Briggs Kitchen + Bar

I attended my first work event! Our office treated us to a three-course lunch at Briggs Kitchen + Bar. I was excited as the Executive sent me the menu beforehand so that I could do my research. Let’s listen to “Taking Care of Business” by Bachman Turner Overdrive for this post. 

The hostess had to separate us into two tables due to the large size of our group. I was lucky to snag a seat in front of 47, who regaled me with interesting stories of what it was like at her past firm. Unfortunately, I didn’t have any exciting first-hand experiences, so I just told her the stories the media reported about my old workplace. From what I read, consuming alcohol at work and expensing things with people with whom you’ve never met are big no-nos.

I chose the lobster poutine for my appetizer, Kuterra Salmon for my main, and the dark chocolate semifreddo for dessert. My lobster poutine was so decadent that even I couldn’t finish the whole portion. The thin-cut Kennebec fries were saturated in lobster cream and soft white cheese curds. I loved the generous pieces of sweet, juicy lobster. Forty-seven noted the rich flavour of the browned butter. I tried a couple of bites of her green salad, dressed in a crisp, tart vinaigrette. Her salad was good, but nothing beats lobster poutine.

I was even more impressed with my salmon. The restaurant itself was busy, and our group consisted of 19 guests. Despite the backlog of orders, my salmon came out perfectly cooked. The fish was tender and soft, with a delicious fatty favour. The milky green Thai curry gently infused the fish and firm pieces of bok choy with the flavour of coconut milk, lime and fish sauce. I enjoyed the salmon even more than the poutine. Unfortunately, I had to get back to work, so I asked for my dessert to go. I didn’t try it and ended up giving it away, as I was already almost dizzy from the high-calorie meal.

This lunch was my first visit to Briggs since 2017. I’m happy to report I enjoyed the set menu, attentive service, and fun company. Big thanks to the Executive for organizing the event and the ELT for taking us all out to welcome new and longtime employees.