Dining Out Redux

If I had known how long it would be before I could sit in a restaurant again, I would have ordered something to eat.

On what was my last Friday working from an office downtown, I was in a meeting that March afternoon listening to the plans for dealing with a virus that days before wasn't considered a cause for concern. We were told those who could work from home should prepare to do so for the following week; those like myself who weren't set up for remote work (they wouldn't let me telework because I was on loan from another department) were to receive instructions on Monday about whether or not to come into the office. Heading home, I decided to stop at Bier Market on a whim; I guess subconsciously I knew it was going to a while before I would be downtown again. That week, there were fewer people than usual milling around the area of Metcalfe and O'Connor, with the lack of toilet paper and hand sanitizer being a major topic of conversation. There were a  handful of patrons scattered throughout the eating area, no 5 o'clock rush to speak of.  I sat at the bar and ordered a Lagunitas IPA while watching sports highlights. As dead as it was, I assumed business would pick up as the afternoon turned into evening. Feeling good enough to face the clusterfuck that is waiting for a bus at Blair station during rush hour, I paid my tab and went to Parliament station to go home, thinking I'd stop in again within the next few weeks. That was four months ago - and a lot has changed since then.

We have only recently begun Stage 3 of the province's reopening plan. This allows nearly all businesses in the city to reopen, including gyms, movie theatres, and bars and restaurants for indoor dining; buffet-style dining is still prohibited. Health officials have said we can "safely enjoy the loosening of restrictions" as long as we continue washing our hands, covering our faces, and physical distancing. While the efforts our government put in place to flatten the curve are working better the ones the orange goblin in the United States chose to use, every story about new cases of COVID-19 rising in parts of the U.S. that opened their restaurant doors before we did makes me wonder if the rush to Stage 3 is happening too soon. Still, my curiosity about how local eateries are handling the new dine-in protocols got the best of me, so I made my way back to the last restaurant I went to before Ottawa went on lockdown.

It was around six Sunday evening when I drove downtown. I parked close to World Exchange Plaza, the first time I’ve been near the place since March, as working downtown stopped being an option when I was sent back to my home department where I was set up to work from home. I know that during the best of times you could shoot a cannonball down Sparks and not hit anything for minutes, but it seemed unusually quiet for a summer evening. There were patios set up at some of the restaurants on the way, but no one sitting and eating. With so little foot traffic it was hard to tell if some restaurants decided to close early, or not open at all. I was beginning to think I should have called to see if Bier Market was open, and was relieved to see a table of two on the patio and two hostesses in masks standing by the entrance, with various public health or social distancing warnings on the door to the restaurant behind them. I was asked if wanted to eat outside or inside. Even though the wind was starting to pick up, I chose outside. Viruses like COVID-19 spread through droplets that come out of our bodies when we open our mouths and drop to surfaces or the ground within two metres of us, and then circulate around a room. This isn’t a problem when outside as the droplets are diluted by the atmosphere. This is why Ottawa Public Health suggests we should wear face coverings and why the prime minister suggested we should refrain from speaking moistly back in April; it’s not as stupid sounding when you know why...no, actually, it still sounds cringeworthy. Let’s move on...

I was lead to my table after it was set up at the end of the patio several metres away from the table of two already there. Once seated, I was asked for a contact number for COVID-19 track purposes. Understandable, given we’re still in a pandemic, but still offputting - privacy advocates, take note. Having scanned the menu ahead of time, I went with the Drunken' Duck Wings, and the porter my masked server recommended, the Deschutes Black Butte. Heading inside with my mask on to use the facilities, I was surprised by the social distancing in the men’s room. One person at a time, with no urinals available for use, and only one stall available for both #1 and #2. I’ll assume it’s a similar setup in the ladies’ room, and I can’t see how this isn’t an issue in either toilet when it’s busy. On my way back to my table, I noticed only a face-masked bartender standing behind the bar, with not one person sitting inside eating.

Soon my duck wings arrived with the beer. I didn’t really get any of the “bier” flavour for something that was advertised as beer-braised, and the golden BBQ sauce wasn’t as spicy as I thought it would be, which was disappointing. I did enjoy the porter, the sweet dark bitterness was a nice change from the IPAs I usually drink. While eating, a party of seven came in to celebrate a birthday, but because of the new 6 people per table rule, they had to be split into two tables across from each other. After settling up, I sat and enjoyed being outside on a patio for a bit for a little while longer, then made my way home.

Is it worth going out to eat now? Depends on how badly you want someone else to cook and serve you your food and the food you are eating. Like everything in 2020, dining out means adapting to new rules. Outdoor eating is only a viable option a short time of the year, with staff already noticing the threat of bad weather will keep people from leaving home. Being indoors at a restaurant means having your face covered in some way, and it is expected that you will have a mask on when you're not enjoying your meal. If that is an issue for anyone, they should strongly consider the take-out option. A special dinner date or night out for drinks can be done if everyone follows the protocols put in place. My trip to Bier Market did a lot to alleviate my concerns about what going out to eat in the new normal would be like, but it also reminded me that being in Stage 3 doesn't mean we're out of the woods just yet. It will take a lot of effort on everyone's part before we're back to how things used to be.

Legends of Canadian Pastry: The Nanaimo Bar

The Sweet Canada: Domestic stamps series

Looking for something to do this Canada Day? Celebrate by making one of most Canadian of desserts, the Nanaimo bar. The most addictive thing to come out of British Columbia other than marijuana, the no-bake dessert bar was popularized in the years following World War 2, reaching national notoriety after Expo 86. Traditionally consisting of three layers (a graham wafer crumb and shredded coconut base, custard-flavoured butter icing in the middle, and a chocolate ganache on top), the official city of Nanaimo-approved version of the pastry came to be after Joyce Hardcastle's recipe won a contest the city held. With Canada Day options limited this year, why not give this recipe a try? It will definitely add to the excitement of virtual fireworks - stay safe and happy Canada Day everyone.

Ingredients - Bottom Layer

425 g graham wafer crumbs
250 g shredded coconut
125 g unsalted butter (European style cultured if possible)
125 g finely chopped almonds
75 g cocoa
50 g sugar
1 egg, beaten

1. Melt the first 3 ingredients in the top of a double boiler. Place on the stove over medium heat and bring the water to simmer. 
• If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until the water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.

2. Add the egg and stir to cook and thicken. Remove from heat. 
3. Stir in the crumbs, the coconut, and the nuts. Press firmly into an ungreased 2 L baking pan.

Ingredients - Second Layer

500 g icing sugar
125 g grams unsalted butter
30 g vanilla custard powder
40 mL cream

4. Cream the butter, cream, custard powder, and icing sugar together well. Beat until light and fluffy. 
5. Spread it over the bottom layer.

Ingredients - Third Layer

115 g semi-sweet chocolate
30 g unsalted butter

6. Melt the chocolate and the butter over low heat. Remove it from the heat and let it cool. 
7. Once cool, but still liquid, pour it over the second layer. Cover everything and let it chill in the refrigerator until cold.