By Sarah Brown
Frasers Hit the Glebe Their inventive meals — deliciously personal but never too fussy — have been filling tables at New Edinburgh’s Fraser Café for seven years. Now and are taking on an additional challenge and a new neighbourhood. allows the talented duo to reimagine dishes inspired by British cuisine. “There will be a modern British feel to the menu,” explains Simon. “The food will be simple, flavourful, and local, with not too much manipulation.” Adds Ross: “There will be a familiarity to the dishes, but they won’t be exactly what you’re expecting.” The brothers expect the 45-seat eatery, which opened in July just steps from Lansdowne Park, to have a very different vibe from their first restaurant. “At the café, we have a similar crowd more often than not,” explains Simon. At The Rowan, on the other hand, the crowd changes depending on what events are happening at TD Place. 915 Bank St., 613-780-9292.
Ross Fraser
Simon
The Rowan
be weird and different! I don’t want to talk about it ahead of time — it would take a really long time to explain, and I’d like people to try it out and then let them describe it.” We’re intrigued. 540 Rochester St., 613-321-3537. Get out of Town There was huge excitement among Big Rideau Lake-area cottagers when news broke in January that Shopify power couple and
had bought the rundown at auction. Over the past eight months, McKean has presided over a massive overhaul of the century-old Chaffey’s Lock icon, including a complete revamp of the expansive restaurant, which in the past catered mainly to a clientele of wealthy American fishermen who would visit each summer. Over the winter, the yellowed wallpaper was stripped away and the worn carpets were ripped out, replaced by warm green walls, white wainscoting, and hardwood floors. “Honestly, it looks like something out of Dirty Dancing,” says McKean of the refurbished space. The 115-seat eatery, which opened in June, now tempts day trippers and nearby cottagers with an updated menu that moves beyond prime rib to include inventive salads, charcuterie, and fine baking. McKean points out that the new Opinicon’s first chef, is a local who knows the people and regional food producers. And, important for sweet tooths, she specializes in desserts. There’s still lots of time to check out the restaurant, which serves three meals daily, as McKean says they’ll stay open just beyond Thanksgiving, when the locks close for the season. 1697 Chaffey’s Lock Rd., 1-613-359-5233.
McKean
Angela Baldwin, Tobias Lütke Fiona
Opinicon Resort
Bring out the Bubbly Craft sodas, cordials, and syrups are popping up everywhere this year, including on grocery store shelves and on restaurant menus. No newcomer to the game, in May added a fourth flavour — lime — to its lineup, which includes cream soda, root beer, and ginger beer. At the same time, they launched a signature cocktail, 3 Amigos, at three restaurants around town to get cocktail
Harvey & Vern’s