When the first Eggspectation eatery opened in Montreal in 1993, the concept was simple: upscale brunch with a focus on decadent egg and crepe dishes. The founding concept has been tweaked only slightly since then, with a menu that today includes more than 160 breakfast, lunch, and dinner items. Breakfast remains the menu’s biggest draw, with a dozen egg benedicts and savory crepes, 16 omelets and fruity pancakes, plus french toast and waffles. At lunch and dinner, chefs stack plates with fine-dining-style entrees, such as half-pound USDA-choice beef burgers and steak and seafood entrees, such as maple-glazed rib eye or lump crab cakes. Whether at a location in Canada, the US, or India, patrons can slide behind a table amid rustic stone and brick walls flanked by jubilant circus-theme decor, such as colorful murals and paparazzi snapshots of Humpty Dumpty.
À la Carte Catering and Event Design shoulders the entire burden of event planning, from the food and wait staff to flowers and decorations to entertainment and lighting. Hosts just meet with an event specialist to describe the basics behind their dream party, and À la Carte hammers out the kinks to make it a reality. The company's executive chef draws on his training in France, New Orleans, and the Caribbean to craft elegant and casual menus, and partner vendors manage other accoutrements, such as coat checks, valet parking, or live musicians. Civilians get a glimpse inside the trade at cooking classes with À la Carte’s chefs during interactive demonstrations that cover professional techniques for butchering meat, cooking pasta, or licking brownie batter off of a spatula.
The chefs at Desiderio Italian-American Grill hand-roll meatballs, sprinkle spices into the house marina, and fill plates with ravioli shells. They craft every dish using the family recipes of owners Rick Marrero and Victor Rodriguez, creating ricotta cheesecake and Grandma Joanie's meatballs, which blend veal, pork, and beef. What isn't crafted in-house is still handmade—the cannolis arrive fresh from Artuso Pastry, a bakery in the Little Italy neighborhood of the Bronx. The restaurant's dining space extends to an outdoor patio, which shades patrons with an awning, trees, and a cumulus cloud tethered to the roof.
Hibachi chefs at Musashi Japanese Steakhouse twirl blades and spatulas as they perform for an audience. On a tableside grill, they unleash a jangling symphony as they prepare new york strip steak, scallops, and wasabi tuna steak, allowing diners to release shouts about fire pent up in theaters crowded with dry scarecrows. Nimble fingers bundle seaweed—in such a deep green hue it is nearly black—around 25 kinds of sushi, twisting together salmon skin, yellow radish, white tuna, and other ingredients.
I provide custom cakes for your needs. I can do anything from a sheet cake with Happy Birthday to a Dora Butterfly Princess, to a 3D baby playing baseball. Whatever you need, I am the baker you need.
NUT FREE Can do eggless also *No wedding cakes please.