Announcements

	Ron Eade is impressed at the food served at our restaurant!
	Read this article about Ron Eade's experiance at the Carleton Grill! http://blogs.ottawacitizen.com/2012/02/10/new-sheraton-ottawa-chef-launches-dramatic-bistro-menu-to-woo-the-locals/

	Another great review about our Chef Frédéric Filliodeau
	Click on the link below and see what The Ottawa Citizen has to say about our Chef Filliodeau! www.ottawacitizen.com/life/food/Carleton+Grill+just+towners/6518725/story.html

	Chef Frederic Filiodeau
	Read the wonderful article in the style magazine of the Ottawa Citizen. Click on the link below. www.ottawacitizenstyle.com

	Mother's Day Brunch!
	Treat your mother to a wonderful mother's day brunch this year! Check out our Mother's Day Brunch selection in our showcase tab, under Special Events. Call 613-238-1500 ext. 6646 to book a table today!

	Great review of our Chef
	Carleton Grill, Sheraton Ottawa Reviewed on 22-03-2012 by Anne Desbrisays I’ve felt crummy for a bunch of years about mangling Frédéric Filliodeau’s name in my first Capital Dining guidebook. For one, I called him Philipe. Very rude. And – as if rechristening him wasn’t enough – I dropped an l and an i in his surname. This was in a 2004 report on Signatures Restaurant, back when it was the high end French restaurant of Le Cordon Bleu Ottawa Culinary Arts school, and Filliodeau (double l, two i’s) was its opening executive chef. He never grumbled (not to me anyway), and I’ve been looking for a way to make it up to him ever since. But Filliodeau dropped off my radar after leaving Le Cordon Bleu in 2006. Turns out he was at the Ottawa Hunt Club where he remained until last year, when he moved to the Sheraton Hotel Ottawa, replacing Executive Chef Russell Weir (now at Algonquin College). And that’s where I found him last week: at The Carleton Grill, a restaurant that’s also been off my radar for a long time. The room is handsome enough in a generic-hotel restauranty sort of way, blue in bits and red in bits, and a bit too bright all over. And on this Friday night, pretty much empty. This, just days after trying over and over again to score a table at the much hyped Mill St. Brewpub where the food’s pretty mediocre and the crowds likely know it but have found reason not to care. Which isn’t to suggest you all come here if you can’t find a pew at the pub. It’s hardly the same animal. I only suggest this hotel dining room, now under Filliodeau’s care, ought to be busier. And I’m not just saying so to assuage my guilt. The menu is short, with safe, well-liked proteins – duck, steak, lamb, chicken, halibut, scallops, salmon – prepared in ways that remind you what a pleasure these favourites can be when beautifully cooked and thoughtfully assembled. And with delicious little turns. Are we not sick to death of Butternut Squash soup? And cappuccino foams? I thought I was, but not when the white cloud is scented with star anise and adds such an airy texture and low-fat lightness to a deeply flavourful bowl. Garlicked escargots and mushrooms… how yawningly ordinary? Not when tucked into a perfectly wilted baby cabbage leaf, the personality package set in a milky coriander sauce with pungent chives. Not a thing wrong with the Caesar salad – served in a well chilled bowl – the romaine perky, the dressing rich, balanced, the bacon chewy-good, the parmesan shaved for salty, textural interest. Main courses continue to impress. The chicken supreme has clearly been brined, for the thick slices are so very juicy,the skin crisped, the pale brown reduction jus delicate – the best breast I’ve had in a long time. The poached halibut is tender and creamy, set on a moist polenta cake studded with a spunky ratatouille. Circling the hill of cake and fish, some splendid little cherry tomatoes and shiny puddles of an olive oil emulsion infused with rosemary, thyme and fresh citrus. And finally, Mariposa duck, roasted to pink, the three essential components – juicy flesh, a thin layer of fat for flavour, crisp, well seasoned skin – in grand form, set on a thick, avocado-coloured sauce of puréed green peas with nubbly bits of smokey bacon. Next to duck and sauce, a little baked ‘tartiflette’ – an effortlessly delicious dish of Yukon Gold potatoes layered with bacon, onion, thyme, wine and cream, roofed with a Reblochon-like Quebec cheese (is it Belle de Jersey?) and baked to burbly brown. With the mains comes a side of interesting vegetables in superior form – hot, crisp, buttery. Yes, I’m afraid there was dessert. Two if we’re counting. The first a delicious trio of crème brulées – espresso, vanilla and caramel, served with a pistachio macaron; and a second more refreshing plate of pineapple, fanned out in carpaccio petals with a flower of lime sorbet painted with an exotic syrup infused with lemongrass.

	We're on TWITTER!!
	We are finally on twitter, follow us now and receive up to the minute information on everything Carleton Grill, from what's featured on the buffet to upcoming promotions! CarletonGrill is our name, click on the link below to view our profile. CarletonGrill

Last Updated: Saturday, April 28, 2012