DIN­ING

Where Ottawa - - CONTENTS - by joseph MATHIEU

Cap­i­tal Pizza Guide; join the Union Lo­cal 613

WELLING­TON WEST

An­thony's: In­spired by clas­sic Ital­ian recipes and made en­tirely from the of­fer­ings of Pre­ston’s Lu­ciano Foods, An­thony’s doesn’t com­pro­mise when it comes to vin­tage pizza. A year after top­ping the list of the

Food Net­work’s 12 Cana­dian pizze­rias worth trav­el­ling for, An­thony’s opened a se­cond suc­cess­ful lo­ca­tion on Bank Street in the Glebe. Both lo­ca­tions are lo­cated in neigh­bor­hoods with top-draw shop­ping. 1218 Welling­ton St. W., an­tho­nyson­welling­ton.com

CEN­TRE­TOWN

Colon­nade Pizza: You know you’ve found a win­ning pie when they’ve been mak­ing it the same way for 50 years. Cel­e­brat­ing half a cen­tury of pizza next year, Colon­nade is poised to feed the masses on their way to Ot­tawa for the sesqui­cen­ten­nial with five lo­ca­tions across the city. The flag­ship re­mains at

280 Met­calfe St. (colon­nade­pizza.com). Pavarazzi: Al­though the af­ford­able gourmet pizza mak­ers at Pavarazzi have moved out of their Lau­rier Street lo­ca­tion, they are still de­liv­er­ing out of Somerset West. The Meat Eaters clas­sic pizza has won lo­cal awards and the phones are still ring­ing for it. 491 Somerset St. W. (for de­liv­ery or pickup only), pavarazz­igourmet.ca

THE GLEBE

Crust + Crate: One of Lansdowne Park’s hippest new restau­rants has ob­long, smoky piz­zas that are re­defin­ing what Cana­dian pizza can be. With un­pol­ished dé­cor and a daily drink spe­cial al­most ev­ery day of the week, it could eas­ily be­come the lo­cal hang for beer and pizza par­ties after any game. 105-325 Marché Way, cru­s­tand­crate.com

BYWARD MAR­KET

Vit­to­ria Trat­to­ria: The Break­fast Pizza on the week­end brunch menu is a unique and de­li­cious al­ter­na­tive. Add pota­toes and eggs to the tomato sauce, moz­zarella, and pancetta ham and you’ve got a wake-up win­ner. Come back for din­ner and choose from a wide se­lec­tion of gourmet pies that fea­ture in­gre­di­ents like Greek figs and ap­ple wood smoked sal­mon. 35 Wil­liam St., vit­to­ri­a­trat­to­ria.com

Fi­azza Fresh Fired: Ev­ery pizze­ria can make a cus­tom ‘za, but Fi­azza does it right be­fore your eyes. With mounds of broc­coli and pep­pers, heaps of gar­lic, more ar­ti­choke hearts than you can han­dle, and free fresh basil after the bake, it’s not hard to see why this up-and­com­ing eatery is mak­ing waves in the pizza world. 86 Mur­ray St., fi­azza.ca

(Be­low, left to right) One of An­thony's vin­tage piz­zas; Crust + Crate

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