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Review of Black Tartan Kitchen | Capital Dining
Steak on plates in Carleton Place was no shocker. Powdered foie gras... that was more of a surprise. But there it was, like a little mound of white snow atop a terrific pork terrine on a charcuterie board impressive enough to have made the forty-two minute drive to Carleton Place most worthwhile. Open since March, the Black Tartan Kitchen is Ian Carswell's first restaurant. His last cooking job was with KW Catering, where he was executive chef at the National Gallery of Canada. He's worked in Toronto and Europe, and though home is now Ottawa, he decided to feed the townsfolk of Carleton Place. And aren't they lucky: this is a terrific little kitchen. The Black Tartan is two small rooms of perhaps 20 seats, painted pale grey, with white tile floors, black tables and a three-stooled granite bar. Were it not for the enlarged vintage photographs of Carleton Place streets and landmarks, circa 1880s, and the dizzying wall of black and white tile, arranged tartan-pattern, it would be too