It all started with the olives...

Up until about 18 months ago, there was no way anyone would ever get me to eat an olive let alone smell one. Putrid and salty, I never understood their appeal until I had the pleasure of stepping into Westboro’s hidden gem, Trio Lounge. I’ve been eating there practically every week since that fateful day. In fact, just last Thursday I ordered two servings of them. Yes, they’re that good!

Trio is a tiny little tapas-style restaurant that prides itself on not being pretentious. You only have to look to the back of the menu for an amusing list of possible infractions that could land you with the unsavory moniker of “douche.”

It is a very chic lounge, featuring local art and a great iPod playlist (that they are now raffling off) that pumps out great lounge style tunes. Seating is limited with about a dozen bistro tables and four more seats at the bar. Jennifer, Sarah and Trio’s chef de cuisine, Mike, have been leaving my taste buds in awe since my first visit.

A special feature of the bar menu is the “drink recipe box” where patrons provide recipes for their own personal mixed drinks. It's such a unique concept you really do have to try it at least once.

Watermelon Mojito - one of the many fine drinks to be had at Trio

I have no idea how such delicious food can come from such a tiny kitchen. I’ve seen walk-in closets bigger than Trio’s kitchen, yet the food that comes out of it is among the best this city has to offer, especially for its price point. If you don’t believe me, check out the some of the reviews on Urban Spoon giving Trio a 90% average, or better yet, experience it firsthand.

Some of my favourites are the marinated olives (obviously) which costs only $6.00. I’ve never experienced such variety in flavor for such a simple ingredient. One week the mix of black and green olives will feature a lighter lemon, lime or orange citrus marinade, the next week, a more savory southern Mediterranean blend of spices and red wine vinegar inspired marinade.

Their “wholly fsck” baked cheese sandwich features both cream and old white cheddar nestled between two garlic baguettes with a side of house ketchup that has a hint of “bite” to it. One bite of this sandwich and a plain old slice of processed cheese and two slices of bread will never satisfy you again. The cream cheese helps take the bite out of the sharp cheddar and blends seamlessly with the garlic toast and pairs very well with a Ripasso or Cabernet Sauvignon.

The Wholly Fsck Baked Cheese Sandwich

House Ketchup

Each week Mike features a seared albacore tuna dish for $13.00 that changes regularly depending on his mood and the ingredients available to him. Two weeks ago it was an Asian themed dish featuring a kicked up blend of spices, sesame seeds, wasabi and miso glaze. The plating as you can see below was top notch.

Asian Spiced Albacore Tuna

Last week I enjoyed the Malaysian Pork Belly Steak ($14.00) with fresh mushrooms, a mountain of fresh cilantro and green onions. The pork belly was cooked to perfection without having too much of a crispy bacon-like crust that others tend to do. It melted in my mouth and I loved how the fresh cilantro gave the bolder flavors of the meat a light refreshing dimension.

Malaysian Pork Belly with Mushrooms and Cilantro

One of my personal favourites is the Chef’s Tasting Board that features a sampling of some of Trio’s best tapas dishes. It will often feature Mike’s homemade ricotta, apricot humus, mushroom tapenade and many others for $24.00.

So if you’re looking for a cozy place to enjoy an evening drink or bottle of wine, some great food and friendly service, stop by Trio and tell Jenn and Sarah I sent you. I promise you they’ll take great care of you!

Trio Lounge
307 Richmond Road, Ottawa, ON  K1Z 6X3
(613) 722-3887

Delicious Sunday Meal

Sunday Dinner - YUM!

This past Friday I was trying to come up with a nice Sunday dinner menu for my parents.  I usually like to cook a nice meal for them on weekends to show my appreciation for their love and support.

This weekend’s menu consisted of an arugula salad with walnuts, pears, dried cranberries and goat cheese with a white wine vinaigrette, pasta ala vodka with chicken and sun-dried tomatoes and some tomato-garlic bread.

I thoroughly enjoy this go-to salad of mine.  It is light and easy to make.  The vinaigrette has a sweet and tangy flavor to it that just blends seamlessly with the pears and dried cranberries.  I frequently substitute goat cheese with cambozola blue for this recipe depending on what I’m in the mood for.

I recently came across a recipe for pasta ala vodka that uses sun-dried tomatoes and over a cup of Vodka in the sauce!  Now before you worry about the alcohol overpowering the flavor of the sauce, I can tell you that the vodka in this recipe really gives the sauce an added depth of flavor to it without it being overpowering.  In fact, after the alcohol burned off, it really enhanced the sun-dried tomatoes.  The cream with the pecorino cheese gave the sauce a nice velvety texture.  Another interesting aspect of this recipe saw a chicken cutlet placed atop of the dish rather than cooking the chicken with the sauce.  It was incredible and I was quite pleased with my first attempt at cooking cutlets.

I never would have thought to use tomato paste on garlic bread spread, but a minute amount of it added to your average garlic spread gives it an unexpected sweetness.  I highly recommend you give it a try next time.  All it takes is a half teaspoon of tomato paste to yield the desired effect.

Last but not least, the meal was paired with a delicious 2006 Zenato Valpolicella Ripassa Superiore that a good friend of mine gave me last week; thanks Jason!  Ripasso wines have become one of my favorites to enjoy with a meal or even on their own.  They have all the full-bodied taste of an amarone for half the price.  The reason being is that ripasso wine is made from “repassed” amarone grapes after they are used in the production of amarone wine.  As the production of amarone wines has increased over the 21^st century, so too has ripasso as a “second-wine” offering to wine lovers.

I dare say that at the end of the meal, my folks were thoroughly pleased with the results and I hope you are too; enjoy!

Arugula salad with walnuts, pears, dried cranberries and goat cheese with white wine vinaigrette

Arugula salad with walnuts, pears, dried cranberries
and goat cheese with white wine vinaigrette

Ingredients (serves 4):

Salad:

• 1 Red Bartlet Pear sliced
• 150g of Arugula
• 100g of Goat cheese or Cambazola Blue cut or torn into chunks
• Walnut pieces
• Dried cranberries

Dressing:

• 1/3 cup vegetable oil
• 1/3 cup white wine vinegar
• 2 cloves garlic, minced
• 1 Tbsp. white sugar
• 1/2 tsp. salt
• 1 pinch ground black pepper

Directions:

1. Wash pear and arugula thoroughly and combine with cheese then garnish with walnuts and cranberries.
2. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend.   Drizzle salad with 4 to 5 tablespoons of dressing or as desired.  Store remaining dressing in the refrigerator for up to two weeks.

Pasta Alla Vodka with Chicken Cutlets and Sun-dried Tomatoes

Pasta Alla Vodka with Chicken Cutlets and Sun-dried Tomatoes

Ingredients (serves 4):

• 8 oz. dry pasta (campanelle, penne, or mafalda corta)
• 1 cup fresh bread crumbs
• 6 Tbsp. chopped fresh parsley divided
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup minced oil-packed sun-dried tomatoes drained and oil reserved
• 1 Tbsp. unsalted butter
• 1 cup diced onion
• 1 Tbsp. minced garlic
• 2 Tbsp. tomato paste
• 1 cup vodka
• 1/3 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/4 tsp. red pepper flakes
• 1 cup shredded pecorino cheese

Directions

1. Cook pasta in large pot of boiling salted water according to package directions; drain
2. Combine bread crumbs and 2 Tbsp. of parsley in a shallow dish
3. Pound each chicken breast to about ½-inch thick between sheets of plastic wrap.  Season with salt and pepper then coat in bread crumb mixture.
4. Heat 3 Tbsp. of the reserved tomato oil in a sauté pan over medium-high heat.  Place cutlets in the pan and cook until brown;,about 4 minutes per side.  Remove cutlets and set aside tenting them with foil.
5. Melt butter in the same pan, add onions and garlic and sauté until softened, about 2 minutes.  Stir in tomato paste.
6. Add vodka, and reduce by half for about 3 minutes.  Add broth and tomatoes and simmer for another 3 minutes.
7. Stir in cream and pepper flakes, reduce heat to low and simmer 3 more minutes.  Add pasta, pecorino and remaining parsley, season with salt and pepper. 
8. Divide pasta among four plates and top with cutlets.

Tomato Garlic Bread

Ingredients:

• 2 Tbsp. unsalted butter, softened
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. tomato paste
• 1/4 tsp. minced garlic
• Salt and pepper to taste
• 1/2 baguette cut
• Minced fresh parsley

Directions

1. Preheat broiler with rack 6 – 8 inches from element
2. Combine butter, oil, tomato paste and garlic; season with salt and pepper
3. Brush mixture onto bread and place on baking sheet then broil until toasted 1 – 2 minutes
4. Garnish with parsley and serve

Bucatini and Pancetta with Lemon Cream Sauce

I love cooking with pancetta.  I find whenever a recipe calls for bacon I will substitute it with pancetta; it is so much more flavorful.  I’ve used it in everything from sauces to Caesar salads to even southern styled collard greens!  I always try to have a package of Mastro’s cube-etti pancetta.  It tastes great and it’s easy to find in any grocery store for about $5.69 per package.  I’m sure there are other companies that sell it however Mastro’s seems to be what everyone carries around Ottawa.

I was also recently turned on to bucatini pasta.  It is very similar to spaghetti but a little heartier.  One of my favorite recipes for bucatini and pancetta is Bucatini All’Amatriciana, but I’ll write about that another day. 

I recently came across this very simple recipe that can be made in 20 minutes or less depending on how you like to cook your pasta.  Personally I prefer my pasta al dente.  The hint of lemon in the cream sauce combined with the saltiness of the pancetta and parmesan cheese makes for a deliciously light meal that can be made in minutes that will surely impress any dinner guest.  Next time I make this recipe I might even try substituting the pancetta with another of my favorite Italian cured meats, prosciutto di Parma.  Enjoy!

Bucatini & Pancetta with Lemon Cream Sauce

Ingredients (yields 4 servings)

• 8 oz dry bucatini
• 1 pkg. (128g) “cube-etti” pancetta
• 3 Tbsp. unsalted butter
• ½ cup chicken broth
• ½ cup heavy cream
• 3 Tbsp. fresh lemon juice (1 lemon)
• 2 Tbsp. minced lemon zest, divided
• ½ tsp. grated nutmeg
• Salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• 2 Tbsp. minced fresh parsley

Directions

1. Cook bucatini in a large pot of boiling salted water according to package directions, drain
2. In a large pan sauté pancetta in butter over medium heat until slightly crisp.  When finished set pancetta aside in a bowl lined with a paper towel.  Add broth, cream, lemon juice, 1 Tbsp of zest and nutmeg.  Bring to a boil, reduce heat to low and cook for an additional 2 minutes.  Season with salt and pepper and remove from heat
3. Add bucatini, pancetta and Parmesan cheese to sauce then combine
4. Garnish each serving with remaining lemon zest and parsley.

Perfect Pickles

7-Day Garlic Dill Pickles

One of my favorite culinary pastimes is pickling.  For as long as I can remember, every fall my mother would do some form of pickling whether it was pickled beets, pickled eggs or my personal favorites her seven-day dills.  I remember as a child going with my mother to the Parkdale Market on Saturday mornings bright and early and wait for the stands to open so we could get our pick of the best cucumbers.  Once we brought them home I’d watch the process she’d follow from this worn out piece of paper to make her dills with my dad. 

This hand written recipe is older than I am!

Later on as an adult, I started making them myself.  One year I remember making over 50 large mason jars.  I’d give them away to friends and family and everyone use to say how they were the best garlic dill pickles they ever had.  In one instance, a friend of mine enjoyed them so much; he even drank the juice after finishing off the jar.

I realize it is a bit late in the season to make these, however if you ever come across some fresh cucumbers or next September give theses a try.  The secret is using #1 sized cucumber and you can buy them at both the Parkdale and Byward markets starting in September.  It is also imperative that after soaking the cucumbers of 6 to 8 hours in ice water to crisp them make sure you dry them before stuffing them into the jar.

7 Day Garlic Dills (yields 8 jars)

Ingredients:

• 5 lbs of #1-size cucumbers
• 1 bag of ice cubes or 4 to 5 trays of ice cubes in cold water
• 16 small sprigs of dill
• 16 cloves of garlic diced
• 3 quarts (12 cups) of cold water
• 1 cup pickling salt (for less salty taste, use ¾ cup)
• 1 quart (4 cups) of white vinegar

Directions:

1. Rinse and scrub cucumbers thoroughly
2. Place in large container or kitchen sink add ice cubes and water and soak 6 to 8 hours to crisp, drain and dry thoroughly
3. Sterilize 8 large mason jars (approximately 1 quart in size) and place one sprig of dill and one diced garlic clove in each jar, pack cucumbers inside jar and place another sprig of dill and diced garlic clove on top.
4. Make brine by boiling water, salt and vinegar for 5 minutes until salt dissolves.
5. Pour hot brine into mason jars making sure there’s no air bubbles, seal mason jars tightly.  As jars cools you may hear lids “popping” as they seal
6. Store jars in cool area such as a basement or cold storage for seven days.  The longer the jars sit the better the pickles will taste.

"Convivial" to say the least...

“(gah-zell-ig) Dutch adj. for convivial, cosy, or nice atmosphere, but also belonging, general togetherness, or time spent with loved ones.”  This is what you’ll find printed at the bottom of the menu and if I didn’t know the meaning of this difficult to translate Dutch word before, I definitely know it now and even more importantly, have just experienced it at 337 Richmond Road.   Stephen Beckta along with Executive Chef Michael Moffat and Chef Che Chartrand has hit a home run in Westoboro’s newest gem, Gezellig.

Ever since I first wrote about my excitement and anticipation for the arrival of Steve’s third installment to Ottawa’s culinary scene I’ve been salivating at the chance to sample its cuisine.  Ever since the doors opened in late October, the restaurant has been pretty much filled to capacity and tonight was no exception; and with good reason.  This restaurant is a delicious as it is visually stunning.

The space inside Gezellig is grand and open and yet still manages to feel incredibly cozy and warm.  It literally feels like the great room of a beautiful home.  I want the inside of my home to look like this.  Sophisticated and inviting with warm colors and plenty of wood accents; gorgeous.

Like Play and Beckta, the wine list at Gezellig is stellar.  Sommelier and resident wine director Grayson McDiarmid, who I also found out teaches at Algonquin’s Sommelier program and has taught some of the staff at Steve’s other establishments, has put together an incredible collection of wines to pair with your meal. 

Tonight’s choice was a bottle of Bordeaux-Superieur, Pezat, Ch. Teyssier, 2008.  The dry yet fruity and full-bodied wine with a hint of spicy notes was the perfect choice for what Chef Che had in store.

Bordeaux-Superieur, Pezat, Ch. Teyssier, 2008

Tonight’s meal started off with a romaine salad with roasted tomatoes & squash topped with a maple-Vidalia vinaigrette.  The aroma of the vinaigrette dressing was incredible and after smelling it from the couple seated behind us, I knew I had to try it and it didn’t disappoint.  The squash along with the squash seeds and oregano balanced out the sweetness in the maple vinaigrette.

Romaine salad, roasted tomatoes & late squash,
maple-Vidalia vinaigrette, squash seeds, oregano

Whenever I see beef tartare on a menu I just have to try it.  Ever since I first sampled tartare I’ve been in love with the dish.  The tartare at Gezellig is among the best I’ve ever had.  Topped with a fried egg and some toasted home baked sour dough bread, it was bursting with flavor and melted in your mouth.  The hint of lemon and mustard along with the light garnish of chives complimented the meat perfectly.

Beef tartare, lemon oil crostada, fried egg, puffed mustard

I’ve never been much of a fan of lamb.  I’ve always found it to be gamey no matter how it was prepared and I also never understood why one always paired it with mint jelly.  Chef Che dispelled that misconception with his braised lamb shank with cinnamon spatzle, wilted coriander, preserved lemon, ricotta and Frank’s Red Hot sauce roasted peanuts.  It’s true some people really do put that sh*t on everything!  I’ve never enjoyed lamb more in my life.  It was hard to believe I was eating lamb.  This was the first time I’ve ever eaten a braised meat and the shank was just bursting with the red wine and spices it was cooked in and the meat fell off the bone.  It was incredibly tender and flavorful.   The cinnamon spatzle was also to die for.  It was my first time eating spatzle and I’d eat it all again in a heartbeat.

Braised lamb shank, cinnamon spatzle, wilted coriander,
preserved lemon, ricotta, Frank’s peanuts

Not being satisfied with just tartare, I also sampled the Wellington County shortrib steak with miso butter sauce, sautéed mushrooms and a side of parmesan fries.  Now before you ask yourself why one would put parmigiano on fries, you haven’t lived until you’ve tasted these.  These fries were by far the tastiest I’ve ever eaten.  The idea of using parmigiano as a means to salt something is brilliant!  People do it with sauces all the time and I also recently tried it in soup.  Seriously, don’t knock the latter until you’ve tried it.  I would go back to Gezellig for these fries alone, they were that good.  The steak was cooked to perfection and would rival Ottawa’s finest steak houses.  The medley of mushrooms sautéed in the miso sauce made each bite tastier than the last.  It reminded me of a dish at Beckta I enjoyed called Mushrooms on Toast, which also used variety of mushrooms with differing textures and flavors to create a unique experience in every bite. 

Wellington County shortrib steak, miso butter sauce,
sauteed mushrooms, parmesan fries

And that’s what I interpret Steve and Michael’s goal with Gezellig - to bring the best of both Play and Beckta together to create a unique yet familiar dining experience.  Gezellig’s plates are every bit as delicious as both of its older siblings and the presentation and quality of the dishes are far superior to the “neighborhood restaurant” billing Steve and Michael would have you believe.

Last but not least the meal ended with a decadent yet light “butter finger” peanut butter, white & dark chocolate cake paired with a glass of 2007 Late Harvest Cabernet, Angel’s Gate desert wine from the Niagara region.  For anyone who loves chocolate and peanut butter, this desert is for you.   The late harvest Cabernet did not have that overly sweet and syrupy flavor that most desert wines have and in fact, it was a great way to cleanse the pallet before sinking your teeth into the cake and fully appreciating its decadence.

“Butter Finger,” peanut butter, white & dark chocolate

And what would be a Stephen Beckta restaurant without the 5-star staff.  Gerry along with everyone at Gezellig was stellar, thoughtful and attentive.  Even on a busy night like tonight, I was able to take a few minutes of Chef Che’s time to thank him for the incredible meal.  He was an absolute joy to meet and very gracious and down to earth.

And that is what is at the heart Gezellig’s appeal.  At its core lies an unpretentious, friendly and inviting restaurant where the staff, food and decor absolutely make you feel cozy, warm and among loved ones.  It is “gezellig” in name and definitely in spirit.  I can’t wait to go back again!

Gezellig
337 Richmond Road
Ottawa, ON
613-680-9086
info@gezelligdining.ca

But Baby It's Cold Outside...

 

I love this song; especially on a chilly night.  The sound of Dean Martin and Doris Day going back and forth playfully throughout the song is just so heartwarming ‘cause there is nothing like the company of a loved one all snuggled up in front of a fire and a nice glass of wine on a nice chilly night.

 

Even better with that loved one is sharing a nice bowl of hearty soup.  One of my favorites to make when it’s cold outside is this dead simple French Onion Soup au Gratin.  With the temperatures slowly dipping down throughout the past week, I decided to make some tonight to warm me up.

The recipe calls for both chicken and beef broth.  I use low-salt store bought stocks, but I can only imagine how much better this recipe would be if one had homemade stock.  So if you have a favorite stock recipe I’d recommend trying that.  If not, Paula Roy, an Ottawa based freelance culinary writer, recently posted a great stock recipe on her new blog “Constantly Cooking”.  I can’t wait to try this soup using her stock.

French Onion Soup au Gratin

Ingredients (Serves 4):

• 4 tablespoons butter
• 1 teaspoon salt
• 2 large red onions, thinly sliced
• 2 large sweet onions, thinly sliced
• 1 (48 ounce) can chicken broth
• 1 (14 ounce) can beef broth
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh parsley
• 1 sprig fresh thyme leaves
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• salt and freshly ground black pepper to taste
• 4 thick slices French bread
• 8 slices Le Gruyere cheese slices
• 1/2 cup shredded Asiago cheese
• 4 pinches paprika

Directions: 

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook approx. 10 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Ik kijk uit naar mijn bezoek aan GEZELLIG!

I’m brushing up on my Dutch as Stephen Beckta prepares to make the nation’s capital a little more gezellig.  It’s a Dutch word that is said to be virtually untranslatable (according to Wikipedia), but is at the heart of Dutch culture as the Dutch tend to love all things gezellig (click on the word to hear how it is pronounced).  The word generally means something that is comforting, relaxing or enjoyable to someone who is gregarious.  If you don't believe me, listen to the Ambassador to Canada from the Kingdom of the Netherlands, Wim Geertstell tell you all about it!

If this is in fact what Beckta (who lived in Amsterdam for about a year and a half) is trying to achieve with his third installment of culinary delight when Gezellig opens its doors in November at the corner of Richmond road and Churchill avenue, yours truly cannot wait to venture inside and see what Executive Chef Micheal Moffat and Chef Che Chartrand have in store for patrons.  Chartrand, who sold his business Chez Eric in Wakefield to become the Chef de Cuisine at Gezellig, is learning the ropes at Play to prepare when Gezellig opens.

Outside of Gezellig, inside Stephen Beckta was busy working away.
He is the epitome of hard work and dedication.  One minute
overseeing the operation of Play or Beckta and serving patrons their dishes
to passing a shop vac.

So with Beckta being haute cuisine and Play being more of a informal yet upscale tapas styled restaurant, what can we expect from Gezellig?  Both Beckta and Moffat have said that their third installment will be more of a neighborhood type restaurant with a more traditional menu consisting of appetizers, main courses and desserts but that patrons of Play and Beckta will still see some influences from the former with some sharing plates. Judging from the articles that I’ve read thus far I believe that Gezellig will take the best of Play and Beckta and make it homey, familiar and comforting that will quickly become a gem in the heart of Westboro. 

Early photos of the inside renovations of Gezellig.  Photo courtesy of ottawafoodies.com

The restaurant is to be an open concept with two floors and a total of approximately 100 seats, with one third of them in the upper mezzanine and the rest on the main floor for a total of about 2500 square feet of dining space with the main kitchen under the mezzanine and a preparatory kitchen and wine cellar in the basement.  I remember that building as the Toronto Dominion bank when I was a child growing up in the area and remember how dingy and claustrophobic the space felt.  I can’t wait to see how that has changed.  I’ve driven by on numerous occasions trying to catch a glimpse of what it will look like inside.  From what I’ve seen to date it will be stunning.

Menu prices should be fairly reasonable with main dishes averaging in the $20 dollar range.  One thing that I’m really looking forward to is Beckta’s take on brunch as Gezellig plans to serve brunches on Saturdays and Sundays.  Beckta hopes that his neighborhood styled restaurant will bring in regular diners on a twice-a-week basis.  I have no doubt that he will, given the talent he will have in the kitchen and on the floor.

As everyone knows I love all things Stephen Beckta.  Play and Beckta are my two favorite restaurants in this city; not only for their food but also their service.  Both of which, if I’m using the word correctly, are pretty gezellig as it is.  I can only imagine what his latest neighborhood resto is going to be like and I hope to be one of the first to walk through Gezellig’s doors when it opens.  Hmmm maybe I should camp out a night or two before just to make sure.  Stay tuned for my review of my gezellig experience until then my homework for my readers is to come up with a sentence using the word “gezellig”.

Eet smakelijk!

Gezellig
337 Richmond Road
Ottawa, ON
613-680-9086