Kitchen Q&a

cham­pagne, hot­dogs, and a killer view: wel­come to tav­ern on the hill

Where Ottawa - - CONTENTS - by hat­tie klotz

Meet An­dre Schad, co-owner of Tav­ern on the Hill

How did you come up with the con­cept?

It was Chef Matt Carmichael (Riviera, Dat­sun, El Camino) who pointed us in the di­rec­tion of Bub­ble­dogs, in Blooms­bury, Lon­don. So we’ve adapted that idea and there will be a full bar, but also plenty of choice for bub­bles from Prosecco to Cava and Cham­pagne.

What’s on the menu?

My favourite in­gre­di­ent is al­ways what’s on the hori­zon. So right now it’s peas and morels from On­tario, and then it will be corn and then I’ll be ex­cited for game. But if I had to choose just one thing, it would be a kick­ass fresh or­ganic tomato.

What’s the vibe you’re after?

We are re­ally hop­ing to cre­ate that re­laxed Euro­pean fam­ily at­mos­phere. If you’ve trav­elled in Europe you’ll know that it’s per­fectly pos­si­ble for adults and chil­dren to have a great evening si­mul­ta­ne­ously. At Tav­ern on the Hill we want chil­dren to love their hot dogs and play hap­pily in this gor­geous space, while their par­ents can en­joy a glass or two of cham­pagne, wine, or a beer long into the sum­mer nights. We will also be of­fer­ing live mu­sic.

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