Chef Danny Hassell (formerly of Buca, Bar Buca) and Chef Joseph Awad (formerly of Martin Picard's Cabane à sucre/Sugar Shack), have merged the flavours of Italy and Quebec. And if that unique pairing hasn't already piqued diners' interest, Parcae has another lure to draw in the crowds: its impeccable wine list.
From locally sourced ingredients to house-made bitters and even a vegan cocktail menu, Ottawa's watering holes are raising the after-work drinking bar. Whether you need a place to dust off the day's trials or toast to a week well done, these businesses are serving up the best in Ottawa craft cocktails.
Well that time of year has rolled around again: office party time. I have been to many work parties in my day and have been witness to uncanny acts of drunkenness and debauchery. I have seen the office party make and break many careers. Here are my top five dos and don'ts for your holiday office party.
The Dutch have a secret, and that secret's name is jenever. A precursor to modern gin, it has been drunk as "medicine" in the Netherlands since the Middle Ages. And what better way to pay homage to this historic liquor than to celebrate it with a festival, in a deconsecrated church, on a Saturday afternoon in Amsterdam.
It's not only the most anticipated restaurant opening in Toronto in recent memory, it may be the one notable event that finally gets Canada taken seriously as a culinary destination around the world. I'm talking about the opening of Momofuku. Toronto has many above-average restaurants and a handful of excellent ones. It's culinary scene has fallen short of greatness, however. With Chang's venture now in town that seems about to change.