We all hear about work spouses (which a bit of creepy concept, if you ask me) – but my number one work relationship is not with my boss or my peers. It’s with my Lunch Buddy.
And my number one Lunch Buddy is not only the co-worker I dine almost daily with – but The Belgard Kitchen, probably our number one go to place (though Molli Cafe is heavy competition).
I’ve Instagrammed about my lunches there ALOT, until my friend told me by that I am not allowed to post about it any more, it was driving everyone nuts. And to my shame, I acquiesced to peer pressure.
Korean Bowl
But I will no longer be ashamed of my Lunch Buddy – I will gladly embrace you in the glare of public judgement. Let us hold hands and declare my admiration for your delicious food!!
Quite frankly – I am not sure why people have such a problem with my incessant Belgarde Kitchen posts.. and if I have been too long winded in my praise – well then, blame me – not BK.
Seriously, I’ve must have lunch there now – um – well over a hundred times. And I’ve enjoyed virtually everything I’ve eaten. There are solid healthy regular items on the menu with a selection of daily specials. Amazingly, I have never seen them repeat a special. Ever. Do you know how hard that is? Just try to cook something different every meal this week at home.
Bbq beef bahn mi
And there are no short cuts. Nothing pre-cooked coming out of a commissary. No taking left-overs and turning into a casserole or surprise salad. All of it at a pretty great value proposition.
Take this sausage and Yorkshire pudding number – or more nostalgically known – Toad in a Hole.
Sausage and Giant Yorkshire Pudding
I ordered it, not only because I wanted delicious sausage doused in gravy, all sopped up with a popover. But I wanted to see if they were actually going to make each pud to order, or do the smart thing and serve sausages over a pre-made pop over and cover it up with enough sauce so you wouldn’t notice. Well they took the harder but infinitely more delicious route of pouring eggy batter onto sizzling sausages in a cast iron pan – popped the whole thing into a oven and hoped for the best. And it was awesome.
I love it when kitchens do the right thing – and cook things to order, from scratch. Even though people may not notice (I mean, have you seen the crap that passes for hollandaise sauce on most eggs benedicts that Vancouverites are utterly addicted too?).
Especially when people may not notice. You do it anyways, cause its the right thing to do. And so, my Lunch Buddy is a person of unexpected depth and character. That’s why we are friends.
The Belgard Kitchen
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55 Dunlevy Ave, Vancouver BC
604.699.1989
