Gold Stan­dard

NOW Magazine - - COVER STORY -

Is there a sim­pler plea­sure in the world – whether you’re feel­ing daisy-fresh or brain-full-o’-pi­geon-shit hun­gover – than a good break­fast sand­wich? Un­less, of course, we’re talk­ing about a dirty flat-top burger. The team from The Fed­eral mer­ci­fully doesn’t make you choose at their sunny take­out win­dow be­hind the Re­u­nion Is­land café on Roncy. Even the stan­dard break­fast sammy — kale or ba­con, pick your poi­son — comes with pick­les and aioli along with the stan­dard egg, a stroke of ge­nius that lends both a sat­is­fy­ing com­plex­ity and a dose of fast-food-y nos­tal­gia. But there’s also a smashed, mus­tard-grilled patty on a potato roll – dubbed the Tel­way Burger, in homage to a Detroit diner – that’s just the per­fect size, at 2.5 ounces, to let you jus­tify or­der­ing a burg and a break­fast sand­wich. (I did it. It was awe­some.) 385 Ron­ces­valles, at Neep­awa,­stan­dard

The Gold Stan­dard break­fast sand­wich with ba­con, pick­les, egg, ched­dar and aioli.

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