This article first appeared as part of The Encyclopedia of Eating Now in our Winter 2014 issue.
Why eat out? It’s a question that challenges assumptions and calls restaurateurs to make their pitch, which is exactly what Shawna Wagman was trying to do when she invited five insiders from the city’s foodie scene to gather at Urban Element earlier this year. As Wagman wrote in her introduction, cooking for chefs — and probing them with questions about the industry — was an exhilarating and frightening experiment. In fact, the same words might be used to describe running a restaurant. This past year was a particularly tough one for the industry, but hard economic times don’t appear to be stifling the creativity in our city’s kitchens. While many were saddened to see the end of Domus, this year also saw the opening of five new restaurants on Bank Street alone. So it would seem Ottawans have plenty of answers to the question on our cover.
In this story, Wagman rounds up some of the comments made by her guests for a tongue-in-cheek list of directives for restaurant-goers.
1. Before you write a negative review online, contact the chef or restaurant owner to give them an opportunity to handle the complaint. Stephen Beckta (Beckta, Gezellig, Play) says, “If someone chooses to contact me directly, I will turn around their experience.”Marysol Foucault. Photo by Miv Fournier
2. Do not be afraid to ask for what you want. If you want a table by the window, ask for it. If you want to be left alone for 20 minutes before considering the dessert menu, tell your server that you are in no rush.
3. Order something you might not normally think you’d like. There is no other way to develop and expand your taste vocabulary, and it’s a great way to encourage chefs to be more adventurous. Marysol Foucault of Chez Edgar says, “People are curious, and that’s the best thing you can ask for.”
4. Do not expect every bite of restaurant food to transform your life. The Food Network is a fantasy, and it is warping our expectations of what kind of religious awakening should be happening in our mouths.
5. Say goodbye to the super-size mentality.Recognize the value of a little less of something that is top quality.Stephen Beckta. Photo by Miv Fournier
6. Recognize that food, cooking, and hospitality are human endeavours. As Beckta admits, “Sometimes we screw up.”
7. When you spend money on food, think like a European and factor in the whole package. In other words, think of it as a fee for renting a tiny piece of real estate and some hospitality for a few hours.
8. Do not let parking or poor weather dictate where and when you eat out. Make dining out and socializing an important part of a balanced and civilized urban life. Sometimes the extra effort to make it happen makes the experience even sweeter.
9. Vote for hospitality with your dollars. Dine at the places that make you feel great.
10. Eat out early on weekends. If you go early, you get more attention from the server, the music may be quieter, and it’s probably easier to find a parking spot. Pat Garland says Absinthe has a no-7 p.m. reservation policy on weekends and adds, “The reason you can’t get a reservation at seven is because everyone else in Ottawa has a reservation at seven.”