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Hot Dining: Seriously Fine Dining


After a fire in the summer of 2010 closed the doors for a few months, the Courtyard Restaurant is back with an adventurous new menu of contemporary cuisine. For instance, a sweet potato soup is invigorated with bitter chocolate and coconut milk, and a dessert named the “Creamsicle” tastes like a grown-up version of the childhood treat with pistachio-fennel cake and molasses. These dishes are the inspiration of Executive Chef Michael Hay and Pastry Chef Quinn Davis. By using farmers in the area and many regional-specific ingredients (but not restricting themselves to these elements), Hay describes the style of food as “progressive Ottawa with a nice visual aspect.” 21 George St., 613-241-1516.

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