Bannock
By YP Contributor

Canadian comfort food

It's difficult to find just one answer to the question, “What is Canadian cuisine?” Many times, it’s based on regional favourites. But when Oliver & Bonacini’s Bannock restaurant opened in 2011, chef Michael Bonacini and corporate executive chef Anthony Walsh came up with a compelling mix of Canadian comfort food.

“We try to do what’s in season and what’s fresh. What’s uniquely Canadian, whether it’s from the West Coast or East Coast and everywhere in between,” says Leanne Natale, general manager. “So we take those classic Canadian dishes and put our own spin on it. We make it really fun. We make it indulgent and make it taste really good.”

The name Bannock comes from the iconic flatbread brought to North America by Scottish explorers and adopted by Indigenous people. “Our version of bannock is in vein with the Scottish version,” Leanne explains. “We push the Canadian comfort food aspect of it. Our guests can grasp that. They understand chicken pot pie, they understand tortière and poutine. All of those things are very familiar and very comforting.”

What is unique about our space is we are part grab ’n’ go café and part dining room. So we see people at multiple times during the day. They may be in for a coffee and pastry in the morning, and then they may come see us at lunch or come in on the weekend with their family for brunch. - Leanne Natale, general manager
When Oliver & Bonacini’s Bannock restaurant opened in 2011, chef Michael Bonacini and corporate executive chef Anthony Walsh came up with a compelling mix of Canadian comfort food in an elegant space.

Seasonal delights

Bannock is categorized as casual fine dining, with the emphasis on casual. The waiters wear T-shirts and jeans, and the atmosphere is warm and inviting. “It’s laid back but all the attention to detail is still there but in a very relaxed setting,” says Leanne. “What we do on the menu side of things and with the type of service makes us unique and stand out.”

That menu features classic sandwiches and burgers, but also higher-end seafood dishes like Arctic char and Haida Gwaii cod chowder. “It’s very seasonal. Because a lot of our menu is daily features, we can showcase that all the time,” Leanne adds. “We don’t need to change our base menu often because a good portion of our features already change daily.”

When Oliver & Bonacini’s Bannock restaurant opened in 2011, chef Michael Bonacini and corporate executive chef Anthony Walsh came up with a compelling mix of Canadian comfort food in an elegant space.

Grab ’n’ go

Attached to the Hudson’s Bay, surrounded by office towers, Bannock is perfectly situated to cater to a wide variety of customers. Being open for breakfast, lunch, dinner and brunch on weekends also lets them cater to different crowds.

“What is unique about our space is we are part grab ’n’ go café and part dining room,” Leanne explains. “So we see people at multiple times during the day. They may be in for a coffee and pastry in the morning, and then they may come see us at lunch or come in on the weekend with their family for brunch.”

Attached to the Hudson’s Bay, surrounded by office towers, Bannock is perfectly situated to cater to a wide variety of customers.
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