PETIT BILL'S BISTRO RECEIVES VQA RESTAURANT AWARD OF EXCELLENCE
Wines of Ontario recognizes Ontario licensees that exhibit strong support of Ontario VQA wines and high professional standards in wine service. This award, given by Wines of Ontario, rewards licensees who are embracing Ontario VQA wines and inspiring their patrons with substantial Ontario VQ A wine lists, tasting menus, VQA wines by the glass, winemaker's dinners and staff training.
"We are very excited about this award," stated co-owner Randy Fitzpatrick, "We have prided ourselves on
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“Grand” Opening
The group that brought us The Empire Grill and Metropolitain has opened a new restaurant in the market in the former Oregano’s space. Named The Grand (after the Grand Hotel that was the original building), the menu features southern Italian cuisine with authentic Napoletana pizza. Being “authentic” involves using flour and yeast imported from Italy, explains co-owner Dave Mangano, and baking it in a wood burning oven (pictured right on opening day as staff prepare for the
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Chef Shuffle
After five plus years as Executive Chef of the Brookstreet Hotel, Michael Blackie has packed his spatulas and moved downtown to take over as Executive Chef of the National Arts Centre. He fills the vacancy left by Chef Kurt Waldele. Chef Blackie is excited about the new challenge. He wants to “freshen things up” at the NAC and get more in step with the invigorated Ottawa dining scene of the past five years. He’s not planning to make any big changes overnight, but rather sees it as a “slow, steady progression towards excellence.”
Chef Blackie’s absence at Brookstreet has been filled by his Executive Sous Chef Clifford Lyness, who coincidentally worked at the NAC under Kurt Waldele (Ottawa is a small town!).Chef Lyness is planning quite a few changes to “put his stamp” on things, and plans to launch seven new menus simultaneously in late April.
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Whalesbone Wishes Wall Well, Welcomes Charlotte
Chef Steve Wall and Sous Chef Chris Lord are leaving the Whalesbone Oyster House for new adventures. Steve took over the kitchen at Whalesbone in 2007 when Steve Vardy left. The void at the ‘Bone is being filled by Chef Charlotte Langley, who arrives via Murray Street and the Moon Room.
Savvy Celebrates Five Years and Unveils Makeover
Wine event company, The Savvy Grapes celebrated their first five years in style at Trio Restaurant on November 6. Guests enjoyed tasty tidbits from the kitchen and samples of wine from a large contingent of Ontario wineries. Savvy president, Debbie Trenholm, also took the opportunity to announce major changes to the Grapes: a revamped website, new services and plans for expansion all under the new name, Savvy Company. Those plans include wine education (Savvy U) and wine tourism (Savvy Tours). “It’s a chance to branch out and embrace new opportunities beyond wine.” Debbie says of the new company, “It’s not a radical shift but rather the natural culmination of our growth and evolution since The Savvy Grapes was born.”
Check out their new website at www.savvycompany.ca.
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LUNCH: There is a great new sandwich shop that opened a few months ago on Bank Street. LUNCH is located at 121 Bank Street in the new Telus building, (between Slater and Albert). The store is owned by two eco-friendly entrepreneurs and their food is fantastic. Fresh soups, amazing sandwiches, (try the Canadian -- peameal bacon, white aged cheddar, caramelized green apple, Mrs. McGarrigle’s Canadian Maple Mustard and romaine spears -- simply delicious). They have a selection of about 12 sandwiches, ranging from egg to jerk tofu, vegetarian chili, as well as an interesting assortment of salads. They even serve hot oatmeal with various toppings for breakfast. LUNCH is open daily from 7am to 7pm.
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Here’s a glimpse at what we’ve learned about the goings on in Ottawa’s food scene since our last issue...
GRAYSON McDIARMID has joined the staff at Brookstreet Hotel as their new Sommelier. Grayson has moved here from Calgary and we’ve had the opportunity to meet him a few times and can tell you that he’s a great guy and a very talented Sommelier. He joins the hotels very talented staff, led by one of the finest Chefs in our country, Michael Blackie. If you have not had the opportunity to dine at their fabulous Perspectives Restaurant – plan to go soon. You will be amazed.
STEVE WHITTAKER has joined Beckta as a new Service Manager. Steve was formerly with Oliver Bonacini Restaurants in Toronto. As part of the awesome team at Beckta, Steve will ensure that your evening at this spectacular restaurant is precise and memorable.
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Late last week, while waiting for a decision from the Supreme Court of Canada, Stuart Collins was incarcerated at Ottawa Regional Detention Centre to await the outcome. This was a standard practice over the past few years - he'd be jailed anytime an appeal was to be heard, only to apply for bail while another process worked its way through the system.
That changed this morning.
This past Thursday, the Supreme Court of Canada refused to hear his appeal of his extradition to Texas on fraud charges. A bail hearing was scheduled for tomorrow and Mr. Collins appealed to the Minister of Justice to reconsider his decision to extradite.
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RESTAURANT NEWS
Empire Grill Ten Years and Trendy
It’s hard to believe that The Empire Grill has just celebrated its 10th anniversary. It seems only a few years ago that they moved in and changed the dynamics of the Market, and it looks like Dave and his partners may have done it again.
On Wednesday March 5th, they re-launched the restaurant with a fabulous new makeover and a tasting of their new menu items. It was great to see so many familiar faces all in one place, enjoying the new surroundings and food.
Their original space was always warm and casually elegant. That hasn’t changed, but you’d hardly recognize the place now. It seems much more open, in spite of the fact that they’ve added some dramatic new seating elements and a huge new bar. At the same time, it feels much more intimate too. Lots of booth and bench seating allows people to relax and enjoy their company, while still feeling like they’re part of something bigger. Well done, Dave!
Atelier
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