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Latest pandemic restaurant trend: multiple food brands under one roof


Latest pandemic restaurant trend brings multiple food brands under one roof
These new kitchens and eateries are seizing a moment that has been gruelling for other restaurants, but is seemingly in their favour.
Author of the article: Peter Hum
Publishing date: Apr 19, 2021  •  2 hours ago  •  5 minute read  • 
Casper Kitchen Co. partners David Wen, Nara Sok, Sharif Virani, and Ulises Ortega show off a variety of food available from their brands Old s BBQ, Viet Fresh, Banh Mi Bros, and Fried Chicken for the Seoul. Photo by Errol McGihon /Postmedia
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In May last year, after the novel coronavirus began reshaping how Ottawa’s restaurants would operate, Nara Sok was convinced that running commercial kitchens with no dining rooms attached to them was the new way to go. ....

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Dining In: Some of Ottawa's latest pizza purveyors offer hefty Chicago- and Detroit-style pies


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“If you’re going to cheat, cheat hard!” I replied. “Chicago deep dish style?”
And so we ordered this month from Bar Lupulus, opting for the most indulgent of its over-the-top doughy options. My friend put his diet aside and took one for the team, while I girded myself for a three-pizza week, the kind of workload I take on so you won’t have to.
Pre-pandemic, Bar Lupulus on Wellington Street West near Holland Avenue was a place I’d recommend for food that was as delicious as it was innovative and eye-catching, as well as its epic selection of craft beers and natural wines. Of course, in the last year it’s been rocked by lockdowns and capacity limits. This year, one of its pandemic pivots has been to offer chef Justin Champagne’s take on Chicago’s infamously hefty pizzas, which typically stack cheese, then meat, and then tomato sauce in their thick crusts, which more closely resembles a pie than a flatbread. ....

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