Victoria’s Best Brunch

Considering Victoria has been dubbed the brunch capital of Canada, it makes sense that there’s no shortage of brunch spots in town. Here are the city’s top three as determined by our judges. 

By Cinda Chavich

Winner: Jam Café

BestRestaurants-BestBrunchJamCafeJam Café’s pulled pork pancakes are a concoction of in-house seasoned pulled pork sandwiched between a double stack of buttermilk pancakes then topped with a bourbon barbecue glaze, jalapeno sour cream, pickled cabbage, diced tomatoes, green onions and garnished with fresh cilantro. Photograph by Jeffrey Bosdet. 


There’s no doubt this is a breakfast town, and top billing goes to Jam Café, the hip spot to line up for big buttermilk biscuits, Red Velvet Pancakes and inspired egg dishes (try the Charlie Bowl), in a vintage space in Old Town. Though the line never seems to end, you’ll get a table soon enough — and probably make some new friends while you anticipate breaking the fast in style.

Jam Cafe, 542 Herald St., 778-440-4489, jamcafes.com

 

Runner Up: The Ruby

The Ruby now has two locations for its rotisserie chicken-centric breakfast offerings — and lures discriminating diners with duck confit and smoky beef brisket bennies too.

The Ruby, 3110 Douglas St., 250-507-1325; 642A Johnson St., 778-265-8750, therubyvictoria.com

 

Runner Up: Mo:Lé

Mo:Lé is a morning institution, offering all-day, build-your-own breakfast combos, bennies, banana pancakes and a legendary biscuit, bacon and egg sandwich beloved by hipsters and seniors alike.

Mo:Lé, 554 Pandora Ave., 250-385-6653; 2345 Millstream Rd., 778-265-9849, molerestaurant.ca

 

Honorable Mentions: John’s Place, Don Mee


More Best Restaurants

The 2018 Best Restaurants were selected by a panel of judges. Meet the judges here

Best Overall Restaurants 

Best New Restaurants 

Best Casual Restaurants 

Best Hidden Gems

Best Chef-Driven 

Best Upscale 

Best Cocktail Bars 

Best Brunch

Best Food Trucks

Best Farm-to-Table

Even More Best Restaurants


This is from the July/August 2018 issue of YAM