Typ­i­cally as­so­ci­ated with ce­real and soup, now bowls are seen as con­ve­nient, beau­ti­ful ways to eat healthy

Where Ottawa - - CAP­I­TAL TASTES -


134 Bank St. Poké is the new meal in a bowl — call it Hawai­ian sushi de­con­structed. Ac­tu­ally, the

Ja­panese had their ver­sion all along: chi­rashizushi — rice with var­i­ous in­gre­di­ents scat­tered over top. The Heat Wave from

Par­adise Poké is made with raw At­lantic salmon mixed with sushi rice, brown rice, or zuc­chini noo­dles; cu­cum­ber; sesame seeds; and spicy mayo. Now add your top­pings, a choice rang­ing from man­gos to radishes to pick­led daikon. Splurge on av­o­cado, seaweed salad, or to­biko (fly­ing fish roe). Crunch can come from ei­ther crispy shal­lots or wasabi peas sprin­kled on top. Fresh! Del­ish. $14.95. CD


60 Ge­orge St. The high­lands of Sardegna (or Sar­dinia) are home to some of the long­est-liv­ing men. One rea­son — be­sides their Can­nonau wine — is a lean diet of whole wheat bread, beans, and veg­eta­bles. Meat is saved for Sun­days and spe­cial oc­ca­sions. And so Lollo Sal­ads

& Cof­fee named their nu­tri­ent­packed salad Sardegna Su­per­food. A tahini dress­ing gives it such lux­ury. But then Lollo’s thought­ful chef, Ale­jan­dra Rutherford, tucks whole leaves of mint and pars­ley into frilly-edged baby kale for hits of fresh flavour. Ap­ples add bright­ness. Lollo’s salad is burst­ing with colour too: green (av­o­cado), orange (sweet pota­toes), and red (beets). Here’s to a long life! $14. CD


98, rue l’Ho­tel de Ville, Gatineau At Choux-Choux, din­ers can build their own bowl, choos­ing from a base of dif­fer­ent greens (arugula or kale) and/or grains (bar­ley or farro) and a rain­bow of freshly chopped veg­gies and fruits (ev­ery­thing from toma­toes to grapes to pick­les). Pro­tein op­tions in­clude tem­peh, tofu, eggs, or meat. Fi­nally, top it off with a va­ri­ety of crunchy bits (such as pepi­tas or hemp hearts) and one of their home­made vinai­grettes (try the lemon and fresh basil). $9-$10.50. KS


167 Lau­rier Ave. E. Af­ter a stretch of eat­ing rich foods, one craves a sim­ple dahl chawal (lentils and rice). A good dahl ac­tu­ally re­vives the spir­its. And don’t think of it as soup — that’s a Western adap­ta­tion. Ever since Per­fec­tion-Sat­is­fac­tion-Prom­ise opened in 1996, chef/ owner Prapti Jensen has kept this sta­ple on the menu. Red lentils with mus­tard seeds, cumin, co­rian­der, turmeric, and curry pow­der cooked with sautéed onions are nicely bal­anced and not too spicy. Fresh spinach and co­rian­der leaf brighten up the dish. Or­der with ei­ther bas­mati rice (gold-coloured with turmeric) or the nutty brown-red Bhutanese mix. $8.75. CD


1154 Bank St. First came the in­va­sion of the bowl as a meal con­cept. It was quickly fol­lowed by the recog­ni­tion that to dif­fer­en­ti­ate it­self, a bowl restau­ra­teur bet­ter have a unique busi­ness propo­si­tion. At Oat Cou­ture, that an­gle is oat­meal — and the de­ci­sion to hire a well-re­spected Ot­tawa chef to de­velop the menu. Ben Baird’s touch is rec­og­niz­able in many of the sweet and savoury bowls on the menu, par­tic­u­larly the Ky­oto Bowl, a riot of flavours and tex­tures that has sticky-sweet beef brisket paired with spring onion, sweet cubes of pineap­ple, shi­itake mush­rooms, and crunchy peanuts and sesame seeds. Its oat­meal base makes for a nice break from the usual rice. $7 (small), $11 (medium), $14 (large). SB

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