1082 Wellington

This is a pizza place with an attitude. A GOOD attitude. They make wood-fired pizza and a few other dishes to round them out as a restaurant.

Pizza at Tennessy Willems
Pizza at Tennessy Willems
Tennessy Willems
Pizza at Tennessy Willems
Tennessy Willems
Tennessy Willems
Macaroni and Cheese at Tennessy Willems
Tennessy Willems
Tennessy Willems
Tennessy Willems
Tennessy Willems
Salad at Tennessy Willems
Tennessy Willems
Salad at Tennessy Willems
Caesar Salad at Tennessy Willems
Caesar Salad at Tennessy Willems
Wood Oven Thin Crust Pizza at Tennessy Willems
Wood Oven Thin Crust Pizza at Tennessy Willems
Wood Oven Thin Crust Pizza at Tennessy Willems
Tennessy Willems
Tennessy Willems
Tennessy Willems
Foods from Tennessy Willems
Comments

2012 Jul 14
My Sopressata pizza with fire-roasted tomato sauce, bocconcini, red onion and spicy Sopressata salami was devine.

2012 Jul 14
So surprised when we visited last night 34C outside even hotter inside and no A/C. A table beside us sat down then got up and left it was hot brutal in there. The potato gnocchi fried in duck fat with a veal gravy was ok.

2012 Jul 9
Good Pie, Horrible Waiter

I dined here around 5 p.m. on Saturday, July 7. After perusing the menu, I narrowed it down to the Capricciosa and the Chorizo and sought the advice and wisdom of my waiter to help me make the decision. When I asked for his advice, he replied dismissively, “apples and oranges”, meaning of course he couldn’t possibly compare the two. I wasn’t actually looking for a comparison, but just some help choosing--his opinion, his thoughts.

He then stated in a very condescending manner, “They’re different pies I’m afraid.” I am aware of that, but perhaps you have some preferences. “I have lots of preferences,” he said, but then refused to elaborate further. He appeared to be on a bizarre mission to be as unhelpful as possible while being as rude as possible.

I can’t remember being treated so badly by a waiter, ever. I cannot emphasize how disgusted he appeared to be by my innocuous question, and how ridiculous he seemed to find it that I would ask for his help. I certainly regret that I did not get up and leave at that point.

But I stayed, and ordered the Chorizo. Props to the pizzaiolo for the perfect crust, with just the right amounts of chewiness and char--and to the sausage maker for the delicious and plentiful chorizo. It's a shame that the waiter ruined the dining experience for me.

2012 Jul 6
I went here last night with my boyfriend, and we loved it. We split the charcuterie appetizer, the wild boar pizza, and the chocolate terrine dessert. After saving one slice of the pizza for a midnight snack, it was the perfect amount of food. Of the 4 types of meat on the plate, the pork terrine was my favourite. Whatever mustard they used was good too, grainy and tangy. The pizza was delicious, and I loved the apples and sage on it (though I couldn't quite figure out how the sage was put on, almost like little balls of sage pesto). The chocolate terrine was also good.

I've read reviews about the service being bad and the pizzas lacking toppings, but didn't find either to be the case.

There's no air conditioning there, but there are ceiling fans. If you're sensitive to heat, I wouldn't suggest going in hot or humid weather.

2012 May 9
This is a small restaurant in the rapidly developing Hintonburg area. I came here with 2 other friends. I am surprised to see this restaurant busy even on a rainy Wed night. Hence reservations are recommended.

The 3 of us shared 2 pizzas, the 'Wild Boar' and the 'Pulled Pork'. The actual meat on the Wild Boar pizza was tasty. The pulled pork was very flavourful and there was a good amount. We paid $15 each (tax and tip incl). 1 pizza per person is probably filling; 2 pizzas shared between 3 people is sufficient but not filling.

This is a good place to go if you feel like a "healthy" (in a relative sense) flat bread pizza. Good to try at least once, but I don't feel a strong need to return.

2012 May 3
Very good wood fired pie. Great crust, tasty sweet sauce, fresh, delicious toppings. This place is very good value, I am usually full after three slices. St. Ambroise, Beau's and Steam Whistle on tap. Pretty comfortable bar seating to eat at, which is good cause the small space is often packed, unless you make a rez.

Great service, pretty easy parking in the area. The spicy Genoa on the Elmdale and the rich prosciutto on the Capricciosa are excellent. Bocconcini, which I dislike uncooked, is nice on the pizza, and a refreshing change to the more ho-hum mozza.

2012 Apr 21
I hadn't been in for a while so when the pizza craving hit, off we went. We got two huge pizzas, Margherita and the Elmdale, and they were fantastic! the girlfriend loved her Margherita and said the spiced oil topped it off beautifully. My Elmdale had a fire roasted tomato sauce with mushrooms, red peppers, cheese, and genoa salami. I cannot remember the last time I had a pizza this good. The sweetness of the tomato and peppers was perfectly balanced by the saltiness of the salami. I bet you can't eat a whole one!

2012 Feb 15
Tried TW for the first time last week and thought the food was very good, but the service to be mixed. We arrived a bit early for a 6pm reservation and were left waiting at the entrance for at least 10 minutes, despite the fact our table was open and ready (we could see it) and we had kids in tow. Our group comprised four adults and two kids and, for those who have been and know how small this place is, you can imagine how cramped we were, with other patrons waiting behind us. Once we were seated, however, the service was prompt, attentive and friendly. My family had the caesar salad, margherita, wild boar and pulled pork pizzas between us. The bacon in the caesar salad really makes it a standalone dish. I'd order this alone if I was after a light supper, but did find the dressing a bit flat - although I'm someone who likes a strong anchovy/lemon punch. The wild boar had a great balance of sweet and salty, with lovely texture and flavour introduced with the fried sage leaves. I was worried that the apple would be too dominant a flavour, but it was just right. I would definitely order this one again. However, the sauce on the margherita lacked zip and was a bit too plentiful, rendering the pizza soggy. I didn't try the pulled pork.

2012 Feb 5
Visited Tennessy Willems late last night. My first visit was in the fall. Had the beet salad and it was great until I found a piece of glass in it. Waitress immediately took it away, offered to provide another one and removed it from the bill. Also had the wild boar pizza - delicious but not really wild boar since it is raised on a farm. So, back to last night's visit. We arrived around 9:45 and asked if the kitchen was still open. It was and the staff were very welcoming and accommodating. We sat at the bar since all the tables were occupied. We started with the cheese plate appetizer which consisted of three different cheeses, a cranberry chutney, some candied almonds and some bread. It was all good and just the right amount for an appetizer. We shared a Greek pizza and it was delicious. The second visit confirmed that this is the best pizza we have had in Ottawa. Ended the meal with creme caramel which was a disappointment - it was overcooked and was sprinkled with chopped apples which I didn't think added anything to the dessert.

2011 Nov 23
Since an initial lukewarm visit earlier this year, I've been back to TW on a few occasions and have been liking it more each time. I usually start with a caesar salad (the croutons and double smoked bacon are a killer combination) and then split a pizza with my husband.

This week, however, I was feeling curious about the pasta offerings, specifically the spaghetti bolognese and mac'n'cheese, although I usually never order pasta out as I think I can do just as well at home. Unfortunately I was proven right: the spaghetti bolognese had no trace of any of what makes a bolognese sauce IMO, namely milk/cream, pancetta, a mix of ground meats (beef, veal, pork), and several hours of slow simmering. While the pasta served was fine as a straightforward plate of spaghetti and meat sauce, it wasn't worth $15 in the slightest and I felt a bit misled into paying this much for a doppelganger.

My husband had the macaroni & cheese which was actually my first choice as I've been pining for a cheesy fix since Serious Cheese left Bank St. But despite the menu description of pasta baked in a cheese and tarragon sauce, what TW called mac'n'cheese turned out to be a baking dish of curly pasta tossed in a very thin white sauce with tarragon, mushroom slices and double smoked bacon. While the sauce was good enough and laced with cheddar and shards of parmesan, it definitely wasn't the kind of cheese sauce that clings to the pasta, which IMO comes to mind when you say mac'n'cheese. The addition of raw onions was further out of place and an unwelcome surprise that wasn't mentioned anywhere on the menu. I'll be back but sticking with the pizza in future.

(I have to say that I find this to be a disappointment on restaurant menus, listing a well known dish and then serving a version that is substantially different to what is generally understood. Todric's listed a "grilled cheese sandwich" that in fact turned out to be your everyday panini :(

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2011 May 29
The pizza here is very good! Is it better than Grand Pizzeria and Bar? Given my experience there two years ago I'm not sure I can say (time for a revisit!). It is definitely better than what we had at the famous Lombardi's restaurant in NYC a couple weeks ago.

My wife ordered my usual choice, the Margherita. This was spectacular, with a generous distribution of fresh basil leaves (unlike Grand Pizzeria and Bar) and tasty cheese. The crust here is great when done right -- thin, chewy, slightly charred. Our only minor complaints were with the sauce; slightly too much of it and it was somewhat undersalted for a meatless pizza. Nevertheless, we highly recommend the Margherita Pizza!

I opted for The Elmdale after reading opinions here. It was delayed because they messed something up in the kitchen and had to make another one for me. When it arrived it was a little too charred. My wife would have sent it back but I don't mind a couple bitter carcinogenic mouthfuls. This pizza was over the top tasty and very salty (in contrast to the Margherita). There was just too much of the acidic sauce, presumably to counter the rich salty salami. This is kind of a wood oven pizza meets Ottawa pizza joint meat-lover's pizza. Some people will love that, but I'm a bit of a purist. Next time I will definitely get the Margherita for myself!

2011 May 11
Greek ... Kalamata olive, roast red pepper, pesto and feta cheese.

Yummy. And not too salty.


2011 May 11
Pear, prosciutto, gorgonzola and walnut.

The walnuts pull it all together.

In the background ... duck confit. OK but the pear and prosciutto is much more interesting.

2010 Dec 22
Here is a blurry camera phone picture (sorry) of the delicious Sopressata pizza. I have nothing but good things to say about this pizza.

The sauce was rich, sweet, and a little spicy. The sweet red onions pulled out the sweet in the sauce, and the spicy salami pulled out the spice in the sauce.

I personally don't care for heaps of cheese on my pizza - I like that the sauce is exposed to the heat of the oven and touches the toppings, so the way the pizza is topped is right up my alley.

The crust wasn't too crispy, but not too soft. All in all it was excellent and would easily recommend it.


Pizza 6


1

2017 Oct 1
Nice thin crust, not too much cheese and generous application of fresh basil makes the margherita pie at TW a real winner!

2016 Sep 2
Well, this time the Margherita Pizza was adorned with lovely shaved Parmesan! So I don't know if the last one was an anomaly or if they changed how they do things. Either way, good on ya!

I was there with 4 friends and we each ordered a different pizza and then shared. I thought the Margherita was by far the best as it allowed the great crust and sauce flavours to come through.

2015 Apr 19
This Pizza Margherita is still great here! My wife opted for The Elmdale (background in pic) and regretted not getting this one. I find that with the more complex pizze at Tennessy Willems, the toppings overpower the very thin crust. With the Margherita, it's just perfect.

Definitely accept the offer of spicy oil. It makes the dryer bits of crust really nice.

But WTF is up with the powdered parmesan cheese shaken over this pie?! This can't be anything other than the green-can Kraft dreck. Not cool. A wedge of Parmigiano-Reggiano and a microplane would help differentiate this pizza from other offerings in town.




1

2013 Sep 29
I am not sure if this is a new addition to the menu or not. I have only ever ordered pizzas here because they are so good in my opinion that it is all I want to order. We did order the Mac n cheese as a supplementary platter to each our pizzas because we were hungry and did not want to share with our 4 year old (lol).

It is very good! Try it! With chunks of mushrooms, bacon, onions and a bit of bread crumbs on top. The pasta was a good texture, not too soft - a pet peeve of mine. Tasted cheesy.



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2011 May 11
Caesar close up. Notice the coarse crate on the parma. Nice touch.

2011 May 11
Pour deux.

Double smoked bacon, house croutons, fresh crisp lettuce, hint of anchovy, lightly dressed.



1


2011 May 29
After seeing Captain Caper's picture, we expected the Warm Beet Salad to be a miniscule thing; it was not! Very generous, with mild and tasty beets. The goat cheese was rich and creamy, and the whole thing came together well.

For sheer flavour, I preferred my Charcuterie Plate, but this is a nice menu option.

2011 May 11
Warm Beet Salad.

'C’est Bon' tarragon goat cheese, apple vinaigrette, pickled fennel, purple and golden beets.

Very nice. The flavors made some chamber music in my mouth.





2011 May 29
Hit and miss!

Hit: My Chocolate Terrine was just great! A dense slab of silky milky creamy chocolate terrine studded with pistachios, swimming in a generous puddle of lemon-scented custard. What's not to love! The custard is what made this dish.

Miss: My wife's Lemon Tart was more of an overcooked shortcrust filled with runny lemon pudding. She admitted to having been spoiled recently by excellent lemon tarts at Black Cat Bistro and (less recently) Domus Cafe , but this was really not very good. Our expectation of a lemon tart is that the crust should be tender rather than crunchy, and the filling should hold its shape when cut rather than dribbling out onto the plate.

Get the terrine! :-)