No­table restau­rant and food hap­pen­ings

Ottawa Magazine - - NEWS - By Sarah Brown

Salad 2.0 He first made his name as co-founder of the ul­tra-suc­cess­ful David­sTea loose-leaf tea shops. Now Ot­tawa na­tive David Se­gal, who left the com­pany in 2016, is back with another tasty idea.

Mad Radish, which is slated to launch its first two lo­ca­tions (859 Bank St. and 100-116 Al­bert St.) this sum­mer, is all about highly cre­ative sal­ads. The idea, says Se­gal, “is to match the qual­ity of food you get in the fine-din­ing world with the speed and ser­vice you get in the fast-food world.” With that in mind, the savvy en­tre­pre­neur has teamed up with ex­ec­u­tive chef

Nigel Fin­ley, who made his name in Toronto at ac­claimed restau­rants Catch and The Chase. Fin­ley, who has been ex­per­i­ment­ing these past few months, says he started with 150 sal­ads and nar­rowed it down through mul­ti­ple tast­ings to a great­est-hits menu of 10 to 12. The idea is to have a core group of favourite sal­ads on the menu and five or six that are un­veiled with the sea­sons as Fin­ley con­tin­ues to in­no­vate. And a fi­nal word from Se­gal? “This is Salad 2.0 — Salad 2.0 is all about how food that is good for you has to taste good. It’s the next stage in re­fin­ing our di­ets as a so­ci­ety.” Amen to that. Amuse-Bouche Sport­ing an am­bi­tious menu of mod­ern French cui­sine and a mo­ti­vated chef in the kitchen, the ByWard Mar­ket’s new­est fine-din­ing restau­rant opened in late win­ter just one month af­ter its pre­de­ces­sor, Mur­ray Street, closed its doors.

Sur-Lie (110 Mur­ray St., 613-562-7244) sees Cor­don Bleu-trained chef Nick Berolo dream­ing up cre­ative and beau­ti­ful dishes based on clas­sic French tech­niques and recipes. The chef, who honed his craft at no­table French restau­rants in Mon­treal and Banff be­fore re­turn­ing to Ot­tawa to cook, most re­cently at Luxe Bistro, prom­ises a menu that’s “small, dy­namic, and ever chang­ing.” For non-oenophiles, Sur-Lie is a wine­mak­ing term that means “on the lees,” and owner Neil Gowe over­sees a list fo­cused on French and On­tario wines. Theirs is not the only open­ing of note in the ByWard Mar­ket of late: chef Matthew

Carmichael has ex­panded his em­pire with a sec­ond El Camino on Clarence (set to open mid-June), Zak’s Diner has launched a miniem­pire with the open­ing of Zak’s Cantina next door, and So­cial has ex­tended its reach by tak­ing over and ren­o­vat­ing the for­mer Poised cloth­ing store next door. Bub­ble Tea She got su­per-se­ri­ous about her kom­bucha biz just one year ago, but it’s al­ready full-steam ahead for Buchipop founder Pa­tri­cia Larkin, who now has more than 50 food re­tail­ers and restau­rants around town sell­ing her fizzy drinks. She re­cently ex­panded into a 3,900-square-foot space in Lit­tle Italy, the for­mer home of Sam Bat, which she shares with kim­chi and cater­ing whizzes Heir­loom Kitchen and juice ex­perts Re­new Cold Press. Larkin has four flavours in reg­u­lar cir­cu­la­tion right now — orig­i­nal, ginger, berry (rasp­berry, straw­berry, wild blue­berry, and hibiscus), and amar­illo (made with hops). Look for her to in­tro­duce a cou­ple of soda-pop-in­spired flavours for sum­mer — cit­rus and grape. “I think of Buchipop as a fun lifestyle brand,” says Larkin. “A lot of the kom­bucha mak­ers are fo­cused on the health side. I look at kom­bucha — and Buchipop — as a soda al­ter­na­tive. It just hap­pens to have health ben­e­fits and way less sugar than pop!” Métis Menu Vis­i­tors to Wake­field would do well to check out the lat­est ad­di­tion to the River­side strip. Nikosi

Bistro-Pub (721, ch. River­side, 819-459-3773), which launched in the win­ter, is the brain­child of Métis res­tau­ra­teur Wapoku­nie Riel-Lachapelle, who over­sees a menu that hon­ours tra­di­tional rus­tic French cui­sine fused with In­dige­nous in­gre­di­ents. It’s a great match, with Nikosi quickly gain­ing a de­voted fol­low­ing of neigh­bour­hood reg­u­lars. Pop­u­lar menu items in­clude spicy duck drum­sticks, boar burg­ers, and the Nikosi pou­tine with duck con­fit and dried cran­ber­ries. On the sum­mer menu? Chef du cui­sine Si­mon Grav­elle is work­ing on a smoked-mack­erel salad and jerk duck, pulled boar, and mack­erel tacos with corn salsa. For the record, Nikosi, which means “bear paw,” is the name of Riel-Lachapelle’s nephew. At press time, con­struc­tion had be­gun on a 50-seat pa­tio with views down the Gatineau River to the cov­ered bridge. The Cold Files Sum­mer is short — so lit­tle time to pack in all the ice cream and beer tast­ing that needs to be done. With that in mind, a quick run­down of what’s new on the ice cream store and pub scenes. On the ice cream front, Sun­dae School has opened its doors in the bot­tom of The Ka­vanaugh condo build­ing at 222 Beech­wood Ave., while at the other end of the strip, The Royal Oak now owns a spa­cious two-storey pub at the corner of Beech­wood and Crichton. Merry Dairy, fa­mous for its soft-serve cus­tard, is sched­uled to open a store­front at 102 Fair­mont Ave. in Hin­ton­burg this sum­mer. On El­gin, the for­mer Slice & Co. lo­ca­tion has been res­ur­rected as El­gin Beer Project, a ca­sual pub tar­get­ing lo­cal craft beer fans with 50-plus brews from across Ot­tawa and the val­ley. And Cen­tre­town­ers are watch­ing the re­fits go­ing on in the her­itage build­ing at Flora and Bank.

Flora Hall Brew­ing is plan­ning to open later this sum­mer as a combo craft brew­ery, kitchen, and beer shop. For the July 1 im­biber, don’t for­get to buy your tick­ets for lo­cal brewer Do­min­ion City’s an­nual Do­min­ion Day Party. The mas­sive shindig, to be held at the Canada Agri­cul­ture and Food Mu­seum this year, sees all that fine ale paired with eats by the likes of Meat Press, The Rex, Al­bion Rooms, Moo Shu Ice Cream, and Hol­land’s Cake and Shake. The band lineup in­cludes Amos the Trans­par­ent, Adam Saik­ley Quar­tet, and North­fields. Quick Bites

• Ja­panophiles and home­sick ex­pats have been flock­ing to Uji Café on Rideau Street for matcha lat­tes and deca­dent Ja­panese cheese­cakes, tarts, and mille crepes.

• Back­yard bar­be­cuers should check out the all-wood bris­tle-free Grillin’ & Chillin’ bar­be­cue scraper, made lo­cally by Buzz Art and avail­able at Bri­dle­wood Home Hard­ware.

• In pas­try news, La Mai­son du Kouign-Amann, which gar­nered a loyal fol­low­ing for its French pas­tries at Carp Farm­ers’ Mar­ket, has opened a bricks-and-mor­tar lo­ca­tion in Kanata; Vanier’s

Quelque Chose Pâtis­serie now has a sec­ond lo­ca­tion in West­boro; and Sweet Bite, with Le­banese and French of­fer­ings, has opened in the Glebe in the for­mer Truf­fle Trea­sures lo­ca­tion.

• Con­grats to Al’s Steak­house, which cel­e­brates 50 years in the cap­i­tal with a full-on ren­o­va­tion that makes it lighter, brighter, and so very con­tem­po­rary.

• Fans of fine cof­fee, mu­sic, and road-trip­ping will be thrilled to hear that the sto­ried Neat Cof­fee

Shop has re­opened in Burn­stown un­der new own­er­ship.

• Mean­while, road trip­pers with a han­ker­ing for good pub grub should pen­cil in a visit to Lum­ber­town Ale House in Arn­prior, while Car­leton Place’s Black Tartan Kitchen is a newish ca­sual fine-din­ing des­ti­na­tion with chef Ian Car­swell at the helm.

• Keep an eye out for NU Gro­cery Store, a zero-waste gro­cery store that is set­ting up shop at 1140 Welling­ton St. W., in the Ta­ma­rack condo. The pack­age-free-gro­ceries con­cept has taken off in Europe, and sim­i­lar projects are in the works in Van­cou­ver and Mon­treal. • Con­grats to Ot­tawa’s own Gusto World­wide

Me­dia. The com­pany re­cently won a James Beard Award for its orig­i­nal se­ries Fish the Dish.

Mad about sal­ads Ot­tawa na­tive David Se­gal, co-founder of David­sTea, is launch­ing Mad Radish this sum­mer with two down­town lo­ca­tions

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