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and Reviews
From “Rise and Dine“, Northwest
Travel Magazine, March/April 2003:
Forget fast food. At John's Place, owner John
Cantin's mission is to bring “real food at real prices“
back into flavorable fashion. For the past 19 years, his restaurant's
reputation for taasty breakfasts has made it popular among
locals and out-of-towners. “We try to serve good, normal
food that franchises don't have.“ Sample one of John's
specialties and you will never eat another meal stuffed inside
a Styrofoam container.
Try one of the many Eggs Benedict (smoked salmon,
Virginia ham, asparagus) topped with real hollandaise sauce.
“We go through 30 pounds of butter a day just for the
sauce,“ John says. Or Belgian waffles served with such
seasonal fresh fruit as strawberries, raspberries, or blueberries,
plus pineapple and bananas. Homemade sausages- chorizo and
Italian chicken- add spice to the menu while fresh-baked cinnamon
buns add to the sweet side.
And ever weekend, a special meal is prepared
to order; their number one seller is the griddle cakes either
with dried cranberries or blueberries, or made with fresh-squeezed
orange juice and rind (called th Orange Zinger).
One final tidbit: While feeding your face,
feast your eyes on the wood panelled walls rising up to an
18-foot ceiling with posters of movie stars and musicians
from the 1940s, 50s, and 60s. Designated a heritage building
and constructed in 1903, John's Place once housed renowned
Maynard's Photography and still has its original oak floors.
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