Dining - Monday to Saturday 5pm - 10pm

Bacarro - in the Bar & Patio 5pm a 7pm & 9pm a 10pm

Patio is open! Weather Dependent

Reserve

Please reserve on Opentable or give us a call us at (613) 232-6289.

North & Navy is located at 226 Nepean Street in downtown Ottawa. Get directions.  Parking is available on the street as well as a city parking lot across the street.

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Food

Our menu is inspired by tradition and dictated by the quality and availability of ingredients. We play off the similarities between the climates of Eastern Ontario and Northeast Italy, and create our take on classic dishes made with seasonal game, seafood and vegetables. Plus, sometimes we’ll just add whatever we want.

Sample Menu

Wine

See
Full Wine List

Bacaro

Reserve a seat at the bar, Monday to Thursday for our 5 a 7!!!

On practically every calle, salizada and ruga in Venice, you’ll find a Bacaro – a casual place to grab a glass of wine or Prosecco and a bite to eat, known as “cichèti.”

Bacari are Italy’s answer to the pub, and cichèti are the Italian answer to Spanish tapas. Italians have an answer for everything.

Situated at the rear of the restaurant, our Bacaro upholds the Italian tradition of togetherness. It’s the perfect place to meet friends after work, or to share a casual glass of sparkling wine and a small bite to eat.

Private Dining

Our Private Dining Room is currently available. Please contact us directly through the OpenTable Private dining tab with any inquiries for future events.

The space is equipped with modern audio visual equipment and features a dedicated server for your event.

We offer Table d’hôte from our current menu selection.

Sample Menu

Photos

North & Navy's brick heritage house on Nepean Street lit up at night, with traffic light trails passing in frontDining room banquette in oxblood leather beneath a gilt mirror, with an antique glass-front hutch and a table set for twoFarfalle with cherry tomatoes, mushrooms, basil and shaved parmesan on a marble table beside a glass of white wineA server carrying a silver tray of coupes filled with sparkling rose past the dining room banquettePatterned encaustic floor tiles in the restaurantCorner booth in oxblood leather below a cluster of framed maritime watercolours and navy painted trimA brass die used to extrude the house-made pasta, resting on marbleCappuccino with leaf latte art on a marble counterSlices of focaccia stacked on an antique silver trayMarinated sardines on crostini with parsley and olive oil, served on a gilt-edged platterEgg yolks in a well of flour, the start of the house-made pasta doughA glass of Nikka From the Barrel whisky poured over ice at the barFour brass pasta dies, each cutting a different shape, laid on a wooden boardThe restaurant's red brick house on Nepean Street during a snowfallFried smelts with lemon halves on a blue and white patterned plateRolling a sheet of fresh pasta through a hand-cranked machine beside a bag of tipo 00 flourA cut loaf of dark crusty bread with a bread knife on a wooden boardThe restaurant's Faema E61 espresso machineTrays of house-cured pancetta laid out in the kitchenTrays of hand-folded tortellini ready for serviceThe private dining room set for a long-table event, with paper lanterns and a patterned rug