The restaurant is beautiful, with gorgeous soaring ceilings, an eye-catching bar that spans nearly the entire length of the restaurant and many other amazing art deco touches.
I’ve never been disappointed with the pizza at Anthony’s and our visit was no exception. The crusts were nice and crispy on the bottom and perfectly chewy on the inside; the perfect vessel for the different, delicious topping combinations.
Yesterday was rainy and grey, so Byron and I decided that a hot bowl of ramen would make for a perfect lunch. We headed downtown and arrived at the restaurant around 12:30. Sansotei isn’t very big and it’s fairly popular already, so I was pleasantly surprised that we were seated immediately when we arrived.
Datsun 380 Elgin Street Ottawa, ON It might seem like a weird thing to say at the age of 28, but when my parents came to visit last month, it was the longest I have ever gone without seeming them in my entire life! Three months feels like a long time when you are used to seeing your parents at least once a week. I was of course incredibly excited when they visited and couldn’t wait to show them some of my favourite Ottawa restaurants that I have tried so far. Although I had only visited Datsun once before, I knew it was a must when my parents came to town. Byron and I love all sorts of different Asian cuisines and Datsun does a lot of them really, really well. Put that together with an excellent cocktail list and awesome atmosphere and it was a no-brainer that Datsun would be a great place to show my parents a good time. The first thing we did when we arrived was look over the cocktail list and …
I’ve never been to a Poutine Festival before, so I was pretty pumped to check out Ottawa PoutineFest with Byron last Friday. It was a little after 6 when we arrived at the PoutineFest grounds in front of City Hall and while it was busy it wasn’t quite as nuts as I thought it would be, which is actually wasn’t a bad thing. I have been to various food festivals before where I have spent more time waiting in line than anything else and that can really take the fun out of it.
I recently heard about Eat, Drink, Spring, which is the Spring Edition of the Ottawa Wine and Food Festival. I love good food, cocktails and wine, so I was immediately intrigued. The timing really couldn’t be more perfect, because after looking over the schedule of events there are a couple that I am specifically very interested in as Byron and I are currently working on setting up our balcony. The Patio Decor & Gardening Workshop is going to provide some tips and tricks on summer entertaining and how to create the perfect patio space. Now this is perfect because we don’t have a very big balcony, so I am hoping to get some ideas on how we can maximize our balcony space. The Pati-Oh Canada event is going to demonstrate how to prepare for summer parties with a demo on how to grow herbs and then use them to make drinks. This event is one I am super excited for because there is nothing better than having your own crop of fresh herbs to cook with and make drinks from. The only …
… and that is kind of the neat thing about poutine, it’s also the perfect canvas for a whole array of interesting toppings. Whether you want something extreme or exotic, smoked meat or snake meat, pork belly or butter chicken, poutine is a great vessel for all sorts of different flavours.
In anticipation of Ottawa PoutineFest, I’m going to be doing a series of posts all about… you guessed it, poutine! If there is one dish that screams “Canada” it’s got to be poutine. In fact, Canadians love their poutine so much that when the Bank of Canada asked for suggestions of images to put on commemorative bills for Canada’s 150th birthday, poutine was a popular response. Can you imagine pulling out a twenty-dollar bill with big plate of poutine on it? Doesn’t seem like such a bad idea to me! Now, all of this talk about poutine had me wondering, what makes a great poutine? As a relatively new poutine convert, I thought I’d reach out to some of my foodie friends and see what they think makes for a great poutine. Is it the fries? The gravy? The curds? While of course everyone has their own opinion, there were a few common ideas on what makes for a great poutine: Layers – layering the cheese curds and gravy between the friesis essential for ensuring you get a better …
It was fun to try Whassup Dog, especially while out wandering around Hintonburg on such a lovely afternoon. I think next time we would try one of the hot dogs with the more interesting toppings and see how it stacks up. Another thing to note, Whassup Dog is cash only, so plan accordingly.
Our meal at The Savoy Brasserie was good, but I was hoping for a little bit more. While the food was all fine, it just didn’t jump out at me like I had hoped it would, and with so many restaurants to try, that probably means we won’t be back again anytime in the near future.