Where: Mill Street Crepe Company, 14 Mill Street, Almonte
Comments: I have to say I just love how the food scene in my town is evolving! A few weeks ago I heard there was another new restaurant in town, so of course, I had to find a way to check it out. It is in a newly renovated building that has had many lives from grocery store to hardware store to variety store. They have developed the space into a small mall (for lack of a better word). Chef Theo Yeaman has brought some exciting new flavours to Mill Street. The restaurant is a great space - with the old wooden structure clearly visible in the ceiling. The space is bright and welcoming, as is the staff. We were recently there for a late breakfast/early lunch (let's be honest - our first meal of the day is rarely before 11:00 am on a Saturday, so we are always happy to see those that accommodate).
|Foraged Leek & Mushroom Crepe|
I ordered the Foraged Mushroom and Leek crêpe with a light tarragon cream sauce. The crêpes come with an option of soup or salad, so I ordered the Mill Street Salad. The salad was very, very good. All the flavours and textures I love.
|Mill Street Salad|
Fresh young greens, cream bits of goat cheese, finely sliced candy cane beets, pickled red onions and the sweet crunchy candied walnuts. To be honest, I would consider ordering a larger one and having that for my entire meal. Sometimes salads just don't cut it - it's like sometimes chefs forget that everything on the plate will be going into someone's mouth and scrutinized. Thanks for making a perfect salad, for me.
|Don's Housemade Italian Sausage Crepe|
My husband had the Italian Sausage crêpe. Italian sausage, roasted peppers, basil, eggplant and a little ricotta. His starter was the Roasted Onion and Young Garlic soup. A creamy, delicious, velvety soup topped with croutons and pine nuts (my only critique - a pinch of salt would have made it perfect).
|Roasted Onion & Young Garlic Soup|
As a crêpe lover, my husband had to have dessert and was not disappointed the Traditional crêpe with brown sugar, cinnamon, lemon and melted butter. The bite I scooped was everything a dessert crepe should be. Our kind server tried to coax me into some pumpkin ice cream, but I'm a tough sell on dessert. We will go back and give them a try for dinner.