Author: Josh_1

For reasons that are numerous, most people have low expectations when it comes to Caribbean dining. Whether it’s the food, price quality ratio, ambience or service, in my 30+ years of eating this cuisine, it’s seldom ticked all the boxes. Then Tingz comes along around...the start of the pandemic and they make their reputation on their take away menu. Terrific. Island food is worthy of serious discussion so I’m all in. Based on an interview I’d heard months earlier with the owner, he decided to open Tingz in Ottawa after opening a restaurant in Montreal. What was not clear in the interview is that he had gone into a partnership with the owner of Lapointes restaurant and is now occupying the space in the Byward. When I arrived I was confused because out front was a small sandwich board reading Tingz , but the banner out front and other signage still read sushi. I doubled back trying to find the Tingz entrance when a server came running out asking if I was looking for Tingz. Why put customers through that? Make it clear for the consumer. In fact, inadvertently I turned away a couple looking for sushi because I was told this was the Caribbean restaurant by the server, when in truth this place, apparently serves sushi until 4 pm. Well you wouldn’t know it because there’s nothing to indicate that’s the case. What a dogs breakfast. It’s also important to understand this restaurant has been open for almost six months. And blaming these inconsistencies on Covid doesn’t cut it...these folks are experienced restaurateurs . Oxtail is a favourite so I order my main. I always tell people that if you’re trying to lose weight, order the Oxtail because, relatively, it’s expensive and you never get very much. But the flavour...well you won’t regret it. And that’s true of Tingz. The flavour of the oxtail here is superb as is the coleslaw and the rice and peas. While the rice is the expected generic parboiled variety, it is at least not overcooked and offers some resistance. Sadly the oxtail is not as tender as it should be and requires me to pick up the bones to tear off the meat. Later, at home, I’m flossing like a maniac. The taste was great but it’s the toughest oxtail I’ve had. AND it was strangely room temperature. I mentioned all this to the server but as it had taken me almost 20 minutes to get the mediocre draft lager ( from a Vancouver restaurant chain called Local at Landsdowne park), my meter was running out 3 blocks away and I needed to get eating. It’s important to bear in mind that at this point there were only two customers to be served and I was the first after they had opened at noon. Also curious, my phone had no reception under their tenting system (but worked outside of it) so it wasn’t possible to call up their QR code menu. There is the basis for something very good here but they need stern management and if that does not come to pass, they’ll be gone before Spring 2021 and they won’t have A virus to blame.