Bar Lupulus

Poached prawn tail / sauce of last years fermented stone fruits & yuzu kosho / pickled rhubarb / spring garlic vichysoisse / clementine leaf oil / wild coriander

One night / Sub Fight!

Next Monday April 27th the fine folks & will be launching their latest collaboration beers!

We thought it only fitting to accompany it with one of our classic pop-up kitchen events, and this is what we came up with:

Meatball Challenge

3 x 1-ball sliders from the chefs at both 5iem & Dominion City, as well as our very own rendition from the Lupulus Kitchen.

There will also be 6" versions of the Lupulus sub available, as well as a veggie version (please call ahead to pre-order veggie or vegan), as well as Chef Cammy’s Caesar Salad!

There will be blind ballot judging, and the winner will be crowned Meatball Champ!

Book through open table experiences through the link in our bio!

Snow Crabs Back!

Black garlic infused sourdoug, bone marrow, chermoula, herbs, beurre blanc, dill oil

7 Chefs. 7 Courses. One Night. One Great Cause.

Seven of Ottawa’s most celebrated chefs come together for one night only at Bar Lupulus for a collaborative pasta dinner in support of Parkdale Food Centre.

Each chef will present a unique pasta course, creating a seven-course tasting menu that showcases the creativity and diversity of the city’s culinary scene.

Participating Chefs:

Adam Vettorel -
Ian Dancause -
Simon Laroche - .restaurant
Coco De Leo -
Michael Ison - .ottawa
Tu Le -
Cam McGihion -

Participating Sommeliers & Mixologists

Mike Rochon -
Kat Nyman -
Alex McMahon - .ottawa
Mélyna Amyot -
Moe Farhatt -
Zack Errami -

More deets and reso's through link in our bio

SPAGHETTI: Confit Octopus “Lardon” / Shellfish Brodo w Chili & Toasted Yeast / Celeriac Sofrito / Fermented Persimmon Foam / Togarashi Pangritata / Tobiko / Chili Oil

SOCCORAT
(Inspired by the crispy rice at the bottom of paella)
Crispy Rice with Dried Morel / Chermoula /
Black Vinegar Oyster Mushroom / Preserved Buddha Hand Mayo / Cipollini / Red Chili Molasses

"BROOKS'LYN SOUR"
Armagnac / Ginger infused Brandy / Acid Adjusted OJ / Mulled Wine / Egg Whites

Snow Storm Survival Kit = 100 Layer Lasagna :
Ontario Lamb Ragu / Comte Mornay / Bianco's / Fermented Red Pepper & Chili Oil. Limited as always.

Koji aged Duck Breast / Rapini / Sourdough Garum “Waffle” / Pumpkin Purée / Smoked Beet Roll Up / Beet Sauerkraut Agrodolce / Bordelaise finished w/ Cantillon Kriek / Toasted Coriander Brown Butter

Here we go again, back with another 22 tap block buster lineup! x collab release party next Sunday Sept 21st! Chef 's grilling up the goods from 1-5pm with normal dinner service from 5-close!

Resos live, link in the bio!