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PEP RESTAURANT: TRADITION AND RELAXATION Journalist: Myriam

Date: December 2, 2011  Region: Sherbrooke                                                     restaurant pep photo 1

 

When we go for the first time to PEP Restaurant, located at 262 Queen Street, we enter into a layered atmosphere, one that cannot be detected looking at the exterior, where the aromas from the kitchen are mixing with the exotic and mystic incense, adding a note of spirituality. A large dining room is retro-decorated with comfortable chairs, antiques, plants and flowers arranged amidst a display of candles surrounded by coloured stones for additional effect. The setting is traditional and relaxing with soft music from a classic repertory which seems to have an effect on the present clients, who are making an effort to speak softly. This restaurant is a far cry from the typical, noisy restaurant, with waitresses who are stressed and overworked, who, in their haste, break a plate or a glass from time to time and who throw the plates on the tables as quickly as possible in an effort to speed your departure...

PEP, on the contrary, is a place that I would recommend, for a romantic twosome, a businessresataurant pep photo 5 meeting or a family buffet. This harmonious haven is owned and operated by Laurie Powell (caterer) who purchased the establishment three years ago, with the encouragement of her husband.

PEP restaurant is a place you will want to return to, time and time again... The buffet table for the evening looks ready and most appealing... You are welcomed in a friendly, courteous manner. The menu, somewhat absent, comes in the form of a verbal menu from Laurie or members of her staff. Laurie is customarily on hand… considerate of her clients and often ready to share with them her culinary creations and discoveries which go back to the 20s-30s, from among her collection of old family recipes. Laurie takes on the role of restaurant pep photo 2“a virtual menu” herself and often it is she who proposes the menu of the day, with all the extras which can be added, according to your tastes and mood. No effort is spared …Laurie tries her best to accommodate all requests. The service is excellent and courteous. Tea can be served in English porcelain cups-and-saucers which adds a special touch to the quality of the service.

I enjoy going to PEP – the attention to detail, I feel, is what makes all the difference between a nice restaurant and one we tend to limit our visits to. Pep Restaurant falls into the culinary category - simple, without fancy amenities. The menu is a traditional family-style cuisine, with healthy, balanced homemade meals that are prepared without unexpected surprises to your tastebuds.

Their vegetable soup is ‘made from scratch’, with a cocktail of fresh vegetables. The homemadereataurant pep photo 3 bread is served warm with butter. I recommend the chicken breast with mushroom sauce, with vegetable of your choice, the roast beef which is tender and juicy, homemade salmon pie with a delicate egg sauce, “Pulled Pork” and many more choices, each one as delicious as the other. Laurie’s desserts are simply delicious, like the fresh pies (strawberry, rhubarb and others). My personal choice is the chocolate pie with cream…certain to be judged supreme by all your senses!

Don’t forget the Brunch plate for only $9.95 – simply delicious! For the Holiday Season, Laurie has reserved a variety of special menu items… traditional turkey and stuffing ($12.99), tourtière (French-Canadian meat pie) for $10.99 and roast beef plate ($13.99).

Why wait?!?—Laurie is looking forward to serving you!

Information: (819) 569-2411 or This email address is being protected from spambots. You need JavaScript enabled to view it. "> This email address is being protected from spambots. You need JavaScript enabled to view it.

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restaurant pep photo 6Photo 1: Laurie is proud of her buffet table.

Photo 2: A tender roast beef 

Photo 3: A relaxing atmosphere 

Photo 4: Homemade soup

Photo 5: Delicious chocolate pie, an appealing dessert

                    Photos: Myriam Sainson


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