All bread is baked in-house by Ward Van Donselaar,” To complement what Stieffenhofer-Brandson and Kurtz develop, diners can expect coffee from House of Funk small batch coffee roastery, pastries by sugar wizard Aaron Surman ( ButterBoom), and a wine program brought to life by sommelier Jayton Paul.įrom Novella: “Highlights include a Novella Yogurt with seabuckthorn, yogurt mousse, seabuck berries, and a hemp/flax heart praline Turbo Breakfast Sando with fried egg, sausage patty, hash brown patty, smoked cheddar, and custom “turbo” sauce on a potato bun savoury Steel Cut Oats with wild and cultivated mushrooms, poached egg, and mustard greens and Pickled Beets with meadowsweet tahini dressing, green apple, watercress, and candied sunflower seeds. Ingredients sourced from small and local farms, plus the creative energy and culinary talent of Gus Stieffenhofer-Brandson (Published) and Ash Kurtz (Bar Susu), means that the food program will also feel familiar, if slightly more casual. I’m excited to see Novella when it’s finally filled with natural light. The cascading levels, elegant curves, simple lines and crisp colours – plus the prominently hung Wild Bunch dried flower installation – make this 66-seat space a stunner. Although the colours in the photographs below are muted by still-papered-up windows, it is evident that the lighter and brighter little sister to Published and Bar Susu shares their DNA. On my tour of the space last week, the project looked to be 90% complete and perfectly aligned with the vision described above. I’m told that the vision is one of clean lines and archways at every opportunity, with a colour pallet that will work with the natural light in the space (bright colours at the front of the room that fade into a darker tones as you move to the back). To make sure that happens, Establishment Interiors has been brought on board to steer the aesthetic direction of the space. As it was described to me, Novella sounded like one large space comprised of a variety of smaller spaces, each of which, though physically and aesthetically related, are intentionally designed to offer their own unique experience.Įnsuring the connection and flow between spaces will be key. To fill the shelves, the crew has honed in on some familiar and much-loved local brands, as well as produce grown by local farmers. To the right, a second elevated seating area will connect to an adjoining 350 sqft grocery and retail space. The anchor of the room will be a coffee bar and service counter (where customers can get their take-out coffee and baked goods) located toward the rear of the main floor. The latter will be comfortable and lounge-like, “somewhere you’d want to go and hang out, read a book or visit with friends”. What I saw on my tour was a 3200 sqft blank canvas.Ĭody walked me through the vision: from the street, visitors will enter into a 66-seat dining area, including table, banquette, and bar seating on the main floor, and couch seating on an elevated platform perched along the north wall. These are early days, but the mission of transforming the space into a fresh concept for the neighbourhood is well underway: all evidence of Novella’s predecessor, a Filipino restaurant called Josephine’s, is already gone. If this is the first you’re hearing of this project, here is some background from our December 2021 story: Mount Pleasant’s newest cafe, Novella Coffee Bar, will be ready to open doors at 2650 Main Street very soon. The team behind critically-acclaimed Published On Main and Bar Susu are closing in on opening day for their third concept. Front Row: L-R: Ash Kurtz, Amanda Work, Gus Stieffenhofer-Brandson Back Row: House of Funk founder Darren Hollettat, Novella Cafe Manager Adam Gold, Co-owner Cody Allmin
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