Supply and Demand

We all got to see the sunshine for a few weeks and now we are back! Doors (and windows) open at 5:00pm!

Summer vacation is near! We will be CLOSED July 29th - August 10th for our annual 2 week summer break.

Eton Mess szn 🙌devine

Potato and pecorino carciofi with morels and speck.

You started making pasta down here when you were 28…many (MANY) runs of pasta later and today you are 40! In the dining room people often compliment our consistency at Supply and that consistency has always started with you. Your dedication to embracing the most tedious of tasks with such care, training yourself and others to find joy in the repetitive nature of the day to day prep and details that are required to keep the food perfect. Some of us are still hung up on your request for no cake today but non the less, we are grateful for you and wish you the happiest birthday 🎉🎂🥳

Open today and tomorrow, closed Easter Monday, have a great weekend all!

HIRING! We have a cook relocating this Spring and we will be looking to fill the spot. If you want to hear what it’s like to work at Supply and see if it might be a good fit for you, shoot us an email at [email protected]
Or stop in to chat with Ian or Steve

Fully booked for the weekend but still lots of Monday Funday spots left on , happy weekend everyone!

Oh 👋🏻 just a little note to say we are back to usual hours,
Come say hi and crush some Squid Ink Rigatoni with us!

HOLIDAY HOURS!

We will be closed between December 24th-January 7th.

10 services left to party before we all kick our feet up with our families over the holidays so let’s have some fun!!

Roast cod with fregola, saffron and mussels sauce.

It’s not often that people spend 10 years working alongside the same person and in the restaurant industry it’s damn near unheard of. On November 28th, 2013, Ian came into this place a relatively green cook, but he was driven, and thoughtful and passionate. In ten years he’s gone from being a fairly junior cook to running this kitchen with his eyes closed. To say that I’m proud would be an understatement. To say that I’m grateful would also be an understatement. today we celebrate ten years of hard work and ten years of friendship, cheers to you! 🥂

When the seasons shift and our dining room goes dark and cozy it’s time to bring the fire back.
Baked Alaska with chocolate gelato, chocolate cake and raspberry jam.

It’s fleece season! We sold out of our green crewnecks pretty fast last time but we are restocked now :)

Rutabaga fondant with dijonnaise, blue cheese and mustard greens.

Rabbit liver mousse with amarena cherry gastrique and grilled bread.

We made the decision a while back to not do private events or close downs, but when some of your closest friends and long time colleagues want to get married in their own home you can’t not. To know S&D is to know and love Ian and Allison. A few weeks ago we threw the sweetest party and we know so many regulars have been waiting to see a few pictures of the day. turned the room into a secret garden full of candlelight and roses, Steve made his first ever wedding cake, there was a lot of laughter and tears, dancing and food, so much food. Cheers to and , so glad the universe put you under the same roof

Supply Pasta hat popping up all over the world 🇬🇧 It’s almost fall, do you have enough corduroy in your wardrobe?!

Happy long weekend everyone, we are closed today. We’ll have lots of the sweet corn agnolotti for the return ✌️

Ricotta and egg yolk raviolo with chanterelles and brown butter.

It’s Monday and we are back at it tonight!

Here’s some news you can use though, we are closing for our annual summer holidays between August 12th - August 25th, back open on the 26th. Get in here while you can! ✌🏼

Hey! We have a full time position opening up on our service team, if you are someone who’s serious about hospitality, kind and fun to be around get at us with a resume. Oh and bar experience is an asset as we do need the candidate to help out on bar sometimes. Email resumes at [email protected] and please help us spread the word!

Friday vibes

Back at it, fully stocked up on Tuna and prosciutto meatballs and we open at 5:00pm. Happy Monday funday.

Golden hour ☀️ got to love those open window warm breezy kind of nights.

T-shirt weather will eventually be back and we are ready! We restocked our standard fitting Ts as well as our weekender X S&D cropped fit. Only currently sold in house so stop in!

Oh hey there, look who’s BAaaack!!!

Eton Mess with meringue, stewed rhubarb and whipped cream.

We are looking to add a cook to our team. E mail us at [email protected] or drop in to chat with Ian or Steve for more details.

What a week! First the and then to be named one of favourite 20 places in Canada for .

Being ANYONE’s favourite place is awesome, getting recognition in these magazines ten years in is very special and our team is super grateful to have their hard work acknowledged.

Congrats to all the other huge talents on these lists, from across the country and especially in our great city of Ottawa.

Fingerling potatoes with celery, trout roe and egg yolk dressing.