News 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.