Big Plate Chicken from Ju Xiang Yuan

Pop quiz, hotshot! You’re Hungry! You’ve a Credit Card! Ordering by Phone is so Two-Thousand-and-Late

With the beginning of September, a scary thought comes to mind. Patio season will end. Eateries and shops will pull back their encroachments onto public sidewalks as the...

Ottawa Screening of Straight Up

Straight Up, a Film About Ontario’s Alcohol Laws, is Worth the Watch

Earlier this week Katy Watts, Ottawa’s longtime champion of all things brewed and sometimes freelance food writer, invited me to attend the somewhat exclusive screening of Straight Up:...

Chefs for Oceans Van and Gear

Chef Cycles Across Canada to Raise Awareness for Sustainable Seafood @nedbell #chefsforoceans

…so, you are a recognized Canadian chef, known to champion causes related to sustainable seafood. …so, you are a father who realizes, without better stewardship of our oceans,...

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Pop quiz, hotshot! You’re Hungry! You’ve a Credit Card! Ordering by Phone is so Two-Thousand-and-Late

Big Plate Chicken from Ju Xiang Yuan Big Plate Chicken from Ju Xiang Yuan

With the beginning of September, a scary thought comes to mind. Patio season will end. Eateries and shops will pull back their encroachments onto public sidewalks as the weather takes on a familiar chill. Leaves will change colour and fall from their branches. Meteorologists will forecast the city’s first encounter with snow. Eventually, tables and chairs will be gathered together and put into storage until the next spring. Interestingly, 15°C seems warm after 6 successive months of frigid winter weather. When the temperature dips below 20°C during the summer months, Ottawa locals threaten to turn... | Continue reading article

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Straight Up, a Film About Ontario’s Alcohol Laws, is Worth the Watch

Ottawa Screening of Straight Up Ottawa Screening of Straight Up

Earlier this week Katy Watts, Ottawa’s longtime champion of all things brewed and sometimes freelance food writer, invited me to attend the somewhat exclusive screening of Straight Up: The Issue of Alcohol in Ontario, an independently-produced documentary about the archaic and oftentimes punitive laws that regulate the distribution and sale of alcohol in Ontario. Ours would be the second screening of the documentary worldwide. Sponsored by Ottawa’s growing microbrewery Beyond the Pale, the screening was very well attended at the newly relocated Orange Gallery. The room easily sat fifty people. When seating ran out, a... | Continue reading article

Chef Cycles Across Canada to Raise Awareness for Sustainable Seafood @nedbell #chefsforoceans

Chefs for Oceans Van and Gear Chefs for Oceans Van and Gear

…so, you are a recognized Canadian chef, known to champion causes related to sustainable seafood. …so, you are a father who realizes, without better stewardship of our oceans, fisheries risk complete collapse. …so, you love Canada, you’re an outdoorsman, and you cycle. Then, you’d be Ned Bell who, as legend has it, was born to the rugged wilds of British Columbia’s beautiful Okanagan Valley. The executive chef of Vancouver’s Yew Restaurant at the Four Seasons Hotel left St. John’s, Newfoundland on Canada Day to cycle across Canada this summer. His campaign, which is called Chefs... | Continue reading article

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Tuna Nasi Goreng and Giveaway #cloverleaf #giveaway

Tuna Nasi Goreng Tuna Nasi Goreng

When summer rolls around, it’s a chance for me to relax and recharge my batteries after a tiring school year. One of my favourite things to do during my time off is trying new recipes, especially for Don’s lunches. After a morning of meetings and intense work, I like to have something my husband can look forward to. Perhaps I’m old-fashioned, but growing up, I loved opening my lunch box to see what my mom packed me. Whether it was a sandwich, noodles, rice, or dumplings, I was always grateful that my mom ensured I... | Continue reading article

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Flux Dinner at Mariposa: 15-Courses Later, I Know What Dry Roasted Crickets Taste Like

Mariposa Farm Mariposa Farm

When you read an account of a long and drawn out multi-course meal, do you ever wonder what was left out? What descriptions were trimmed by the editor flicking his or her mouse and pressing the delete key? What bits of conversation were discretely withheld. In the name of brevity, what events were deemed too minor to recount? Journalist and literary critic Dwight Garner recently had a meal with Ferran Adria and Nathan Myhrvold, essentially world leaders of the modernist cuisine movement. In his “End of Cuisine” piece, which was published in the New York... | Continue reading article

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Seed to Sausage General Store: Paying it Forward

Seed to Sausage General Store Seed to Sausage General Store

Were I to write a book about the Ottawa food scene, I would dedicate a chapter to artisan producers and farmers. The nation’s capital is known for its brief stint as Silicon Valley North. History recognizes Ottawa for its lumber. But, before telecom companies, the timber rafts, or even Colonel John By and his regiment of somewhat unruly British soldiers, there were farmers. There were artisan producers who added “value” to local meat and produce. Both sold their goods at the market By would create in Lowertown. Ottawa has a new resident artisan producer, Seed... | Continue reading article

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Flux: Do the Community a Solid

Flux Flux

Were I to write a book about the Ottawa food scene, I would dedicate a chapter to how the restaurants, caterers, and local producers embrace and support the community, oftentimes with astounding generosity. With his “Flux” culinary collective and its inaugural event that benefits Shepherds of Good Hope, Chef Danny Mongeon of Hooch Bourbon Bar (180 Rideau Street) goes further. Mongeon aims to set an example. He intends to launch something self-sustaining that will grow and change. But first, let us reflect on some history. It was a cold day in January, 1983 when the... | Continue reading article

Relatively Wordless Wed…I mean Thursday: Atelier Home Delivery

Atelier Takeout Atelier Takeout

Honestly, I thought I had seen it all last week. Jenn and I sat down at the bar of our favourite diner, Mellos in the ByWard Market (290 Dalhousie Street). We ate a rather late dinner, chatting with the amiable kitchen and laughing about many things food. At the end of a surprisingly thin service for a Friday evening, Mellos’ dishwasher asked for a plate of poutine and ate it with sliced white bread. He made poutine sandwiches. Chef Mike Franks, who takes over the 70′s era diner at 2 pm, shook his head, but... | Continue reading article