Today I was enjoying the warmth and coziness of Main Street’s “Rumpus Room” 2.0. The space is themed with a retro flare. 70’s inspired with psychedelic orange tone on tone wall paper, floral patterned curtains, and vintage dish ware. The “living room” scene looks cozy with a worn, chartreuse, corduroy couch and a collection of garage sale finds surrounding it. Adjacent is a well stocked board game shelf. Diners were able to linger long after their meal, engaging in a match of “Hungry hungry hippos”, or testing their dexterity with a “Jenga” tower.

The menu is a colourful, laminated sheet. Fun to look over and easy to order from. We started with a few of their fun share-friendly appetizers, before committing to one of their brunch mains each.

The “Free range chicken bites” are buttermilk marinated free range chicken, battered and fried. Available with your choice of sauce. But I highly recommend getting a sampler of each for $3 more. The chicken is crispy, more breading and skin that meat, but the reason why you order it is for the sauces anyways. A choose your own adventure between Honey mustard, Bbq, Raspberry aioli, Curry aioli, Chilli lime, and Ranch. You don’t get much sweetness or fruit with the raspberry aioli, the honey mustard was more sweet that a spicy mustard, the chilli sauce drank like a tomato juice, the barbecue sauce came with a relish-like pickle tang, and the dill was creamy with a different tang. My favourite was the curry aioli, it was the most pronounced and easiest to identify in a blind taste test.

The “Lil Cornies” are Nathan’s famous 100% beef mini corn dogs fried in corn batter. These were juicy and crispy wieners, classically served with a squeeze bottle of ketchup and mustard for easy dressing.

Similar batter was used on the “deep fried pickles”, but flavoured differently with dill salt and its own dill based creamy pickle dip. Great for pickle enthusiasts who love its sour tang, now coupled with a crispy doughy texture to chew though. They also served as a great side to our brunch mains below.

One of us got the “Rumpus Room’s” take on “Toad in the Hole”. Two slices of sourdough, grilled to a golden brown, with fried egg centres. There is also an option to make it into a grilled cheese. It is exactly as it sounds, served with your choice of sides between hash browns, fries, chilli, or side salads.

The “chicken and waffles Benny” combines two brunch time favourites into one. Two poached eggs, and a house made maple chicken sausage patty, over two mini waffles. All topped with gravy, hollandaise, sriracha, and deep fried chicken skin. It had a bevy if texture and flavours, making it great as a greasy morning, after a night of drinking breakfast platter. The chicken sausage patty was a unique twist, it offered sweetness to the Benny with plenty of maple. The crispy skin gave you the crunch you wanted from any chicken and waffle combo. And the gravy and hollandaise coexisted well, bringing a peppery quality and a creamy finish to the dish.

As a lover of peanut butter, with a preference for savoury over sweet, I had to get the “Fat Elvis” breakfast sandwich. When I read its name I wanted it, when I read its ingredients, and I wanted it more. This was Elvis’ favourite late night snack, which had him adding on the pounds (hence the name). Peanut butter, bacon, banana, and frosted flake cereal; all between toasted sourdough. Best enjoyed when the cereal flakes are still crispy, a nice contrast to the mashed banana. But it is the gooey peanut butter sauce is what ties it all together. A fun indulgence, but not one that I would crave as much as Elvis did. I would also kick it up a notch with the inclusion of yellow American cheese and bacon, for a salty and sweet pairing.

With it, i had the vegetable chilli as my side. The two did no go well together, but I wanted to try the chilli. It was fairly runny, and drank more like a soup than the stew I expected. I did like the flavour the cream brought to the well seasoned side.

But the side I liked best was the vegan slaw with kale, cabbage, and pumpkin seeds. It was crispy, refreshing, and only slightly bitter. A great bite to have in between everything else that was a lot heavier.

Similarly, I really enjoyed their “soda fountain cocktail” program for its palate refreshing qualities. Instead of having a regular breakfast orange juice, this one was Galliano & Jones orange cream soda with vodka, two scoops of ice cream, and a vodka soaked gummy bear for added booziness. Having it is like drinking your dessert.

They also have more traditional brunch cocktails like mimosas as well. Orange juice and sparkling wine is a good time.

And save room for dessert, because they have mini doughnuts taken to the next level with frosting, sprinkles and gummies. I appreciated the effort it took to dress each one differently.

Would I come back? – Yes.
Would I line up for it? – Yes.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
A fun setting with great staff and energy. Serving up unique comfort creations and good times. I highly recommend them for a more memorable brunch experience. Don’t deny your cravings.

RUMPUS ROOM
2301, Main Street, Vancouver BC, V5T 3E7
604-708-0881
rumpusroom.ca