Ottawa Foodies

Ron Eade writes that Beckta is planning to open a second restaurant this year, with more of a "small plates" tasting menu approach. Target location is centretown and Michael Moffatt will continue to be executive chef for both restaurants. Details here: communities.canada.com

Beckta uses an electronic RSVP system - book ahead and you'll get your 7:00 dinner.

You can RSVP on their website, it shows all the available times, by day, by # of diners.

LiveToEat: Vardy actually has since moved on from Par-Fyum to Whalesbone (vendor 1048).

Vardy has moved to Par-fuym in Hull. Anyone been there?

Agree that Beckta is still the best 'french bistro' restaurant in Ottawa, but the best overall? Dunno about that. It's pricey too for what you get.

Makes a statement about the level of dining in Ottawa, doesn't it.

Finally visited again since change from Vardy. Still delish, still excellent service, wine and everything else. By far still the best restaurant in the city!

I'm heading back there this Friday for the first time since Chef Vardy left, and I'm greatly looking forward to it.

If renting the upstairs "private dining room" is out of your league, you can always try to get a group of six and ask for the cozy, curtained-off, single-table room that they have close to the kitchen. It's great.

I'm dying to come up with a good reason to rent their 'private dining room' it looks awsome!!

Used to love the food but was somewhat disappointed in our last dinner. With so many good restaurants in the city, it is too expensive to go again just to see if it was a bad night. I was very sorry to have to take it off my list.

I have to say the far best restaurant experience I have ever had! The service, food and wine were nothing but superb. Now I have to say this was in Vardy days and I have not been back since, but I believe this will still be a solid restaurant even without him and look forward to returning very soon.

My husband and I and another couple had New Years Eve dinner at Beckta last Sunday. The service was top notch as usual and they served the Chef's menu (5-course blind tasting not including the amuse gueule, with wine pairings for each and champagne at midnight). The food was out of this world with only one small complaint. Almost every course we had was extremely rich. The before-entree palate cleansing of three different sorbets was much needed. We had only dined there previously when Stephen Vardy was chef and have never ordered off the regular menu (or even read the menu to be frank) so I have little to compare it to in the way of the new chef.

Anyway, it was superb and they catered to our many allergies and special requests with grace and originality. I can't recount the entire meal as the heavy pours on the wine has softened my memory. It's a good thing that they gave us a printout of the menu which included every dish (even the substituted ones) with their wine pairings.

For those that have never been to Beckta, it is a dining experience of the highest quality, in a most non-pretentious atmosphere, and the best service in Ottawa bar none. You must expect though that because of this, the meal is not going to be cheap and the portions are of an haute-cuisine size (no super-size-me here). What you will get is an inventive, fresh, often locally grown, delicately prepared, flavourful and thoughtful meal with impeccable service. You will be full in the end. I couldn't finish my dessert. Oh ya...and the vino is pretty spanky as well!!

PS - nice website.

The fatty, salty foie gras on top of the buttery, sweet banana bread french toast was such a perfect pairing, and then the fresh, tart and clean taste of the grapefruit salsa and greens was a welcome foil. I couldn't finish the appetizer. It was just too decadent. It would have been like eating an entire box of Godiva truffles, or having an hour-long orgasm. Just too much.

This is in response to Zymurgist's comment re: desired wider beer selection at Beckta.

This restaurant is owned by a sommelier and it is even titled "Restaurant and Wine Bar". The emphasis is intentionally on wine. The main reason to go there is to experience Stephen Beckta's amazing wine pairing with Chef Michael Moffat's scrumptious dishes.

If you are are not a lover of wine, you may not want to eat here. The food is delicious on it's own but the menu is designed around the wine.

The place is very popular and I can't see the format being changed any time soon. Although, even with the short list of available beer, you might go anyway and query Beckta on his knowledge and beer & menu pairings. Given his genius on wine, I bet he knows a lot about all types of alcohol!

Website lists Steamwhistle, Amstel Light, Upper Canada .9, Blanche du Chambly, Stella Artois, Trois Pistoles, St. Ambroise Oatmeal Stout. Small, but well-rounded selection. Though sounds like the sort of place that really could benefit from expanding their selection a bit and learning more about how to serve/recommend it like wine.

Based on some of the reviews especially from "Fat Cat" I really want to check this place out sometime. Fine dining and "non-pretentious" normally don't go together :-)