By Sarah Brown
Aylmer’s Two-in-One Restaurant He has spent the past few years turning
into a ByWard Market hot spot, a bustling pub with its own brewery and a menu of upscale pub grub. Now chef is on to the next challenge, heading to Aylmer to lead an ambitious “double restaurant” housed in a heritage building. On the main floor, (61, rue Principale), seats 90, with an additional 100 seats on the veranda and patio. Mortimer-Proulx hopes it will become a neighbourhood hangout, with made-from-scratch pub fare paired with a curated list of draft beers and local craft brews. Upstairs, the 54-seat is a more intimate space that showcases the bones of the building through exposed original stonework and rich wood. Here, Mortimer-Proulx provides an upscale dining experience, promising a small- and medium-plates menu tied to the seasons and supported by local farmers. “I want residents to come and celebrate with loved ones, whether it’s a birthday, anniversary, date night, or simply an opportunity to catch up with each other over great food and delicious drinks,” says the chef. Amen to that.
Brewery Kitchenalia Kyle Mortimer-Proulx Le Maçon Pub Pot & Pantry Lowertown La Maison Conroy
Doughnut News There’s a new doughnut player in town.
(1500 Bank St.), which opened in the Blue Heron Mall, is a collaboration between five savvy partners who already work together in various capacities for the Vittoria Trattoria and Lapointe Fish restaurants. The hospitality experts are
Donut Company Maverick’s
The New Lagoon Coconut Lagoon on St. Laurent Boulevard is undergoing extensive renovations. It has been a whirlwind year for chef Joe Thottungal, who took home gold at Gold Medal Plates this past year Coconut Lagoon Journeys It has been a whirlwind few months for chef
of who took home gold in November in the Ottawa segment of the prestigious
competition. He won with a halibut dish, the fish marinated in green mango juice before being slow-poached in canola oil infused with garlic, shallots, and a profusion of Kerala spices. The busy chef is now prepping for the
on February 3 and 4 in Kelowna, B.C., where he takes on top chefs from across the country. If that’s not enough, Thottungal is also presiding over a renovation, expected to finish by March or April, which will add 45 seats to his busy restaurant. And, oh yes, it’s probably sold out by now, but you might want to check to see if there are any last-minute tickets left for the chef’s third culinary trip to South India, which runs from March 5 to 23 and tours Tamil Nadu, Karnataka, and his home state of Kerala. The tour is capped at 24 to keep things personal.
Thottungal Coconut Lagoon, Gold Medal Plates Championships Joe Canadian Culinary
Lunching at the Innovation Centre
is an independent, eco-conscious entrepreneur — one who has quickly persuaded thousands of downtown office workers to eschew the chip truck for fresh soups, salads, and sandwiches to go. Five years after launching Van Dyke now boasts five stand-alone restaurants and food-court locations on both sides of the river and runs a busy catering operation. As of December, LUNCH is also operating the cafeteria in the Innovation Centre at Bayview Yards, the city’s brand new entrepreneurial hub. He’s quick to note that this isn’t your standard cafeteria — the cool spot boasts 30-foot ceilings, original brick walls, and views into an orchard that will be planted at the back of the centre next spring. If you’re in the neighbourhood, stop by for LUNCH fare,
Tim Van Dyke LUNCH,