One of Toronto's go-to board game cafes, Snakes & Lattes, has now launched a brand new brunch menu at all three of their Toronto locations.
Ben Castanie, the CEO, founded Snakes & Lattes in Toronto in 2010. Since then, they have become one of the biggest board game cafe and restaurants in North America, with seven locations in Canada and the US. Snakes and Lattes has over 3,000 board games to choose from that allows couples and big groups to eat, drink and play. Their director of culinary operations, Chef Sava Miljanovic, created the new brunch menu, working with their director of operations, Sebastien Daouze, to add cocktail specials to the menu.
With Covid restrictions continuing to lessen, Snakes & Lattes wanted to offer something new. for their brunch offerings, they added a lot of vegan, vegetarian and gluten-free options and work with fresh ingredients to ensure everything is housemade.
Some interesting items on their menu are the Ramen Omelette, made with eggs, double smoked bacon, ramen noodles, cheese blend, kewpie mayo and green onions finished with cured egg yolk. A loaded tofu scramble bowl, made with quinoa, tofu scramble, red chilli sauce, marinated cucumber, avocado and a cilantro lime crema.
If you like something sweet for brunch, you'll need to indulge in their Nutella-stuffed French toast, made with Challah bread, Nutella, cinnamon sugar, whipped cream and Maplefall syrup––which is maple syrup infused with maple whiskey from Niagara Falls Craft Distillers. They also carry new brunch cocktails, like the Butterfly Blues––a butterfly pea blossom latte made with housemade chai and cinnamon syrup with the option to top it with whisky or spiced rum. Or, sip on something more cozy like the Maple Comfort, made up of Maple cream liquor, espresso and steamed oat milk.
Find the new brunch menu at all of their Toronto locations, 489 College Street, 600 Bloor Street West in the Annex and 45 Eglinton Avenue East, right at Yonge and Eglinton. The brunch offering is available every weekend from 11 a.m. to 3 p.m.
