ottawa foodies

On both of our visits we sampled the foie gras as a starter and it was cooked to perfection. It simply melts in your mouth like butter. We also tried one of the specials, the bison tartar, I must say it is one of the best I have had. It was served with a quenelle of balsamic mousse reduction of some type and a Parmesan crisp. I chose the fish special, pan roasted cod with a tapenade vinigrette. Also on top of the fish was a frozen quenelle of what appeared to be a mix of butter, cream and herbs... very different and it complemented the fish perfectly.
The only flaw of the evening was dessert; banana cake topped with chocolate mousse and sucre a la creme. It was extremely dry and a little bland. Service could also be a little "warmer".

The food, location and charm of the place will bring us back many times.

While working on contract at Place du Portage last year, our team regularly dined at Gy (at least once every two weeks). The food and atmosphere are outstanding, the menu is creative, and the price simply cannot be beaten for lunch! A fresh, inventive and well portioned two course lunch runs around $12. This tends to include soup or salad (I distinctly remember loving their red pepper soup and their chickpea salad) and a a main (I think I`ve tried bison, trout, and duck among other mains). I have never been disappointed before. Looking forward to heading back over the river to go to Gy sometime soon.

I've visited this restaurant twice for dinner in the last few weeks and I can't believe I didn't try it before (it opened more than a year ago).

I haven't yet managed to order from the printed menu, because I couldn't resist the specials on the board.

The pan seared foie gras is totally extraordinary, cooked perfectly to melting deliciousness. I had to order it again on my second visit. I preferrd the peaches served with it the first time to the strawberries and balsamic vinegar of my second visit, maybe just because the peaches were more in season. The foie gras itself was great both time though.

For mains, I had elk steak on my first visit (perfect blue cooking, as requested). On my second visit, I had a very good tuna pave.

So you don't think I only pay attention to protein, the vegetables were also cooked perfectly.

Great sauces, the chef seems to use very little salt (but there is a salt shaker on the table), great for those who have to watch their sodium intake.

Desserts are all made in house too, good and often original. I had something with apples the first time, can't remember what exactly, and a great chai infused creme brulee at my second visit.

Service is also excellent, even if you happen to be dining alone!

So far, I've found nothing negative to say about this place, I just love it.