Odla

We’re deep in tomato season now!

Tomato season is fleeting, but we try and take advantage by bringing them in from as many suppliers as possible! Grandora Gardens and KG Farms tomatoes make their way into our Gnocchi, our fried eggplant, the Ragu, even into the bar program - you remember that tomato martini 🤤

You feel the cold in the air. The seasons are changing. Come eat tomatoes before the clock strikes midnight and it all turns into pumpkin.

Labour Day

Cheers to the long weekend!

I don’t know about you, but we intend to keep wearing AND drinking whites after Labour Day. 🥂

Pickerel toast 🎣

Wild-caught Saskatchewan pickerel, sourced from ile-a-la crosse, folded with diced apple and celery, crème fraîche, mayonnaise, capers and Dijon. Sandwiched between two croistinis of our house marble rye and finished with an excessive amount of fresh dill and horseradish.

Basically an executive fish salad sandwich. Cheeky little gherkin on the side.

Ile-a-la Crosse is not only a great and consistent supplier, but also have an admirable and important business model. The fisherman/woman share in direct ownership of the company and work to keep the economy of their northern Saskatchewan community flowing. Check out their website for more info!

Zero Proof 🍸

Grapefruit margarita.

Made with grapefruit, fresh lime juice, house oleo saccharum, and Free Spirits tequila. Finished with a salt rim.

We’ve written the rest of the zero-proof list the same way- with intentional ingredients and craftsmanship (not to mention a lot of help from our new neighbours at Dry Supply)

Enjoy. 😉

Gluten-free:

We put a lot of pride into the belief that dietary restrictions shouldn’t mean a lesser version of dinner.

Our gluten-free program here has had many great (and a few catastrophic) results, but this focaccia is certainly some of our best work so far.

Developed in-house for bread service, liver pâté (a staff favourite), or any other plate that needs mopping clean. Gluten-free baking may not be the easiest part of the job, but making it properly is a challenge I can get behind.

As always, our gluten alternatives are available at no extra charge.

Glory farms strawberries are the staff’s favourite kitchen treat in the summer.

Right now they are featured on our semolina cake.

The cake’s durum wheat is provided by 9 Mile Legacy Brewing through South West Terminal. This Greek-style cake is light, fluffy and filled with strawberry buttercream.

Come try it before we eat all the strawberries 🍓

🍅 Tomato Martini 🍅

As promised, the Tomato Martini.

We spend all year waiting for tomato season. Honestly- in the dead of winter, we daydream about it. With the help of KG Farms and Grandora Gardens (and some nice olive oil we picked up from our neighbours at Beppi’s Gelato And Espresso ) we’re putting tomatoes on every plate and pouring them into every glass we can.

Glendalough Gin, Tomato Water, Nolly Prat Dry Vermouth, Boschi 1961 Extra Virgin Olive Oil

🍅 🍅 🍅 🍅 🍅

It’s August. The restaurant’s back door is in constant use with all of the beautiful produce pouring in from our farmers and gardeners. It’s our favourite time of year to showcase fresh and bright flavours.

This is the Cucumber Negroni

Everything you already loved about Italy’s favourite child- with added cucumbers bringing a cooling, green freshness to the drink without adding sweetness.

Black Fox cucumber gin, Noilly Prat dry vermouth, Bitter Bianco and a pinch of salt.

…And stay tuned for the tomato martini 👀 🍅

Black Fox Farm & Distillery