Entrees at Hooley’s – A Reflection on East Coast-Inspired Pub Fare
Hooley’s Pub once served main courses that blended comfort food traditions with regional creativity. These entrees offered more than just sustenance—they captured the spirit of a Canadian pub with roots in both Maritime and continental culinary influences. Although the venue no longer operates, the flavours it brought to Elgin Street remain part of its legacy.
Pasta, Seafood, and Coastal Influence
Pasta played a central role in the menu, particularly dishes that integrated East Coast seafood. One signature plate, often remembered as Pasta from the Pier, featured scallops, shrimp, and mussels tossed in a light rosé sauce. The sauce gently coated the seafood without overwhelming it, and fresh garlic bread made the dish feel complete. It balanced delicacy and richness in a way that reflected coastal cuisine.
Another popular pasta entrée combined penne with Portobello mushrooms and roasted red peppers. This dish, known by some regulars as the Lord Elgin, used a garlic-forward rosé sauce and allowed guests to add grilled chicken, shrimp, or salmon. It demonstrated how a base dish could remain flexible, adapting to different preferences while keeping its core intact.
Plates That Highlighted Canadian Ingredients
Grilled proteins also took center stage. A standout was the Atlantic salmon fillet, served over crisp potato pancakes and finished with a maple drizzle. This pairing connected two iconic Canadian ingredients—seafood and maple syrup—into a dish that was both earthy and elegant.
The grilled chicken breast offered a lighter, plant-forward option. Served with marinated chickpeas, roasted corn, and mixed greens, it came dressed in a house-made sweet garlic vinaigrette. The result was a plate that felt fresh but substantial, highlighting how even pub fare could lean into balance.
Steak, Mussels, and European Influence
Hooley’s also offered dishes that nodded to bistro-style dining. The New York strip steak, aged and grilled, came with a warm slaw of bacon and cabbage, cooked hash-style. It wasn’t just a steakhouse plate—it was a rustic interpretation suited for a pub setting, where bold flavours met hearty textures.
Another entrée that stood out was Moules Frites. This dish featured a full pound of mussels, steamed in white wine and herbs, served with hand-cut fries. Drawing from French and Belgian traditions, it brought a touch of European influence into the heart of Ottawa’s pub culture.