OEB Breakfast Co.

11/03/2026

Episode 5: The Beef Tallow
The kitchen’s beef tallow is disappearing at an alarming rate, and Chef is determined to find out why. As the potatoes get crispier, Lynn’s hair gets shinier, and the mystery deepens. One thing becomes clear: someone at OEB has found a very creative use for a very important ingredient.

11/02/2026

Does Robin the Delivery Driver have anything to do with the missing beef tallow? More on this, and more, tomorrow at 9 AM MT / 10 AM ET

11/02/2026

Get a taste of our seasonal Truffled Squash Benny. Best paired with our limited-time Caramel Apple Butter Latte. Only here until November 29.

10/30/2026

Where IS the beef tallow going?! Could Lynn’s ‘tude have something to do with it? We’re spilling the tea Tuesday at 9 AM MT / 11 AM ET.

10/28/2026

The down-low on beef tallow, and why we choose to cook our breakfast potatoes in it. ☝️

10/27/2026

Episode 4: The Plate
Chef is convinced the right plate can bring a dish to life. The problem? Not everyone can see what he sees or feel what he feels. As Jess questions her culinary training, and a series of candidates fail to understand the assignment, Chef's search for the perfect plate (and line cook) is unwavering.

10/24/2026

Dare we say Lynn created this coffee monster?

10/23/2026

Sweet breakfast lovers. We see you.

10/22/2026

When the coffee hits just right ☕️

10/20/2026

Episode 3: The Coffee
Longtime OEB regular refuses to drink restaurant coffee until one sip of our breakfast blend changes everything. His newfound obsession has him showing up multiple times a day for more, running the coffee machine into the ground and testing the limits of Lynn’s patience. Turns out, some vices come in a red mug.

10/19/2026

The perfect duo awaits.

Only here until November 29.

10/17/2026

Can Lynn change Alex’s mind about restaurant coffee?

Full episode out Tuesday.

10/15/2026

The OC Burger
Angus chuck burger, burger sauce, arugula, tomato, red onion, avocado, sesame potato brioche bun.

Smoked Chicken Club
Smoked chicken, arugula, hardwood smoked bacon, tomatoes, chipotle aioli, artisan ciabatta.

Montreal Smoked Meat Sandwich
Shaved Montreal smoked brisket, smoked sweet mustard, dill pickle, marble rye bread.

The Big Ahi Tuna
Pepper crusted Ahi tuna, chipotle aioli, guacamole, arugula, smoked salt, fennel slaw, citrus vinaigrette, sesame potato brioche bun.

10/13/2026

The perfect fall brunch does exist.

10/13/2026

Took our motto “Fill the Soul” a little too literally this past weekend.

Watch the full episode in our pinned post.

10/12/2026

This Thanksgiving, Tatum wants to measure the restaurant’s success by living up to our motto: “Fill the Soul.” Forget sales targets and guest counts; let’s just deliver incredible hospitality and food. However, Chef takes this concept to another level. Hey.. you look like you could use a fill-up.

10/10/2026

Respect the Peck

10/09/2026

Thanksgiving Brunch, anyone? Let us do the cooking and cleaning. Our Truffled Squash Benny, paired with the new Caramel Apple Butter Latte, is waiting for you.

10/09/2026

To celebrate World Egg Day today, we introduce the Fryingpantone Colour of the Year: Golden Yolk

IYKYK

The infamous colour cards.

10/08/2026

Just about drooled on my keyboard making this post.

Get the Truffled Squash Benny until November 29.

10/08/2026

10/07/2026

Things we take seriously: our eggs
Things we don’t take too seriously: ourselves

Watch the full episode via our pinned post!

10/07/2026

Introducing our Caramel Apple Butter Latte 🍎🍂

Rich espresso and steamed milk, layered with the comforting flavours of caramel, baked apple and seasonal spice, then finished with whipped cream and a dusting of cinnamon. The result is a warm, indulgent latte that tastes just right for fall.

Only here until November 29

10/07/2026

I’m back.

Our famous Truffled Squash Benny is here until November 29.

10/06/2026

We didn’t just bring back the Truffled Squash Benny because it’s the perfect fall brunch dish. We did it because you asked. Because we love you.