While steak tartare first gained popularity in the 19th and early 20th century, it has experienced a renaissance in modern cuisine. While the dish is rather simple to make, it doesn’t come without some serious health risks. For this reason, many diners leave its preparation in the hands of professionals. Beef tartare is daunting, delicious and evokes an instinctive sensuality that only eating raw meat can provide.
Antidote Magazine met up with one of Ottawa’s premiere bartenders, Chloe Vincent, at Fresco’s Guest Room, located at 354 Elgin St, to acquire a recipe. After much persistence, bribes, and flirtations, Ms Vincent finally agreed to give us a sneak peek into one of her signature cocktails,”The Yellow Submarine.” Luckily for us hell didn’t have to freeze over.
Isaac Viner knows a thing or two about cocktails. As a seasoned veteran of Toronto’s craft cocktail scene, Isaac moved back to his hometown of Ottawa and became the Executive Bar Manager at Fresco’s guest room. Each week you can find Isaac at Fresco’s guestroom slinging his barrel aged Negroni’s and all kinds of other creative drinks to keep you tipsy and talking.
What a perfect time of year to start our cocktail of the week selections, where we here at Antidote happily tryout new and interesting concoctions from some of the finest watering holes in the city for you. As an extra we have included the DIY instructions to add to your already deep knowledge of fine drink making!
They say when you meet the love of your life, there’s an instantaneous feeling of certainty. An unmistakable feeling takes hold, stops time and fills your being with an incredibly potent feeling of happiness and attraction. When I first met tequila, I felt all of this and more. I was obliterated, and the intense feeling of happiness that exuded from my being was unmistakable; it was definitely love.