Monday, December 11, 2017

And the Ottawa Life Award Goes to...

Ottawa Life Magazine

FOR 20 YEARS OTTAWA LIFE MAGAZINE has been reporting on the best the Nation’s Capital has to offer. This year, on our milestone anniversary, we wanted to show our appreciation the restaurants, festivals, hotels and people who put the life into Ottawa. In the summer we posted 20 Best Of lists covering everything from food and tourist spots to fashion and media. In the fall we turned it all over to you, the readers, to vote on your personal favorites or write in and tell us what we might have missed. We called it the Ottawa Life Awards (or OLAs).

After thousands of votes were tallied, some close races and a few surprises, we can now official say “and the 2017 OLA goes to” . . .

Tuesday, July 25, 2017

DesBrisay Dines - Ottawa Magazine

No longer afterthoughts — Salad Days are here

They used to be afterthoughts: a fistful of greens tossed onto a plate in a half-hearted attempt to be wholesome. But salads have come out of the doldrums and into the light. Now, many chefs are putting as much thought into green plates as they are to any meaty main. Here, Anne DesBrisay offers four lively summer salads from four very different restaurants

Monday, May 08, 2017

DesBrisay Dines - Ottawa Magazine

Mezze Mondays at Fairouz (and elsewhere)

Two months ago, Fairouz made the decision to open daily, giving over the kitchen to Turkish-born sous chef Aydin Canatar for a Sunday–Monday mezze feast. Along with a featured cocktail and wine, there’s a short list of small plates of very good food.

Wednesday, March 01, 2017

Ottawa Citizen

Ottawa restaurants impress Masterchef Canada judge Michael Bonacini

Bonacini considered Ottawa “a city that appreciates what chefs are doing.” He said that in all of the Canadian restaurant scenes that he’s visited “guests want to be shown, educated, surprised… they want to experience the unexpected, and I think the culinary world is doing that.” As an example, he noted the high-quality Lebanese wines available at Fairouz, which serves elevated Middle Eastern-inspired fare.

Tuesday, February 28, 2017

Canada's 100 Best

Presenting the 100 Best Restaurants in Canada 2017

With it's modern, sophisticated take on the cuisine of the Middle East, FAIROUZ is one of the best things to happen to Ottawa's food scene in years.

Tuesday, February 28, 2017

Global News

Canada’s list of 100 best restaurants of 2017 revealed

“Our list shines a spotlight on the best chefs and restaurants in the country,” says Jacob Richler, editor-in-chief of Canada’s 100 Best Restaurants. “This year’s list is full of excellent surprises, including many new restaurants who will make their first appearance in the rankings.”

Wednesday, February 15, 2017

Harvesting Dinner

Globe Trotting in the Neighbourhood: Dining at Fairouz

Walking into Fairouz, a subtle exotic vibe instantly draws you in, tantalizing your senses before you have even taken a peek at the menu.

Wednesday, February 01, 2017

Open Table

Top Tables for 2: The #OpenTable100 Most Romantic Restaurants in Canada 2017

With Valentine’s Day just around the corner, we are pleased to announce the 100 Most Romantic Restaurants in Canada for 2017. These awards reflect the combined opinions of more than 480,000 restaurant reviews submitted by verified OpenTable diners for more than 1,900 restaurants in Canada.

Monday, January 02, 2017

Ottawa at Home

Delicious anticipation for the year ahead

"I’m a huge fan of what Chef Walid is doing at Fairouz with a stunning contemporary presentation of Middle Eastern cuisine, and I’m really excited to see more of it in Ottawa. When trying to define New Canadian cuisine for Feast + Revel, I looked at the new Canadians in our community, and the flavours of Israeli, Lebanese, Turkish and Syrian cuisine. "

Saturday, December 31, 2016

Ottawa Citizen

Peter Hum's best bites of 2016

"Best lamb: At Fairouz, lamb loin was strikingly seared but still perfectly pink and sweetened with pomegranate molasses. Every component on the dish, from tamed bitter greens to a “couscous” of cauliflower to streaks of smoky red chermoula, a North African sauce, was wonderful."

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