Supply and Demand

Ottawa - If you have been to Town, you will recognize some of the staffs at Supply and Demand. We were very impressed with all the dishes which are well-balanced in flavours and texture. I can't compare any of these dishes with the ones in Montreal. Definitely worth going and well-deserved to be on the Top 10 presented by enRoute magazine.

The one-page menu can be described as simplistic and very thought out. Part of their menu has the raw bar feel where the freshest seafood of the day are served. The menu serves a bit of everything that will definitely satisfy your cravings. Let's start with the appetizers. The portions of ricotta gnudi are light, soft and smooth to the bite, not at all chewy like gnocchi. The emulsified butter sauce helps elevate the taste of gnudi and the basil garnishes give a hint of freshness to the overall dish. The mushroom appetizer is light, pleasant and meaty; the oyster mushrooms being grilled provides a rich concentrated flavour and the acidity of the sauce complements well the mushrooms.

As for the main, their signature squid ink pasta are to opt for - perfectly cooked pasta that tasted like the sea, tender and flavour-packed meatballs, spicy sauce and crunchy deep-fried bread crumbs. The mackerel has a nice crispy skin and the flesh is very juicy. The vegetables from the panzanella has a nice crunch to it.

Finally, the desserts... we order both the trifle and the pavlova, classic desserts of England and Australia, respectively. The trifle was served in a jar covered with an aluminium cap, each ingredient is layered one on top of the other. Very fruity and fresh, nice balance of texture and taste. The pavlova is a dessert that is not present in any restaurants in Montreal. Decadent, crunchy and rich. Definitely worth ordering.

Every dish is cooked to perfection and can't see any flaws considering the number of restaurants that I have tried so far. I'll definitely go back to try out their raw menu.