Page 13 - MENU Mag - July/August 2017

ALLIUM
In Ottawa’s fashionable Wellington West, Allium’s polished but unassuming ambi- ence beckons. Practically a second home to acclaimed Chef Arup Jana and his
sta , Allium has been open since 2004. Stout-hearted, Jana recognized the area’s potential back then, bought the place and set about preparing dishes of high quality, appeal and a ordability. Today, hundreds of businesses and commercial properties share the area.
Showcasing their eclectic nationally- and locally-sourced creations and a curated selection of wines and cocktails is personal for Jana and team. Menus are ever-evolv- ing—and secretive. “We are unique be- cause of [that],”says Jana. General Manag- er, Maggie Muehlen agrees: “He gets bored very quickly, so he likes the challenge of a new menu.” Then she adds matter-of-factly, “He’s an artist.” She’s well within her rights being so candid, she’s also Jana’s wife.
There is an art to producing triumphant menus that change monthly and weekly. With such imagination, the occasional
di erence in gastronomical opinion isn’t
a surprise. Progress requires exploration, learning and dedication—and Allium is resilient. Muehlen acknowledges that working in restaurants is a tough job, but, they’re experienced and take it in stride. “Have patience and appreciate the mo- ments [when] you hear from a customer or a colleague how wonderful things are,” she encourages. “Don’t sweat the small stu — gure out solutions.” Employees are enabled to have lives outside of work. Motivation is key. “Ultimately, you just want everybody to work well together,” says Muehlen.
Allium enjoys a dependable base of “reg- ular guests” and lots of rst-timers. Allium leaves its marketing to enthusiastic diners spreading word of mouth online—a boon for busy restaurateurs. Muehlen and Jana are aligned on the de nition of success:
• Createasenseofcommunityandfamily
• Treatsta asyourbackbone
• Remainopentothepossibilitiesofthe future and let it progress organically
• Come-as-you-are inclusiveness m
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