We all miss Natalie Lefebvre’s lunches. You now also have to hold tight for catered events and weekends. Her food is worth the wait. Her loyal clientele prove she is a destination; the pace is a busy hum. The phone rings for a pick up order.
“I’m not open weekdays. It became just too much. My husband, Michael, said I just needed to slow down.”
Opening its door June 5, 2014, Motley Kitchen has delivered a difference to downtown with a very diverse menu and unique offerings.
“Why Motley? We loved the name and fun of the jester. We are ever-evolving,” said Lefebvre.
Starting a new place is tough. The previous restaurant was dark and had all those booths.
“We opened it up. Even the kitchen. It’s a big space. Not just paint — we did a lot of work to brighten it up. The bones were here. We were very lucky.”
The kitchen to dining area ratio is like no other in Sudbury.
The previous generations of Lefebvres and a sprinkling of early talent inspired her cooking.
“I remember making a Spanish omelette with all its vegetables. It was the first time I used a cookbook. Later, I watched the Urban Peasant and other shows like (those with Chef) Michael Smith, and Wok with Yan. Of course, this was all this before The Food Network,” Lefebvre laughed at the memories.
How did Lefebvre become chef and owner?
“I used to work for CBC Radio. That job ended, and as I just always loved to cook I tried a food truck. That was a quick lesson. Then came Motley. I had acquired some industrial kitchen equipment, and what was once Nibblers was available. I learned to refine my skills by fire … a lot of sweat and hard work. Hours after hours. Working the line requires a team who become one. We also have experienced serving staff with great customer skills, but I like to train my own kitchen. It’s a labour of love. The pace is fast, but COVID has slowed it all down. However, it’s not sustainable. I did close for a time when it first started. It gave me time to regroup, (and) I really desperately needed that time.”
A real hub for the cultural community, Scott Merrifield, pre-COVID, would book talent for “Dinner and a Show” which was a monthly event.
“Sadly, we had to remove this from our calendar, too. None of us want gatherings now. Our occupancy is halved. We only have six tables and can only accommodate 27 people. We just have had to adjust how we do everything. We can cater and deliver, and follow best practices and protocols, though right now Christmas and New Year’s 2020 has much few corporate events than other years.”
You can almost be certain that will change.
North Bay, Manitoulin … people coming for appointments, there are regulars and always new faces. It is best to make a reservation now. Looking over the tables, fresh-squeezed orange juice is the preferred beverage.
“I don’t know who else in Sudbury is doing this. We also do mimosas. Though we know people enjoy their stay, COVID has meant guests can’t linger longer.”
Maybe we can take a sweet treat to go? Would you believe Lefebvre’s mother does all the desserts? The butter tarts? Yes, those too.
The shift is coming to a close so I ask Lefebvre about her own appetite.
“What would I have right now? The avocado eggs benny. It is always on our menu. It is a vegetarian dish, but you can do an add-on. Who doesn’t enjoy bacon! Actually, I don’t limit myself to anything specific. If it seems good, I’ll make it. I love spices like tarragon and paprika. Paprika is the major ingredient in our house spice.”
It is all fresh and, wherever possible, local.
“Our stuffed French toast bread is from Pinchman’s and sometimes Golden Grain.”
Crêpes Croatian style — or palačinka — can be savoury or sweet.
“They’re inspired by my husband’s heritage and are one of our top requests. Come and try one! Maybe two?”
We will, Natalie, we will!
Located in the heart of downtown Sudbury, the Motley Kitchen is your next stop for a unique and fresh dining experience.
The Motley Kitchen
70 Young St
705-222-MOTL (6685)
Facebook, Twitter and Instagram @themotleykitchen
Menu items visible: TheMotleyKitchen.com
Brunch Hours: Saturday: 10 a.m. until 2 p.m. and Sunday: 10 a.m. until 2 p.m.
Hugh Kruzel is a committed foodie and a freelance writer in Greater Sudbury. Are you an advertiser? Learn more about our Community Leaders Program here.
