RESTAURANT NEWSEmpire Grill Ten Years and Trendy
It’s hard to believe that The Empire Grill has just celebrated its 10th anniversary. It seems only a few years ago that they moved in and changed the dynamics of the Market, and it looks like Dave and his partners may have done it again.
On Wednesday March 5th, they re-launched the restaurant with a fabulous new makeover and a tasting of their new menu items. It was great to see so many familiar faces all in one place, enjoying the new surroundings and food.
Their original space was always warm and casually elegant. That hasn’t changed, but you’d hardly recognize the place now. It seems much more open, in spite of the fact that they’ve added some dramatic new seating elements and a huge new bar. At the same time, it feels much more intimate too. Lots of booth and bench seating allows people to relax and enjoy their company, while still feeling like they’re part of something bigger. Well done, Dave!
Atelier
Marc Lepine, former Executive Chef of the Courtyard Restaurant, and Canadian Culinary Federation’s Regional Chef of the Year for 2006, is busy preparing for the launch of his new restaurant - Atelier. The Centretown location is still the area’s best kept secret, but prepare for something truly unique. Many call his cooking “molecular gastronomy,” but Marc prefers the term “Culinology.” He’s made ice cream from liquid nitrogen, seared tuna with a soldering iron and even got Ron Eade high from smoking a chocolate cake. Prepare for something truly original.
Check for updates on Atelier at www.foodmode.com
The Whalesbone Oyster House
The Whalesbone has been providing area restaurants with sustainable oysters (caught using ethical and responsible fishing practices) for some time now, but now that side business has expanded to a full-fledged second storefront—Whalesbone Sustainable Oyster and Fish Supply, 504 Kent St. (at Arlington). Along with oysters, they’ll sell BC Albacore Tuna, wild and farmed Salmon and halibut, Great Lakes Wall-eye and Yellow Perch, to name a few. For now they are just open to their commercial clients, but will open to the public in June. Check their website for more details.www.thewhalesbone.com
Chef Stephen Mitton Social Restaurant and Lounge has lost their talented Chef, but soon he’ll be opening his own restaurant. We can confirm that Stephen and his partner have purchased Bistro 115 at 110 Murray Street, which recently closed after over 15 successful years. They plan to be opening their new space by June. That’s all that Stephen was willing to share at the moment, but we’ll update you as soon as we find out more.
Nate’s Not Nixxed
Legendary restaurateur and philanthropist, Dave Smith, announced last week that the developers who purchased his property last year, have delayed development of the site. That means that Nate’s will stay open for at least 2 more years and Dave will get to celebrate 50 years on Rideau Street. (And I’ll get to keep going for Corned Beef and Cabbage - YUM!) Thanks Dave! We’re not ready to see Nate’s go. DiVino Wine Studio
DiVino Wine Studio, sommelier, Antonio Mauriello has opened Enoteca Italiana, a wine bar, featuring regional Italian small plates. 225 Preston St. 613 221-9760.
Staff Shift
It’s Sommelier Musical Chairs! Has El-Gabalawy is heading to BC from Beckta leaving a spot for John Gross from Juniper which is filling their void with Adrien Boisvert, formerly of Eighteen, and Colin Davidson is taking over Adrien’s duties there. Got it? Ottawa Mission
The Ottawa Mission Food Services Training Programme gives people who rely on Ontario Works for financial support, the chance to learn new skills that will begin a new chapter in their lives. Recently, four new students have begun the programme under Ottawa Mission chef, Ric Watson. A total of 29 people have graduated from The Ottawa Mission’s Food Services Training Program in the past 3 years, for an amazing 80 percent success rate. Many have found employment in the food services industry and some have even gone on to further their cooking education.
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