The new Little Italy burger joint takes the Five Guys burger experience up a notch

Happy National Burger Month!

What — you didn’t mark your calendar?

Okay, technically it’s an American holiday, but I bet there are plenty of people in the National Capital Region who would be willing to join in the festivities. We do love a burger.

It’s no surprise to see new burger joints popping up like crazy, even as we gear up for the invasion of a new fleet of food trucks to help diversify the world of fast-food eating in this city. The burger trend is indeed mushrooming (mmmm, mushrooms are great on burgers) and shows no signs of burning out. Ottawa’s own burger chain, The Works, at 19 locations and counting, has apparently had about 600 franchise requests from across Canada. Holy cow!

I wish I could find some local statistics on our burger consumption habits, but I suspect we’re in line with the results of a recent foodservice consultancy survey of more than 2,250 online US and Canadian consumer: it revealed that 91% of people that responded said they eat a burger at least once a month, and 44% said they consume burgers at least once a week. The report claims: “burgers are one of the hottest trends on today’s dining scene.”

Again, no surprises there.

I had TWO burgers last week. Both of them were from the new Little Italy gem, Beech St. Burger.

The charming eat-in/take-out shop was formerly called Danni Panini. The amiable owner (Danni?) is still behind the bar, but he replaced the diner-style breakfasts and Italian deli meat sandwich shop with a classic American-style no-frills burger joint. And while business hasn’t quite picked up to what it was (presumably we eat more sandwiches than burgers per week), he seems pleased to be bringing something new to the neighbourhood.

Chatting while he cooked, he told me he had originally planned to go with a charcoal grill but then realized that all of the tastiest burgers he tried were made on a griddle. He says he uses fresh local beef for the patties — nothing but pure meat. It’s what I’ll call “meat forward” — in other words, it’s a burger that’s about the taste of the meat, not the toppings (only the basics on offer here). There’s no brand name-dropping going on, but it’s delightfully apparent that the meat is treated with respect.

I’m guessing one of Beech St.’s inspirations is the mega-franchise Five Guys Burgers and Fries because it’s practically a clone — and slightly better. Buns are still industrial-squishy, cheese is processed and orange, and each patty is flattened with a heavy press so it cooks evenly and gets a fantastic sear on the surface. There is no pink left in the centre of the patty (it’s not trying to be that kind of burger) but it remained juicy, properly seasoned and the flavour was really good.

Also Five Guys-esque is the way a regular burger (here it’s called Beech Size) is actually two patties, while a single burger is called Baby Size. Both rings and fries are excellent: crisp, hot, and solid. There’ a black bean veggie burger on the menu for, well, you know.

Cost: Beech St. cheeseburger $7.75; fries $2.50; rings $3.25

Hours: Sunday to Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 11 p.m.

Beech St. Burger, 40 Beech St., 613-237-1641.

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Greg Delair (right) came out of semi-retirement to share his love of meat from the smoker mopped with his own secret BBQ sauce.

Greg Delair likes to think of his new take-out sandwich counter as a food truck without the wheels. Open since December, The Zydeco Smokehouse is simple, crowd-pleasing food, made to order and served up fast, with an emphasis on Southern-inspired barbecue meats that have been left to linger for hours in the smoker.

His slow-cooked fast food is all made from scratch, he says. “The only thing that comes from a package is the potato chips.” He slices up the cabbage for his sweet and crunchy (blessedly mayo-free) coleslaw fresh every morning, saying, “Day-old coleslaw just doesn’t work for me.”

The sandwiches — pulled pork, pulled chicken breast, and Andouille sausage are staples on the winter menu — featuring hickory, maple and apple wood chips, respectively. There’s no deep-fryer, so rather than fries, sandwiches can be ordered with a side of Delair’s smoked Mac & Cheese or his chipotle and molasses baked beans with smoked pork belly. He makes his own version of “poutine” by topping those beans with house smoked bacon, pulled pork, and cheese curds.

Delair says he spotted the “for rent” sign on the former barbershop location after leaving a job interview. Encouraged by friends and his partner (who he calls “the love of my life”) to open his own food business, he decided to take the plunge after 30+ years spent working in the hospitality industry, both managing restaurants and working in kitchens. He fell for the leisurely pace and beer-drinking perks introduced to him by a food-smoking fanatic friend about 13 years ago. He’s been at it ever since and says he perfected his recipes — which have remained unchanged — over the last five years.

There is a special featured item on the menu every day of the week — Jambalaya with cornbread on Tuesday, for instance, or a smoked burger mopped with BBQ sauce topped with smoked pork belly bacon on Friday. In the spring, he plans to offer some lighter items, like a Cobb Salad with hot smoked salmon.

He has been asked about smoking ribs but says the cost so far is prohibitive. Delair is determined to keep the cost of a meal combo with a drink under 10 bucks.

When I popped by after the lunch rush earlier in the week, Delair let me sample some of his most popular items. Both the chicken and the pork sandwiches were juicy and tender with just a hint of heat on the tongue and gentle sweetness; not at all greasy or cloying.

The first thing I noticed about the Mac & Cheese was the nice prominent smokiness, and then came the smooth, melty, squidgy texture that makes it a comfort food classic. I inquired about whether it was made with Velveeta with its tell-tale ultra-cheesy texture. He assured me it’s not Velveeta but hinted that he uses a blend of different cheeses. “We use real sharp cheddar on the top,” he said.

While Southern food and BBQ spots are hot these days, Zydeco strikes me as being less about trendiness and authenticity and more about filling bellies with fresh, homemade grub for a good price.

The Zydeco Smokehouse, 432 ½ Preston St., (613) 230-5870; open Mon-Friday 11:30-7:30 pm and Saturday 12-6 pm. Closed Sundays.

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By Shawna Wagman

This story appears in the October edition of Ottawa Magazine. Buy the magazine on newsstands or order your online edition.

If you’re one of those non-believers who think a cup of coffee is just a cup of coffee, well, it’s time to wake up and smell the coffee! The city’s coffee culture is taking off in a powerful way with a new wave of coffee shops dedicated to the craft of making the popular brew.

In June, local café darling Bridgehead infused the burgeoning scene with its biggest jolt to date, opening its very own roastery. The creation of the new company HQ and coffee shop location number 15, set in a historic building in Little Italy, puts the process of bean to cup on eye-dazzling display.

Caffeine fix: Ian Clark (centre), Bridgehead's director of coffee, is dedicated to helping each customer find his own private coffee nirvana. Photography by Doublespace Photography.

The bells and whistles in the impressive $3-million facility are anchored by the showstopper of a centrepiece: a 6,000-pound coffee-bean roaster. But the new roastery serves not just as a cool place to grab a beverage and a bite but as an opportunity to see the whole story of your ultra-fresh cuppa joe come to life (especially when you take a Saturday-morning tour of the facility).

The staff are well-versed in the world of flavour profiles and brewing methods and can answer any burning coffee question you might have. Step up to The Brew Bar, and prepare for a brain-bending sensory experience that might bring back memories of high school chemistry class. In addition to your favourite espresso drinks, imagine a new universe of drip coffee that tastes naturally of blueberries or peaches.

Ian Clark, Bridgehead’s director of coffee, is dedicated to helping each of us find our own private coffee nirvana. “We’ve got the nutty, cocoa-y, malty, creamy coffees that people are used to,” he explains, “but also these rare coffees that are tasty in unique ways — and a bit more memorable.”

Bridgehead Roastery, 130 Anderson St., 613-231-5488, www.bridgeheadroastery.ca.

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OFW founder and executive producer Hussein Rashid says the Sala San Marco venue allows more space for creativity.

Shop Talk is written by OM senior editor Dayanti Karunaratne and Sarah Fischer, OM account executive and fashion maven.

When we first heard that Ottawa Fashion Week (OFW) was moving to Sala San Marco, we were confused. Sure, we could pull up an image of the Preston Street hall in our mental map, but it involved memories of lunch dates, not runway shows.

So, as OFW takes their presentation out of the downtown core for the first time in its history, we chat with one of the original visionaries behind the show: founder and executive producer Hussein Rashid.

“It’s all about really getting more involved, it’s about taking the event to the community,” explains Hussein. “We wanted a space that people live near.” The venues available downtown, he says, have restrictions that his team found difficult to work around.

Street scene: A stretch of Corso Italia outside Sala San Marco will be shut down for an "art-based event" during the OFW

(We asked about the National Gallery, a personal favourite. Hussein agrees the space offers a unique, magical atmosphere, but said the fact it’s also a public space with opening hours to maintain posed certain challenges.)

On the other hand, Preston Street offers the chance for OFW to literally stop traffic.

A stretch of the Corso Italia outside the hall will be shut down from 5 p.m. to 11 p.m. for what Hussein calls “an art-based event” aimed at engaging the community at large. Between the tented marketplace (where the vendors set up) and the Sala San Marco (where the runway shows take place), the plan is to stage a tribute to Andy Warhol. Celebrating the 25th anniversary of the death of the pop art king — and in connection with OFW partner, the U.S. Embassy in Ottawa — large-scale prints of pop icons will adorn the street. Passersby will be encouraged to ‘edit’ the images, which will be judged at the end of the three-day fashion event.

Hussein sees all of this as something of an “educational process,” a way to bring in the general consumer who might not think of coming to a fashion-focused event. He describes it as less of a trade show, more of a festival. “This year, expect more.”

So far, he says, the ticket sales reflect an interest in the new venue. “We do so well at adapting. It’s one of the reasons people buy tickets, to see how we’re going to adapt to that space.”

As for how they’ll adapt a space known for Italian weddings into the backdrop for cutting-edge fashion, Hussein says their goal is to reflect the larger trend that sees runways to reflect the space. For the Sala San Marco, that means playing off the baroque trend in creative ways.

Sure, he adds, maybe one day OFW will evolve into a massive event that will require a permanent home. But until that day comes, Hussein and his team will have some fun bringing runway fashions to the rank and file.

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First-time restaurateurs Emily Ienzi and boyfriend Steve Harris have transformed the former Lindenhof restaurant into a hip new small plates spot

It’s the mom-and-pop shop re-envisioned by a new generation. You take a front-of-house girl whose family comes from Italy’s Puglia region and a boy who cooks with roots in Nova Scotia and you give them access to an urban garden and an 80-seat restaurant; toss in a coin-operated vintage Ms. PAC-MAN machine and a DJ and you’ve got the ingredients for a fun-loving new Ital-Canadian snack food joint on Preston Street called two six {ate}.

It opens officially on Friday. When I stopped by for a sneak peek of the place on Monday, the full face-lift, which began on August 17, made it unrecognizable from its former occupant, the Lindenhof restaurant.

It’s got all the hallmarks of the new breed of hipster hang-out: the tattooed chef, the reclaimed barnboard walls, the old-school cocktails, the funky lighting, and the playful menu offering an upscale twist on trashy kid food like Pogos and poutine. Words like foie gras torchon, sashimi, and heirloom tomatoes add heft to a menu that is a giddy mix of snack food nostalgia and Italian classics. There’s a kitchen that won’t quit until the wee hours of the morning, talk of nose-to-tail and seasonal cooking and a commitment to keeping it affordable — so far nothing on the menu is over 20 bucks.

After meeting the couple in question — 32-year-old ex-Allium Chef Steve Harris and his girlfriend Emily Ienzi, who was Lago’s banquette manager — I got the impression the personalities involved will infuse the place with a unique homespun vibe. Emily’s family has been heavily involved, both as financial backers for the project and as the contractor (Emily’s brother is part of Krate, the design team that also worked on Hintonburg Public House and the new Westboro Fratelli) and food suppliers (Emily’s parent have two acres of apple orchards, hundreds of tomato plants and grape vines, as well as making their own prosciutto and other Italian goodies).

Emily’s mom is even lending the family’s top-secret pan-fried calzone recipe to the cause. Steve expects it will become one of the restaurant’s signature dishes. “Those things are epic,” he says. When I ask him to describe his own cooking style, Steve calls it “fly by the seat of my pants.”  He likes messing around with whatever ingredients he has on hand and coming up with something tasty. He credits his own grandma with giving him a love of making preserves and baking fresh pies — the flavours of those East Coast summers will surely work their way into the menu as well.

Two six {ate}, 268 Preston St., 613-695-8200, twosixate.com

Grand opening: Friday, September 28

Regular Hours: Wednesday to Monday, 4 p.m.- 2 a.m.

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Mippy Goodfellow models a fresh batch of Gelatini's pistachio gelato

When it comes to ice cream I am a bore of long standing. I like vanilla. I like it more than just about anything else. It has to be really good vanilla, black speck flecked and all that, and it has to be rich and creamy with none of the chemical aftertaste of commercial ice cream.

The only exception I make to my vanilla default is when there’s promising looking pistachio on offer. And there was exactly that at Gelatini, the two-year-old gelateria on Preston Street. (Read Ottawa Magazine‘s 2010 interview with the owners here.)

I’m declaring it The Best Pistachio Gelato in the City.

Why so good?

I asked Mippy Goodfellow, who is manning the fort while owners Monica Pilotti and Christopher Hiscock gelato around Italy, and she suggested it might have something to do with hand shelling the nuts. “Monica thinks the shelling machines impart a mechanical flavour to the ice cream that takes away from the purity of the pistachio flavour,” she explains. “So we shell the nuts ourselves during quiet times.”

None of the green food colouring found in most pistachio gelato either. This is pure and gloriously meaty, rich and luscious: a perfect summer treat.

A regular cone of the stuff is $3.50. I sprung the five bucks for the waffle cone.

Gelatini Gelato, 344 Preston St., 613-235-8050, www.gelatini.ca.

Open: Monday to Friday from noon to 10 p.m.; Saturday and Sunday from 1 p.m. to 10 p.m.

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Robert Valente stands on the site of the wood-oven pizza joint to open on Preston Street in the fall

Forget what you’ve heard about a casual fish restaurant coming to Westboro, the brothers behind the Fratelli restaurants have decided to move closer — not further — from their Italian roots. Think authentic thin-crust pizza and simple, traditional regional dishes like rabbit and pastas like caccio e pepe. Chef Adam Vottorel is returning to the Fratelli kitchen after five years spent as head chef at Domus.

The Valente brothers, Richard and Robert (fratelli means brother in Italian), recently bought the building at 309 Richmond Rd. (one block from their restaurant at 275 Richmond Rd.) and will take the opportunity to modernize the concept and the menu when they move into the new space later this summer. They are hoping to see some of the hype around Hintonburg’s dining scene moving westward in the coming months.

“It’s an evolution after 16 years,” says Richard Valente, the front-of-house half of the team. “We want to keep it exciting for our clients but also for ourselves.” Chef Robert Valente admits the menus have skewed towards crowd-pleasing dishes and customer favourites rather than the type of Italian food that he and his family like to eat at home. He plans to pare back the menu considerably and take off some items that have been there forever like fried zucchini and the veal marsala. “We’ll probably put it back on a week later after people complain,” he jokes.

But as excited as they are about what’s happening in Westboro, the brothers become even more animated when talking about the newest addition to the Fratelli family — the yet-to-be-named 40-seat ultra-casual pizzeria at 348 Preston Street. There will be a couple of appetizers, salad, and salumi, but otherwise it will be a short list of pizza only. No dessert. No coffee. “We’ll send them next door to our friend Rosa’s [Simply Biscotti] for that,” says Richard.

An essential ingredient to both places will be the hand-crafted wood-burning pizza ovens needed to make classic Italian pizza. The pizziole (pizza maker) will be their 18-year-old cousin, Giuseppe, who will be arriving soon “fresh off the plane” from Italy. “We’re still looking for a name for the pizzeria,” says Robert, “Something related to our roots in Calabria.”

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The charming Papadopoulos family brings nutty sweetness to Little Italy

Warmth, sweetness, comfort, pleasure. These are the feelings inspired by three simple ingredients: lemon, cinnamon, and honey. Add a bunch of nuts and you are half way to understanding the magic of this new, big-hearted bakery in Little Italy.

In Greek baking, walnuts are revered in the same way that pistachios rule the kitchen in Lebanese pastries. So in the Nutty Greek Bake Shop (apparently Ottawa’s first Greek bakery in 26 years!) you’ll find walnuts that are crushed and rolled, layered upon, and sprinkled overtop many of the dozens of treats on offer. They are outstanding, for instance, as the crumbly adornment for a traditional moist, cake-like cookie called the Melomakrona (say it with me: meh-loh-mah-KAH-roh-nah). Dipped in honey syrup and flecked with orange zest, I could’ve eaten a thousand of those things.

And then there is the Baklava cheesecake. Are you listening to me, people? I said: Baklava cheesecake. Has there ever been a better example of fusion cooking? I think not. It’s the brainchild of Anna Papadopoulos, who co-owns the shop with her entire family — sister Eleni, brother George, and parents Christina and Tom. Anna is a fan of baklava but finds it impossible to enjoy more than just a bite. So she had the idea of combining the essence of the traditional baklava — walnuts, cinnamon, and sugar — and turning them into the crust for a classic cheesecake base (you’ll never enjoy a plain old graham crumb crust again). She drizzles the top with honey syrup and more nuts. The result, as you might imagine, is awesome.

There is another cheesecake, too — slightly more savoury, but no less awesome. It has feta within and a topping of traditional sour cherries that are grown, picked, and preserved in Greece. Where has this dessert been all my life? I was equally impressed with the more familiar treats like the vanilla kataifi — shredded filo pastry layered with butter, cinnamon, and walnuts, baked until crispy and then saturated with honey syrup. Next it gets layered with vanilla cream custard and hand-whipped whipped cream. Hello.

There are too many outstanding treats to describe — I speak from experience since the owners sent me home with an enormous box of “samples” (enough for a football team) when I popped in to say hello. When I marvelled at their generosity and confessed I had expected the samples to be bite-sized, Eleni laughed and said simply: “Nah! We’re Greek!”

Nutty Greek Bake Shop, 490 Rochester St., 613-680-0806.

Hours: Monday to Friday (lunch served weekdays) 9 a.m.-7 p.m., Saturday & Sunday 9 a.m. – 6 p.m.

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ALL YOU CAN EAT ICE CREAM SUNDAE BAR
Celebrate the sweet taste of summer one last time at this funky fundraiser.  We’re told ice cream plays a leading role in the Company of Fools play A Midwinter’s Dream Tale, which is part of the 2011-2012 season at the Great Canadian Theatre Company. So a sundae bar is a natural fit — right? Always surprising, ever the innovator, this is one Ottawa group that’s worth the brain freeze. Proceeds go toward a new set for the show. Sunday, Sept. 25. 1 p.m. – 4 p.m. $20 per person suggested donation, $15 per person for families of three or more. Irving Greenberg Theatre Centre, 1233 Wellington St. W. www.fools.ca

THE SOULJAZZ ORCHESTRA
Billed as a “sweaty night of criss-cross tropical funk rhythms that explode with badass,” this Ottawa standby never disappoints. The Souljazz Orchestra offers an exuberant and spiritual experience that transcends genres and warms from the inside out, so arrive early and well-hydrated for hours of dance floor revelry. (If you’re a groupie, or just previously engaged on Friday, the band is also playing with DJ KYOU at Les Boubards in Montreal on Saturday, Sept. 24.) With DJ Zattar. Friday, Sept. 23. 10:00 p.m. Babylon Nightclub, 317 Bank St. www.souljazzorchestra.com

FLASH MOB
Become a Youtube sensation at “Ottawa’s First Official Flash Mob” (the mayor will be there, so it really is official). Organized by Black Belt Excellence Martial Arts Academy for their 25th anniversary, this is a fun opportunity for people of all ages to dance their pants off. The organizers are hoping to draw 300 to 500 people (so if your dancing isn’t top notch, don’t worry!) before breaking it down for the big performance. RSVP on their Facebook page, where you can watch videos of last week’s rehearsal and learn the steps. Sept. 25, 11 a.m. 62 Stonehaven Dr.

LA VENDEMMIA
Little Italy’s annual celebration of food, wine, and culture is back, so whether you’re an oenophile, a foodie, or an arts lover, there’s something for you. The event kicks off with a Moveable Feast on Thursday, where groups explore the culinary diversity in this neighbourhood and try gourmet dishes. There will also be a charity wine auction (Friday), a farmers’ market (Saturday), an outdoor art sale (Saturday and Sunday), and a food and wine show (Sunday). On Sunday there’s also the Sakto Corporation’s Grape Stomp, which features a timed relay race that’s unlike any other — obstacles include pizza dough tossing, pasta cooking, table setting, and grape stomping. This portion raises funds for the Ottawa Regional Cancer Foundation. Sept. 22 to 25. Price varies by activity, some activities free. Preston Street. www.lavendemmiaottawa.com

FALL WINE AUCTION
Wine lovers get your bidding cards ready. Music & Beyond teams up with Savvy Company for a charity wine auction fundraiser. Savvy’s sommeliers will be on hand to answer questions on the wines. This auction kicks off with a sommelier-led Italian wine tasting paired with hors d’oeuvres made by the chefs at Trattoria Caffe Italia. Guest auctioneers are Mario Bouchard, Laurence Wall, and Debbie Trenholm in a 142-lot sale that includes ready-to-drink wines for every day as well as collector bottles. $50 (ticket price will be credited towards the purchase of wines at the auction). Friday, Sept. 23. 6:30 p.m. onwards. For more info and to see the wine catalogue, visit Music & Beyond’s website. Location: Trattoria Caffe Italia, 254 Preston St.

CHELSEA HARVEST FESTIVAL
The creative types up there in the hills can’t get enough festivals! They’ve launched the Chelsea Harvest Fest, with lots of food, music, art, creative workshops, buskers, and games for the kids. The Friday, Sept. 23, program runs 5 p.m. to 10:30 p.m. and includes an outdoor musical show with the likes of The Flats, Eko, PIVI et les Malpris, and Godlalune. Saturday, Sept. 24, sees events from 11 a.m. to 10:30 p.m. with lots of events for kids until 5 p.m. and musical shows throughout the evening. Some 20 local artists will also be exhibiting their work inside at the Chelsea Arts, Culture, and Heritage Centre during the fest. Location: behind Chelsea Arts, Culture and Heritage Centre, 212 Old Chelsea Road, Chelsea.

LET’S GET IT ON!: A BOOK SIGNING
Now you might not go out of your way for this one — unless you’re a serious mixed martial arts fan, that is — but if you’re in the Market on Sunday afternoon, you might just want to pop into Chapters on Rideau to check out the action. Could be a most unusual book signing. Rumour has it that “Big” John McCarthy will be signing his new memoir, Let’s Get It On!: The Making of the MMA and Its Ultimate Referee. McCarthy, the sport’s top ref for close to two decades, promises fans a rare view from inside the Octagon. As they say, “no holds barred!”  Sunday, Sept. 25. 2 p.m. Chapters, 47 Rideau St., 613-241-0073.

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From order into chaos with delicious results. A dozen distinct elements combine and transform after vigorous stirring and the heat of the hotpot.

I was looking for something light and refreshing for lunch on a recent steamy summer afternoon. And while Korean food — with its stir-fries, bubbling broths, and spicy stews — might not be an obvious choice, I was glad I took the gamble. Le Kim Chi, Little Italy’s foray into the world of Korean cuisine, is gaining a reputation as one of the best places for it in town. A menu of $12.95 lunch specials beckoned me in from the heat. I was soon rewarded with a warm greeting and a tall glass of plum honey ice tea.

Next to arrive was a small iceberg lettuce salad with a surprisingly addictive dressing made from pineapple puree and diced fresh strawberries. There were small side dishes (panchan) including kim chi and sweet crunchy cucumbers. I sheepishly confessed to my server that I have yet to acquire a taste for kim chi. She laughed and said, “Don’t’ worry. I feel exactly the same way about blue cheese!” This set me at ease as I prepared to devour the signature Korean dish, bibimbap, which arrived in a searing hotpot.

I was instructed to stir the nicely arranged elements (two types of mushrooms, carrots, sprouts, zucchini, beef, greens, and crumbled seaweed on top of rice) together with my chopsticks immediately so that the heat of the bowl would cook the golden egg yolk that sat in the centre. After a few bites, I stirred in some of the earthy-sweet red chili pepper paste served on the side. It improved the flavour immensely without igniting a fire in my mouth. It’s worth noting that the tiny strips of beef, no bigger than the shredded carrot, are just one instrument in this symphony of flavours and textures. In other words, those looking for more meat-centred dish might consider the bulgogi.

Black sesame ice cream has a wonderful subtle nutty flavour

The beauty of bibimbap is that its sum is greater than its parts. I like that it seemed like nothing special at first — a warm composed salad of sorts — but soon the complexity of this colourful, comforting veggie-loaded lunch was revealed. I don’t think I looked up from the restorative bowl until every last crunchy grain of rice was gone. In fact, I had the same experience with the black sesame ice cream for dessert. The subtle nuttiness and beautiful blue-grey colour grew more and more appealing with each bite. When’s the last time you ate something for lunch that did that?

Le Kim Chi 420 Preston St., 613.233.2433, www.lekimchi.com

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