Sisters & Co.
Sisters & Co. started out doing Asian fusion brunch, coffee beverages and cocktails, eventually expanding to dinner.
The space was previously home to a location of The Pie Commission, now decked-out in a pleasingly minimal white and emerald green colour scheme with soft pink and grey accents.
A Bulgogi Beef Benedict ($14.50) comes from the 'Eggs' section of the brunch menu, and surprisingly, I'd actually say "skip it."
My suggestion to skip is not because the eggs aren't perfectly poached, and not because the hollandaise sauce isn't creamy and silky, or even that the bulgogi beef and caramelized carrots are uncreative: there are just far more original offerings on the menu.
For example, the Spicy Tomato Oxtail Stew ($16.50) is great for those seeking an egg-topped option that's a little more off the beaten path but just as comforting. The spicy tomato stew of roasted peppers, onion, carrot, celery, and bone-in oxtail topped with mozzarella and a fried egg is a variation on an old family recipe.
Served with toast on the side for dipping, the dish doesn't come from any specific Asian culture, but the homey combination of fatty meat and spicy veggie stew plus rich egg is a universal comfort.
A Chicken Katsu Club Sandwich ($15) is apparently all the staff at OVO ate for a few weeks when this place first opened, and I can't blame them. Two crunchy cutlets of crispy panko fried chicken are stacked with lettuce, tomato, bacon and garlic aioli on toasted milk bread.
Like the benny, sandwiches are typically served with sides that take things up a notch: house fries with a smoky hickory chipotle house seasoning and a salad with a sweet Japanese-style house dressing of rice vinegar, white vinegar, onion, garlic and ginger.
Specials might include items like a Thanksgiving-inspired chicken and waffles dish around specifically for the season, though I hope they continue to use chicken, waffles and mascarpone as a canvas, because this item is delicious.
Fluffy waffles are topped with maple syrup, gravy and fried chicken seasoned simply with a little salt, pepper and cayenne, plus a cranberry cinnamon mascarpone that ties everything together.
A Thai Tea Latte ($4.50) is available hot or iced, and while I love the concept, I wish I got a little bit more of that roasty, sweet, condensed milk flavour I associate with Thai tea.
I'm happier with a Pineapple Melon Ball cocktail ($10) that's also pretty basic, a combination of Malibu, melon liqueur, pineapple juice and Sprite with a sugar rim.
The restaurant is run by a group of friends as close as sisters, whose relationships extend back as far as ninth grade and the age of eight.