Into Spanish cuisine? Ox and Angela has brought in some new tasty items just in time for fall. In an effort to continually update their menu, Ox and Angela primarily uses local and organic produce therefore creating dishes according to the season. “When a product is out, we don’t bring it in,” says Maia MacFayden, Assistant General Manager and Event Coordinator. “This ensures that we know where our product is coming from and that it tastes as fresh as possible.”
The inspiration for Ox and Angela’s new menu was sparked by the seasonal changes, a lot of trial and error and a big research and development trip to LA with the entire management team. “Our chefs constantly research trends in Spanish cuisine and then we see what will work for us,” says MacFayden. A few new menu items that the restaurant is excited to introduce are the Ensalada de Tomate,lamb meatballs, and Brant lake farm’s Rib steak – available in 12oz or 24oz and the Jamon iberico de bellota – 100% Iberian black pigs that are acorn-fattened and free-range which makes for a unique and exceptionally nutty flavoured ham. Ox and Angela also offers a Spanish Table – their take on a chef’s tasting menu with 11 of their favourite tapas for $45.
Ox and Angela is a mostly-tapas style restaurant with separate lounge located in the Inner City community of Connaught. Not only is their food deliciously fresh and beautiful presented, they make a mean cocktail too. The space is quite small so, like it’s sister restaurant Una, Ox and Angela is usually full. It’s a good idea to make a reservation ahead of time if you’re looking to indulge in this busy restaurant’s spanish inspired menu.