My guest is a fan of this newer breakfast spot, so when looking for a place to meet up for a meal, she suggested “O.E.B.” Her first visit of the chain was in Calgary, 8 years ago, and it left a lasting impression. Apparently back then they severed their food in Chinese take out containers with chopsticks.
Be warned, if you decide to visit yourself, you will want to call in and/or go online to leave your name on their wait list. This place gets busy. A large space with so many bodies inside and out. I was surprised by the traffic given that this was a random Tuesday, mid afternoon. But the sun was out, the summer weather was upon us, and their waterside patio is a popular destination because of it.
Given the patio was full we sat inside and it was just as nice. A modern diner with many corners and crevices to create private dining areas, with enough space to also seat whole families. The restaurant is themed in eggs, much like their logo. Cracked shells inverted become lamp shades with jagged edges. A cluster of oval lights are gathered together to look like a bouquet of eggs. And the host booth stands in front of a sculpture that like looks like an egg sliced in half, with a fluorescent orange centre.
We grabbed a seat by their impressive looking bar. Despite the fun and whimsical setting, this is a counter you would post up in front of for a late night glass of veuve clicquot, as suggested by their bar display.
The menu is as overwhelming as the restaurant, there is so much to see and go through. Both spoke to the volume they were expecting and the following they already garnered. It was a full page in tiny print listing egg platters, bennies, breakfast poutines, their “blue plate specials”, three egg “scram-blotted”, “grown up sandwiches”, and sweeter breakfast options they categorized as “fully worth the calories”.
My guest got her favourite dish, one of their signature breakfast poutines. “Chasing Chickens” with poached eggs, duck fried herb potatoes, Saint cyrille curds, smoked pulled chicken, and a brown butter hollandaise. She doesn’t like a runny yolk, but ordered her’s medium in order to be able to break into it and stir in some additional creaminess to the poutine gravy. This is a decadent serving, I don’t know how she was able to finish it herself. It is also a little rich as the first meal of your day. Best as a snack or a side to share. The smokiness of the chicken was very prominent, lean white meat that tasted like smokey bacon without all the grease. The potato base was just as flavourful, more herb than the lard used to cook it to a crisp.
Looking for something more light I went for one of their farm fresh classics, choosing the side of fingerling potatoes over the same duck fat fried herb potatoes with wild arugula as my guest had in her poutine. As a side, the fingerling potatoes offered a nice break in taste and freshness with the green onion and more tomatoey ketchup dip.
The idea of an “Artisanal bagel Sammy” peaked my interest and the addition of white truffle mayo sealed the deal. Two free run eggs, white truffle mayo, hass avocado, micro watercress, and semi fried cherry tomatoes; sandwiched between two bagel slices made with the texture of a croissant and white bread combined. Served with a side of market fresh fruit, this was a full meal. But to add on more salt and protein, bacon or a series of hams are available for $3 more. Here, I opted for the hog & rabbit mortadella for $4 because I thought it would be interesting to try.
Little did I know, adding on the processed meat product didn’t have it coming as part of the bagel sandwich. Instead it came on the side as 4 slices, fried. And although I was appreciative of how much I got here, I wish I had the option of having only one slice for $1. This was too much for one person, in one sitting. The mortadella was zesty and salty, like a more seasoned spam, it overpowers anything you eat with it.
As for the bagel sandwich, the bread was so chewy that you couldn’t cut it with a regular butter knife and fork. Yet it was far too messy to eat with your hands; with all that luscious cream, in just the right amount of truffle flavour. The fresh ingredients over flowed and the chunks of avocado slid out. The latter would have been better as a mash. And if it weren’t for the bagel hole, the former would have stayed better in place. The remedy, a carving knife with a segregated age. Delicious as a whole.
Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
A great spot for breakfast with a view, offering a fulsome menu that can keep you trying new things for months to come. They are definitely bringing something different to Vancouver’s brunch scene. Don’t deny your cravings.
1137 Marinaside Crescent, Vancouver BC, V6Z 2Y3