Scallops at The Wellington Gastropub
Bread (at a restaurant) at The Wellington Gastropub
Scallops at The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
Beer at The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
Appetizers at The Wellington Gastropub
Main Course at The Wellington Gastropub
Main Course at The Wellington Gastropub
Main Course at The Wellington Gastropub
Bread (at a restaurant) at The Wellington Gastropub
Dessert at The Wellington Gastropub
Dessert at The Wellington Gastropub
Ice Cream at The Wellington Gastropub
Pappardelle at The Wellington Gastropub
Walleye / Pickerel at The Wellington Gastropub
Beer at The Wellington Gastropub
Beer at The Wellington Gastropub
Chicken Fricasee at The Wellington Gastropub
Albacore Tuna at The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
The Wellington Gastropub
Steak Tartare at The Wellington Gastropub
The Wellington Gastropub
Foods from The Wellington Gastropub
Comments

2007 Jun 26
Heard that this place can be very snobbish about walk off the street clients.... a few friends have been refused seating because they did not have a reservation...

I have not had any experience here, but sounds like you guys like this place. Too bad you have no prices… It had a good food review in the Citizen by DesBrisay, but then …..

I am just here to check out your views before I venture to this place…

2007 Apr 8
My wife and I were the spoiled guests of none other than Fresh Foodie and wifey Sandrinha at the Welling Tong Astropub. What a wonderful experience it all was. I've just read Fresh Foodie's 2000+ character account of the experience. Everything he says, all the stuff about the food and the service and the ambience, it's all true!

2007 Mar 25
Goodness.. I just ran into the 2000 character limit myself! Here's the remainder of my review:

As for the chocolate cake, it was quite good. It had a heavy and moist interior with a more dry exterior. It would have been incredible with a scoop of vanilla ice cream (in retrospect I should have mentioned that).

Cappuccinos and espressos were good all around too. My only complaint about the visit is a relatively unimportant one: the whole billing experience is kind of weird. For starters, they bring the bill inside a CD jewel case (with a "Wellington Gastropub" album cover). Fine, I was able to arrange my credit card inside so it showed through the clear back, and then stood it up on end to indicate that it was good to go. But this is no improvement over the standard black fold-over case with credit card sleeve! Then, it turned out that there was no need to stick my credit card inside the jewel case because the entire charge transaction was performed at the table via wireless credit/debit console (like what they use at Jack Astor's). The saving grace is that they leave you alone with the little device so you can sort out your tip (I seem to remember that at Jack Astor's they hover over you expectantly while you type in your tip amount). I'm as tech-friendly as they get but I have to say that I prefer the old-fashioned way of paying by credit card. The only good thing about these wireless consoles is that your credit card never leaves your sight, but credit card fraud isn't a big concern in a reputable restaurant (right?).

Noise levels were high enough that you could tell people were enjoying themselves but not so loud that you had to shout. It's fancy food without pretense (and no fancy dress required). Prices aren't low by any means but neither does the food suck. ;-) Thumbs up from me!

2007 Mar 25
Some of the best service I've ever seen and great food to boot! We took my brother and his wife here to commemorate their recent nuptials. We all enjoyed the food and the unpretentious and congenial atmosphere.

Service was perfect. Several different people visited our table. Each was unobtrusive, genuinely friendly, and pleasant. Like at Beckta, when you pop down to the bathroom you return to find your napkin folded at your table. Water glasses are immediately brought for everyone and are topped up throughout the meal. When your drink is empty, they immediately ask you if you want another but manage to do it without being at all pushy. They are very careful to replace any cutlery as needed (e.g. as the server was clearing dishes, my bro offered to finish his wife's trout. The server whisked away her knife and fork and presented my bro with fresh clean ones.)

The menu changes daily, meaning it isn't very useful to associate specific foods with this restaurant here. I've included a picture of my appetizer, which was something like "Tartare of Icelandic Salmon with Lemon Vinaigrette, Wasabi Cream, Sesame Ginger Confiture, Microgreens, Tempura Nuggets, and Crispy Won Ton Wrappers" (I'm making most of that up, but it gives you an idea of what's on the plate.) The raw salmon was really good and the portion was quite decent. It was all great except the crispy won ton sheets (or were they phyllo?) had a texture almost like thin hard plastic. Their flavour was nice though. Very interesting dish and I'd try it again. I also tried the White Bean Soup with Smoked Pork Hock and Truffle Oil and it was tasty too. I prefer a more rustic bean soup myself but wifey loved it.

Wifey and I shared two main dishes: A Beef Tenderloin dish containing a little trail of fancy (and very rich) mashed potatoes made with a creamy cheese, baby carrots, and a nice gravy. Wifey forced me to order the meat Medium instead of Medium Rare. Unfortunately, it came on the more well done side of Medium (some pink in the middle, but not even a hint of redness). I don't blame the chef though since only miscreants and scapegraces order beef done Medium! ;-) Nonetheless, the meat was so deliciously tender that it was still fantastic!

The other dish we shared was Seared Scallops with some neat fried vegetable puck (I have a terrible memory for the details of this kind of thing). I had joked to my wife that we'd have to cut one scallop in half because they're always served in odd numbers (usually 3 for an appetizer, 5 for a main). These scallops were quite huge, and there were three arranged in a triangle, with the veggie puck in the middle and a *fourth* scallop right on top of the veggie puck. Problem solved -- two each! The scallops were nicely done and the vegetables complemented them well.

Dessert was pretty good too. The other three asked for the Raspberry Vanilla Cheesecake while I opted for some gooey-sounding chocolate cake concoction. All came with garnishes of nice fresh berries. Originally the servers came to our table with four cheesecakes (two servers, each with two plates for simultaneous presentation). When I pointed out that I had in fact ordered the chocolate cake, the server didn't miss a beat -- apologizing briefly and whisking away the errant cheesecake. Not two minutes later our original server came by to apologize again for the misunderstanding and said my chocolate cake would be out shortly. About 10 seconds after that, it appeared (along with another apology). When this kind of misunderstanding happens, some restaurants suggest that you might be at fault and make you feel guilty for pointing out the error. The Wellington Gastropub handled this situation with more class than I've ever seen elsewhere. The others at my table joked that maybe I had been recognized as the Fresh Foodie from this website, but I really got the impression that this is just the way they operate. Awesome service!

2007 Mar 9
Hey, 2 posts works. What a doof I am for not thinking of that! [blush] So with that in mind, here is the rest of my review

---snip---

Finally we finished off with a Maple and Fig Bread Pudding for dessert. Stephen said that it was important that dessert beers be sweeter than the dessert, otherwise you take a bite of the dessert and when you go back to the beer it can seem sour. So he paired it with a Beau's All Natural Lug Tread Lagered Ale for the beer which did not work, and a Unibroue Maudite for the beer that did work. Once again I agreed with his choices. Oh, and the bread pudding was extremely tastey! Well done Shane!

In general my impression of the Wellington Gasto Pub was extremely positive. The food we had was very good, though I cannot comment on pricing since our meal was specially priced for the event. Their beer selection is outstanding as the guys on the brewers' list already know. Though when I was googling them for this article I was reminded of a peeve I have with their website - it's Flash-only. If you go to the URL and do not have Flash installed in your browser, you get this rather rude message "Alternate HTML content should be placed here.This content requires the Macromedia Flash Player.Get Flash". Sorry Shane, but that's just not acceptable. You absolutely must have a non-flash parallel site with at very least some basic information about your pub. It's not difficult to do.

But all-in-all I'm very impressed with the Wellington and wish Shane all the best! I'm normally not the "big-plate-small-portions" type of guy, but I can honestly see me taking the wife here sometime soon.

2007 Mar 8
Yes I somewhat arbitrarily truncate any posting to around 2000 characters just to keep things reasonably sane. People won't typically read anything longer than 1000 characters so I figure 2000 is generous enough. Feel free to split a long entry across multiple postings. :)

2007 Mar 8
This is reproduced with my permission :-) from my website at :

www.bodensatz.com

My experience of Stephen Beaumont's (www.worldofbeer.com) "8 Hour Beer Expert" given recently at the Wellington Gastropub. I'll cut out the chunks that are more related to Mr Beaumont and the event itself, and replace them with [...]. For the original please see my site. Hope the cross-linking is not considered 'bad style'

---snip---

Yesterday (2007.02.20) was the big day. I left home about 8:45 am and walked the 5 minutes to the Wellington Gastro Pub, on Wellington St West here in Ottawa. The Wellington has been open for a few months now, but I have not yet had an opportunity to check it out.

The first thing I noticed when I arrived was how much the interior had changed from the last 2 pubs that were in this location : the Tartan and Lt. Pooley's. In both previous incarnations the space, which is upstairs right off Wellington, was extremely dimly lit and very dark and gloomy inside, almost like a dungeon. I could not help but notice how drastic a change the new owner had made. I would not have thought it possible, but the space was now bright and extremely well-lit. What an great change from the past! I actually commented on this to a number of the other participants in the event, and even told owner Shane Waldron how great it was that he brought so much light into this previously dim space.

[...]

The parts that were new to me were the beer and food pairing. As lunch time approached he began to go over some of the basics, like how a hoppy beer goes well with spicey or creamy/greasy/oily food. In the case of the spice it actually helps tone down the spice a bit. In the case of oils, it helps keep the oils cleansed from the tongue so you can still get the full taste of the food after the first bite. I'd actually like to find some more reading on beer and food pairing - Stephen's introduction was pretty good, but to be certain I'm no expert now after this course.

[...]

Now as for the Wellington, as mentioned I was pretty impressed with what Shane had done with the space, and was greatly looking forward to lunch to check the food out. We had a 3 course meal which Stephen and Shane had planned together. The idea was to pair each course with 2 different beers - one that worked with this course, and one that didn't. It was an interesting approach which I felt worked well.

We started with some absolutely scrumptious crab fritters and curried yogurt sauce. They were simply to die for! Stephen had paired them with a Brick Waterloo Dark for the beer that didn't work with this (but it's a fabulous beer and I actually have a fridge full of it right now), and a hoppy Church Key West Coast IPA for the one that did work with it. As mentioned above, the hops really did help tone down the spiciness of the fritters. Though a number of folks did comment that they felt the Waterloo Dark worked well with them too, in spite of it being very lowly hopped.

Then came the main course which was a Mushroom and Leek Pot Pie. Stephen paired it with a Scotch Irish Black Irish Plain Porter for the beer that worked, because he said the earthiness of the Porter would go well with the earthiness of the mushrooms. And a Cameron's Auburn Ale for the beer that didn't work. I agreed that the earthiness of the porter really went well with the Mushrooms in the pie. The pie itself was delicious. A very simple recipe with leeks and mushrooms, and a subtle spicing that brought out the natural flavours of these main 2 ingredients, without covering them up. Very yummy.

[EDIT : ug, it seems the site has a character cut-off-limit and it cut of the rest of my review]

2007 Mar 3
An excellent birthday dinner with friends was my intro to this delightful restaurant. Pub-style service, friendly without being too familiar, combined with preparation that let the flavours breathe and foods really shine make this one of my picks for return visit. Not for a quiet meal - this is a real pub that gets noisy later in the evening.

2007 Feb 5
Ate our regular Friday night dinner at the Gastropub. Wow....this could quickly become one of my faves. It's a cozy spot where the tables are NOT on top of each other (sigh of relief heard round the dining room from other patrons who don't have to listen all night to our ravings (or rantings as the case may be) of the food and wine we are consuming.

I was pleasantly surprised to hear that this establishment changes their menu up every day. I wonder how many dishes they have in rotation though. I forgot to ask. By the way, their website really only has an example of their menu. It doesn't seem to get updated as the menu changes.

Anyway, I started with the Rocket salad with cranberries, shaves of parmesan and lentils (of all things). I can't remember what the flavour of the dressing was but it was well balanced with all the salty, sour and earthy flavours on the plate. Two of my compatriots had the soup and my husband had figs wrapped in proscuitto. Wow...that was the hit of the meal. A perfect marriage of sweet and salty (my favorite combination).

The men had the beef tenderloin as their main, cooked perfectly blue as ordered although the plates could have been heated as the meat (and all the dishes) cooled too quickly. I had stuffed eggplant and quinoa, and my sister-in-law had the chicken supreme. All very tasty, well presented and satisfying. Most mains were in the $18 to 20-something range.

The wine list had a good variety of wines from the $27-$110 range with several by the glass. And my Cardinal Zin meter (mid-priced restaurant wine) proved that they didn't overcharge (in the mid-range anyway) unlike some other restaurants. We chose a very nice Pinot Noir from the Benziger Family Winery. It went very well with all dishes.

We finished with a round of desserts for everyone, a bit of port, cheese plate and coffees. It came to around $75 per person but you could get away with much less if you weren't planning on splurging for that Benziger or had to have 3 courses each.

I was very impressed with our service as well. Very informed, not pretentious or condescending, almost a little too prompt with the courses (we like to savour) but all in all, a trip well worth the effort and we will do it again some time soon!

And I was very glad to see we DIDN'T close the place as we usually do. There were many diners there who arrived just for dessert and coffee in around the 10:30 mark. Bravo for Ottawa diners...let's keep those restaurants open later!!

2007 Jan 28
Went with a friend for dinner this past week. Started off selecting wine at the bar. Barman was great, made me try a couple no questions asked. Moved on to our reserved table, great service and very friendly staff. We asked for a sauce recipe and the Chef came out to run us through it. He's the former chef at Eighteen. Highly recommend trying it!

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Beer 3

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2013 Jul 17
The Wellington Gastropub now has their own nanobrewry on site - Stock Pot Ales! (www.ottawabeerevents.ca)

2010 Jun 10
Ottawa's own beer finally, Kichesippi on tap. Full aroma and a tad on the spicy side...highly recommended!

2010 Mar 25
I particularily enjoy saddling up to the bar at the WGP. The service is always friendly and helpful.

Trying a flight of beer is a nice little journey into the Ontario breweries and a comparison of the tastes and smells and sensations of each one.

I have enjoyed plenty of great discussion about local products and sipped a few new beers whilst doing so at the WGP.

Highly enjoyable from my perspective!

2008 Sep 16
The beer I chose was an ale from the Robert Simpson Brewing Company out of Barrie, ON which is one of the many beer microbrewed beers they serve. I like the fact that they serve beers from local Ontario small breweries and in being a gastropub, compliment the food you eat as well.

2008 Sep 16
We ordered beers with our meals and this was the bf's choice. St. Peter's English Ale which is brewed in Suffolk, England and is organic. The bottle was the coolest bit....we were allowed to keep it! Very good beer.

2007 Apr 2
While not really a comment on beer from this vendor, I just had to respond to FF's comments on Guinness. If you don't like the relative harshness of Guinness, you should head over to Ireland. The Irish all swear it doesn't travel well, and I thought they were full of it. But it's true. Guinness in Ireland is as you describe: heavy, dark, but smooooooooth and creamy. It's just the perfect drink. Though "perfect" is a dangerous word when talking about taste.

The really big Irish fans insist it has to be sampled in Dublin, near the brewery, as even trucking it to the outer counties reduces the quality. This might be going a little too far, so to speak.

2007 Mar 24
I really enjoyed the Amsterdam Two-Fisted Stout (presumably from Toronto's Amsterdam brewing company). Although the waiter "warned" me that it's dark like Guinness, this beer is the way Guinness *should* be. Heavy and dark, but with a smooth and delicious flavour. No overpowering bitter burnt flavours like Guinness... A pint of Guinness is too much (hence the existence of Black and Tan). A pint of this Two-Fisted Stout is spot on!

The only downside of their beer selection is that the other four draught choices tonight were all yellow beers: three lagers and one pale ale. The beers I love most always seem to be red (or at least orange).

2007 Mar 11
The owners took a broad range of input when coming up with the beer menu, including the opinion of some local craft brewers. They serve an excellent selection of Ontario Micro Brews and British Ales which attracts beer geeks from all around the Ottawa Valley. Definitely go here for the beer.




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2009 Dec 23
For lunch, yesterday's Ice cream selection was:

Cranberry sorbet, raspberry chocolate, and get ready for it, Banana caramel!

The cranberry sorbet would have been the perfect palate cleanser... a bit sour and very refreshing.

The raspberry chocolate was rich. I have never really enjoyed the chocolate/raspberry mix. But I ate all the ice cream in my bowl.

The chunky monkey carmel was the perfect mix for desert. Once again nice and rich, I could of had a full bowl of this ice cream only and would have been happy.

I love that they serve the ice cream in cold bowls. Pretty sure they put them in the freezer so that the ice cream won't melt while you eat! Very nice attention to detail.

2009 Dec 18
Here is the photo showing "3 small scoops of exquisitely delicious gourmet ice cream" that zymurgist describes. I had raspberry, Tiramisu, and vanilla. They are creamy and yummy!

2009 Sep 25
They do the ice cream in house but I no longer make it for them since February

2009 Aug 17
We've had the ice cream from Wellington twice now...the first time was in late May; we had caramel, something forgettable and banana (the banana was lucious!). We went again last week and had strawberry-rhubarb sorbet that was a bit icy...black currrent ice cream and peanut butter ice cream; we also ordered a chocolate-caramel pot de creme; probably the best dessert course I have ever had. YUM!

2009 Jun 4
She was making it. I'm not sure if she still is. I can ask on Sunday =)

2009 Jun 4
I've heard that their ice cream is homemade, and I've also heard that Pascale's (now with the Piggy Market) was making it. Can someone verify this for me?

2009 Jun 4
their homemade ice cream is amazing! well worth the price.

2008 Feb 29
I hear they make the ice cream in house. Every time we've been there, we've lucked out since they made peanut butter ice cream on those occasions! Delicious!

2007 Oct 20
For 7 bucks you get 3 small scoops of exquisitely delicious gourmet ice cream. Extremely yummy!


Wine 2

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2007 Mar 24
I sampled a glass of the Shingleback Shiraz (South Australia) and enjoyed its sweetness and complex fruitiness. I'm generally one to sip my wine between courses rather than with the food, so this worked out well. Unlike most wines it even went well with dessert. Anyways, I have yet to meet an Australian Shiraz I don't like.

They have an extensive selection of wines by the glass here, so if you like to sample a few different ones it's a great place to be!




5

2009 Dec 23
Two of our friends ordered their Angus ribeye ($30) with brown butter cheddar potato puree. The menu states that the dish accompaniment includes Le Coprin mushrooms. But I don't see any mushrooms in the photo. I think it would be nice to add some vegetables on the side to accompany the big steak (very good portion!). My friends told me that the steak they had was tasty.

2009 Dec 22
Sea scallops are always our favorite dish, so delicate. However, scallops are often overcooked and become a rubbery dish. Our sea scaloops were cooked to perfection. The accompaniment (lentils, Nagano bacon, savoy cabbage, overnight tomatoes, corn relish) was also very delicious.

Note: We didn't order this as our main. Instead, we ordered this dish ($25) as our appetizer for the group to share (since many of us ordered the soup of the day). My girl friend who went here for dinner the next day also ordered the scallops as her main. She said the same thing - "the scallops are cooked perfectly!"


2009 Dec 22
This is the Nagano pork loin that my husband and one of our friends ordered. The meat was very tender and juicy. The meat does not have the texture like the typical Canadian pork. My friend (used to be an expat in Japan) told my husband that when you eat the Nagano pork meat, you have to cut it in a smaller portion, put the small piece in your mouth and detect the fine texture to enjoy this type of meat. Then you will see the difference. Nagano pork does not taste like pork at all. So, when you order this dish, try to eat it slowly to enjoy the taste and fine texture.

I told my another friend about this dish. She brought her husband with her to try our recommended dish the next day. Her husband also likes it.




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Sep 5
The bread is warm and served with canola oil. It continues to a welcome appetizer, especially when very hungry!

2009 Dec 18
We all like this baguette-type bread. I was told that the bread is supplied by their neighbor Harvest Loaf, Harvest Loaf . I wish that I also live next to a bakery so that I can have fresh bread daily.

However, I am extremely surprised and disappointed that they don't have balsamic vinegar when I asked for it!




1

Sep 5
I have probably always only ordered scallops at The Wellington Gastropub as far as I can remember because it is always good. I might have had a pork chop once. But see, I just came back from a trip to PEI so for the first time, I was not impressed by my scallop lunch. While the scallops were seared to perfection, I could taste the fishyness or lack of freshness. PEI ruined me!!

The scallops were also served on a bed of white beans in a tomatoey sauce with grilled squashes with a hint of spiciness. It wasn’t my favourite.

2015 Sep 12
The lunchtime Sea Scallops ($19, on a bed of black beans, corn, red pepper, leek, poblano vinaigrette) were absolutely delicious and perfectly done, but surprisingly small and few (4) for the price. Considering you can get two tasty small plates at Gezellig for $20, a single small plate for $19 seems rather cheeky here. Worth ordering for sure but be forewarned about the price and portion.

2013 Apr 25
I have to second this. I had the scallops there back in Feb and they were awesome.

2013 Apr 24
Best scallops I've had so far has got to be at The Wellington Gastropub. They play around with this dish but on the night we were there, the perfectly seared scallops sat atop chorizo and beans. Absolute perfection! It has a great hipster vibe and an incredible beer selection (which won over my boyfriend).




3

2008 Sep 16
When it came to order our second courses, I was hemming and hawing between the walleye and the chicken. Our server noticed this, and asked what I was trying to decide...when I told him, he immediately said the walleye. And wow, was I glad! Although I'm sure the chicken would have been just as good but he had said that this was the right season to have walleye since it takes a few years before the fish are good to eat again from the lakes. Or should I say, BEST to eat again. This fish (we call it pickerel mainly in SK) is not 'fishy' tasting at all and flaky. It was served on a bed of duck sausage (delish) potatoes, and beets. Sooooo goooood!!




2

2008 Sep 16
This was the bf's 1st course...chicken fricasee with corn,oyster mushrooms, and truffle oil served on a herbed crepe. I'm sure there was other goodies in here but I'm recalling from my memory a few das later. I had a bite of it and it was served warm (I thought it'd be cool, don't know why) but wow, this was amazing! Even though my tuna was excellent as well, I was wishing I had ordered this instead!




3

2008 Sep 16
Went here for the first time on Sat. night for my birthday! This was my 1st course....I wanted to quote from the menu but since their menu changes regularly, they just have a sample menu on their website so I'll try as best I can.
Albacore tuna with pickled ginger, tiny pieces of watermelon, and roe. It was cooked nicely, leaving the middle a touch undercooked, which I believe is the best way to serve tuna in this manner. The roe was wonderful with this, and the ginger gave it an extra zing with the bits of watermelon adding cool freshness.




6

2010 Jan 6
This is the tuna tartare ($12) that my friend ordered. Tuna mixed with spicy yuzu mayo. My friend is a picky diner and she told me that the tuna was good, but didn't blow her away though.

Note: Talking about yuzu, have you ever picked up a glass jar of Korean yuzu (called yuja in Korean) from any Chinese grocery stores (e.g., New 168, Kowloon Market, or T&T)? It looks like orange jam. In the winter time, I use about 1 or 2 tablespoon of yuzu syrup to stir in a cup of hot water (sometimes I add small amount of honey) to soothe my throat. I remember that few years ago, a popular Korean TV series (called Dae Jang Geum) was aired in Hong Kong and the drama series has fascinated many Asian TV audience as well. The story talks about the first female Royal Physician in Korean history. About every episode involves making delicious food presented to the king and the stress of herbal medicine.




17

2009 Apr 19
Everyone knows to try the Beef Tartare at the Gastropub. So if you haven't already done so, unless you are planning a visit to restaurants on Boulevard du Montparnasse in Paris, there are no other places in Ottawa that will offer the same (tasty) quality Tartare. A must!

2008 Jun 21
Success!

I believe it was "beef tartare with crostini and truffle oil" on the menu.

Generous portion, marries well with their "house"-level Pinot. Were I to make it at home I'd probably boost the acidity a bit (maybe more capers?), but this was full of beefy goodness.

2007 Jul 7
We've had the steak tartare here. We thought it was very tasty, and the portion was quite large (so large that, had I been eating it alone as a starter, I would have been too full for my main -- but, perfect for sharing).

2007 Jul 7
I can't give unilateral "yay" or "nay" on the steak tartare here yet, because it wasn't available on the menu when I went. They did, however, make some up for me right special. It was good, but I'm not sure if it was the recipe they normally use.




2

2010 Oct 15
This is a general comment on veg options here: this is gourmet food at mid-range restaurant prices. Every time I've got the veg main here, my expectations have been surpassed. Taste and texture are first and foremost, presentation is always fun and there is guarunteed to be a lovely wine or beer pairing with the meal. It's different every day, which is also neat, and usually utilizing seasonal and local ingredients. Try it sometime!




2

2008 Sep 16
My bf's second course was the parpadelle pasta which is similar to lasagna noodles but half the size. It was served with roasted red peppers, oyster mushrooms, and padano cheese. I'm sure there were other bits and bites in it but these were the main items. Very delish and the portion size was just right.

Sorry this pic isn't the best since it was getting darker and the table was only lit by a small candle. Quite romantic, really!


Dessert -2

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2009 Dec 18
My friend ordered their Date square with vanilla ice cream and toffee sauce. I tried a bite and told my friend that I like her Queen's date cake more.

2009 Dec 18
This is the Chocolate terrine with raspberry sauce ($6). My hubby enjoyed it very much!