Â鶹´«Ã½Ó³»­

Skip to content
Join our Newsletter
  1. Home
  2. Courier Archive
  3. Living

Fresh Sheet: eTap adds new brunch menu

Dale MacKays prairie roots are once again evidenced in his new brunch menu at eTap . Let other chefs top their Eggs Benedict with smoked salmon; hes going for brisket. And hes putting the bacon right into his pancakes and pulled pork in his beans.
Â鶹´«Ã½Ó³»­Courier Staff

Dale MacKays prairie roots are once again evidenced in his new brunch menu at . Let other chefs top their Eggs Benedict with smoked salmon; hes going for brisket. And hes putting the bacon right into his pancakes and pulled pork in his beans. Weekends 11am to 2pm at 990 Smithe. 604-566-9770 to reserve.