Neapolitan style wood oven pizza.

Grand Pizzeria and Bar
Pizza at Grand Pizzeria and Bar
Pizza at Grand Pizzeria and Bar
Pasta at Grand Pizzeria and Bar
Grand Pizzeria and Bar
Grand Pizzeria and Bar
Grand Pizzeria and Bar
Grand Pizzeria and Bar
Grand Pizzeria and Bar
Grand Pizzeria and Bar
Grand Pizzeria and Bar
Pizza at Grand Pizzeria and Bar
Pasta at Grand Pizzeria and Bar
Calamari at Grand Pizzeria and Bar
Grand Pizzeria and Bar
Foods from Grand Pizzeria and Bar
Comments

2010 Mar 7
Terribly underwhelming pizza tonight. I ordered the Grand, their house special. It had prosciutto, two types of cheese and basil on it.

Except that there were only two leafs of basil, about the size of my fingernail. I mentioned this to our server, who didn't really seem to care, and said that this was always the case.

I'm of the mind, and perhaps I'm wrong here, that garnish should not be listed as an aspect of the entree.

We both found our pizzas to be really bland, and the crust - which was the highlight for us the first few times - was nothing special at all.

Perhaps this is the foodie curse, but I really don't think we'll be coming back.

2009 Aug 22
meatballs al forno. the grand's current menu is short on finger food apps, aside from the calamari. tonite, the pdaddy flavor task force was relegated to meatballs as suggested by our rockin' server, andrew. 4 large ones with tomato sauce, herbs and finished with melted cheese. goes down with a good ice cold beer. our server brought bread rolls to create mini-meatball sandwiches which was an awesome idea. it was 9pm, the patio was FULL. off to Seinfeld @ NAC.

2009 Aug 22
friends twisted my arm to gravitate and hang late hot summer nights @ the grand's patio. my regular server, andrew riddick, whose section i request, informed me of great specials that caught us off guard. SWORDFISH! grilled and smoked swordfish on primavera was lipsmackingly delish but tantalizing to the buds as well. i heart swordfish over tuna steak. nice smoky flavor, solid meat texture almost like shark meat, subtly richer taste than tuna. this was grilled nicely and drizzled with lemon juice and garnished with additional lemon wedges. trust me, the juice IS worth the squeeze.

2009 Aug 21
Lactate pills in hand (hense the screen name) I decided to try The Grand.

Atmosphere was nice on the patio. The staff were somewhat slow unimpressed with the 25min wait to order despite the fact that it was not very busy.

Ordered Salumi Di Franka, my boyfriend got the The Grand. I think I lucked out in terms of toppings. Overall I thought the food was decent, nothing really spectacular, for the price I think it was reasonable but that would be as far as I would go.

Overall an OK experience but nothing fanatastic.

I would recommend it if you are feeling a thin crust pizza somewhere in the market and don't feel like walking to Vittoria Trattoria, or even Blue Cactus, but in general it seems pretty run of the mill in comparision to the majority of restaurants in the Market.

2009 Aug 5
summer patio @ the grand pizzeria & bar - salumi di franka 2.0 - add the extra pizzaz in your pizza by drizzling lightly with olive oil, top with a snowbank of parmersan, and request hot chili sauce for hot tongue action.

2009 Aug 5
summer patio @ the grand pizzeria & bar - salumi di franka 1.0 with tomato sauce, mozzarella, salami, prosciutto crudo, mozzarella,grilled red peppers, grilled zucchini, black olives and upgraded with extra spicy sausage. what this restaurant is missing in their pizza menu is a hearty meat lover's pizza. this is the closest you get to meaty which doesn't satisfy my protein craving. it was great nonetheless.

2009 Aug 5
summer patio @ the grand pizzeria & bar - linguini di mare - fresh egg pasta with 2 tiger shrimp, bay scallops and squid in a garlic cream sauce. the fresh herbs (appeared to be a mix of parsley, cilantro and chives) add that extra pizzaz. my test for italian restaurants is their seafood linguine. this one was just right. could have used more shrimp but the taste was satisfying and well balanced. will most certainly order this dish again and again.

2009 Aug 5
summer patio @ the grand pizzeria & bar - linguini primavera. the food is tasty, priced right, sufficient portion for mass appeal. the patio was completely full on a monday evening.

2009 Aug 5
summer patio @ the grand pizzeria & bar - funghi pizza with cream of shroom sauce, mozzarella, mixed local mushrooms and drizzled with truffle oil. semi-thin crust was nice and artisanal with a nicely and every so slightly burnt and crunchy on the bottom (not pictured).

2009 Jul 29
This was my review done back at the end of May on my blog:

Excellent, another market restaurant with good-looking, inexperienced staff. Unfortunately there are only a handful of restaurants in the market that don't fit that criteria. Why bother if the location alone will bring you business? All sarcasm aside, and the fact that I had higher hopes service-wise when I walked into The Grand (probably due to the great revue I read on the Omnivore's Ottawa blog), I did actually enjoy the food.

The atmosphere is very fun, casual and inviting – perfect if you're starting the evening out with a group of friends. They can accommodate large groups quite easily.

My favourite part of the meal was the appetizers. We ordered some fantastic dishes from the Antipasti selection – Olive and Pepper misti, a selection of black olives, kalamata olives and pepperonci marinated in olive oil and balsamic. The best one, and still making my mouth water at the thought of it, the Mushroom Assoluti, oyster mushrooms baked in a parmesan crust. And a third, also equally delicious and surprisingly light, the Meatballs ‘al forno’.

I've never been a big pizza person. But if i'm going to eat pizza, I do prefer the thin crust and with very little to no cheese. I hate when a pizza has an inch thick slab of cheese over it, with an equal thickness of grease sitting on top. This was obviously not the case here. At first I found the prices to be a bit high for what you were getting, but the fact they go the extra mile to make authentic Neapolitan pizza brings it all into perspective. The pizza must have certain specific characteristics to be a true Napoletana pizza, including the dough being pressed with Italian flour and a precise amount of water, tomatoes Italian, bufala mozzarella, and cooked at a specified temperature in a wood burning oven. Additionally, they do not cut your pizza unless requested, another authentic tradition. I ordered the Sicilia, sicilian anchovies, capers, olives and mozzarella. Obviously flavourful from the saltiness of the ingredients, but definitely not too salty. It was really good. I split my pizza with a friend of mine to try the Grand – proscuitto di parma, fresh basil, scarmorza and mozzarella. I also tried a slice off my husband's, the Margherita, tomato sauce, bufala mozzarella and fresh basil. I'd probably go for that one next time. So simple and so yummy. I enjoyed my apps more than my pizza, but given that they've been open less than a week, i'm sure they will perfect their pizzas with time (Pizzeria Libretto in Toronto has mastered it according to my husband).

I'm hoping the service will also follow suit with a bit of time. It was surprising that with the number of staff they had, getting our beer filled was lengthy and although each of us reiterated exactly what we ordered to the server (still not sure why she didn't know), they still screwed up the bills. Fortunately not so bad that's all we talked about, but could definitely use some improving, which is why I gave them 1 star on my blog instead of the 3 they would have gotten for the food and ambiance. Apps range from $4 to $12 and mains from $15 to $18.

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2018 Mar 18
The Carbonara Pizza ($18), with parmesan cream sauce, pancetta, spinach, mozzarella, and sunny-side up egg was a tasty and quite decadent pie. I found it nifty that they cut it in a tic-tac-toe octothorpe # shape to avoid puncturing the central yolk!

2017 Nov 4
At $16, the Margherita Pizza is pretty steep compared to other similar restaurants in town. However, it's also a little larger than the ones in the $12-$14 price range.

This is a nicely made pie, perfectly cooked and with a nice pink-sweet tomato sauce. Salt levels are appropriate, although the crust doesn't have the elusive and addictive flavour I've enjoyed most recently at Il Vicolo.

To deal with any perceived blandness, they offer that ubiquitous cardboard-powder parmesan cheese and a rather delightfully spicy house-made hot sauce. I found myself dipping the crust into a little puddle of that hot sauce on my plate to keep things interesting.

2009 Jun 2
So today was my birthday and we were out about in the market and decided to stop in at the Grand to try it out.

It was about 2pm and there was barely anyone there. Maybe about five other tables. We were seated immediately and our water glasses were filled promptly.

After much though, the four of us split two pizzas.

We went for the Quattro Fromagio otherwise known as Four Cheese and another that I cannot remember the name.

We ordered two bellini's and two Mill St. pints - no complaints.

The pizza came promptly after bread but was uncut! So we had to ask for it to be sliced since we were sharing.

We had fresh pepper and parmesan shredded onto the pizzas. The first bite was delicious, a thin crust pizza but not too crispy. It was not blackened at all like FF's was. (Sorry guys - I didn't take a picture!)

The flavour of the pizza was near perfect - it was definitely one of the best thin crust pizzas I have ever had. I loved it all and I would definitely go back again.

They give out black licorice candies with the bill so watch out if you don't enjoy them :) I've had a bad sambuca experience in the past and try to avoid them - but sometimes you just dont know until you have already popped the candy in your mouth!

2009 May 31
I approached the Grand Pizzeria's pizza with very high expectations. It is very, very good, and in my experience the best pizza in Ottawa as of 2009. But... I believe the pizza I enjoyed at Pomodoro's in Montreal was superior by a small margin (thicker chunks of buffalo mozzarella, more basil, and a crust that was less soggy in the center). I will have to try Pomodoro's again to be certain.

That said, the Margherita pizza was awesome indeed. A delicate thin crust, nicely blackened on the edges, the faint taste of woodsmoke, a tasty tomato sauce, and a smattering of basil leaves. Mine was a little more blackened than those I saw at other tables. With many of the restaurant's seats occupied there was a 45 minute wait time for pizze and I assume that means they were cramming as many pies into the oven as possible. This could explain the uneven cooking results. Anyway, I like to think that if my pizza happened to be the one snuggled up to the burning logs then perhaps I also benefited by having a more pronounced woodsmoke flavour.

Highly recommended! Having tried the classic, I now look forward to trying some of their more interesting toppings.


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2009 May 17
As an addendum, the one thing that I found a tad frustrating when we went is that they have the wine listed on the menu, but no cocktail or beer menu. Hopefully this is something that's in development.

Also, Sweets, I'm rather excited about trying the Peroni. I'd heard about it, but didn't think to ask because there was no menu.

2009 May 17
In addition to the beer's on-tap they also carry Peroni in the bottle. It is a high-end very light, refreshing, almost champagne like beer from Italy. Can't wait to have one with my pizza when I go!

2009 May 16
Beers on tap were pretty solid: Grolsch (Holland), Stella (Belgium), another import (possibly Heineken?) and four beers from Mill Street in Toronto. One of these was organic, and another a wheat beer. Their strength seems to be in a good wine list and offering cocktail options, but for those of us who like beer with our Italian food (Hi!), the selection is indeed quite good.


Pasta 2

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2015 Mar 28
My first time having strozzapetti and I am glad it was this dish at The Grand. It came with a sausage in tomato sauce. The pasta was al dente which seems to be hard to find around town. The sausage was broken down nicely and came in good quantities. The sauce was on the sweet side while retaining some acidicity. Definitely a good and different option on a pasta menu. Other items looked good too. I will return to try them.

2009 May 31
The Linguini di mare was nicely done. We were quite thrilled to find a seafood pasta dish that didn't come with that ubiquitous border of mussels! This one has shrimp, scallops, and squid. The shrimp are large and succulent. The squid and scallops are tender, but the scallops are the little bay scallops (granted, large sea scallops would jack up the price of this dish beyond the restaurant's artificial $20 limit).

The pasta itself is fresh and cooked to a perfect toothy texture. The main taste of this dish comes from the fairly salty oil-based sauce, which seemed to contain white wine, garlic, green onions, and parmesan cheese. Nicely done, but only if you like bold flavours!





2009 May 30
The rolls are fresh and good. I find Italian bread to be a little too airy for my taste, but that's my own problem, and they're doing everything correctly here. There is rosemary and chili infused olive oil available at each table and that does a great job of waking up the bread.



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2011 Apr 23
Just a note: they do not have Calamari alla griglia on the menu anymore (when I went in april of 2011). They only have Calamari fritti which is fried squid. It was pretty good, but pretty much just your average deep fried shrimp with batter and that red sauce.

Fresh Foodie's calamari looks really excellent, but its not the same anymore.

2009 May 30
The Calamari alla griglia (grilled squid) were excellent! Tender, succulent, nicely seasoned, spicy with chili flakes, and infused with that wonderful grilled taste. A true breath of fresh air after our previous experience with grilled calamari on Preston Street.