I had the combo skillet, which had bacon and kub in it. It was obvious the eggs were cooked by microwaving the whole thing, and it was encased in a shell of processed cheese slices. On my way out, I mentioned they should avoid doing that, and they said they usually do but they had just ran out of real cheese. Too bad for me. Despite those two setbacks, the skillet was not bad overall, but were I to return I would try the special on the plate.

So Chicken Delight, I say you should continue your breakfast endeavour. It’s an average breakfast for a cheap price, and there’s room for that in the breakfast market (especially in small hotels). Just make sure you have all your ingredients in stock. I hate processed cheese.

May 22 2010

Chicken Delight

171 Dumoulin Street

(in the St. Boniface Hotel)

They ran a trial run of serving breakfast in the spring. They have stopped for the summer and will begin again in September 2010.

We had been meaning to come to the St. B. for a while, and we lucked out by finding them with a new restaurant that was just trying breakfast out to see how it goes over. Unfortunately the restaurant was Chicken Delight, but their breakfast was surprisingly good and not that greasy.

The restaurant was tiny, but we could have sat in the bar if we liked. The construction inside was not done and the floor didn’t meet quite meet the walls yet. They had no breakfast menu, and the server told us they had the special, skillets or breakfast sandwiches only.

The eggs were standard and the toast (white, brown or rye) was nothing surprising, though heavily margarined. The hashbrowns came as a pile of shredded potatoes, the kind that I like about 80% of the time. Yes, they were most likely pulled from a giant freezer bag crammed with the like, but they were cooked through and evenly and were tasty. Choice of bacon, sausage (three pieces each) or “kub,” and the kub was the best - nice and thick cut.

Processed Cheeeese!