Just Off 124: The Local Omnivore

Mark Bellows and Ryan Brodziak are among a small but growing number of entrepreneurs who’ve successfully transitioned to a brick-and-mortar establishment from a mobile food truck. The Local Omnivore has been open since January, located a few blocks away from the burgeoning 124 Street restaurant district. However, given the impending arrival of Duchess’ long-awaited expansion next door, there is no doubt this area will soon see its own increase in foot traffic. After work on Saturday afternoon, Mack picked me up and we seized the opportunity to finally give this incarnation of The Local Omnivore a try.

The space is much larger than it seems from the outside, accommodating a lengthy open kitchen and bar, 40 seats, and a generous prep kitchen. The interior has a DIY feel to it, with painted walls seemingly unfinished, tools visible, and repurposed wood pallets used as space dividers. As a result, the room seems lived-in and comfortable, even though they are still growing into the space (their liquor license was just granted last month). Lunch and weekend brunches remain their focus, but they will be easing into evening hours at some point in the future.

The Local Omnivore

Interior

The brunch menu is small but interesting, with six dishes on offer, some incorporating the house smoked and cured meat they’re known for. Mack selected the Fraulein sandwich ($12.50), while I couldn’t pass up the brunch pirate poutine ($12.50).

So many brunch purveyors feel the need to tack on a fruit cup, so I appreciated that The Local Omnivore doesn’t mess around with unnecessary garnishes – our plates arrived in their unapologetically indulgent glory. My poutine layered spicy shoestring fries with cheese curds, vegetarian gravy, green onions, two fried eggs and a citrus hollandaise. The hollandaise cut through the spice for me, and the fries stayed remarkably crispy.

The Local Omnivore

Brunch pirate poutine

Mack’s Fraulein sandwich was comprised of a Russian rye grilled Swiss cheese sandwich stuffed with super smoked bacon schnitzel topped with a fried egg and citrus hollandaise. He struggled to finish the generous portion, and really liked the bacon schnitzel.

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Fraulein sandwich

Service was relaxed but solid throughout, with just a few other tables during our stay. For those interested, The Local Omnivore also runs a deli counter that sells their bacon, garlic sausage, corned beef and smoked turkey, but I’m keen to return to try their lunch menu.

The Local Omnivore was a great place to kick back and start our weekend off. A belated congratulations to Mark and Ryan on the  space, and I look forward to what is still to come.

The Local Omnivore
10933 120 Street
(780) 660-1051
Tuesday-Friday 9am-5pm, Saturday-Sunday 11am-2pm, closed Mondays

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