The Branch Restaurant nourishes responsibly by brandishing a menu of delectable organic fare conceived by a published cookbook author. Within The Branch's art-ensconced confines, sate the most gargantuan of lunch appetites with the restaurant's signature rubber boots buffet, which includes a spread of homemade bread, two soups, salads, a hot entree, and a hot date ($9.99; Sundays $12.99 with extra options). Or, reserve digestive energy for the third-pound Branchburger ($13.99) made with 100% local, naturally raised beef. Dinnertime beckons worldly fare to congregate on the menu with an array of hunger-hobblers such as stir-fry ($15.99), which adorns tofu with seasonal veggies and a sweet-spicy sauce, or cheese fondue ($9.99), coating veggies with a more delicious veneer than their natural briefcases. Hunger cowers before the eatery's Austin City Limits platter of Texas-style barbecue, the fruits of which run a gut-sating gamut of house-smoked beef brisket, spicy house-smoked beef and pork sausage, barbecue sauce, beans, and jalapeno-cheddar cornbread ($22.99). House-made desserts ($5.99–$6.99) and kiddie offerings such as grilled cheese and a chicken wrap ($5.99–$9.98) complement the menu's conscientious cornucopia.
Mr Mozzarella's sauce slingers encircle several varieties of homemade sauces within the crisp, golden confines of homemade crusts on 35 signature pizzas. The Deli pizza's hearty pepperoni, ham, italian sausage, and bacon weigh down slices, protecting them from the grasp of grabby low-flying helicopter pilots, and the contents of the poutine pizza—with gravy, fries, and cheese—threaten to breach dough borders. The Mamas Garden flashes a colourful cape of sun-dried tomatoes, red peppers, and green olives atop garlic sauce, challenged only by the Bandito's bacon, jalapenos, red onion, red peppers, and corn for style accolades. After placing an order, customers can pick up the piping hot masterpieces from Mr Mozzarella and take them on a whirlwind tour through town before singing them a lullaby and tucking them snugly into bellies.
Ship’s wheels big enough to steer a three-masted vessel hang from the walls at The Lobster Trap, a seafood-centric restaurant attached to the Quality Inn & Suites in Gananoque. Sea-enamored chefs helm a menu of ocean-centric soups, salads, sandwiches, and house specialties such as the chili-lime tilapia ($16.99) and sole stuffed with scallops and crab ($18.99). For turf-based delights, landlubbers tuck into peppercorn-brandy chicken ($18.99) or aged filet mignon ($32.99). A kids' menu caters to the young of heart and age, with basic entrees such as a burger and fries ($9.99).
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Ottawa: restaurants, spas, sporting events, theatre, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power." If you want to get the deal, just click BUY before the offer ends at midnight. If the minimum number of people (25 for today's deal) sign up by the end of the day, you'll be emailed a gift certificate the next morning. You can print your Groupon or redeem it with one of our mobile apps. Use it whenever you want until the deal expires—today's expires in 180 days. If not enough people join, no one gets the deal (and you won't be charged), so invite your friends to make sure you get the discount!
Typically, family recipes are used to link one generation to the next. Building on this belief, Penny Palermo considers her family recipes to be the sturdiest foundations upon which to build a restaurant. So in 2010, she fired up the ovens and swung open the doors to Pinelopi's Greek Kitchen, sharing her time-tested, traditional Mediterranean flavours with the Barrhaven community. Each day of the week, diners descend upon Penny's softly lit dining space to enjoy freshly made flavours. From the oven-roasted lamb to the flaky, honey-coated baklava pastries, the restaurant's impressive array of offerings is authentic enough to trick a Trojan horse into believing that it never left its stall.
At FIAMMA, the flames of a wood-gas burning oven transform homemade dough into the eighteen thin-crust pizza varietals detailed on Chef Chris Muldoon’s menu of inventive Italian fare. Commence collective digestion with congregations of steamed PEI muscles or paper-thin slices of prosciutto served alongside melon wedges dabbled ever so gently with balsamic reduction and parmesan cheese. Sixteen pasta dishes, such as the spinach and ricotta manicotti and fettuccini primavera, keep noodle lovers breathing normally, while steak and seafood such as the herb-crusted spring rack of lamb and the oven-baked scampi offer many moments to make gratuitous “mmm” sounds. Meals end with the option of eight rich desserts, including the traditional homemade tiramisu and the Chocolate Corruption, a mischievous gang of cake, mousse, and fudge all enclosed by a delicious cookie crust.