Jeremy Charles

Celebrity chefs Yves Lowe and Jeremy Charles set for “Mythik” reunion at Montréal enLumière

There are a lot of interesting storylines for the upcoming 25th edition of Montréal en Lumière (Feb. 22 to March 10), which focuses on dining, outdoor skating and live entertainment, but perhaps none more compelling than a reunion involving two of this country’s most celebrated chefs: Yves Lowe, the executive chef at the Bell Centre and Newfoundland’s Jeremy Charles.

The Grand Pizzeria and Bar bakes its specialty in a custom-made oven

On my last night in Ottawa for what will probably be a while, I finally made it to The Grand Pizzeria and Bar. It is one of a handful of restaurants that came to life from the visionary John Borsten. His wife, Sofia, handles marketing duties for his group, which also includes Starling, The Metropolitan and several Zak’s Diner locales. The Grand was everything folks boasted about and more. Founded in 2009 and honoring the traditions of Napoli, the birthplace of pizza, they are baked here in a custom-made oven and cooked in extremely high heat for less than ninety seconds. The result is a malleable pizza that is soft on the inside and slightly charred on the outside. I could see after my first bite why they were voted the best pizza in Ottawa and beyond. Our server Fiona recommended the Mercanto, featuring mozzarella, arugula, parmesan and prosciutto. It was a good choice, preceded by some Laguna Blu mocktails (lemonade, pineapple juice, 7-Up and blue curacao syrup) and an appetizer of bruschetta. The latter included a generous portion of chopped tomatoes. The Sofia, named after the aforementioned Marketing Director, Sofia Santiso-Borsten, is a house favorite pizza. It comes with mozzarella, sun-dried tomatoes, mushrooms, and goat cheese, topped with arugula and parmesan. They also have different pastas, burgers, and salads. For dessert, I had the chocolate truffle cake, which came with some rich mousse and strawberries. Built in 1877 as a grocery store by Thomas Coffey, Sr., this building was the Grand Central Hotel from 1889 to 1907, and a Salvation Army hostel from 1908 to 1949. Every detail here, from their thoughtfully designed décor to an authentic Southern Italian menu, pays homage to its roots while celebrating the energy of today. It seats about 200 inside, including at the bar, and about 200 more on two separate patios. https://www.instagram.com/p/DLXYWICxUKs/ See my interview on Instagram with the manager, Courtney: https://www.instagram.com/p/DLXYWICxUKs/ The team at the Grand cares about the community, environment, and the future. Thanks to support from programs like the My Main Street Business Sustainability stream, they have invested in greener, energy-saving kitchen equipment. These upgrades allow them to preserve resources while enhancing their culinary craft. They have also expanded and beautified their iconic patio, providing a welcoming space for friends and families to gather. This commitment to sustainability reflects its values, blending traditional hospitality with modern responsibility. The dough here must be made with refined type 00 Italian wheat flour kneaded by hand. It is topped with raw, pureed San Marzano tomatoes from Italy and made from simple and fresh ingredients. They use mozzarella di Bufala cheese made from water buffalo milk, typically raised in the Campania and Lazio marshlands in Italy. Real Napoletana pizza comes in only one size: 10 to 12 inches in diameter / personal size. It has a soft, chewy crust with slight charring and leopard spots, with a moist and soupy center. Authentic Napoletana Pizza is very thin and soft. The Grand Pizzeria and Bar is located at 74 George Street in the Market. Walk-ins only here. Call 613-244-999, e-mail info@thegrandpizzeria.com and log on to https://www.thegrandpizzeria.com/menu
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Jeremy Charles

Celebrity chefs Yves Lowe and Jeremy Charles set for “Mythik” reunion at Montréal enLumière

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