best ottawa restaurants

Restaurant Review: Wilf & Ada’s

While a small crowd huddles in the portico, some stragglers linger out front. Others, like myself, skedaddle and exploit the “we’ll text you when a table is ready” offer. You see, Wilf & Ada’s doesn’t take reservations. Waiting is the only option and there’s no way around it. Is the food worthy of such effort? Affirmative. This place should be on your “must get-to” list!

When you do finally get a table, try the “Eggs in Purgatory.” They will deliver you immediately to heaven. This dish is a carefully conceived idea with delicious results. Picture a small cast-iron skillet containing two eggs poached in a spicy tomato sauce, covered with a light dusting of Grana Padano, and topped with a heaping of arugula. Toast and homies ride shotgun.

You could also go for the breakfast hash. This particular one I tasted off the “specials” menu was made-up of a trio of roasted root vegetables—beets, squash and yams—tossed with caramelized onions, some crumbled sausage and Parmesan. The mélange was topped with two eggs and a side of toast. An unfussy breakfast, yet beautifully articulated and belly-filling.

What else is worth the wait? The servers. Instantly lovable, gabby and dedicated to ensuring that you have the best experience. The décor has the sparest of adornment yet is fitting for the space. And while the wait is a bit of a bummer, the food at Wilf & Ada’s earns high marks for sticking to the old rule book: make as much of the menu in-house, from scratch and source the best quality ingredients using local suppliers and products whenever possible. And, make it delicious!

Wilf & Ada’s is on 310 Bank Street in Ottawa and is opened 7 am-3pm on weekdays and 8 am-3 pm on weekends.

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The best thing I ate this month – November 2015

The best thing I ate this month was yet again a creation from Allium Restaurant. This time around, it was their take on biscuits & gravy.

When I sat down and looked at the menu, I was a bit unsettled to discover this classic Southern combo north of the Mason-Dixon line. I nearly dismissed it out of hand. I mean, what do Canadians know about biscuits and gravy? It turns out, a whole heck of lot.

The rich and peppery smoked pork and mushroom gravy was perfectly paired with the biscuits, which were buttery and had an airy flakiness about them. The chicken was classically Southern-style and ideally cooked. Crispy, light and never greasy.  The apple jam and hot honey added just the right touch of sweetness. The pickled cabbage and peanuts were a nice complement, bringing freshness and crunch.

This dish was a triumph and a contemporary exploration on one of the most revered dishes of the South. And it was the best thing I ate this month.