Pub Fare at Hooley’s – Revisiting the Handheld Comforts of an East Coast-Inspired Menu
In its years of operation, Hooley’s Pub offered more than just hearty food—it delivered interpretations of classic pub fare that echoed Canadian identity, regional ingredients, and comfort-focused presentation. These dishes, though simple at first glance, carried thoughtful combinations that connected local tradition with creative execution. While the pub is no longer active, the flavours and ideas it once served still offer insight into how East Coast sensibilities shaped Ottawa’s pub scene.
A New Take on Grilled Cheese: Sweet Meets Savoury
Hooley’s redefined grilled cheese by pairing double cream brie with slices of Royal Gala apple. Instead of standard sandwich bread, the kitchen used cinnamon raisin, which introduced warm spice and natural sweetness. As a result, the sandwich offered a balanced contrast between creamy, tart, and slightly sweet notes. Though unconventional, this version of grilled cheese reflected the pub’s willingness to rethink familiar comfort food.
Club Sandwiches with a Regional Twist
The classic club sandwich appeared on many pub menus, but Hooley’s version added its layers of distinction. Grilled chicken, peameal bacon, herbed Havarti, tomato, and lettuce formed the base. However, what set it apart was the addition of house-made East Coast mayo. Guests could choose to enjoy it between thick-cut Texas toast or wrapped in a soft tortilla. This flexibility, paired with the richness of its ingredients, made the dish a consistent favourite.
When Wraps Delivered, Bold Flavour
For those who preferred bolder spice and crunch, the Buffalo Chicken Wrap filled that role. Crispy tenders were tossed in hot sauce and wrapped in a tomato basil tortilla along with cheddar, tomato, lettuce, and peppercorn ranch. In contrast to more subtle options, this dish offered sharp, immediate flavour. It spoke to the pub’s ability to satisfy guests seeking something more assertive on the palate.
Donair and the Cultural Bridge to Halifax
No dish better represents regional identity than the Original Halifax Donair. This item featured donair meat imported directly from Nova Scotia, topped with onion, tomato, and sweet garlic sauce. While often served in a warm pita, it could also appear club-style, layered like a sandwich. In either form, the donair carried a strong cultural link to Halifax street food—an influence that few Ottawa pubs attempted to integrate so directly.
From the East Coast Fryer: Fish and Chips with Maritime Character
The Keith’s Fish and Chips dish highlighted another aspect of East Coast cooking. Hooley’s beer-battered haddock fillets used Alexander Keith’s Acadian-style brew, offering both crunch and flavour depth. Paired with tartar sauce and fries, the meal stood as a nod to Maritime seafood traditions. It was familiar, yet grounded in specific regional choices that gave it a sense of place.