I can’t tell a lie.
I hadn’t heard very much about one of Ottawa’s newest eateries: Das Lokal.
I heard about it opening.
And then I didn’t hear much about it after that…
For someone who put in a lengthy stint in the restaurant industry, I was surprised at no more than a murmur about Das Lokal. Usually service staff of other restaurants take unparalleled interest in new openings throughout the city, but this one didn’t seem to spark conversation among the crew of people who probably critique food to standards held above Ron Eade’s.
A buzz among the commoners was simply not perpetuated for Das Lokal and thus nothing existed to drive me to its doorsteps.
But after finally visiting this quaint destination, tucked away on Dalhousie, I can’t really see why. So, in a nutshell, I hope to shed a shiny light on this cornered-off, hush-hush restaurant.
We decided upon Das Lokal for a birthday celebration- one of our contributors turned another year older- and I can say that it is a destination worth visiting, over and over again.
My first impression was warm, cozy, convivial. The room is evidently contrived to relax the diner, with dim lighting and soft colours. The menu boasts traditional Canadian fare, trimmed with fiddleheads, charcuterie and mostly home-grown grub. Das Lokal is a total delight, from start to finish, with an impressive cocktail list and a wine selection that carried at least a few of my personal favourites (including Red Rooster Pinot Noir).
If there was one criticism of this lokal eatery, it would be the similarities I saw in the cuisine to that, found not far up the road,of Murray Street.
Gamey. Fatty. Delicious. Canadian (but Das Lokal with a noticeable European flair).
Despite these minor similarities (which no one would turn their nose up to), Das Lokal is marked by a friendly but relaxed service staff and a wholesome dining experience.
Be sure not to let this restaurant out of your reach!
Our table enjoyed the following:
Rabbit with spaetzle, asparagus and arugula
Grilled mackerel with fiddle heads and bok choy.
Marinated steak served atop a medley of mushrooms and whipped potato.
Crème brûlée
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