Foodie Friday

The local beer scene keeps getting bigger and better.

Many (well, most) bars and restaurants limit their non-alcoholic beverage options to the usual tired pop, juice, and water. Here are some places that get more creative.

Before the sun came up on Friday December 7, Queen St. Fare, Ottawa’s first food hall, had opened its doors to the public for the first time.

Lagered Tales is a new podcast courtesy of Vankleek Hill’s Beau’s All Natural Brewing. The themes and material are fun and entertaining and go beyond just talking about beer.

Market Organics in-house chef creates seasonal, no-waste meals to meet customer needs.

October 25th will mark the 17th iteration of Soup Ottawa, a volunteer-driven experiment in civic engagement that mixes micro-funding with direct democracy.

We know of some pretty rad foodies using IG in Ottawa.

Mike George found his second career almost by accident. The former Canadian Armed Forces member wasn’t looking to start a business selling olive oil and balsamic vinegar, but nearly two years later, he’s getting ready to open the bricks-and-mortar location of Aurelius Food Co. in the heart of Wellington West.

New patios, old patios and patios soon to come. Whether a uniquely Ottawa-scene or just an aspect of the summer we appreciate, drinking outside is just the best.

Four hours and five burritos later, who did Apt613’s contributor crown as the best burrito in Ottawa?

Ottawa’s favourite bao cart is preparing to open the doors of a brand-new kitchen at Bank and Gilmour.

In the modern world where everything is available at the tap of a button (or so it seems), making a deliberate choice to set limits seems almost bizarre. But that’s exactly what Chef Dominique Dufour has chosen to do at Norca, the newly-opened restaurant at the also-new Hotel Le Germain Ottawa.

Holly Laham of Holly’s Hot Chicken is bringing something new to the Ottawa food scene with her Nashville-style chicken.

You can also create a vegetarian version by excluding the lamb; substituting lentils or mashed eggplant instead.