East Van’s Coho Coffee has launched a new spring/summer brunch menu fuelled by member ingredients made in its commissary kitchens.
The hyperlocal menu includes a variety of planted-based toasts and sandwiches, as well as protein-packed bowls and salads, all available for delivery, take out or patio dining. Created by chef de cuisine Jay De La Rosa, we’re looking forward to trying: the Veggie Burger, with a Sriracha Revolver beet tequila mayo, a housemade veggie patty, roma tomatoes and pickles, all on a Tall Shadow Breads brioche bun; the Kimchi and Cheese on Tall Shadow Breads’ sourdough loaf, with cheddar and Salty Cabbage kimchi; the Coho Bowl 2.0 on a base of greens, with avocado, a soft boiled egg, Van Koji roasted vegetables, fried chickpeas, lemon dressing and feta snow; the Banh Mi on a Tall Shadow Breads baguette, with chicken or Kula Kitchen’s vegan Chi’kn, pickled carrot and daikon, cucumber, jalapeño and Kula pili pili pepper mayo; and the Granola Parfait with creamy yogurt, seasonal fruits and True Nosh granola.
Besides brunch, Coho Coffee’s pastry case features a selection of tempting member-crafted pastries: Leavenly Goods’ babkas, classic French croissants from Steve’s Gourmet Foods and also classic-but-vegan croissants from Sweet’n’Sassy Patisserie. Coho Coffee’s café and brunch menu are available seven days a week from 9 a.m. to 3 p.m. —Vita Daily
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