Holiday Baking

Oh Christmas…how you come and go so fast! It goes so fast that I never even got a chance to publish my post on Christmas baking. While most people do not want to even think about another baked good at this time of year, I thought I would nevertheless share with you my holiday baking extravaganza! Perhaps it will serve as an inspiration for those looking to get a BIG head start on next year’s holiday season.

So I don’t know about the rest of you, but I absolutely love shortbread. While I really enjoy trying new cookie recipes each year, I am eternally devoted to shortbread! This year, I decided to stick with my love and I went with a shortbread theme. 

To begin with, I chose a simple, yet delicious shortbread recipe, consisting of only four ingredients – flour, sugar, butter and salt. No matter how busy you are at Christmas, you can always make time for this quick and easy recipe. Also, to keep it fun and interesting, I made four different varieties of cookies using the same dough. All were simple to make and didn’t require many extra steps.

Now, the first thing to do is to make the dough. The below recipe makes about 4 dozen small shortbread, which I divided into four and made a different variety for each dozen.

Vanilla Shortbread 

Ingredients

• ¾ pound (or 3 sticks) unsalted butter at room temperature 
• 1 cup sugar 
• 1 tsp pure vanilla extract 
• 3 ½ cups all-purpose flour 
• ¼ tsp salt 

Directions 

1. In a bowl of an electric mixer fitted with a paddle instrument, mix together the butter and sugar until they are just combined. Add the vanilla. 
2. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
3. Mix on low speed until the dough starts to come together. 
4. Dump onto a surface dusted with flour and bring everything together with your hands. Divide dough into four pieces and flatten slightly. Wrap each piece in plastic and chill OR prepare one of the shortbread recipes below. 

Chocolate Dipped Shortbread 

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe) 
• ½ cup chopped dark or milk chocolate 

Directions 

1. Roll out the shortbread dough on a floured cutting board. 
2. Using a ruler and a sharp knife, cut the dough into rectangular strips. 
3. Place the rectangles on a cooking sheet lined with parchment paper and chill for 30 minutes.
4. Preheat oven to 350F. Bake for about 16-20 minutes until slightly golden around the edges.
5. Meanwhile, melt the chocolate on low in the microwave and stir until smooth. 
6. Remove pan from oven and allow pan to cool slightly. 
7. Dip one end of the shortbread into the melted chocolate until half-covered and place on a wire rack to set. 

Hershey Kiss Shortbread Thumbprints

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe)
• 1 bag of Hershey kisses of your choosing (I went with white chocolate candy cane kisses) 

Directions

1. Roll shortbread dough into 1-inch balls and place on a cookie sheet lined with parchment paper. Flatten slightly with your palm.
2. Make a small indentation in the top of the cookie using your thumb or finger. Chill for 30 minutes.
3. Preheat oven to 350F. Bake for about 10-12 minutes until slightly golden on the bottoms.
4. Remove pan from oven and place one unwrapped Hershey kiss in the center of each cookie. 
5. Let cool on wire rack. 

Russian Shortbread Cakes 

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe) 
• ½ cup powdered sugar 

Directions

1. Roll shortbread dough into ½ inch balls and place on a baking sheet lined with parchment paper. Chill for 30 minutes. 
2. Preheat oven to 350F. Bake for about 12-16 minutes until slightly golden on the bottom. 
3. Place powdered sugar in a medium-sized bowl and add warm cookies. Toss to coat. 
4. Place on a cooling rack and allow cookies to cool. Toss again in powdered sugar and store in a cool dry place. 

Christmas Tree Glazed Shortbread

Ingredients

• 1 ball of shortbread dough (1/4 of the above recipe) 
• Cookie cutter of your choosing 
• ½ cup powdered sugar 
• 1 tbsp of milk 
• Sprinkles or decorations of your choosing 

Directions

1. Roll out the shortbread dough on a floured cutting board. 
2. Cut shapes out of dough with your cookie cutter and place on a cooking sheet lined with parchment paper. Chill for 30 minutes. 
3. Preheat oven to 350F. Bake for about 10-12 minutes until slightly golden. Cool. 
4. Mix together powdered sugar and milk. Add a few more drops of milk if the mixture is not runny enough. 
5. Spoon glaze onto cookies and add decorations or sprinkles. 
6. Allow icing to harden for several hours. Store in an airtight container. 

To continue with the shortbread theme, I also made caramel shortbread squares.

Caramel Shortbread Squares

Ingredients

• 2/3 cup butter, softened 
• 1/4 cup white sugar 
• 1 1/4 cups all-purpose flour 
• 1/2 cup butter 
• 1/2 cup packed light brown sugar 
• 2 tbsp light corn syrup 
• 1/2 cup sweetened condensed milk 
• 1 1/4 cups milk chocolate chips 

Directions

1. Preheat oven to 350F. 
2. In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. 
3. Press into a 9 inch square baking pan. Bake for 20 minutes. 
4. In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. 
5. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm. 
6. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. 
7. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. 

Finally, I made a bunch other holiday favourites for my Christmas party. Check out the recipes at the following links:

Candy cane bark: http://www.foodnetwork.com/recipes/paula-deen/peppermint-bark-recipe/index.html

Almond chocolate bark: http://whiteonricecouple.com/recipes/chocolate-almond-bark/

Christmas crack: http://www.iheartnaptime.net/christmas-crack/ (This recipe was a real crowd pleaser)

Peppermint Rice Krispie snowballs: http://www.aspicyperspective.com/2011/11/peppermint-rice-krispies-snowballs.html

Brownie strawberry Santa hats: http://www.iheartnaptime.net/strawberry-santa/

All of the baked goods were a winning success, and were well enjoyed by all!

Until next year!

Upside-Down Apple Tart (Recipe)

Looking for a simple, rustic dessert for a fall dinner party? Then try out this delicious upside-down apple tart. I recently made it for our Thanksgiving dinner and it was a big hit!

This recipe calls for a few simple ingredients, including Granny Smith apples, flour, butter and salt. While the total preparation time is over 4 hours, the actual hands-on prep only takes 45 minutes.

Ingredients

1 cup cold butter, cut up
2 cups all-purpose flour
Pinch of salt
1 3/4 cups sugar, divided
1/2 cup ice-cold water
1 (3-lb.) package small Granny Smith apples, peeled and quartered
1/2 cup butter, cut up

Directions

1. Freeze 1 cup cut-up butter 30 minutes. 
2. Pulse cold butter, flour, salt, and 1/4 cup sugar in a food processor 7 to 8 times or until mixture resembles coarse meal. Make sure your food processor can hold at least 4 cups.
3. Add 1/2 cup ice-cold water, 1 tbsp at a time, and pulse just until mixture comes together and a dough forms. 
4. Turn dough out onto a piece of plastic wrap, and shape into a disk. Wrap in plastic wrap, and chill 2 to 24 hours. I chilled mine overnight.
5. Gently stir together apples, 1/2 cup butter, and remaining 1 1/2 cups sugar in a large bowl. 
6. Place apple mixture in a 10-inch cast-iron skillet. Skillet will be very full. 
7. Cook over medium-low heat 1 hour to 1 hour and 15 minutes or until liquid is reduced, thickened, and turns golden, stirring only once every 15 minutes. You might need to lower the temperature if mixture begins to scorch on the bottom.
8. Preheat oven to 425°. 
9. Unwrap dough, and turn out onto a lightly floured surface. Roll dough to a 12-inch circle; place over warm apple mixture, tucking edges into sides of skillet.
10. Bake for 25 minutes or until crust is golden brown and flaky. Let cool 10 minutes. 
11. Run a knife around edge of skillet; invert tart onto a cutting board or serving plate.
12. Top with whipped cream before serving. Best served warm.

**I decided to add a crumb topping to the tart. It consisted of 1/4 cup brown sugar, 1/4 graham cracker crumbs, 1/4 flour and 1/2 cup butter. Combine with a pastry cutter and spread over tart.

Yields: 12 servings

Verdict: Delicious alternative to the traditional apple pie

Total Prep Time: 4 hours
Hands-on Prep Time: 45 minutes
Baking Time: 25 minutes

Rating: 8.5/10

The Albion Rooms (Review)

Looking for the next trendy hotspot?? Then look no further. The Albion Rooms is a new lounge bar located at 33 Nicholas offering exceptional cocktails, craft beers and an ever changing fresh menu. Had Lola and I not discovered this new dive during the Ottawa Foodie Challenge, this place may have still remained a mystery to us.

Tucked away in the bottom of the Novotel Hotel, it is easy to pass by without noticing it. However, this place is unlike any typical hotel restaurant. The decor is fresh and modern, the waitstaff are friendly and personable, and the food is to die for!

While it appears to cater more towards sharing plates and 'bar bites' offering a wide selection of charcuterie boards and cheeses, we went there for a full dinner and drinks.

Elk Burger

The hits of the night were the Elk Burger ($18) and the traditional Fish and Chips ($18). The Elk Burger was topped with seed to sausage bacon, lettuce, tomatoes, cheddar and roasted shallot aioli. You had a choice of thrice-cooked chips or a side salad, but the chips were the obvious choice, as the waiter jokingly teased, 'It was clearly a cheat night!" The finger-sized batons of potato goodness, upright in a tiny pail, were delicious, but extremely heavy, making it difficult to eat too many. The Elk Burger won the prize though, which was moist and flavourful and cooked to perfection.

The Fish and Chips was also mouthwateringly good! Fresh Lake Erie Pickerel was covered in lemon thyme beer batter and served with a side of 'clam chowder' tartar and thrice chips. Again, the chips made the meal quite heavy, however, the fish was light and tasteful, creating a nice balance.

Fish and Chips

Other yummy meals included the Scotch Egg, which enrobed a chicken egg in house-made chorizo on a bed of arugula with paprika aioli for $10, as well as the House Pasta, which consisted of beetroot fettuccine, pistachio pesto, goat cheese, parsley, pistachio walnut oil and creme fraiche for $15. Whalesbone oysters are another option for all those oyster lovers out there!

Overall, we had a great experience...the atmosphere was hip and intimate, and the food was indulgently good! I highly recommend this gastropub to all foodies alike!

For you early birds, this place also opens at 6:30am and features a coffee bar and breakfast counter.

Verdict: Contemporary Canadian cuisine with great service and a trendy vibe

Cost: Items range between $7 and $30

Hours: Monday to Thursday 11am to 12am, Friday to Sunday 11am to 2am, Breakfast - Monday to Friday 6:30am to 11am 

The Albion Rooms, 33 Nicholas Street, Ottawa Ontario
http://thealbionrooms.com

Cupcakes, Cupcakes, Cupcakes! (Recipe)

Last week, in honour of my sister's birthday, I decided to bake two of her favourite flavours: red velvet and lemon. I went with red velvet and white chocolate chip cupcakes and lemon explosion cupcakes. Both were a major hit and definitely pleased the birthday girl.

The red velvet cupcakes were a delicious blend of chocolate and vanilla, and the white chocolate chips were a sweet surprise. The decadent cream cheese icing was the perfect topper to these velvety smooth treats.

The lemon cupcakes were also a crowd pleaser. They were deliciously light and the whipped lemon cream cheese icing paired beautifully with the lemon vanilla cupcake.

You too can recreate these delicious cupcakes by following the below recipes.

Red Velvet Cupcakes with White Chocolate Chips and Cream Cheese Frosting

Ingredients

Cupcakes
3 ½ cups flour
¾ cup unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
4 tablespoons red food coloring
3 tablespoons cocoa powder, unsweetened
6 ounces white chocolate chips
1 ½ teaspoon salt
1 ½ teaspoon vanilla extract
1 ½ cup buttermilk
1 ½ teaspoon cider vinegar
1 ½ teaspoon baking soda

Frosting
2 ½ sticks unsalted butter, softened
24 ounces cream cheese, softened
2 teaspoons vanilla extract
¼ teaspoon salt
4-5 cups powdered sugar, sifted

Directions

Make the cupcakes.

1. Preheat oven to 350 degrees. Grease 24 cupcake liners.
2. In a small bowl, sift flour and set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl whisk together red food colouring, cocoa powder and vanilla. Add to the batter and beat well.
6. In a measuring cup, stir the salt with the buttermilk.
7. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated but do not over beat.
8. In a small bowl stir together the cider and baking soda and add to the batter. 
9. Stir in the white chocolate chips until well incorporated. 
10. Using a rubber spatula scrape down the sides of the bowl, making sure all the ingredients are well blended and the batter is smooth.
11. Divide the batter among the prepared pans. 
12. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until tester comes out clean, about 20 minutes. 
13. Cool the cupcakes before frosting. 

Make the frosting. 

*Word of advice: cut all ingredients in half, or else you will end up with a ton of extra icing.

1. Using an electric mixer, mix the butter and cream cheese until smooth. 
2. Add the salt and vanilla and beat until well incorporated. 
3. Slowly add the powdered sugar until desired consistency. 
4. Frost cupcakes and decorate with candied pearls or sprinkles!

Lemon Cupcakes with Lemon Cream Cheese Icing

Ingredients

Cupcakes
1 ¼ cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
½ cup whole milk

Frosting
½ cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
2 cups powdered sugar

Directions 

Make the cupcakes.

1. Position a rack in the middle of the oven. Preheat the oven to 350 F. Line 12 muffin tin cups with paper cupcake liners.
2. Sift the cake flour, baking powder, and salt into a medium bowl and set aside.
3. In a large bowl and using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in colour, about 2 minutes. 
4. Stop the mixer and scrape the sides of the bowl as needed during mixing. 
5. Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute. 
6. Add the lemon juice, lemon zest, and vanilla and beat for 2 minutes. 
7. On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. 
8. Mix until the flour is incorporated and the batter looks smooth.
9. Fill each paper liner with 1/4 cup of batter (an ice-cream scoop works well), to about 1/2 inch below the top of the liner. 
10. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. 
11. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

Make the frosting. 

1. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, grated lemon peel, and vanilla until smooth and thoroughly blended, about 1 minute. 
2. Stop the mixer and scrape the sides of the bowl as needed during mixing. 
3. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. 
4. Use a small spatula to spread frosting over the top of each cupcake.

Ottawa Street Food (Review)

This summer, the City of Ottawa approved a new street food vending program to encourage new, convenient and culturally diverse fare on city streets. For us foodies, this meant lots and lots of new grub to experience! From oriental cuisine to Mexican treats, seasonal creations to sustainable seafood, over 60 new street food vendors have really complemented the existing mix of street vendors and have successfully satisfied this culinary duo's diverse appetites.

Lola and Riley went on a mission this summer to experience as many food carts and trucks as possible. Although many were quite delicious, we will only share with you our top favourites.

1) Ottawa Streat Gourmet

• Cuisine: Gourmet Canadian
• Location: Corner of Queen and O'Connor
• Hours: Mon-Fri 11:30am until food runs out (get there early!)

Ben Baird, the renowned chef and owner of Urban Pear, uses local sourced ingredients to create a different menu each day (usually consisting of two choices). The day we went, the menu consisted of Ground Beef Sirloin Empanada served with Black Bean Salad for $12 and Veggie Tacos with Quinoa, Corn and Mushroom Filling, Cilantro, Sour Cream, Radish, Fennel, Lime and served with Bean Salad for $10. We both decided to go with the Empanada, which was ridiculously delicious! The taste and texture of the dough, including the sirloin filling, was done to perfection! We finished off the meal with a truck cookie for $1.50. The cookie of the day was Rosemary, Lemon and Pecan...a heavenly combination!

2) 밥 [bap] by Raon Kitchen

• Cuisine: Authentic Korean 
• Location: Bank Street, between Slater & Albert
• Hours: Mon-Fri 10:00am to 3:00pm 

Raon Kitchen is a small food cart serving Bibimbap (or bap) - one of Korea's signature dishes. Bibimbap consists of a bowl of warm white rice served with marinated, cooked beef, chicken or tofu, red chili pepper paste and lightly sautéed vegetables including dark green spinach, julienned carrots, white daikon radishes, red bell peppers, shiitake mushrooms and a side of kimchee. The array of ingredients present a beautiful palate of colours, as well as create a tasty combination. We went with the chicken bap for $7.50, which definitely satisfied our lunchtime craving!

3) Ad Mare

• Cuisine: Gourmet seafood
• Location: Corner of Slater & O'Connor
• Hours: Mon-Fri 11:30am to 2:00pm

Parents Mario and Miriam Burke are the masterminds behind this gourmet seafood truck, which prides itself on fresh, sustainable fish and seafood. The signature dishes include fish & chips, fish tacos and lobster rolls (which are rumoured to be the best in Ottawa)! They also offer a variety of daily specials such as crab cakes, seafood chowder, vietnamese shrimp rolls, seafood salad, salmon burgers and shrimp po'boys. Riley went with the classic fish tacos for $10, and Lola tried the salmon burger for $12. While the salmon burger was scrumptious, the fish tacos stole the show! Served with a side of fresh chips and slaw, the tacos hit the spot and were absolutely delicious! The fish tacos were one of Riley's favourite street food vendor meals all summer! But be ready to wait in a long line to taste this remarkable seafood...show up before 11:30am or after 1:00pm to avoid the rush.

4) Dosa Inc.

• Cuisine: South Indian crepes
• Location: Somerset and Lyon
• Hours: Mon-Fri 11:30am to 2:00pm

Owner Jake Thomas has successfully injected a little Southern India into downtown Ottawa with his menu of dosas. A dosa is simply a type of crepe or pancake made from rice batter and lentils. The menu consists of an eclectic selection of nine dosa creations. We went with the classic Masala Dosa, which was filled with potato, mixed vegetables and spices, and served with a side of sambar (vegetable soup), chutney and plantain chips for $7. The filling was flavourful and the dough was light and crispy. Other options included a Californian Dosa filled with spinach, tomato, olives and feta cheese, or the Gooey Gouzenko Dosa filled with spiced cabbage, mushrooms and cheese. We paired the meal with a traditional Mango Lassi, a perfect combination of cool and sweet.

5) Angry Dragonz

• Cuisine: Asian Fusion
• Location: Corner of Gloucestor and Lyon
• Hours: Mon-Fri 11:30am to 2:00pm

As the truck clearly advertises, Angry Dragonz is Asian Fusion with a twist. The menu features a range of classic Asian dishes, such as egg rolls, Pad Thai, General Tao Chicken, chicken and beef skewers, as well as other specialities like the 'Dragonz Bowls' (hot rice topped with cold shredded seasonal vegetables, grilled meats and sauces) and 'Dragon Puffs' (Hong-Kong style sweet waffles). The menu, in our opinion, is too large for a food truck, which only amplifies the long wait in line. Regardless, we stuck it out and we both tried the Chicken Panang for $8 and an egg roll for $1. It was delicious, fragrant and had just the right amount of heat. Overall, the food was great, but be prepared to spend at least in 45 minutes in line! 

6) Trailer Pork Boys

• Cuisine: Southern Barbecue
• Location: 1272 Carling Avenue; Corner of Carling and Merivale 
• Hours: Mon-Fri 11:30am to 7:00pm & Sat 11:30am to 6:00pm 

The boys of this pork lovers food truck continue to impress and fill hungry tummies with their pulled pork, Cuban and grilled cheese sandwiches, schnitzel, pulled pork poutine, and ribs. The portions are definitely larger than we would normally eat during lunch, but the bold and unique flavors won't let you leave anything behind. The pulled pork sandwich ($7) was highly recommended, so we didn't have any hesitation when ordering. The pork was marinated in a sweet and spicy sauce, topped with delicious creamy coleslaw. We've had a few pulled pork dishes in the Southern states before and these guys have definitely topped our list of the best!! 

7) Stone Soup Foodworks

• Cuisine: Local and sustainable soups, salads and sandwiches  
• Location: Currently at the University of Ottawa Campus 
• Hours: Mon-Fri 10:00am to 4:00pm 

The Stone Soup Foodworks truck is a convertible solar chip truck serving local and sustainable foods. Their menu changes daily but you can expect a delicious soup, salad and sandwich option each day. They appeal to the Westboro/Hintonburg crowd during the summer, but they move to the University of Ottawa campus once school starts in the Fall to offer different cuisine to students trying to avoid the freshman fifteen. The daily special when we went was a bulgur and walnut vegetarian burger with blue cheese, pears and dijon mustard, served with a delicious side salad. The flavors were bold and so fitting for the first cold day of September. Definitely try this truck if you're wandering around UofO on your lunch break.

Other food carts and trucks worth trying:

• Urban Cowboy, Texan, Bank and Glen
• Red Roaster, Rotisserie, Bank and Clemow
• Leroy's Detroit Style Soul Food, American Soul Food, Courtwood and Woodward
• Mr. Churritos, Churros, O'Connor and Sparks
• BOBITES, Organic Baked Potatoes, Metcalfe and Sparks 


Also, be sure to check out the 1st Annual Ottawa Food Truck Rally on Saturday September 28th from 12pm to 4pm on the corner of Rochester and Pamilla (in the heart of Little Italy). The rally will feature a number of Ottawa food trucks in culinary competition with one another. Best part of the event – it supports a scholarship for an Ottawa Community Housing tenant wanting to attend the Culinary Arts program at Algonquin. Small plates will go for $4 and larger plates for $6. For more information check out the following link: http://ottawafoodtruckrally.com

El Camino (Review)

Back in January, Riley and I set out our dining resolutions and came up with a list of our top 10 spots for 2013. We still have a few restaurants left and unfortunately not a lot of time until we ring in 2014, but this past weekend we ticked El Camino off our list and it definitely deserves its' spot at the top. Ottawa was buzzing for months about chef Matthew Carmichael's much anticipated new establishment on Elgin Street. The atmosphere is casual and unpretentious, the lighting is dim, but perfect enough to see your food and dining companion. The cocktails are quite unique and almost deserve their own post. They mix together intricate flavors and the tequila is definitely a requirement. We started off with some chips and guacamole while we pondered over the menu. The chips were crisp and deliciously spiced and the guacamole had added flavors of chili peppers, tomatoes and some secret spices. We had the best seat in the house overlooking the kitchen where we were able to chat with some of the chefs while they prepared our meals. Their passion for perfection and flavor combinations was really impressive and made our meal that much more enjoyable. 

We decided to share a few appetizers and try some of the award winning tacos recently named by Ottawa Citizen Style. We tried the Shrimp Dumplings, the Crispy Prawn Betel Leaves and an assortment of tacos (beef, lamb, crispy fish, pork and ox tongue). I like to think I have a pretty adventurous palate, but I was very hesitant to try the ox tongue taco, but our server highly recommended that we try and I am sure glad that we did. It was definitely the best taco we tried as it was so tender, juicy and full of flavor. 

Our server was very friendly and down to earth and props to him for getting us to step out of our comfort zone. We enjoyed the company, atmosphere, food and drinks for hours and were never rushed to leave once we finished our meal.

They don't take reservations so you may have to wait a while, but it is definitely worth it. We gave the host our phone number and grabbed a drink next door instead of standing around smelling the delicious food.

Verdict: Cozy and chill atmosphere, unique flavor combinations, unpretentious service.

Cost: Tacos are $4 each. Individual plates are $8-$9 each or $16 and $18. Cocktails are a bit more expensive at $10-$13.

Hours: Tuesday - Friday 12:00pm-2:30pm. 5:30pm-2:00am. Saturday and Sunday 5:30pm-2:00am.

Union 613 (Review)

Union 613 has been on our list of eats since it opened last year. It's a rather small restaurant in an old house so it's sometimes difficult to get a table unless you plan ahead and make reservations. But let me tell you it is well worth the wait. The atmosphere is rustic but cozy and casual. The staff are friendly (And the real kind of friendly. Not the "you better give me a good tip because I'm being attentive kind of friendly") and they are knowledgeable about the drinks and food on the menu.

Union's theme is a Canadian take on classic southern food with an urban flare and a Prohibition-style ambiance with all the bourbon classic libations to go along with it. Most of the seating is also communal so feel free to strike up a conversation with the hipsters sitting next to you.

The menu's presentation caught our eye as the front page is made of burlap with Union's infamous logo. After visiting Georgia and South Carolina earlier this year, we were comforted by the familiar southern staples that appeared on the menu, such as boiled peanuts, grits, cornbread and fried chicken.


Our classic cocktails came served in mason jars and we were treated to some boiled peanuts while we mulled over the menu. We decided to share a few side and main dish items so we would get the most out of our experience. Our sides for sharing were the cast-iron cornbread with bourbon brown butter ($6) and the cheddar and roasted garlic hominy grits ($5), which tasted as decadent as they sound. The main dishes we tried had some of the most unique flavor combinations including the smoked hog jowl, watermelon & pickled rind with chiles, benne ginger and sorghum dressing ($18); the cracker crusted Louisiana catfish with pecan puree, wilted frisee and lemon ($17); the free range southern fried chicken with pepper vinegar ($14); and the rabbit, scallop and crab skillet with chiles and popcorn ($17).

The food was so delectable and rich but we couldn't pass up sharing some dessert. We chose to try the fried cherry & lavender pie with vanilla bean gelato and lemon gel. There was not a crumb left within 5 minutes, needless to say we weren't quick enough to get a photo.

Cast-iron Cornbread; Cheddar and Roasted Garlic Grits

 Union's atmosphere has an added bonus with a newly added speakeasy in the basement. To stay with their prohibition theme, speakeasies were underground establishments that served alcohol illegally in the United States during the prohibition-era of the 1920s. Obviously Union's speakeasy is totally legal, but the experience of walking through an artificial bookshelf definitely takes you back to that era. Next time you call to make a reservation ask to be seated in the basement.

Union is also one of the only restaurants in the city that continues serving food until 2am so club-goers can fancy themselves a little something extra than the ordinary poutine, pizza or shawarma.

Verdict: A 1920s southern experience. Authentic yet modern food. Young, rustic and casual atmosphere.

Cost: Sharing sides about $5. Main dishes range from $15-$18. Drinks from $10-$15

Hours: Monday & Tuesday 11:30am-2:00pm and 5:30pm-10:00pm. Wednesday - Friday 11:30am-2:00pm and 5:30pm-2:00am. Saturday 5:30pm-2:00am. Sunday 5:30pm-10:00pm

Union Local 613. 315 Somerset Street West. Ottawa ON. 
www.union613.ca
www.facebook.com/UnionLocal613