EatinEatOut : Summer 2013
82 WWW.EATINEATOUT.CA For dinner, Odile has been known to serve seared scallops with pressed pork belly; ballotine of duck stuffed with duck confit, dried fruit, and nuts; chicken supreme with rabbit liver mousse; and beef short-ribs with ancho and polenta. Odile fills its cream and white walls with rustic feminine whimsy: an antique shoe mold on a wood beam, brass squirrel accent at the end of the bar, and unfurled player piano roll atop the banquette. It is particularly charming in the evenings. Dimmed lights and unobtrusive service create an almost personalized dining space. Tables are candlelit. Soft contemporary music plays in the background. With its sexy food and intimate dining room, Odile is a wonderful hidden gem of a restaurant in the national capital region. I dare you to eat at Odile and not leave enchanted!