Three Yorkville mid­day main­stays

Brunch in T.O.’s chicest nabe by Jes­sica Wei

Bayview Post - - Food -

SUN­SHINE AT REYNA

On a re­cent visit to Bar Reyna, a trio of women were spot­ted laugh­ing softly to­gether and knock­ing back glass af­ter glass of prosecco –– which turned out to be a bot­tle each –– as they dug into their brunch fare.

It was a scene evoca­tive of care­less sum­mer in the mid­win­ter lull, which is an at­mos­phere Bar Reyna ex­cels at. Af­ter all, the jewel of this space is its back pa­tio, with its canopy of Edi­son bulbs and mu­rals rem­i­nis­cent of faded Greek tiles splashed on wooden wall pan­els.

The sun shines all year round at this Mediter­ranean-flavoured spot, both in the en­closed pa­tio and in its light brunch menu. The French toast fea­tures two wedges of soft brioche topped with rosekissed Turk­ish de­light curd, arak mul­berry syrup and a gen­er­ous scat­ter­ing of sum­mer berries.

Their sig­na­ture croque madame es­chews the heav­i­ness of its name­sake dish in favour of house­made lab­neh and smoked salmon on a crisp slice of sour­dough toast, topped with a fried egg. Even the glut­tonous-sound­ing duck Bene­dict gets a light twist that coun­ters the savoury punch of pulled duck on a potato rosti with tangy cab­bage es­cabeche, re­sult­ing in a per­fectly fill­ing but never too rich dish.

Bar Reyna of­fers a coastal at­mos­phere in the heart of land­locked Yorkville — the ideal set­ting for day-chug­ging a bot­tle of Prosecco.… Or three.

FRENCH EN’OEUF?

When your in­ner Ju­lia Child is jonesing for an omelette, but your cast iron pan skills just aren’t cut­ting it, take those hunger pangs to Jac­ques Bistro du Parc. It’s a cosy sec­ond-floor bistro with a large win­dow over­look­ing Vil­lage of Yorkville Park. In its homey and bu­colic din­ing room, aproned wait­ers glide around of­fer­ing, freshly toasted slices of baguette from a wicker bas­ket. With its flo­ral wall­pa­per ac­cented by wood mould­ing and snug seat­ing, it’s the ex­act sort of bistro that Ju­lia her­self would have favoured if she ever tired of the kitchen. The Jac­ques spe­cialty is ex­e­cuted with rus­tic sim­plic­ity: the omelette is a pouch of eggs, well-cooked on the out­side, soft and cus­tardy on the in­side, stuffed with French in­gre­di­ents. Their op­tions run from the clas­sic (Swiss cheese and spinach;

EGG-CIT­ING

The term “omelette” stems from the Latin word “lam­ina,” which means “thin plate.” Swiss cheese and onion; Swiss cheese and as­para­gus; Swiss cheese) to the deca­dent. The Bre­tonne is loaded with diced chunks of lob­ster meat and (

Swiss cheese, served with a side of steamed veg and a sprin­kle of chives. How much more can you get?

PLANTA’S SIS­TER

For those who like their morn­ing meal in a blended for­mat or per­haps over a bed of hearthealthy brown rice and prefer­ably on the go, the new Palm Lane in Yorkville Vil­lage is just the ticket. De­spite its fast-ca­sual out­put, this new en­ter­prise of­fers the same kind of trendy, In­stafriendly, pol­ished-brass-in-thetrop­ics sur­round­ings as its sis­ter restau­rant Planta. Each pre-cus­tom­ized grain bowl and salad is in­spired by a dif­fer­ent coun­try, like the bibim­bap-y Seoul bowl and the black bean and avoladen Azteca. The Bom­bay bowl is a colour­ful and cur­ry­dusted mélange of len­tils and chick­peas, sweet potato and pickled onion, with a mel­low vadou­van co­conut vinai­grette plus crunchy cauliflower pako­ras. Palm Lane makes your pow­er­walk­ing break­fast a no-brainer.

EAT UP

Ed­i­ble palm means palm oil, sago (a palm stem starch), heart of palm and palm wine.

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