Ottawa Magazine

THE WELLINGTON GASTROPUB

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Fine dining made casual or casual made fine-dining? Either way you look at it, the Wellington Gastropub has been — and continues to be — a pioneer in Ottawa’s gastropub scene, pairing an impressive beer list with refined cuisine. (It was also a pioneer in the craft-beer industry — it’s the initial home of Stock Pot Ales, a fine stovetop nanobrewer­y that grew into Stalwart Brewing.) For over a decade, chef Chris Deraiche has innovated around a changing menu, always with a seasonal focus. Expect local meat and produce to get star treatment, whether it’s in a dish like beef tartare, a summery risotto, or a juicy ribeye.

For example, a roasted duck breast was as succulent as could be, neatly sliced atop creamy polenta with julienned napa cabbage and sweet roasted apple in a puddle of veal jus. A vegetarian main, a broccoli-and-cheddar risotto topped with toasted bread crumbs, leeks, and fresh pea shoots, was pure comfort food.

Co-owner Shane Waldron runs a smooth and affable front of house. The team also happen to be music aficionado­s, so you can count on a good soundtrack during your visit.

Don’t miss ice cream put forth by pastry chef Adriana Babineau. (Didn’t save room for dessert? Order a pint to go.)

Having helped to evolve the average pub-goer’s palate, The Wellie has earned a special place in the ’hood — and in the city.

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