Stolen Goods Cocktail Bar — Restaurant in Ottawa

It breaks my heart to say that I had a great time at Stolen Goods — but that the drinks were mediocre. First off, the vibe in the tiny little place is great, upscale but not pretentious, cool but not optimized for Instagram, high ceilings and comfy chairs. The service, too, is excellent, and I really enjoyed chatting a little bit with the bartender, who was extremely knowledgeable and friendly (given that there were two names credited as coming up with the cocktail menu, and two bartenders working, and it was Saturday, I'd guess he was one of the owners/head bartenders?) Again, it's not a white-glove kinda place, feeling a little more humble and down-to-earth than, say, Riviera, despite playing in a comparable ballpark when it comes to elaborate cocktails. And although it's small, it feels more cozy than cramped — just a lovely space to spend time in.

So, if the atmosphere and service was wonderful, why only three stars? Let's break it down, cocktail by cocktail. (I tried three). On-menu, it was a rum, pineapple syrup (and I want to say mango maybe?) tropical drink with a smooth, almost velvety texture. This one was pretty good, nothing spectacular but it started me off on the right foot and got me excited to try something else. On-menu, it was a Cuban mojito with some lovely mint leaves (maybe from their in-house garden? It sure smelled fresh!) This one was a big letdown. I don't expect this kinda cocktail bar to hit you over the head with sweetness, but the balance was totally off in the drink, each sip leaving behind a slightly bitter aftertaste that would have been instead rounded out really nicely with just a touch more sugar or simple syrup. As this was one of the less elaborate cocktails on the menu, I was surprised it wasn't executed really well, since if you're going to serve a classic, it should be at least as good as the same drink I've had elsewhere for way less money. Off-menu, it was a Dark and Stormy. I didn't watch the preparation, but it tasted like it was made with light ginger beer and lighter, non-spiced rum. This is my favourite cocktail so I tend to order it at basically every restaurant I try, and this one really let me down. Again, it was lacking a touch of sweetness, I couldn't taste much lime, and the lighter ginger beer lacked the gingery punch you get from other brands (meaning the drink tasted more like rum and soda water than rum and ginger - I wanna taste the ginger! Punch me in the face with it!)

OK, that was probably too detailed. But you get the idea. One drink that was pretty good, two mediocre ones, all at prices... actually, cocktails cost this much basically everywhere now so I can't take too much issue with the price. But if you're a cocktail bar, I should be getting some damn good cocktails, ideally ones that make me excited to say "hey, you should try this, it's soooo good" to whoever I'm dining with — and none of the drinks I tried met that standard.

My wife ordered the fruit loops gin cocktail (on-menu) and enjoyed it but wasn't blown away. She adored the gin martinis she got (complete with liquid nitrogen-chilled glass, which was a nice touch) and said they were some of her favourites ever, which is high praise from her since she LOVES a gin-based drink.

So overall, would I say don't go? Nah, if the place looks good to you in the photos, if there's an interesting cocktail on the menu that you want to try, I'd say go for it. I had a good time at the bar! But I wanted to be excited and maybe even surprised by what I got, and I wasn't.

(Quick note on the food - the Nashville hot potatoes were great, cooked perfectly but maybe needing a pinch of salt here and there - or more of the pickles, since that combination was...

I love this bar. The aesthetic direction here is clear and precise, being at all times lighthearted and yet ineluctably chic. The fellows here work hard to maintain the most immaculate vibes. There is passion instilled in every detail of their craft, and it is served without pretension.

With just 20 seats, Stolen Goods can be wonderfully cozy. I think this ambiance lends itself nicely to groups of two or three. If you were to make a solo visit, as I have on occasion, you will leave with new friends. I would suggest making a reservation, and being on time for your reservation, as I have found this bar busy every night of the week.

The music is worth noting. It’s great. It becomes louder and more upbeat as the evening wanes, but never at the expense of conversation. On each visit, I have used Shazam at least once.

Chef Adam’s steak tartare is all-praiseworthy. I really enjoyed a pop-up menu they had last autumn which featured fresh oysters, plated with akvavit, herring roe, and elderberry. The constituent flavours and textures that comprise Adam’s dishes demonstrate his thoughtfulness and finesse. (He previously worked at Atelier on Rochester.) While the dishes are quite small, this is a cocktail bar. For my part, my expectations have been met and exceeded.

The cocktail menu is eminently accessible. That is, I think there is something in it for everyone. Should you be unfamiliar with a given set of ingredients, or curious about how they might interact, brief descriptions subtitle the drinks with great accuracy. It is difficult, of course, to adequately grasp a flavour or sensation through words alone. After all, how does an “In-Unit Washer Dryer” cocktail actually feel?

It is apt, then, that the cocktails here are beautifully presented by Mike and Ray (who are also affable interlocutors). This does not seem to indicate an aesthetic preference, fundamentally, so much as it does the conceptual direction that engenders Stolen’s mixology. Your eyes will imbibe before you do, and this is by design. And that is not all.

Whereas some bars peddle in pretty-looking, but not particularly memorable cocktails, and others offer concoctions with intrigue (prima facie) but little satisfaction, Stolen Goods strives for the unconventional: where taste and appearance become just two, among many possible aspects of ‘what makes a great drink’ —— on par with, for example, a sense of place, what it feels like to have a cocktail at this bar. The guys here get it.

While I do not have any one favorite drink, right now, I enjoy the “Cannonball,” which pairs Branca Menta with Angostura, ginger beer, coconut, and lime. It is super charming, and packs a gentle punch.

In summary, Stolen Goods may look like a cocktail bar, and feel like a cocktail bar, but it really is a cocktail bar— and perhaps the greatest in this city. I am excited to see how this bar will develop in the coming years, bearing so much merit as...

I visited this cocktail bar for drinks with some girlfriends. Nice ambiance and interesting cocktail menu. I don't usually have cocktails and while the menu was fun to go through, it was difficult to follow. However, I was pleased that the server asked me what types of flavors/alcohol I enjoy and they mixed a really good drink for me. My friends enjoyed their drinks as well. The espresso martini was delicious. We did try the fingerling dill potatoes- these were tasty to snack on. I was disappointed that there were only 3 wines on the entire drink menu (1 red, 1 orange and 1 white). I expected a fuller wine list. The "petty theft" cocktail was so-so.

The evening took a complete turn though and we will never return to this place. The server came to see us (right after we had just ordered and received another round of drinks) to inform us that he was turning our table for another reservation in about 10 minutes. We had no idea that the table was being turned and we were disappointed as it felt we were being rushed out and had we known we would not have ordered those last rounds of drinks. Further to this, the server returned promptly 10 minutes later to tell us to leave, however, we weren't even finished our drinks at this point. The way we were spoken to was rudely. We were further frustrated as the next guests had not even arrived yet.

We are entirely understanding that this is a small place which needs to turn tables to serve its clients. However, what would have been acceptable was to manage expectations by telling us this at the start of our reservation and not 10 minutes before we were...