Ruby’s: Cozy Elegance in a Historic ByWard Market Courtyard

Step off York Street into the Clarendon Courtyard and the ByWard Market suddenly goes quiet. Cobblestones, stone facades, a patio tucked between heritage walls. This is where Ruby’s opened on June 30, the second restaurant from the team behind The Belmont, the beloved Old Ottawa South spot running since 2014. A dozen years in, co-owner Adrian Vezina and his business partner, executive chef Phil Denny, wanted a bigger canvas for Ruby’s: the same warm service the Belmont’s regulars know, with more elegance and truly polished hospitality layered on top.

A Bet on the Market’s Comeback

Vezina saw a ByWard Market that needed some love. “It’s such a beautiful area. There’s a group of people that are really trying to bring it back and do some things that are special here,” he says. When this historic courtyard address became available, he jumped at it, wanting to challenge himself while offering something unique to the city. His shorthand for Ruby’s concept says it all: “Elegant meets playful is what we were looking for.”

Canadiana Meets the Alps

Designed in-house by Vezina and his team, Ruby’s is really four spaces in one. “The best thing I like about Ruby’s is how we can be many different things,” he says. The main floor is an elegant room with stone walls and warm lighting. Upstairs flips the script with a 1970s ski chalet feel, plenty of wood paneling and an amaro booth where you can settle in after dinner with a pour from their collection. Add a courtyard patio of about 60 seats, with a private dining room still to come, and Ruby’s can seat a crowd without ever losing that cozy feel.

Denny oversees the food program, while chef Jacob Van Regan runs the kitchen day to day. “We’re definitely leaning into the Alps. I’d say a mix between Canadian and Alps European style,” he says. The menu is intentionally tight, the savoury dishes divided between snacks, smaller and larger plates. The “larger” section has some heavy hitters, like a 60-day dry-aged ribeye with marrow butter and fries.They also do Sunday brunch, from 10 a.m. to 2 p.m. 

Leaning into the chalet feel

And the team has a few more tricks up its sleeve for the cold months. “On Sundays, we’re going to start a Ruby Ski Club. We’re going to have raclette. We want to have some fun with it,” Vezina teases. “The fall and winter, I feel, is the time that we’re really going to get into what we are.” Keep your eyes peeled.

On the beverages side, they keep the house cocktail list tight, and also offer all the classics. Think high-end liquor, with Tanqueray 10 as the well gin. The wine list sits at about 70 bottles split between Old World and New World, with a natural streak, and the team is looking forward to having some fun with a champagne program soon.

Shortly after Ruby’s debut, Ottawa has already taken to it. “I’m just excited to be open, to have something that the city is taking in and enjoying,” says Vezina. With winter, chalet vibes and all, we’re excited to see Ruby’s truly come into its own.

Written by Marie-Ève Godin
Photography by Ruby's

Updated on August 17, 2026

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