Dirk McCabe, Chef de Cuisine at Beckta: Where the fine-dining chef goes to indulge his eclectic cravings
By Shawna Wagman
My favourite brunch
Brunch for me is at 2 a.m. after my shift at work. I order the Elgin Street Diner poutine — the one with bacon and caramelized onions — with extra curds, extra gravy — two sunny side up eggs, a side of ranch dressing, Frank’s RedHot Sauce, and turkey gravy.
My order from So Good Restaurant would include Shanghai dumplings, hot and sour soup, crispy beef, General Tso’s chicken, mu shu pork, Cantonese fried noodles, and squid with pepper-salt.
My farm friends
I go to Rideau Pines Farm for pick-your-own fresh fruits and vegetables. It’s a short 15-minute drive outside the city, and I can hang out with Matt (a.k.a. Spicoli), John, and Sondra Vandenberg.
My burger fix
At Bank Street Diner, you can order the Burger Breakfast, which includes a burger on the side with your breakfast platter.
My go-to grocer
I never walk out of Njaim Mid-East Food Centre on Belfast without zaatar bread.
My sweet fixation
I don’t really have a sweet tooth, but I love the banoffee pie at Allium.
My current food obsession
That would definitely be buratta [a fresh Italian cheese made from mozzarella and cream]. Right now, I’m crushing it on everything. If they had it at Elgin Street Diner, I would get it on my poutine. My long-time obsessions include Époisses cheese, gravy, and ranch dressing — not necessarily all together.
This interview was featured in the April 2012 edition. Read a review of Beckta in the April print edition.