Brunch with a Modern Nigerian Twist
Chef Beko — aka Beko The Food Mixologist — has been reaching into the rich tradition of West African cuisine and combining it with his classical Western training to bring to Toronto a sophisticated take on what Nigerian food can be.
Suya Benedict $12
Poached eggs with suya*-spiked hollandaise over homemade cheddar buttermilk biscuits topped with roasted cherry tomatoes, served with a Gang Green salad of romaine, alfalfa & chives.
Add Spicy Suya Grilled Shrimp +$4
Nigerian Fried Chicken $14
3pcs of juicy, deep-fried chicken, brined for 24 hours in a mix of orange, apple, thyme, garlic and spices, in a crispy crust spiked with chili, cumin, curry and black pepper for a serious flavour punch. Served with a cheddar buttermilk biscuit & suya*-dusted sweet summer corn on the cob.
Lagos Hot Chicken +$3pp
Add Beko’s Mixology Vol. 1 homemade roasted Scotch Bonnet hot sauce + maple syrup
Fried Chicken Platter for 2 $30
6pc chicken + 4pc cheddar buttermilk biscuits + suya summer corn
Summer Vegetable Quiche $12
Medley of fresh summer vegetables & creamy egg custard in a buttery shortcrust pastry, topped with roasted tomatoes & crumbled goat’s cheese; served with Gang Green salad
Sweet Well Well 1pc $5 | 3pc $12
Milo-dusted challah French Toast with malted whipped cream, maple syrup & fresh summer berries.
Nigerian Fried Chicken 1pc $4
Spicy Suya Grilled Shrimp 3pc $4
Cheddar buttermilk biscuits 2pc $4
Suya-dusted Summer Corn 4 pc $4
Homemade Lemongrass Iced Tea $3
Orange Juice $4
Bottomless Coffee or Tea $3
*contains peanuts; Suya is a classic spice mix of the countless street-side barbeques in Nigeria, a complex and potent mix of powdered peanuts, chiles and spices; each blend personal and unique to the chef and the region
At the age of 4, a young Beko first visited Nigeria, a discovery that would change his life forever and plant the seed of a life-long desire to share the gifts of Nigeria with the world. Since then Chef Beko — aka Beko The Food Mixologist — has been cultivating his passion for Nigerian cuisine. Graduating from Humber Culinary in 2010, Chef Beko developed a person style of cooking merging traditional Nigerian flavours and ingredients with classic Western techniques. Chef Beko has cooked in various restaurants around the GTA, from Mark McEwan’s ONE Restaurant to 17 Steakhouse. In 2017, Chef Beko launched a catering project focussing on high-end, Afro-centric, Nigerian-inspired modern cuisine. To take part in Chef Beko’s journey, follow him and his one-of-a-kind creations on Instagram @bekothefoodmixologist.