Algonquin College Sommelier Program

You’re not seeing double; there’ll soon be a second location to complement the wildly popular fine-dining establishment—Beckta dining and wine, on Nepean. If you’re in the market for great cuisine, you’ll be in the right place; the new location, with 2 floors in a circa 1850 building, is also ‘in the market’, at One York Street, at the corner of Sussex, across from the U.S. Embassy.

When asked why this location, Steve offered, “My wife, Maureen, and I were just walking by one night after a dinner in the market and it just jumped out at us. It was so easy to envision the new place there on York Street. I love the two story dining, the bar on one level and the kitchen bar on the other, the beautiful view of Parliament and York Street, the gorgeous heritage building and the one block walk to the best of the market stalls and shops. The set up, as well, just feels alive—lots of movement in the space—lots of possibilities. We called right away and haven't even bothered looking at any other spaces since. Just serendipity, I guess.”

Anyone who has a friend in the restaurant business or has worked ‘front of the house’ themselves, know it’s a grind. You’re ‘on stage’ the entire time you’re working and 12 hour shifts, ending at 1 or 2 am, are the norm. One couldn’t imagine anyone wanting to take on two restaurants, but Steve’s surprising answer added insight to his decision. “I always thought one would be enough for me. I’m so happy working on the floor, connecting with guests and staff and living the dream. Then my son, Séanan, came along and I started waking up at 5:30 am; the late, late nights were becoming really hard. Also, because I was one of only two floor managers, I couldn't take any time off without really affecting my other manager's life (Pieter). So flexibility of schedule was a big driver, especially with my growing family. But the new challenge, especially as things have gotten so tight here and the team being so terrific, has been very invigorating for me and my work at Beckta, too.”

The new location has almost double the seating capacity of the present one—120 rather than 70. They’ll cure their own cheeses and will be open for lunch and dinner plus late night dining most evenings. When reminded his present venture was, and is, highly praised as raising the fine-dining bar in Ottawa and asked what this new venture would bring to the city and future diners, he answered, “You’re too kind. I really think Beckta just added another chapter to the dining scene in Ottawa, making fine dining a little more approachable. And I hope the next place (whose name has yet to be decided), will add another chapter as well. But this time the focus will be to offer extraordinary hospitality at incredible value. Terrific, but simple food using superb ingredients, but done in a way that you could eat there a few times a week; much more of a quotidian type of experience. Just the way that the chef and I love to eat—small portions, no rules, no judgement, lots of sharing, lots of fun!” [For more visit Ron Eade's Omnivore's Ottawa blog]