Recipe: Vietnamese Chicken Noodle Soup (Pho Ga)

My mom LOVES to buy whole chickens for me. The only problem is that she is a bit excessive with it. She will out of nowhere call me up, tell me she is dropping off a chicken for me, and then all of a sudden, 3 whole chickens will show up at my door. But, it doesn't stop there. The next day, another chicken will show up. And the next day, another chicken is dropped off. And it won't stop until you firmly tell her that enough is enough.

As much as I should be grateful for all of the gifted chickens, I kind of get to a point where I just don't have enough space to store them.

Needless to say, my freezer is always full of whole chickens, which is perfect for making broth. This Vietnamese Chicken Noodle Soup (pho ga) recipe is one that my mom gave me. While it seems complicated to make, it is in fact very easy. It does take some time to make, but you can pretty much go on auto-pilot once you have everything cooking in the pot.

Vietnamese Chicken Noodle Soup (Pho Ga)
- flat rice noodles, fresh or dried
Stock
- 1 whole free-range chicken (4-5 lbs), skin and excess fat removed
- water
- 1/4 tsp of salt
- 5-7 Tbsp fish sauce
- 3 star anise
- 4-5 large onions, peeled and cut in half
- 2-3 pieces of ginger, approx 2 inches long with skin peeled

Garnish (All optional)
- fresh cilantro, finely chopped
- fresh green onion, finely chopped
- white vinegar with chopped birds eye chilli
- fresh white onion, cut into thin slices
- birds eye chilli
- fresh lime, cut into small wedges
- white pepper

Method
1. Char the onions and ginger on a bbq grill or stove top (on high heat) until all sides are charred. Approximately 1-3 minutes per side. Use tongs to rotate.

2. In a large pot (5.6L), fill 3/4 of the pot with water. Add the chicken, salt, onions, ginger and star anise, and bring to a boil. Turn the heat down to low and let it simmer for an hour. Add the fish sauce and let it simmer for another 1-2 hours. Technically, you are done once the chicken is cooked but the longer the better. I like to simmer my broth for a total of 3 hours. Add water as needed (the broth tends to evaporate while simmering).

3. Now you are ready to construct the soup and noodles. In a separate pot, cook the rice vermicelli noodles according to package instructions. If you are using dried rice vermicelli, it is best to soak the noodles in a large bowl of luke warm water for a few hours before cooking. This shortens the cooking time significantly.

4. Drain the noodles and place in a large soup bowl. Add hot broth over top of the noodles. Add chicken pieces and your garnishes of choice. Serve hot with a large soup spoon and chopsticks.

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Recipe: Cucumber Garlic Yogurt Dip

A friend made this dip for me the other day, and I went straight home to re-create it so that I wouldn't forget the recipe. This is super easy to make, and is a refreshing dip for the hot summer weather.

This is very similar to the Persian Mast-o-Khiar dip, but with bigger cucumber chunks and added garlic.

The amount of fresh mint you put into this dip will depend on taste. This is best served with pita bread or flavored rice.

I would avoid eating this dip if you have a hot date...just sayin :)

This recipe yields 1 cup.

Cucumber Garlic Yogurt Dip
- 1 cup of plain yogurt
- 1 seedless English cucumber, peeled
- 2-3 springs of fresh mint, leaves only (approximately 15-20 leaves)
- 1 garlic, minced
- salt and pepper

Method
1. In a bowl, mix together the yogurt, garlic and mint.

2. Roughly chop the peeled cucumber into small cubes or slices. Add the cucumber to the yogurt mixture. Add salt and pepper to taste. Mix well and serve cold.

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Recipe: Vietnamese Sour Tamarind Soup (Canh Chua)

It's amazing how, as a kid, you never question what you are eating. At least I didn't. I either liked it or didn't. It was that simple.

I didn't realize how little I knew about the dishes I grew up with until I started asking my mom or my aunt (who was like a mom to me) for the recipe, and then not knowing what half of the ingredients are. "What is that called in English?" I would ask. The answer back would always be, "I don't know, take a picture and go find out".

This Vietnamese sour tamarind soup was one of my favorite soups growing up. I loved the sour taste of the tamarind, combined with the sweet pineapple balanced with the shrimp and fresh veggies. I seldom use tamarind in my everyday cooking, so I was excited when I finally had a chance to use it.

Chinese brown sugar, one of the ingredients in this soup, is solid cane sugar sold in blocks. It is brown in color and rock hard. It is typically divided up into equal pieces.  The 65g of Chinese brown sugar called for in this recipe should be one full piece of the sugar sold in most packages.

This recipe yields 6-8 servings.

Vietnamese Sour Tamarind Soup (Canh Chua)
- 1 elephant ear stem, cut into 1/2 inch slices on an angle (if not easily accessible, substitute with 3-5 stalks of celery, sliced)
- 5 cups of bean sprouts
- 8-10 sprigs of rice paddy herb, roughly chopped with stems
- 2 large ripe vine tomatoes, roughly chopped
- 1 1/2 cups of fresh ripe pineapple chunks
- 1/2 lb of large shrimp with shell (approx 18-20)
- 824ml chicken broth
- 200g, 7 oz. block of tamarind me chua paste
- 6 cups of water
- 65 grams of Chinese solid brown sugar
- fish sauce or salt to taste
- fried shallots

Method
1. Prepare the tamarind soup base by dissolving the tamarind pulp in 3 1/2 cups of hot water in a pot. Heat the mixture on medium high heat for 8-10 minutes, breaking down the tamarind with a spoon or fork while it is heating. Once dissolved, the tamarind will turn into a thick dark paste. With a sieve, strain the seed and pulp to extract the tamarind water. Use a spoon to press the pulp to get more tamarind water.

2. In a large pot, combine 2 cups of the tamarind water, chicken broth and 2 1/2 cups of water, and bring to a boil. Add the solid brown sugar and mix until completely dissolved. Add the shrimp and let it boil until it is just cooked (approx 1-2 min). Take out the shrimp and set aside so they don't overcook. Turn off the heat. Your soup base in now ready. At this point, depending on your taste, you may want to add a bit more water to make it less sour, some fish sauce to add flavor and to make the soup saltier, or more tamarind water for a more sour taste. Everyone likes it slightly different.

3. This soup is meant to be enjoyed fresh and you only prepare it when you are ready to serve. For 1 individual bowl, in a pot, combine 1 cup of the tamarind soup base, 3 pineapple chunks, 3 tomato chunks, 5 slices of elephant ear stem, and bring the soup to a boil (2-3 minutes). Add a handful of the bean sprouts, 3-4 cooked shrimp and let it boil for another minute. Turn off the heat and pour the soup into a soup bowl. Garnish with rice paddy herbs and fried shallots. Enjoy the soup hot, plain or with white Jasmine rice. To prepare a larger bowl, simply scale up from the portions described above.

For extra flavor, you can prepare a small bowl of fish sauce mixed with sliced red Thai chiles and dip your shrimp into it. If you don't like shrimp, you can substitute it with white fish or chicken. Do not use beef. It will alter the taste of the soup.

Elephant Ear Stem

Ingredients for Sour Tamarind Soup

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Recipe: Sweet and Sour Pineapple Shrimp

This dish is so mind blowingly simple, you may just laugh. At least I did when I ate this dish and asked for the recipe. I asked at least 3 times, "That's it!? You don't put anything else in the sauce? Are you sure!?"

What makes the sauce sweet and sour is the ketchup. Yes, just plain 'ol ketchup. The tomato concentrate combined with the corn syrup and vinegar makes this a ready to use sauce for Asian dishes. Of all the ketchups on the market, Heinz ketchup has the sweet and sour proportions just right. Other ketchups seem to be either too sweet or not enough.

Sweet and Sour Pineapple Shrimp
- 20 large shrimp, de-shelled but with the shell still on the tip of the tail
- 1 cup of pineapple, cut into 1 inch pieces
- 1/2 green pepper, cut into 1.5 inch pieces
- 1 large onion, sliced into 1/4 inch slices
- 1 garlic clove, finely chopped
- 6 Tablespoons of Heinz ketchup
- 2 tsp of corn starch
- Extra virgin olive oil
- salt and pepper to taste

Method
1. If you are using frozen shrimp, simply place the shrimp in a bowl of water for 15 minutes and then de-shell. Mix the shrimp and corn starch until evenly coated. Set aside.

2. Once the onion is sliced, separate each layer by hand so that they become curved strips. In an oiled pan, on high heat, cook the onions and garlic for 2 minutes. Add the shrimp, and stir fry until 3/4 of the way cooked (approximately 3 minutes).

3. Turn the heat down to medium heat. Add the ketchup, green pepper and pineapple, and stir fry until the shrimp is completely cooked (approximately 2 minutes). Add salt and pepper to taste. Serve hot.

If you dont mind the work when eating, you can keep the shell on the shrimp to hold in more flavor. For a saucier dish, simply add more ketchup.

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Recipe: Garlic Edamame

A great healthy snack and tad more exciting than the traditional edamame sprinkled with sea salt, this garlic edamame will get you licking every pod you place in your mouth. It's quick to make and a really flavorful way to get your protein and fiber.

Garlic Edamame
- 2 cups of frozen edamame
- 4 cloves of garlic, roughly chopped
- 1/8 tsp red pepper flakes
- 1 tsp oyster sauce
- salt and pepper
- extra virgin olive oil

Method
1. On high heat, in an oiled pan, sautee the garlic for 1 minute. Add the frozen edamame red pepper flakes and a few dashes of salt and pepper. Cook on medium-high heat for 4-5 minutes, until the garlic is golden brown. Use a wooden spatula to stir the edamame around frequently.

2. Add the oyster sauce and toss until evenly coated, no more than 1 minute. Serve hot. Eat the beans only and discard the shell.

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Fried Chicken is Good, But Spicy Fried Chicken is Better! Hattie B's, Nashville

Damn Hot White Chicken with Fries

This might not look like alot, but this piece of hot fried chicken is ONE MILLION Scolville units!! Made with ghost pepper extracts, the Damn Hot Chicken at Hattie B's is not for the faint-hearted.

In the South, fried chicken is a staple. However, in Nashville, hot fried chicken is the thing. Hattie B's, owned by the Bishops and named after Nick Jr's great-grand mother, is one of the newer kids on the block.

Their most popular chicken order is hot, followed by medium, and then damn hot. The medium and hot are fairly similar in heat, with the difference being that the hot has a dry spice on top of the wet.

If spicy is not your thing, they also offer traditional Southern fried chicken.

As for sides, the pimento mac n cheese is a must order!

Are you thinking that even the Damn Hot might not be enough heat? Well...I've got a secret. They have an off-the-menu item called "Shut The Cluck Up" that is 3 Million Scolville Units! Come on, I dare you.

Hot Dark Chicken with Pimento Mac n Cheese and Southern Greens

Hattie B's
112 19th Avenue S
Nashville, Tennessee, USA
Telephone: 615-678-4794

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Recipe: Yellow Thai Chicken Curry with Potatoes (Gang Garee Gai)

Yellow Thai chicken curry, seen as Gang Garee Gai or Kaeng Kari on English menus, is one of the most fragrant and hearty curries in Thai cuisine.

The essence of making Thai curries is to heat the thick creamy part of the coconut milk until the oil and milk separates, and then frying it with curry paste until it becomes fragrant. If you get this part right, the rest is simple. If the coconut milk does not split, it may be because emulsifiers were added to it. If this is the case, just fry the curry paste with coconut milk until it is fragrant. If you cook the curry long enough, the coconut milk will eventually split.

If you are not making your own curry paste, make sure you buy a good quality one, as this will make all the difference. A paste made in Thailand is your best bet. The Mae Ploy or Mae Sri brands are preferred.

Yellow curry paste is a combination of lemon grass, garlic, shallot, galangal, dried red chilli, corriander seed, kaffir lime peel, cumin, cinnamon, turmeric, and cardamom.

Yellow Thai Chicken Curry with Potatoes (Gang Garee Gai)
- 250mL - 400mL of coconut milk (I used 250mL. Using a bit more will make it creamier)
- 2 Tbsp yellow curry paste
- 1 pound of chicken
- 1 large onion, cut into 4 wedges
- 4 medium potatoes, peeled and cut into 2 inch pieces
- 2 cups of water
- 4-5 Tbsp fish sauce (start with 4 and add another if you want more taste)
- 1 tsp palm sugar

Method
1. In a large pot, heat the thick creamy part of the coconut milk (the part that rises to the top) until the oil and milk separates. Add the curry paste and fry until fragrant. Add in the rest of the coconut milk and chicken and cook for 1 minute. Add water, fish sauce and onions and simmer until the chicken is cooked. If using chicken thigh or legs, cooking time is approx 30 minutes. If using chicken breast only, cooking time will be slightly shorter.

2. Add the potatoes and simmer until potatoes are cooked, approximately 15 - 20 minutes. Stir in the palm sugar and mix well. Serve hot with Jasmine rice.

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Good No Fuss Mexican Food at Las Delicias Mexican Bar & Grill, Memphis

If you're looking for good, no fuss Mexican food in Memphis, then head to Las Delicias Mexican Bar & Grill. This is a super popular joint that attracts huge line ups during lunch. This isn't really a place you go for atmosphere. The interior is extremely plain and has just the bare minimum needed to serve their customers - tables, chairs and a cash register.

Their tortillas and salsa that are served before the meal are always fresh. Their tortillas are crispy and have a nice airy texture. If you order the fajitas, don't expect thick cuts of meats served on a sizzling hot plate with toppings neatly organized for you. Their fajitas, served with small corn tortillas, are cooked pretty much the same way as their burrito filling - grilled meat, bell peppers, onions, bacon and melted cheese all tossed together.

Tortillas and Salsa

Alambre Fajita (Chicken and Beef) with Grilled Jalapeno

Chicken Burrito Grilled with Onions, Bell Peppers, Refried Beans and Cheese in a Flour Tortilla

Las Delicias Mexican Bar & Grill

4002 Park Avenue

Memphis, Tennessee, USA
Telephone: 901-458-9264

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Recipe: Persian Chicken and Prune Stew (Khoresh Aloo)

Persians have mastered the art of combining meat with fruit. Coming from someone who never really cared for the two together, I can tell you that Persians do it well and this dish is a prime example.

If you're squirming from the sound of prunes and chicken in stew form, let me try to describe it to you before you decide you're gonna hate it. The base is sweet, tangy and almost candy like. The chicken combined with the slow cooked onions, and some salt + pepper provide the savory elements needed to give it the sweet/salty phenomenon (but more on the sweet side). Serve this stew on a bed of fluffy basmati rice and you've got something that will satisfy your tastebuds in a totally different way.

This recipe calls for pomegranate paste, which is a thick molasses-like paste made of pomegranate concentrate. You can find this at your local Persian grocery/specialty store.

Persian Chicken and Prune Stew (Khoresh Aloo)
- 2 cups of prunes
- 1-2 chicken breasts, cut into 2.5 inch strips (depends on how much meat you want)
- 1 small onion, finely chopped
- 2 cups of water
- 2 Tbsp of pomegranate paste
- extra virgin olive oil
- salt and pepper to taste

Method
1. In an oiled pan, saute the onions until translucent (about 2-3 minutes). Add the  chicken and saute for 3 minutes until partially cooked and lightly brown on the outside.

2. Add the water and prunes. Bring the water to a boil and then simmer for 30 minutes, covered with the lid on. Add more water part way through if necessary. If the heat is too high, the water may evaporate.

3. While simmering, uncover the stew and with a spatula, mash up 1/4 of the prunes so that it helps form a thick sauce. Add 2 Tbsp of pomegranate sauce, salt and pepper to taste, and mix well. Turn off the heat and serve hot.

You can use any type of chicken you want. Feel free to use all dark meat or mix it with both white and dark. If you prefer a more meaty stew, go ahead and add more chicken to the recipe.

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Suminoya All You Can Eat Japanese BBQ, Sydney

It's not everyday that an all you can eat restaurant is worth mentioning, but Suminoya Japanese BBQ is. Situated in the heart of the business district in Martin Place, Suminoya specializes in authentic Japanese charcoal BBQ with superb quality food.

Although they do have dinner a la carte, the all you can eat buffet dinner is what is popular here. The buffet service is 90 minutes long and starts as soon as you place your first order. Everyone at the table must have the same buffet meal to keep it simple. Becareful of ordering too much because you can get charged for leftover food. There are 2 types of buffet: the gourmet is $45 and the premium is $55. The premium meal is the gourmet option + premium options like sashimi plates, Wagyu beef loin, Shabu Shabu style pork loin, garlic prawns, beef fillets, and unlimited beef tongue.

Salmon and Tuna Sashimi

Shabu Shabu Style Pork Loin

Beef Tongue

Eel

Raw Octopus and Scallops

Suminoya Charcoal BBQ Grill

Salad

Dipping Sauces

Suminoya
1 Hosking Place
Sydney, NSW, Australia
Telephone: 02 9231 2177

 

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Glammed Up Pork Belly, Poutine and Pulled Pork at Odile, Ottawa (Gatineau)

Dutch Baby

This dutch baby, offered on the brunch menu, should be reason enough for you to visit Odile. A fluffy crepe souffle bowl filled with warm baked apples, melt in your mouth pork belly, sharp aged cheddar, drizzled with a thick sweet maple syrup. Drooling yet?

Odile, a follow on restaurant to Marysol Foucalt's Edgar, is just as charming but with a more grown up feel. Although very similar in menu options, Odile feels a bit more sophisticated and refined. Unlike Edgar, Odile is also open for dinner.

While the menu changes weekly, you can expect to see dishes like duck confit poutine with rabbit jus or pulled pork with cornbread cubes and cheese stuffed pepper on their brunch menu.

Duck Confit Poutine with Rabbit Jus, Gouda, Poached Eggs and Fingerling Potatoes

Cornbread, Pulled Pork, Avocatdo, Cheese Stuffed Pepper and Poached Eggs

Odile
47 Avenue Montclair
Gatineau, Quebec Canada
Telephone: 819-205-4425

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Flour + Water, San Francisco

It's been 3 years since Flour + Water first opened its doors, and the restaurant is still going strong.

Flour + Water was recently named one of the Best Italian Restaurants in the U.S. by Travel + Leisure and there are few folks, if any, that would disagree with that.

The chef and partner, Thomas McNaughton, trained and worked at top notch restaurants in Europe and San Francisco (Gary Danko and Quince) before opening Flour + Water. He also trained at a pasta 'laboratory' in Italy to learn how to perfect the art of pasta making.

Their Neopolitan style wood fired pizzas are excellent, but their main focus is pasta and they do an outstanding job of it. A 7-course pasta tasting menu is available for $65 if you want to sample their different hand crafted pasta dishes.

Corn Tortelloni with Prosciutto and Chives

Don't understimate the amount of effort put into the planning of their pasta dishes. They are really well thought out, with each type of pasta perfectly complementing the sauce it is paired with. Their menu changes often but their agnolotti dal plin is a classic favorite, and their cappellacci dei briganti is a nice ode to the forgotten Italian brigands that existed until the mid 19th century.

Cappellacci Dei Briganti with Goat Sausage, Rabe & Aleppo Pepper

Proscuitto Pizza with Summer Squash, Thyme, Lemon & Fior de Latte

Melon & Grape Salad with Pickled Shallots, Fresh Tarragon and Olive Sea Salt

Wood Oven Roasted Butter Beans with Padron Peppers, Lardo & Bread Crumbs

If you want to learn more about different pasta shapes and what sauces they pair well with, check out The Geometry of Pasta. If you're at the restaurant, ask to see their copy while you wait for your meal.

Earlier in the Spring, the partners of Flour + Water opened up Central Kitchen (California cuisine) and Salumeria in the same Mission District area.

Flour + Water
2401 Harrison Street
San Francisco, California, USA
Telephone: 415-826-7000

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The Persian Banh Mi

I'd like to introduce you to the kookoo sabzi sandwich, AKA 'The Persian Banh Mi'.

A banh mi sandwich is a Vietnamese sub that is served in a French baguette and filled with meats, fresh veggies, pickled veggies and different spreads like butter, mayo and pork pate.

Although very little similarities between a Vietnamese banh mi and the kookoo sabzi sandwich, this sandwich totally screams Persian Banh Mi. Mainly because it is served in an elongated shaped bread with a standard set of condiments.

This really is a delicious sandwich and healthy too! Here is how you put it together.

1. Make the kookoo sabzi.

2. Grab a hoagie bun and slice it down the middle.

3. Spread labneh on the bun, put kookoo sabzi in between and add condiments like tomatoes, pickles and hot peppers.

Noosh-e-jan!

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Labneh or Laban (Lebanese Strained Yogurt)

So I've been doing a little digging to see how you guys are finding my site and what pages are the most popular, and surprisingly enough, it is my Middle Eastern/Persian posts that are my top viewed pages.

Here are the most popular:

• Persian Chickpea Cookies - This is a great cookie alternative that uses chickpea flour instead of regular flour.
• Persian Spinach and Noodle Soup - The ones who can't get an exact recipe from their Persians mom go straight to the web for one.
• Nocochi Cafe in Montreal - This cafe sounds very similar to the chickpea cookies.
• Persian Pastries from Arya Market - Who can resist Persian Pastries!?
• Pomegranate and Jello Dessert - Ok, so this one didn't legitly make it on to the most popular list but its a really great dessert that Persians make that is fun and mind blowingly simple to make.

I keep telling myself I need to write more about the Persian and Middle Eastern foods I make at home because I never want to forget this stuff. And I know that if I don't write it down, I will forget! The foods I learn to make or the products I come across are really cool, and I think you will think the same too!

My latest discovery is Labneh or Laban, a thick strained yogurt spread that is common in the Middle East, in countries like Lebanon, Egypt and Saudi Arabia. It's consistency is right in the middle of yogurt and cheese and kind of resembles a thick cream cheese. It is sour like yogurt and is commonly used as a spread or dip. The fat content is about 10%, which is similar to a low fat cheese.

Although labneh is not Persian, Persians also eat it which is how I discovered it. CK's family uses it as a spread for their Kookoo (omelet) sandwiches, which I will explain more in a later post!

I bought my Labneh from Mid-East Food Centre. I like to buy the freshly made labneh from the cheese counter but they also sell pre-packaged labneh as well.

Check out this cool Majdouli Cheese that I also buy at Mid-East Food Centre.

Mid-East Food Centre
1010 Belfast Road
Ottawa, Ontario, Canada
Telephone: 613-244-2525

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Union Local 613, Ottawa

CK and I finally got to try the much talked about Union Local 613. The atmosphere and crowd has a hipster vibe to it, and the food is a Canadian take on Southern food. I knew it was going to be an interesting meal because both CK and one of our guests are both from the South - CK from Memphis and our friend, AT, from Texas - and I knew there was a very good chance both of them would be comparing the food at Union 613 to what they can get back home. I told them to eat with an open mind and left it at that.

Another one of our guests, S, had been here a few times already so he specifically requested a booth for us because he mentioned that most of the seating was communal, with slightly uncomfortable stools. S said he was sliding out of his seat the entire night.

Right after we put in our orders, a bowl of boiled salted peanuts came out. The peanuts are salted overnight and boiled for 2-3 hours before serving. I was really curious on how they were going to taste but it kinda just tastes like what it is - boiled salted peanuts! They were good but hard to open because the shells were so soft.

Boiled Salted Peanuts

CK ordered a house made cream soda and AT ordered a house made cola. What I like about their house made drinks is that they aren't too sweet.

House Made Cream Soda
 

To start, we ordered a plate of deviled bekings’ eggs. These eggs were delicious! Creamy center with bacon, herbs and spices. Definitely a must order for egg lovers.

I ordered a salad of fried green tomatoes with boston bibb, pimento cheese, pickled onion, bacon and a black pepper ranch sauce. The pimento cheese added a nice touch. AT commented that the tomatoes should be sliced instead of being cut into wedges. What a Southern snob! :)

Fried Green Tomatoes

My meal was the 2pc buttermilk fried yardbird with hot sauce on the side. This dish also comes in 4 or 8 pcs. I love Southern fried chicken and this was a clean upscale version of it. The chicken was seasoned really nicely, very moist, and wasn't greasy at all.

Buttermilk Fried Yardbird
 

CK and our friend S both had the blackened louisianna catfish with smoked pepper puree, celery cress and pickled limes. They also ordered a side of cornbread with bourbon brown butter. All sides have to be ordered separately with the meals. The catfish was cooked very nicely, but I found the cornbread way too salty for me. S says its salty everytime he orders it.

Blackened Louisiana Catfish and Corn Bread with Bourbon Brown Butter

AT ordered the Alberta brisket meatloaf with red eye gravy, onion rings and rye toast. Her side was lucy luke's purple spuds with kale and bacon. I really enjoyed the kale side dish. The bacon added a really nice smoky flavor.

Alberta Brisket Meatloaf with Purple Spuds, Kale & Bacon

Was the food comparable to what you would get in the South? Not really. It was missing a tad of the 'comfort' part. Part of that is simply more grease and more slow cooking.

Was the food good? Yes, definitely. But it's more like Canadian food with Southern influences.

Union Local 613
315 Somerstreet West
Ottawa, Ontario, Canada
Telephone: 613-231-1010

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