Calgary in October of 2009. The North Vancouver restaurant has been designed by Ruth M’rav-Jankelowitz and her team at the Janks Design Group, uses whimsy and refined elements imparting a feel that has become synonymous with OEB.
On the menu are Gold Digga Breakfast Poutine which has duck fat fried herb potatoes and is served with poached eggs, Saint Cyrille curds, Berkshire roast pork, and brown butter hollandaise or the French Toast Trifle, which is thick-cut brioche French toast served with lemon curd, market berries, pistachios and torched pavlovas.
Guests will also be able to find unique ingredients like scallops, truffles, duck, and even caviar throughout many dishes. OEB has one location in US, nine locations across Canada and four more on the way.
“What we do differently, is acknowledge the hard work that the farmers and producers do, by focussing on the ingredients, and then making them shine, ” said Martina, owner and founder of OEB. “That’s what OEB is all about,” said Mauro Martina.
Canada has never been more concerned about hospitalization space and placing direct blame on the unvaccinated, yet, a new restaurant opens with more unhealthy meals that send people running to our health care system, not once but multiple times per year for decades. I think I had a stroke just reading what they are serving. With the eduction and awareness of plant base growing each year, it’s disappointing to see another restaurant ignore the future because of their outdated mindset.