Richmond has a new hip breakfast and lunch spot, which has already garnered tons of buzz. Boy With A Knife, a local catering company run by Sean Fay and chef Brandon Dac, took over the old Two Chefs and a Table location (7-3331 Viking Way, Richmond) and transformed it into a delicious triple threat: part deli, part catering biz, and part restaurant.
In the front section, you’ll find the deli (open Mon-Fri 7 a.m. to 2 p.m.), a chic, inviting space where you can grab your morning West End Roasters Coffee ($2 to $3), a cinnamon bun ($3.75), or a more hearty wrap, like the Chorizo and Egg Breakfast Wrap ($8.50, available all day). Lunch offerings include a wide selection of sandwiches ($8.50), like Chicken Bahn Mi and Salami and Prosciutto, as well as curries, like Thai Red Curry with chicken ($5.50, $7), and their daily soups ($4.50, $6).
If you have more time, and want a sit-down experience, there’s the Grill restaurant (open Mon-Fri 10 a.m. to 2 p.m.) in the back, an already popular destination for nearby office workers. The room has an upscale diner aesthetic with a few rustic design accents. The menu is divided into “greens,” such as the Feta and Kale Salad with pumpkin and sunflower seeds and a lemon garlic vinaigrette ($10); “hand-helds,” like the Wasabi Salmon Burger ($16); and “fork + knife” items, like a Pork Belly Quinoa Rice Bowl ($15.50). The compact drink list includes 8th Generation wine, Four Winds beer on draught, as well as bottled options.
All mains come with your choice of hand-chipped fries, or a heritage greens salad. On a cold day though, I’d recommend substituting your side for one of their daily soups (an extra $2). On the day I went, I had a choice between Coconut Chicken and Cheddar Beer Broccoli, and chose the latter. The soup was rich and creamy, although it was a tad too salty for my taste.
The mains are sure to please a mid-day crowd wanting well-executed, straightforward fare. Their vegetarian Truffle Mac and Cheese consisted of a blend of cheddar, asiago and mozzarella cheese, with white truffle, sun-dried tomatoes, and cabbage greens ($15.50). The dish actually used cavatappi pasta, a spiral version of macaroni, and was the ideal carb-fix, with just the right amount of gooey cheesiness and just a hint of truffle.
A customer favourite, the Short Rib Beef Dip ($13) was a more sophisticated, lip-smacking version of the classic. It featured grilled ciabatta with tender, slow-braised beef short rib, melted emmental cheese, fried onion, and horseradish aioli (ask your server to tone down the horseradish if you’re not a huge fan). Each bite was a well-crafted combo of flavours, which was further heightened by dips in the accompanying beef broth.
Overall, Boy With A Knife is a great spot, whether you’re wanting a grab-and-go meal, or a more leisurely catch-up with friends or co-workers. And don’t forget to grab a Pain au Chocolat ($2.25) as you exit.