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

2008 Jun 21
Here's the dessert that my gal and I shared: Flourless chocolate "beast" with strawberry coulis and espresso whipped cream.

Probably a good one to split, since it is dense as all-get-out. Tasty.

We each got a glass of Otima 10-year tawny Port to go with it, which rounds things out spectacularly. Everybody should have a bottle of tawny Port and a bottle of Southbrook Framboise in their cupboard, in case some chocolate shows up unexpected.

2008 Jun 21
Final main (sorry for the blurriness): pork tenderloin with lentils, beet greens, and . . . oh, I forget. I wasn't eating it.

Loin done to perfection, and the lentils were similar to the ones that I got with my meal the last time I was there. Red-wine vinegar and stuff? Mmmmm.

2008 Jun 21
Vegetarian main: cauliflower fritters with quinoa, apricot, date, and tomato.

Really nice cauliflower. Quinoa is a good stand-in for cous-cous in this Moroccan-type preparation, since it's got the added nuttiness and mouthfeel that couscous doesn't have.

2008 Jun 21
Here's my main: strip steak with spiced fingerlings, green beans, and sauce choron.

A lighter alternative to steak frites. Good portion size, and the beans were cooked just right.

Internet tells me that sauce choron is a béarnaise that has cooked, diced tomato in it. One of the secrets apparently is to cook the tomato until the liquid's all but evaporated, so that you don't dilute the sauce.

It was delicious, and I'd drink it by the jug if I could.


2008 Jun 21
Main: halibut with truffle oil-infused beans, lardons, baby zucchini, and veal jus glaze (?)

Flaky fish, and a good dose of truffle oil in the beans. If there's one thing that I've learned about the Wellington Gastropub, it's that they do enjoy their bean sides. That isn't a complaint. I frigging love beans.

2008 Jun 21
Appetizer: Tomato salad with goat cheese and a whole stack of other things that I can't remember.

There was also a red pepper soup with pistou, but I didn't get a good picture of it.

2008 Jun 21
Went to the Wellington Gastropub last Thursday for . . . actually, I don't think there was a reason other than "man it's been a while since we ate here."

Delicious Art-Is-In bread. The baguette-type one struck me as being particularly friggin' delicious. Toothsome and a bit nutty.

Served with a dish of olive oil-balsamic and a dish of fine sea salt.

2008 Jun 19
It's simply one of the best place in Ottawa: nice decor, superb foods, good wines, friendly staff, great beers. They put their hearts and souls in what they do!

2008 Jun 8
We showed up here Wednesday night without reservations and the place was just booming! I was amazed, gratified, and worried that we'd never get a table. It took a little bit of juggling by Shane one of the owners, but after 5 minutes he did manage to clear something for five. Two of us were there already and the other 3 were yet to come.

It would be almost a half hour before the other 3 showed up, and when they did, they'd said they'd been waiting at the top of the stairs for 20 minutes . So as glad as I was to get a table without a reservation, it seems they have some work to do in situations like this to get the logistics straight.

The food was fantastic all round. I just had a salad and the lentil and bacon soup, since I'd already eaten. The rest of my party each had a main course and all of us were extremely satisfied with our meal. The bread you get beforehand is especially spectacular!

2008 Apr 14
Yes thats the one!! Like eating a entire mouthfull of black currents and carmilized cherrys in every sip!!

Newer · Older
Beer 3

2

37

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.




15

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

1

17

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.




1

7

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

1

3

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!