By Claire Matthews
Where: Yolk’s Restaurant and Commissary (Original location: 1298 East Hastings at Clark)
Neighbourhood: Downtown East Side
Hair of the Dog: Although they have lots of options for booze (mimosas, Caesar, sangria to name a few), we went for the fresh squeezed orange juice and a pitcher of house made iced Callebaut chocolate milk (also available with almond milk).
What we ate: What we always get when we go to Yolk’s: two perfectly poached eggs with double smoked bacon and fresh arugula over truffle-lemon hash browns and real hollandaise. Amazing.
What we loved: The poached egg flow chart, the friendly service, and the made-in-house ingredients. The new location on Broadway and Cambie serves to be just as good. Bonus: They have a flowchart for poached eggs and burritos (The egg flow chart is still a favourite but the burritos are delish!).
Claire Matthews is a UBC MFA student, writer, editor, soap maker, whisky drinker.