Fun night in Ottawa? Get rid of that morning headache at Oz Kafe
- Ottawa Travel Guide
- Tuesday, 13 November 2012 16:58
It's pretty hard to spend an evening in Ottawa without sampling a number of local beers or wines, and before the night's done, visitors may find themselves a little flushed in the face and reeling from an incredible time on holiday. Then, of course, there's the morning after, when the only thing on their minds is a plate filled with deliciously greasy food like fried potatoes and eggs. At Oz Kafe's Hangover Brunch, travellers will have everything they need to get rid of that little headache and spend the rest of their day exploring the beautiful city.
The brunch experience
When visitors first walk into Oz Kafe, they'll find a most welcoming vat of Gatorade for some extra hydration before ordering from the impressive brunch menu. Dishes like Mike's muffin, which includes a homemade English muffin, fried egg, aged cheddar and thick bacon, as well as the ever popular brunch bowl, filled with mushrooms, potatoes, braised boar rib hash and bleu cheese, will surely cure any hangover.
Recently ranked by Ottawa Magazine as one of the best restaurants of 2012, Oz Kafe is becoming more and more popular as the years go by, and residents and visitors both are continuously impressed by the new menu offerings that pop up every season. The Hangover Brunch, however, is among the most popular mealtimes at Oz Kafe, especially because people in Ottawa definitely know how to have a good time.
As if the tub of Gatorade wasn't enough, patrons can also order a brunch cocktail like the traditional mimosa, as well as the more elaborate drinks like sidecars and greyhounds.
The dinner experience
For guests at Ottawa accommodations who cannot roll out of bed in time for the Hangover Brunch at Oz Kafe, they can still enjoy a locally sourced meal for dinner. Chefs Jamie Stunt and Simon Bell, whose eclectic tastes have caught the attention of foodies from all over Ontario, like to experiment with comfort foods like mashed potatoes and caesar salads, combining them with more exotic flavours like farm-raised Tibetan yak and breadcrumbs deep fried in bacon.
In fact, Jamie Stunt used that locally raised yak (from Tiraislin Farm) in his winning recipe for the recent Gold Medal Plates competition. He will go on to compete in the national competition in British Columbia in February 2013.
Regulars keep on coming back for more, not only because the food is spectacular, but also because the wait staff, chefs and owners are incredibly nice and passionate about eating.