Dining Out: The refined fare at Gezellig in Westboro is in good, new hands - most unhealthy dishes at u.s chain restaurants

337 Richmond Road, 613-680-
9086, Business hours: 10a on Sunday. m. to 2 p. m.
5: 30 to 9m. ;
Monday to Thursday at 11: 30m. to 2 p. m.
5:30 to 9:30m. ;
Friday and Saturday at 11: 30m. to 2 p. m.
5: 30 to 10m.
$28 to $36 main course, $10 to $17 starter, no stairs in, wheelchair-
Barrier-free restroom on the first floor, restroom under stairs, restaurant owner Stephen Baker tower in the exquisite restaurant in Westborough, chef Katie atington and Rich Wilson have been reunited and the food is very
They worked together about five years ago when atington ran the kitchen at the flagship restaurant of the same name in downtown Baker, and Wilson was her sous chef.
In the end, each of them moved on.
Wilson left cooking and cooperation soon.
The Segue owned by Glebe has become a Pomeroy House.
In early 2017, aldinton cooked for Prime Minister Trudeau and his family.
But this year, both successful chefs returned to the Baketa restaurant.
In the spring, after Michael Moffat left to become a managing partner of the catering and preparation food company Thyme & Again, atington served as executive chef at all three restaurants in Baker Tower.
After three years and countless excellent plates, the Pomroy building closed this summer and Wilson landed at Gezellig this fall, where he was the chef.
"After the sad closure of the pomoroy building, we are happy to have Rich working with us again," Baker said in an email interview . ".
Wilson's wife, Lindsay Gordon, is the general manager of the pomoroy building and now runs his little plate restaurant Play Food & Wine in ByWard Market, he added.
"Ricky and I have a lot of history together," adington said . ".
"We have a lot of similar ideas and the same taste, so it's easy to come up with a menu we like.
She said: "Wilson did a preliminary drafting of most of the menus, and then adington worked with him to complete them.
Because I haven't eaten there since Gezellig opened six years ago, and because I really like the Wilson food at the pomhouse House, I think it's time to eat again at the restaurant, see if it reaches its name, which means "joy, comfort, or good atmosphere, but also belongs to it, generally together according to the background of the Baker Tower, or spend time with a loved one ".
Last month, the four of us had a dinner at Gezellig, full of very assured, well-conceived and good --executed food.
Combine these culinary satisfaction with Gezellig's passionate, elegant, spacious elegance
Ceiling space and elegant but relaxing service are synonymous with the Baker Tower Restaurant, and you can provide all the necessary reasons for the high price tag for your special dinner.
(It is worth mentioning that when Gezellig opened in 2012, its most expensive main course was $28 --
This is the cost of the cheapest main course now.
Then, the food under chef Che Chartrand, who replaced aldinton as prime minister's chef in this music apron game, also became more cordial, more diverse in taste and influence.
) From the seven appetizers served by Gezellig, we selected four appetizers that were impressed by their protein, decoration and precise cooking of sauces.
At the Ottawa edition of the big kitchen party at the Canadian cooking contest this fall, Wilson provided a fun tartar for Humboldt squid, a large West Coast head foot animal that is growing
I prefer Gezellig's Humboldt squid tempura with its clean taste and texture, as well as proper Asian accompaniment, including the tasty o packaged.
Fish cakes won us for similar reasons.
We love the panko here.
The kindness of the scabs and the support blow of its pickled ramp tartar.
For me, the most important thing about gnucchi is lightness, especially when I am more used to encountering lead or even rubber specimens during rounds.
Gezellig's pimples, cloud
Love to season with Lemmon Clem Fraser and sunflower sauce with a bright taste.
The pork belly cube is very large in size, cooking is very careful, raising the humble cut to the food and food that other kitchens are satisfied.
Of our main course, what I value most is a perfectly baked half-time hen perched on a carefully adjusted celeriac pure and blessed to have
A grilled rainbow trout is caught under a blanket of lettuce and needs to be hidden.
Then you can feel the same skilled hand responsible for its position. on cooking.
With the nicise salad on the plate.
Like equipment.
Potatoes, green beans, soybeans, Kalamata olives
There is also a delicious gribiche sauce.
The only vegetarian main course on the menu is luxury Asian, not six meats
Themed arrangement of mushrooms, including roasted plum and apricot mushroom, pickled chicken oil mushroom, mushroom-
Half a mushroom stuffed dumplingsglaze.
The most important thing is a thick and big pork chops that, while delicious, can do more to satisfy its asshole --
Name of spice.
Of course, our waiter was right when she told us about the dish in advance
As far as this is concerned, all the dishes of Gezellig do not have
Everything is rough, or potently.
But considering the sharpness of runningof-the-
I think Gezellig's jerk pork, while being refined, can also be said to have missed this.
However, the dessert combines comfort and craftsmanship and tastes great.
I can eat naked.
There is a Dutch apple pie from Gezellig every day, not because it has a spoonful of whiskey ice cream. The so-
The desserts known as "butter fingers" are chocolate and peanut butter --
Y, click on its sweet note without reservation.
For the past six years, Gezellig, like most restaurants that don't belong to chefs, has seen their kitchen owners come and go.
Although I have not been to Gezellig in the time between my comments, I can only guess that the real unchanging of this restaurant will be the leader of Baker Tower and Moffat.
Now, with the return of Baker's alumni aldinton and Wilson, Gezellig may be one step ahead.