Happy (though still coughing) Sunday! Hubby and I celebrated one of our anniversaries yesterday, but unfortunately, this summer's heat gave me a nasty cough. I've been feeling under the weather all week, even taking a sick day from work last Friday and staying home all Saturday to rest up.
Every July anniversary, we have a tradition of going to The Bridges restaurant (2023, 2022, and 2020), which is now part of Tap and Barrel. Despite the sweltering morning, we grabbed a table on their patio, enjoying the stunning view of False Creek and the Burrard Bridge. We opted for the weekend brunch menu, perfect for a relaxed Sunday celebration.
To kick things off, we shared their Fresh Guac & Chips. Let's just say I'm having a serious guacamole moment – it's that good! We've always gotten their amazing nachos in the past, but we wanted to try something new. The guacamole was fresh and vibrant, with a perfect chunky texture. The chips were perfectly crispy, ideal for scooping up every last bit of that delicious green goodness.
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Fresh Guac & Chips from Tap & Barrel Bridges Guacamole, roasted pumpkin seeds, cilantro, pico de Gallo, feta, cumin-dusted tortilla chips |
For his main course, Hubby went for the hearty hash bowl, which featured their famous southern fried chicken. Apparently, the chicken was absolutely crispy on the outside and juicy inside!
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Hearty Hash Bowl from Tap & Barrel Bridges Crispy potatoes, red onion, tomato, red peppers, sauteed spinach, poached eggs, hollandaise, parsley, and southern fried chicken |
Meanwhile, I couldn't resist the Pesto Prawn Benny (last year, I got the Pesto Prawn Pizza, while the year before last, it was the Pesto Linguine). The prawns were cooked to absolute perfection – plump, juicy, and bursting with freshness. The toasted English muffin provided a sturdy base, while the soft poached eggs added a luxurious touch.
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Pesto Prawn Benny from Tap & Barrel Bridges Sauteed prawns, almond basil pesto, garlic mayo, English muffin, poached eggs, hollandaise, old bay seasoning, micro radish and crispy potatoes |
But the real star of the show was the almond basil pesto. The rich, creamy hollandaise sauce is a classic Benedict staple, but the pesto added a new dimension. The almond and basil combined for a beautiful herbaceous earthiness, perfectly balancing the creamy richness of the hollandaise.
Their crispy potatoes were the perfect accompaniment, with just the right amount of golden brown crispness and fluffy interior.
Despite the beautiful view and delicious food, the heat and my lingering cough had me a little worried. I didn't want to spoil the celebration by getting faint or overheated, so I made sure to stay hydrated, and we took our time enjoying our conversation on a slow walk home.
