Went with my nephew there Friday, May 30th as part of his belated Bday since I was away on the actual day.
He liked Ottawa Street Gourmet STREAT food truck and Ben Baird/ Elsie gave us a tour of the truck at the street truck event for city hall on May 8th so this is his choice for the lunch.
First we did not know there was parking next to the restaurant so I paid $5 for street parking on bank street when there was a free spot around the corner.
Both of us like the steak and caramelized onion sandwich but they were out of it. As one of the 2 main dishes priced in the teens for lunch, I wonder why they don't stock more ingredients. The grilled pear and brie sandwich did not appeal on a day that is 32 degree plus humidex.
My nephew looked for a long time and finally decided on the orcchitoo (sp?) which is ear shaped pasta with carbonara sauce and peas. I had a taste of it and the lardons were very salty (but I eat low salt these days) and I think I would have preferred asparagus instead of peas since it would add a bit more contract of textures. He liked it but I can tell it did not wow him. It was $20 and a fair bit of pasta, probably more than a normal appetite for lunch.
I normally like duck confit and I also like risotto so after some consideration, I finally choose that one where the risotto is done with fava beans even thought it was more food than I would like when we are having/ splitting a starter. The duck was well done with crispy skin but it was fairly heavy for a hot day. This would have been better in the winter where the heavy comfort meal would have been better.
The risotto was fine but was a tad insipid beside the duck and the fava beans did not impart much flavour to the rice. This is not typical of a lunch dish end of May almost beginning of June so I was wondering if they are cutting down on their lunch menu options and replacing them with more pricier dinner options from night before or that evening to save prep time (duck confit and fava risotto is $26) since they also have the street truck taking focus during the day.
Forgot to say that we split a quail ceasar salad ($15?) to start. I was eyeing the scallop and shrimp cake or the antipasto plate (both priced in the high teens and likely same as dinner appetizers). It was too hot for the onion soup with beer which I want to try another time.
The waitress was nice and pre-split the salad starter for us. The quail is nice idea but fail in practice since it was tiny and very fussy to eat with the tiny wing / breast and it was a tad undercooked.
I don't mind spending dinner prices at lunch for good food but this lunch you can tell it is a sous chef is cooking. We got there late at 1:30pm so we were the last patrons so no competition for attention of the kitchen.
I think I would either hit the food truck at lunch or do dinner instead at the restaurants but would probably not do lunch there during the summer. If I do lunch, I would do it early at 11:30 or 12:00 instead of a day I had something on and have to fight traffic/construction since they ran out of good lunch special.
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