Two weeks ago we went to L’Ouvrier for brunch.
The inside is sparse, with expansive white walls littered with an assortment of random wall hangings. There are antique white-washed tin ceiling tiles, painted sticks, goody bags and a mural-sized photo of turn-of-the-century cooks? Miners? Random dirty men with various tools to do various things? It was cluttered and chaotic.
Because we are hideous and were wearing hoodies we were seated near the bar at the back of the restaurant at a dimly lit table. I understand servers have tables and there is a method to how customers are seated but it looks bad when the restaurant has a total of 4 tables seated and you are placed near the back.
The menu is varied and has more than your traditional brunch items. It goes beyond bacon and eggs. It is a very adult-brunch menu with oysters, braised rabbit terrines and tuna tartare. It is all very elegant but I associate these items with a late lunch, rather than a brunch. However, this is more a comment on my lack of imagination with menus rather than a criticism on the restaurant.
I ordered the Potato Rosti.
This came to my table. Please tell my why I am eating brunch and have a huge mountain of arugula in front of me? This is one of the most poorly plated dishes I have ever had. Logic would suggest that there should be a bed of arugula topped with a potato rosti, then crème fraîche, smoked salmon and sprinkled with fried shallots and capers. My rosti was hidden under this ridiculous pile of arugula. It was likely hidden so I couldn’t immediately see how tiny it was. The salmon was scattered over the plate, also to detract from how little salmon there actually was. The crème fraîche was gritty which should never be a thing and is an upsetting texture to discover in your mouth when you are expecting smooth, silkiness.
The flavours were okay, and the portion was small and unbalanced. I was not impressed.
GC ordered the B.L.T.
The house made bacon was good, and there was plenty of it unlike my BLT at Scratch Kitchen. Much like my rosti, there was a ridiculous amount of arugula on this sandwich. I liked these use of a different type of green rather than your standard iceberg/romaine lettuce but you do not need to pile it on in excess for me to get the point.
I thought the bread was unimpressive and stood is sharp opposition to the rest of the ingredients. If you are going to spend time making house made bacon, it should be sandwiched between two pieces of bread that have been lovingly made in-house, not your standard grocery store-Dempster’s type bread. The plate was overrun with fries which is not a bad thing but it wasn’t necessary to have this many fries.
L’Ouvrier is pretentious and unnecessary. The menu is too ambitious for the atmosphere, clientele and staff. L’Ouvrier greatly missed the mark for me. I have no interest in eating poorly executed lunch foods for brunch. If I want a fancy brunch I will go somewhere like Farmhouse Tavern where the menu is an upscale, elegant interpretation of real breakfast food.