Food & Drink

In this weekly feature, Apt613 asks blog contributors and locals about their takeout habits—to help you find new tasty treats to discover or revisit when you’re just OVER IT with making dinner.

In this weekly feature, Apt613 asks blog contributors and local figures about their takeout habits and highlights—to help you find new tasty treats to discover or revisit when you’re just OVER IT with making dinner. This week: Afghani dumplings, giant calzones, and the best(?) sweet potato fries in Ottawa.

This week, in honour of the May long weekend, when absolutely none of us want to cook, we’re rounding up some of our fave past Takeout Talk recommendations to get you through three days of slightly questionable weather and plenty of relaxation.

In this weekly feature, Apt613 asks blog contributors and local figures about their takeout habits and highlights—to help you find new tasty treats to discover or revisit when you’re just OVER IT with making dinner.

Since early April, chef Pat Riggins and his small, mostly-family team have been cranking out classic BBQ items and meal kits with much aplomb. Thanks to Riggins’ experience with both restaurant à la carte cooking and the high-volume cooking of banquet service, he’s able to offer an ever-expanding menu of choices, each item boasting exceptional attention to detail.

The new initiative from Ottawa Markets aims to showcase local goods and produce at a new location on York Street.

In this weekly feature, Apt613 asks blog contributors and local figures about their takeout habits and highlights—to help you find new tasty treats to discover or revisit when you’re just OVER IT with making dinner. This week: seasonal tacos and loaded poutine.

This week in the Future of Ottawa series we’re highlighting the bar and restaurant industry in Ottawa—what it’s like now and where it’s headed. Read on for a guest post from Kat Ferries on the future of chefs.

This week in the Future of Ottawa series, we’re highlighting the bar and restaurant industry—what it’s like now and where it’s headed. Read on for a guest post from Justin Champagne on the future of fine dining.

In this weekly feature, Apt613 asks blog contributors and local figures about their takeout habits and highlights—to help you find new tasty treats to discover or revisit when you’re just OVER IT with making dinner.

It’s takeout night! If you want to expand your repertoire and try something new, where do you look? Here are nine Instagram accounts you can follow to find great food in the 613.

“I used to be a chef,” explains Richard, “but am now confined to a wheelchair and am no longer able to cook professionally… I started out making some meals for others, and eventually came up with the idea of teaching other people with disabilities how to cook—so they would feel and have more independence.”

Food for Thought (FFT) is an organization that provides free meals to those on low incomes and for whom preparing meals is a challenge. A former entrepreneur and executive, FFT’s founder and president Sylvain de Margerie has been volunteering for more than five years to put food on the table for those unable to do so themselves.

In this weekly feature, Apt613 asks blog contributors and local figures about their takeout habits and highlights—to help you find new tasty treats to discover or revisit when you’re just OVER IT with making dinner.

Last week I ate a metre of pizza. I can be so precise about my pizza intake because the pizza in question came from Farinella, Little Italy’s representative in my ongoing Ottawa Pizza Rampage 2021.