DINING OUT: Black Tartan Kitchen offers relaxed fine dining in Carleton Place

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DINING OUT: Black Tartan Kitchen offers relaxed fine dining in Carleton Place
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Black Tartan Kitchen 132 Bridge St. Carleton Place, 613\u002D492\u002D0860, blacktartankitchen.com Open: Wednesday to Saturday 5 to 10 p.m., closed Sunday to…

If you dine soon at Black Tartan Kitchen in Carleton Place, I suggest you learn from my slight mistakes.

Given that Carswell, now 37, competed in the 2019 Canadian Culinary Championships after prevailing over seven other leading Ottawa-area chef-competitors at the 2019 Ottawa edition of Canada’sThis advertisement has not loaded yet, but your article continues below.But to skip to our conclusions, we think a better meal still would have been Carswell’s $114-per-person seven-course blind menu, served at 7:30 p.m.

Black Tartan Kitchen chef-owner Ian Carswell displaying a main dish of Little Honey Livestock Beef with confit fingerling potatoes, JCB Mushrooms, and Nature’s Apprentice Vegetables, in the patio dining space of his Carleton Place restaurant.Wherever you sit, service is likely to be warm and assured. Carswell’s front-of-house team also gets kudos for mixing cocktails, selecting appealing, affordable wines for the restaurant’s list and pairing wines with courses.

Our meal began with a superior gazpacho, its chilled tomato goodness crowned with a jaunty garnish of crostini topped with tapenade, local cherry tomatoes, pickled cucumbers, micro-basil and olive oil snow. This opener set the bar high for what followed. Carswell had cooked the beef sous-vide to medium rare and then given its edges, but not its larger surfaces, a sear before rolling those edges in toasted buckwheat. Ultimately, it felt more like we were eating roast beef rather than steak, which the word “striploin” had conjured. The grass-fed beef had, as usual, a bit more chew to it, but also good flavour that Carswell had married with a fine demi-glace.

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