Small Plates That Blended Tradition and Texture
In its time, Hooley’s Pub introduced guests to regional and global flavours through a variety of appetizers that offered more than just a prelude to the main course. These starters often combined East Coast ingredients, international influences, and comforting textures, making them a defining part of the pub’s food identity. While the venue is no longer in operation, its approach to small plates still reflects a meaningful chapter in Ottawa’s pub culture.
Garlic Fingers and the Sweetness of the East Coast
Few appetizers were more rooted in Maritime identity than garlic fingers. While similar in appearance to pizza, this dish traded tomato sauce for garlic butter and mozzarella cheese. However, what truly distinguished it was the sweet garlic dipping sauce. This pairing, common in Nova Scotia, delivered a unique balance of savoury richness and sweetness. As a result, it became a staple item for those familiar with East Coast pub fare.
Redefining Hummus with Fresh Herb Infusion
In contrast to traditional versions, Hooley’s hummus incorporated fresh pesto along with chickpeas, tahini, and garlic. Served with garlic and herb pita, this dish offered a Mediterranean-Canadian fusion. While rooted in Middle Eastern cuisine, the herbal brightness introduced a more local, garden-inspired flavour profile.
Perogies and Spring Rolls: Comfort Meets Crunch
Canadian comfort food also found expression in Hooley’s potato and cheddar perogies. Pan-sautéed with Cajun seasoning and onions, they came with sour cream for added richness. Meanwhile, the vegetable spring rolls provided a lighter option. These were served over mixed greens with a sweet Thai dipping sauce that added both contrast and kick. Together, these two dishes showcased how the kitchen moved between soft warmth and crispy intensity.
From Halifax to the Fryer: A Bar Snack Classic
Among the most regionally specific dishes was fried Halifax pepperoni. Sliced thin and pan-fried until crisp, the pepperoni was paired with honey mustard. Though simple, this combination held deep cultural roots in East Coast snack tradition. It offered bold saltiness with just enough sweetness to elevate the experience.
Shrimp, Chili, and Coastal Contrast
Hooley’s also leaned into seafood-forward starters. Coconut shrimp, coated with shredded coconut and lightly fried, was served with sweet chili sauce for dipping. In contrast, the shrimp cakes featured a denser texture and came with a chili-lime sauce that brightened the plate. These appetizers reflected coastal inspiration with a tropical accent, showing how seafood could adapt to both comfort and flair.
Shared Plates and Familiar Favourites
For those wanting variety, the combo platter brought together several top items—chicken bites, spring rolls, coconut shrimp, and wings. It encouraged sharing and made space for multiple flavour profiles on one plate. Meanwhile, more familiar starters such as nachos, quesadillas, and Thai chicken bites allowed diners to mix and match regional additions like donair meat or house-made sauces.
Even the simpler side options—fries, onion rings, and sweet potato chips with Halifax Heat—helped round out the appetizer offerings. They emphasized Hooley’s focus on approachability, even as the menu occasionally pushed boundaries.