The newest addition to the 124 Street area is Canteen. Red Ox Inn owners Frank and Andrea Olsen opened the doors to their labour of love in mid-December. The name Canteen sums it up nicely - a casual, relaxed eating space that lets the food and company speak for itself. It's an extension of the owners themselves - what they like to eat, how they like to eat it, and what they like to drink with it.
The space is just right: 50 seats with a cozy (but not crowded) feel. They built the space starting with a fresh slate and ending with a comfortable, stylish space that isn't overkill. We love the little details: canteen tag napkin rings, wood blocks the fritters come in, and the solid wood billfolds.
To pin down a type of food is difficult. The menu was built with the heart and soul of every chef in the kitchen alongside Frank, a proudly self-taught chef. Main dishes are a wide range from lamb chops to butternut squash ravioli. To start, share the Ricotta Fritters with Smoky Maple Syrup! They're open Tuesday-Sunday for lunch and dinner, as well as brunch (pictures above) on Saturdays and Sundays, too.
Canteen was kind enough to share a recipe with us! If you don't have the luxury of stopping in for them to make it for you, you can make their version of Bread Pudding for yourself at home. We recommend making the trip, though. Do yourself a big favour and make a reservation!
Canteen's Bread Pudding
- 1 1/4 loaves french or white unsliced cubed bread soaked overnight in 2 cups of milk
- 6 eggs, beaten lightly
- 1 1/2 cups sugar
- 1 cup milk
- 1 cup whipping cream
- 1 tsp. nutmeg
- 1/2 tsp. cinnamon
- 3 tbsp. vanilla
- 1/2 cup white chocolate chunks
- 1 cup blueberries