Chefs Dominic and Mohamed draw their culinary inspiration from the Old World, crafting a menu of predominantly French cuisine with occasional Italian influences. Garlic-cream sauce lends a flavourful richness to orders of escargot, and tender filet mignon emerges from the kitchen decorated with sauce aux poivres and a latticework of freshly tattooed grill marks. The chefs embrace Mediterranean flavours by baking rustic pizzas and glazing penne and linguini pasta with bolognese or carbonara sauces. On Friday and Saturday evening, the dining room echoes with the live piano performances of Yvon Farmer, who effortlessly transitions between iconic standards and contemporary compositions.
Les Fougères stuns astute tongues with an abundantly rich menu, award winning wine list, and seasonal views of the luscious Gatineau Park. A night of roving conversation begins with Quebec foie gras ($19), accompanied by duck and Armagnac macerated prunes nestled under a canopy of duck jelly, Cabernet Franc ice syrup, homemade grilled brioches, and toasted hazelnuts. Grilled local Venison escalope ($38) escapes gastronomic mundanity by shacking up with truffled wild rice sweet potato cake and caramelized root cellar vegetables. Diners seeking a meal sans meat find sanctuary in the vegetarian midday or dinner menus, which weave meatless pasta dishes with cheeses and fresh vegetables. Finally, a swivelled glass of pinot noir ($4.75–$12.25) complements complex plates and lubricates lips to reveal secrets or suppressed eight ball incantations.
Alternating bands of solid chartreuse, stripes, grey damask, and a silvery geometric pattern, Restaurant Medzes' wall treatments merge the classic with the contemporary—creating an apt visual representation of their menu. Flambeed saganaki, moussaka, and lamb skewers anchor the kitchen's repertoire of traditional Greek fare and can be assembled into a miniature battle map of Thermoplyae, if you're a child. The Hellenic influence also permeates unexpected dishes: feta and tzatziki sauce tops burgers, and black olives, pesto, and sun-dried tomatoes are tossed into fettuccine. Cannelloni, veal parmesan, and artisan pizzas further extend the Mediterranean's reach into the dining experience.
An old-fashioned charcoal grill is the secret behind Maison Kabob's tender, juicy meats. Its flames lick skewers of marinated chicken and filet mignon, infusing them with broiled flavour while locking in their natural juices. Cooks pair the kebabs with creamy sauces, fresh herbs, and roasted vegetables, and they also stuff them into pita sandwiches along with hummus and salad. All of the eatery's dishes are made fresh daily without preservatives.
Owners Chris and Jessica Bishop model the Tartan Pub & Grill after traditional Scottish eateries and match offerings from a menu of classic and reinterpreted pub fare with more than 10 draft beers. The fish and chips showcases a 10-ounce battered fillet of haddock and fries, which the chefs weave into an edible kilt ($13.99 regularly, $11.99 on Fridays). Dishes groan beneath 10 ounces of AAA new york sirloin ($24.99) as well as the Scottish-Canadian fusion of salmon soaked in whisky and maple syrup ($16.99). The pesto pizza comes adorned in veggies—including black olives and tomatoes—snoozing beneath a blanket of mozzarella and shaved parmesan ($13.99). The pub's decor evokes the highlands with details such as dark wood furnishings, framed swatches of tartan-print fabrics, and William Wallace impersonators that regularly break through the pub's red and green walls.
Don't be fooled my Frisco's quaint exterior—inside, the chefs are making culinary magic happen in the kitchen. On the menu, some of the kitchen favorites include wild-boar and bison sausages plated with walnut chutney and yukon-potato mash, as well as the lobster- or shrimp-topped mushroom fettuccine with truffle oil, kale, tomatoes, and mushrooms in a sherry-cream sauce. Of course, classic steak-house dishes like bacon-wrapped filet mignon, roast prime rib, and boneless rib eye are highlights here, though they can be elevated by the addition of seafood or a rich sauce, such as the sun-dried tomato and mushroom pinot grigio cream.