Ottawa Foodies

specialty latte @ MOC, this time barista sarah made an image of a fish! support local cottage industry ma & pa shops like these. and sarah's eye for design and stylist decor is top notch.

the owners jordan & sarah are the friendliest young peeps i know it amazes me. they make everyone feel welcome to stop by. you go in as a stranger & you come out feeling like family.

sarah, hook me up with a retro fridge like that!

lemon poppyseed loaf@ MOC. when avail, it's nicer, more moist than starbuck's version.

don't you just love being an indeterminant, unionized, stable job security, not having to make do with less and hammered by private sector quarterly targets (then getting axed like everyone else), indexed defined benefit pension (for now...) and coffee-break culture career?

well then let's all hang out here twice a day. ok maybe 3 or 4 times a day. life is THAT good here!

I finally made it down last week with a friend.

Coffee was good (I had an Americano in a small cup), but not particularly strong. Nice and mellow though.

No scones that day, which was disappointing, but my friend had a cinnamon bun that looked and smelled divine (I stole a couple crumbs of sugary bits off her plate). She said it was nice and satisfying without being too heavy.

My only complaint would be that I don't really understand why they have a big tv. The space is tiny enough as is, and we found that our conversation was hard to keep up considering all the other noise in the shop (and it was too windy to be outside). It was a bit distracting.

If I'm in the area or craving some change, I will definitely be back. A cute little place with friendly service and decent coffee.

Good coffee, I've been here 3 times and Jordan gave me free coffee two of those times. If it happens to you, give a big tip. Breakfast sandwich was better than most.

i'm not chiming in to agree or disagree with costs. i just want to point out to pete and anyone else reading this thread. art-is-in buns are available in ottawa at metro in the glebe (possibly elsewhere). they are large and $1 each. i would say it is more economical to buy 2 buns than the mini loaf of bread (just pick the biggest buns).

the flavours are usually: 12 grain, white, rosemary garlic and cheddar jalapeno.

"Locally sourced" (I assume you mean locally baked) bread is common among the vast majority of restuarants in town I'd wager. There are a couple places that might truck in bread from Montreal bakeries but that's the exception. Not like anyone is importing bread from China :).

I don't particularly care for art is in's fennel or white bread so naturally I don't really care for paying a premium on the sandwich. Two kinds of bread is kinda lame for a sandwich place. Other places close to Morning Owl have other fresh local buns that I like more, so there's my opinion.

The sandwich I commented on was $7 and not part of a combo as the other guy suggests. I have paid less for sandwiches there in the past too, cheapest I've had was $6. I never wrote anything about the thickness of the meat or the amount of meat, that was all a-ok by me. I was referring to variety available, perhaps I was too vague there.

A little extra info to clarify AD's review. The bread used for sandwiches is locally sourced Art-Is-In bread, and not your standard bun. A very small loaf of this bread sells for $2.50 at local groceries. The prices for sandwiches start at just over $5. The $7ish price is normally reserved for lunch bag combos. I've had these sandwiches maybe half a dozen times and have come away quite satisfied every time. I agree that the meat could be thicker, but I've never asked for more (which is the real test.. do they give you more if you ask?) The toppings normally available are tomato, lettuce, hot peppers, two kinds of mayo and 4 kinds of mustard. Next time, I will ask for extra meat, and see what happens...

The sandwiches are good, but they're not the genius concoctions you're raving about. They're sandwiches, and very over-priced sandwiches at that. It was $7 today for a BLT with guacamole. $7. When you consider that places such as Danni Panini and DiRienzos just two blocks over on Beech have more meats, more fresh breads (that don't sit in a cooler) and more toppings for much less money, somehow $7 seems way too expensive.

I go there, I think their baked goods are delicious and the breakfast sandwich is perfect. Sometimes will pay that much for one of their lunch sandwiches. But I think it's super over-priced for what you get back.

Yesterday I did an impromptu lunch at the Morning Owl Coffeehouse and Sandwich Bar. It is located at 538 Rochester Street, north of Carling. The place is run by Sarah and Jordan O'Leary and they exude customer service, enthusiastically hard work and a keen sense of how to keep the customers happy and coming back. Their place has been transformed into a funky hip interior and this makes it welcoming and gives the assurance that S & J are on top of their game. Their selection is SO tempting.

I had a vegetarian sandwich on Art-is-in 12 grain fennel bread. Grilled zucchini, grilled asparagus, roasted red pepper and provolone cheese. It was then warmed in the panini machine and dressed with lettuce,tomatoes, hot peppers and pickled eggplant. I chose the pesto mayonnaise from many choices.

I also picked up a tomato salad which I ate later.

The impulsive carrot cake purchase disappeared right away. Apparently Sarah makes the baked goods.

And then of course I had to have a latte.

The sandwich was fantastic. The latte is far superior to Starbucks and rivals Bridgehead. In fact, I might say it is better. (Somehow I feel like I am cheating! I am a Bridgehead junkie.) I enjoyed the carrot cake but it wasn't orgasmic. If you need a wee sweet fix in the day I think you would enjoy it along side your coffee. And I liked the tomato salad that became of part of our dinner. The salad was made up of grape tomatoes, cucumber, bocconcini cheese all lightly dressed.

I give this place a big thumbs up. Absolutely nothing wrong with it at all. It really seems perfect and I think that is because they are working so hard at making it so and the hard work is paying off.

If you want to read more, go to my blog:

ottawafood.blogspot.com

Yum. Today is a day off for me, so I drove my SO to work and on the way I picked up breakfast & coffee from Morning Owl. We got 2 egg, bacon & cheese english muffin sandwiches & 2 lattes. The breakfast sandwiches were the standard, but tasty. The lattes were probably the best I've had in Ottawa... perhaps rivalling Matter of Taste in Kitchener. The interior is very swank and polished looking. The owners seem to be putting a lot of effort into their business. The only problem with this place - NO WEEKEND HOURS. I'd say this is one of Ottawa's best spots for espresso based bevs.

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And just so you can rest assured that some good did come of our little Flat White 'dust-up', I am now more determined than ever to get back to Morning Owl and try one out. I love the Morning Owl and now at least one more Flat White will be sold.

Plus, LWB's introduction of the Flat White topic to me has me cranking them out of the espresso machine like it's a Pez dispenser, trying to perfect what I think I have learned a Flat White to be! More good. Plus my friends and acquaintances are dropping by with more frequency just to catch the act. They think I have lost it! It really has been pure comedy.

Life DOES work in mysterious ways.

Bottoms up!

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I appreciate Jordan and Sarah posting details about the preparation of the flat whites, because I inquired with them and that was not the answer that I was given.

I absolutely think that a barista-in -training should be given the chance to make and remake drinks. Having been one myself, I know it can be a stressful position and my goal wasn't to berate her or Morning Owl, but rather to generate discussion in hopes of answering the question: How is a flat white made?

And thankfully, that question has finally been answered. So, now we can all go back to enjoying our coffee, right?

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At the Morning Owl we use a small amount of 10% cream added to 2% milk and steam it. A little less than half of what is steamed is 10% cream. We use about 4 or 5oz of milk all together to make a 16oz beverage, therefore we only use about 2oz of 10% cream in a large latte. The thickness of a Flat White IS from the steaming and stretching of the milk and IS NOT from the percentage of cream used. Yes the added 10% gives a bit of a thicker texture to the Flat White in hopes of mimicking Australia and New Zeeland's rich milk. There is barely any foam on the top of the Flat White, even less than a latte, creating a "flat" surface.

Our newest Barista in training is feeling quite bad for making a mistake and is now a lot more equipped for answering Flat White questions. She deserves a break we think ;).

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i really don't want to keep talking about flat whites. i've never tried one before and it doesn't sound like something i'd like. now that you are better informed, the next time a different barista makes you one, you can remind her before hand that it is 5% cream and milk. problem solved.

the issue seems to be a confused or new or untrained barista made you a bad drink and it was yucky so you didn't drink it.

also, just to be nitpicky, let's clear up the "So to clarify, these tasty treats don't taste rich because of how the milk is steamed (which is what I initially thought), but rather because they're made with half and half cream." that isn't correct, since you now say they were made with 5% cream & milk all of the other times you have had them. the richness comes from 5% cream + milk.

still. it was one bad coffee and all of your other visits they were good. i think the barista needs a second chance now that you have brought up the issue with management.

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HFF, let me clarify: The barista stated that the Flat White was made entirely with cream. Sarah said in her email that it's made with a mixture of cream and milk.

My understanding is that Flat Whites in NZ are made with milk, but the milk there is richer(?). If you apply a process to a different product, the outcome will inevitably be different. My expectation on was that the FW would be made with the same percentage of milk as had been used the first 6 times. Making a drink with 10% cream instead of 5%(what I imagine it works out to be as a mixture of cream and milk...but I don't know, and I wish they would just flat out tell you) is akin to using whipping cream instead of table scream in scones. It results in a different product.

So, if the product that I purchased the first six times was made with 5%, how is my mistake that what I got the seventh time was made with 10%?

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lady - i agree, that drinking that much cream is gross, but it has nothing to do with the flat white at morning owl. it was your mistake - not theirs. they didn't mess up or change things. maybe the barista's version of a flat white wasn't up to the standards of jordan or sarah, but that is a different complaint. you can't hate the cream version too much if you've already had it at least 6 times previously.

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I've been waiting until I heard back from Sarah or Jordan to relay my last flat white at Morning Owl...so, here goes.

I went two weeks ago to pick up a flat white on my way to campus, quite excited about the treat that it'd be. Neither Sarah nor Jordan were working, but that didn't bother me, until I got my drink. I took a sip and nearly spit it out: It tasted like cream.

I asked the barista, who confirmed for me that it was made with cream. And thus began the great debacle over what flat whites are made of. I told her that the texture wasn't right and maybe she hadn't aerated it enough. She said that "it's made with cream, like always" and offered to make it with a "higher percentage of cream". I was really, really skeptical about both of those statements. Not to mention confused, given that I was under the impression that a flat white was made with milk.

Anyway, I didn't take the drink with me, because the idea of drinking two cups of cream is bit gross to me. But, I did e-mail Sarah, who replied this evening to let me know that there is 10% cream in the flat whites.

So to clarify, these tasty treats don't taste rich because of how the milk is steamed (which is what I initially thought), but rather because they're made with half and half cream.

I'm a bit miffed about this, even still, as this is entirely different than what I thought was the case, based on my previous half-dozen visits...

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SO, so happy to find these in Ottawa. They're just like I remember from my trip to New Zealand!

"he [jordan] MUST be crazy... he's so nice!"
myself + 1 popped over and realised the shop was closed on weekends... today (sunday) we were just hoping for the best.
lucky for us, jordan was there and let us in to grab some coffee, then sent us away with it on the house!

they are beyond expectations, service is so very personable and sincere; plus great sandwiches!

oh, and the cappuccino was solid.

they're very good at getting customer loyalty ^^

Best Americano I've had at a commercial establishment in Ottawa.

You'll notice that it takes a little longer for the barista to prepare your beverage than you might be used to. If you pay attention you can see how careful she is with her craft. And the results are definitely a step above!

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Morning Owl,your zuchinni bread is wonderful,moist,always fresh and oh so tasty,I have just relocated from Vancouver,looked up "Ottawa foodies" for the best lattes in Ottawa and discovered"Morning Owl" could hardly believe how friendly the staff is and talking about lattes,the best!,i pride myself on knowing a great tasting latte,wish they were open at least one day of the weekend but then again maybe thats what makes them so special.