Countylicious At Home
Countylicious looks a bit different this year. (Much like everything looks a bit different this year, right?)
Our twice-annual celebration of farm-to-table culinary has traditionally focused on multi-course, fixed price, long-and-lingering dining experiences. While this is still on the menu at many of the 18 participating restaurants (with safe, distanced, covid-protocol-ready dining rooms), this year’s Countylicious features a selection of creative take-out menus that are a natural fit with the times.
So… set a fancy table, light a candle or two, find a good bottle of County wine, and get ready to feast your way through Countylicious take out.
Remember to tip for service on take-out. Now is the time to be as generous as you are able. Show your appreciation for the extra effort that service and kitchen staff are putting in to keep us safe while keeping us well-fed!
Drop in or order ahead for an epic Texas-BBQ-inspired take-out lunch. Everything is bigger in Texas, including lunch, so save your appetite and tackle Chef Michael Bell’s generous menu. You’ll take away a main course of expertly smoked brisket, ribs, sausage, chicken or chili, a perfectly paired side, and an indulgent sweet treat for dessert.
Bloomfield Public House made an epic pivot this summer, transforming their restaurant into an artisan grocer and market. Chef Elliot Reynolds has been carefully crafting take-out and prepared meals from locally-sourced ingredients. Stop by for an elevated brown bag lunch featuring soup, grilled cheese, coffee and a donut. Or order your “One-Pot Wonder” dinner-for-two featuring a hot dish and stone-fruit crumble for dessert. Bonus: You can pick up a perfect County wine, beer or cider pairing from the grocery.
Open Thursday-Sunday, lunch from 11-3pm. Dinners must be ordered by 2pm for pick up between 4-6pm.
A Countylicious mainstay, East & Main knows how to deliver a three-course dinner full of local flavours. Since reopening during the pandemic, Chef Kimberly Humby has been focusing on dishes that impress in the dining room, but are equally well-suited to takeout. She recommends the paté to start, the beef tenderloin or BBQ pork as a main, and the apple cake to finish.
Open Thursday to Sunday. Take out is only available for pick up between 5-6pm, so plan ahead and get your order in before 5:30.
First-time Countyliciouser Idle Wild is built for take-out. Chefs Paul Tobias and Mel Cannon’s rotating menu of pan-Asian dishes are popular take-out items year-round, but when Countylicious is on, the menu offers great value, too! Their $40 dinner-for-two features two appetizers and two mains. Check out their rotating “hot bowl of the week” that changes from chicken curry in week one, to spicy beef noodles in week two, and shoyu ramen in the final week.
Open Wednesday to Sunday, 5:00-7:00 pm. It’s best to call ahead 613-399-3334.
Koenji is offering a creative 8-course tasting menu, available with meat or vegetarian dishes. The selections on Chef Samantha Valdivia’s Japanese izakaya-style menu are well suited to take-out and will make an impressive spread on your dining room table. While you won’t be able to partake in the in-house whisky tasting flight, you can grab some cocktails to go with whisky-based Penicillin and Old Fashioned available for take out.
Open Thursday to Monday starting at 5pm. Call ahead for takeout 613-399-2329.
The Wellington village brewery that “wants to be your local,” also wants to send you home with two pizzas for just $20 as part of Countylicious! Chef Neil Dowson has created a card of five 12″ Neapolitan-style, thin and crunchy pizzas. With meat, veggie and vegan options available, there is a gourmet ‘za for everyone.
Countylicious menu available Tuesday and Thursday from 12 noon, with the last order in at 7:30pm
Call ahead to order: 613-399-1001
Chef Ian Chislett at Parsons Brewing Company serves up Latin American-inspired plates to pair with the brewery’s line of beautifully crafted stouts, ales and lagers. For Countylicious, they are offering one of their most popular snacks as a take-home-heat-and-serve option. For $20, you can take home 6 frozen empanadas accompanied by their house chimichurri sauce. Choose from roasted chicken, beef, mushroom or butter chicken.
Empanada take-out is available daily, opening at 11 am.
Chef Enid Grace’s popular Piccolina is a taste of Italy on Main Street Wellington. During Countylicious, Piccolina is offering a traditional Italian colazione lunch with a choice of soup, a schiacciata (sandwich) and a tiramisu to top it all off. Be sure to order the day in advance – if you specify your pick up time when you order, your meal will be ready to be enjoyed hot, otherwise, you can pick up at any time and heat it up when you’re ready to eat. Buon appetito!
Open Wednesday to Sunday after November 5th. Order online a day in advance for pick up between 11:30 and 3:30 pm. https://www.enidgrace.com/contact
The Waring House is celebrating their 25th anniversary this year, and 13 years in Countylicious. Chef Travis Mindle’s menus focus on locally-sourced ingredients including produce and meats from nearby generations-old farms. They are offering both lunch and dinner Countylicious menus, each with great options for takeout. The Laundry Farms Tomato Soup and the Parisienne Gnocchi featuring Wellington mushrooms appear on both menus, and make hearty, belly-warming take out options.
Open daily from 11 am – 9 pm. Call 613-476-7492 for takeout.
The restaurant at Waupoos Estates Winery is the ultimate in farm-to-table; you’re never further than “across the road” from where your food was sourced. Their estate has a fully operational farm that supplies the restaurant with produce and protein. Their three-course dinner menu is available for takeout, and Chef Scott McInerney recommends the ideal take-out combo: Waupoos Garden Salad, House Smoked Pork Ribs and Fries, and a Bread Pudding for your sweet tooth. Take home a bottle of Waupoos Estates wine for perfect pairing.
Open Thursday to Sunday. Call ahead for takeout 613-476-8338