Cafe Linnea: Another Jewel in the Duchess Crown

Skill, detail and finesse: those words describe the room and the food at Café Linnea in Holland Plaza, the hottest new food destination at 10932 119 Street NW in Edmonton. Provisions is its neighbour on the north side, Local Omnivore its neighbour on the west. 
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We all knew it was going to be good, right? It had to be; it’s got the Duchess touch—but even better, it’s sit-down table service, and it’s all about brunch.

Chef Kelsy Johnson heads the kitchen with the crazily talented Fillie Lamen by her side and a team of competent assistants. The dishes coming out of that kitchen are thoughtful, skillfully prepared, and contain ingredients that are respected from start to finish.

Whole pigs from Sangudo Meats are broken down on site for cuts and to make bacon and sausage. Everything from the carcass is used. Pickling and preserving are everyday occurrences, butter is made in house, juices are fresh-squeezed, and then of course, there is the baking.  The perfection you’ve come to expect from Duchess Bakeshop, naturally shows itself here.

The grand opening hasn’t officially happened yet but you’d never know it. Other than benefitting from a couple more bodies on the floor, Cafe Linnea comes off as smooth as butter.

To listen to my CBC Edmonton AM review,  click here.  For the visuals of what I tasted, scroll down.

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Fresh juice of the day: Strawberry, apple, lemon and red pepper.
Beef tartare: a mix of raw beef, beets, dijon mustard, pickled ramps and savoury spices
Beef tartare: a mix of raw beef, beets, dijon mustard, pickled ramps and savoury spices
Sausage breakfast: pork sausage, wilted mustard greens, pickled mustard seeds, apple, steel-cut oats finished in Rock Ridge organic milk and whey.
Sausage breakfast: pork sausage, wilted mustard greens, pickled mustard seeds, apple, steel-cut oats finished in Rock Ridge organic milk and whey.
Oeufs-en-Cocotte: two soft baked eggs, caramelized onion and mushroom ragu, potatoes, kale, garlic scapes, toasted sourdough and house butter.
Oeufs-en-Cocotte: two soft baked eggs, caramelized onion and mushroom ragu, potatoes, kale, garlic scapes, toasted sourdough and house butter.

Hours of operation:

Monday, Thursday, Friday and Saturday:  9 am – 3 pm, Sunday 10 am – 1 pm; closed Tuesday & Wednesday. High Tea (by reservation only): two seatings on Sundays at 3 pm and 3:30 pm.

Reservations are accepted for high tea and groups. Check their website for details.

Want more? Read CBC Edmonton AM’s web article here.

Lead photo taken from @CafeLinnea on Instagram.