🤑 Dining Out: Some highs, some lows while fine-dining at Arôme | Ottawa Citizen

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The wine list goes on for pages and pages and includes suitable choices for by-the-glass drinking. Large windows overlook Lac Leamy, the lighting is subdued and the music is not loud. To start meals, the kitchen sends out crisp breads with dill hummus and soon after, chewy ciabatta rolls and butter. Before we sampled our steaks, we had our expectations raised by some well-made starters. To its credit, our assured, bilingual server was all over himself with apologies and even insisted on bringing us a half-dozen seared scallops to compensate for the imprecisely cooked lamb. But for all of its generosity and good flavour, it made us wish for better. Apart from the missing wished-for char, the tender steaks tasted better than they looked, with some extra complexity to them and even a livery tang to their exteriors. More information: capitalbbqfest. A class for prospective judges will be held that morning and the competition will be held that afternoon. At another recent visit, we skipped the steaks to sample other options.{/INSERTKEYS}{/PARAGRAPH} A fully loaded board of shrimp cocktail with a shot glass of bloody Caesar foam, escargots, crab and cod cake was held back by little flaws, including too-small shrimp and insufficiently fishy cod cakes. The main courses that followed were uneven. He recently attended a Steak Cookoff Association course in New York to become a certified judge at steak competitions across North America. That night, a simple but cleanly prepared appetizer took top marks. Try refreshing your browser, or tap here to see other videos from our team. French onion soup was classic and sweetly onion-packed, tasting properly beefy and thankfully not like the saline solutions that elsewhere stand in for onion soup. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. Food arrives, if it should, on heated plates. Fried soft-shell crabs were juicy and flavourful underneath their crisp, un-oily, nubbly tempura coating, and the sections of pomelo and gochujang-spiked sauce brought extra interest to the plate, even if the sharply bitter greens did not. Steaks are also supposed to gain in tenderness through dry-aging. Compared to the well-charred and drool-inducing steaks depicted in the food press, these real-life examples seemed more ordinary. Access : Fully accessible I have a friend who in all likelihood takes steaks a lot more seriously than you or I do. We apologize, but this video has failed to load. That said, some extra seasoning in the kitchen or finishing salt at the table would still have enhanced the meat. Main Menu Search ottawacitizen. {PARAGRAPH}{INSERTKEYS}Access : Fully accessible. Tuna tataki came closest to wowing us that night, with its combination of fine fresh fish and a potent mix of peas and cucumber fit for an Anglophile. This advertisement has not loaded yet, but your article continues below. We had no significant complaints about a slab of salmon or its mushroom risotto and grilled white asparagus. But a lamb rack revealed itself to be strikingly rare beneath its crust and needed a trip back to the kitchen to reach the requested medium rare. The grill marks on my steak seemed rather perfunctory and my steak-judging friend said he would have docked marks for appearance. Desserts included the multitude of pastries from an impressively stocked buffet plus just-OK house-made ice creams and sorbets.