A lot of times you don't have to go far to find a treasured spot.
Here is a piece of travel writing about one of my family's favourite spots.
Food is about trust, security, and feeling good about yourself and the world.
Armen Higgins understands that. After spending several years as a chef at some
of the culinary hot spots of the posh ski-resorts of Alberta and British
Columbia, he came back to the picturesque lake-side town of Southampton,
Ontario, where he grew up , to set up his own shop.
He chose a narrow two-level loft for his restaurant and named it “Armen’s Cafe”.
Inside, he covered the walls with photographs from his travels, paintings by
local artists, a collection of vintage hardware and World War I memorabilia.
Upstairs the walls are decorated with antique Armenian rugs (his mother was
Armenian) and printed silk scarves from India. A pair of skis hang from the
balustrade.
Inside, he covered the walls with photographs from his travels, paintings by
local artists, a collection of vintage hardware and World War I memorabilia.
Upstairs the walls are decorated with antique Armenian rugs (his mother was
Armenian) and printed silk scarves from India. A pair of skis hang from the
balustrade.
This sets the tone for the food. The menu runs the gamut from quesadillas, to
eggs benedict, fritatas, borsht, and hummus made in-house. It’s a medley of
tastes and nations and Armen is not one bit self-conscious about it. His
restaurant is what one may call fusion, but mostly it reflects the owner’s
adventurous spirit. He is unabashed about his use of spices – they are by no
means overpowering, but quite assertive in most of his dishes. To some, the
abundance of greens and alfalfa sprouts creates the impression that “Armen’s”
is an “alternative”, or green” food place. Armen definitely offers many
extremely attractive options for vegetarians, but his choice of ingredients is
unrestricted, except by culinary and practical considerations. Don’t be fooled
by the casual atmosphere – behind every bite is Armen’s steady hand that
guarantees quality and consistency. Taste, presentation, fast and friendly
service, all speak of a consummate pro. Smiling and chatting with the patrons,
Armen makes it look easy, but he definitely does not take it easy.Very little
escapes his attention. That is why his establishment is thriving after eight
years in business.
eggs benedict, fritatas, borsht, and hummus made in-house. It’s a medley of
tastes and nations and Armen is not one bit self-conscious about it. His
restaurant is what one may call fusion, but mostly it reflects the owner’s
adventurous spirit. He is unabashed about his use of spices – they are by no
means overpowering, but quite assertive in most of his dishes. To some, the
abundance of greens and alfalfa sprouts creates the impression that “Armen’s”
is an “alternative”, or green” food place. Armen definitely offers many
extremely attractive options for vegetarians, but his choice of ingredients is
unrestricted, except by culinary and practical considerations. Don’t be fooled
by the casual atmosphere – behind every bite is Armen’s steady hand that
guarantees quality and consistency. Taste, presentation, fast and friendly
service, all speak of a consummate pro. Smiling and chatting with the patrons,
Armen makes it look easy, but he definitely does not take it easy.Very little
escapes his attention. That is why his establishment is thriving after eight
years in business.
“Armen’s Cafe” is known far beyond the limits of the county. Once, as a joke, at
the beginning of the cottage season, Armen put up a “for sale” sign in his
window. Frantic calls came from as far as Toronto, which is 150 miles away.
the beginning of the cottage season, Armen put up a “for sale” sign in his
window. Frantic calls came from as far as Toronto, which is 150 miles away.
Armen also finds time to nurture a new generation of food experts. His manager,
Jenn McLaughlin, started behind the counter, but, spurred on by Armen and her
own curiosity, gradually developed a passion for pastry-making. As a result, on
any given day you might be surprised by pasteis de nata – the famous Portuguese
custard tarts, Moroccan sesame cookies, or some other delectable dessert, on
top of the regular dessert line-up. The twenty-five year old Jenn is absolutely
fearless when it comes to tackling demanding recipes. The expression “labour
intensive” is an invitation, not a turn off. Jenn also designs menues for
Armen’s world cuisine nights and follows through on every little detail, from
writing down the ideas to personally waiting on the guests, making sure that
they are happy and satisfied. The attention to each and every customer is
definitely a hall-mark of “Armen’s”.
Jenn McLaughlin, started behind the counter, but, spurred on by Armen and her
own curiosity, gradually developed a passion for pastry-making. As a result, on
any given day you might be surprised by pasteis de nata – the famous Portuguese
custard tarts, Moroccan sesame cookies, or some other delectable dessert, on
top of the regular dessert line-up. The twenty-five year old Jenn is absolutely
fearless when it comes to tackling demanding recipes. The expression “labour
intensive” is an invitation, not a turn off. Jenn also designs menues for
Armen’s world cuisine nights and follows through on every little detail, from
writing down the ideas to personally waiting on the guests, making sure that
they are happy and satisfied. The attention to each and every customer is
definitely a hall-mark of “Armen’s”.
If you are ever in our corner of the world, drop by. You will see that great
chefs can be found anywhere.
chefs can be found anywhere.
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