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After doing a little research on restaurant Santa Barbara’s namesake Saint Barbara, I learned that she was a total badass. Not only can she teleport, put out fires with her mind, turn sheep to locusts and strike people with lightening, she can turn people to stone. Definitely cool. Throughout history, she has been strongly associated with artillerymen, engineers, miners, mathematicians and those who work with explosives because of her ability to control and work with lightening. Thinking about our recent visit to Santa Barbara in Montreal, this all suddenly seemed to make sense. Walking into the restaurant, the back wall is covered in various mini busts of religious figures in a way that lends an interesting vibe to the place. Plus the fact that they’re all coated in a layer of pastel green paint. Then, you have brunch items all named after different professions Saint Barbara herself was thought to provide protection for. The plot thickens…
Yes, the consensus is that brunch is one of the most hated courses among the majority of chefs. The thing is though, places that serve continental or Western style breakfasts have got it all wrong. Out with the boiled eggs, hash browns and sausages and in with grilled vegetables, feta eggs and healthy meat and veggie dips. Places like Byblos have managed to revitalize the way the meal is served and turned into one of my favorite spots to get some amazing late morning grub.