Ottawa: Supply & Demand

photo 1On my most recent business trip to our nation’s capital, I left the touristy area of the Byward market downtown to head to the Westboro, a gentrified urban area with lots of charming boutiques.  A few weeks after dining at Supply & Demand, I couldn’t agree more that it was included on 2013’s En Route top new restaurant list.

photo 2“From the Garden” I started with their Beets with parm crema, radish, grapefruit, red onion and pine nuts. The beets were perfectly roasted al dente. The parmigiano balanced the vinaigrette nicely and the grapefruit provided a pleasant bitter punch.

Then I continued with their fresh daily made pasta Beef tongue ravioli with in votto and Bleu Bénédictin.

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My colleague and dining companion thought the beef cheek meat lacked seasoning but the hand-made pasta was well prepared.  The bleu Québécois cheese was the primary flavour of the dish.  I love strong cheeses but it could be overpowering to others. The cheese was a refreshing local twist to a traditional pasta dish.  Le Bleu Bénédictin is the only cheese still manufactured by monks in all of North America.

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To finish off the meal I ordered their Frozen Chocolate Trifle with whipped peanut butter and salted caramel. If you love chocolate this is your dessert.  I felt like this was a frozen Snicker’s bar with ten extra cups of sugar.  Too rich and sweet for me.

Overall, this was a great casual dinner with well executed food in a hipster chic decorated dining room.  Well worth a visit.

1335 Wellington Street West, Ottawa, ON