Our favorite dishes of all time.
Devils on Horseback
Blue cheese stuffed dates wrapped in bacon.
Mushrooms & Toast
Mushrooms, egg yolk, baguette & cold pressed canola oil
Pork & Chicken Liver Bomb
Crispy pork rillettes, chicken liver cream, honey mustard
Brussel Sprouts
Brussle sprouts, buckwheat honey, lemon juice & nutmeg
Oka Tart
Quebec Oka cheese, caramelized onions, butter pastry, arugula, lemon
Smoked Olives
Cherry wood smoked olives, lemon, olive oil
"Sauce Korea" Rice Cakes
Korean Tteokbokki, cabbage, onion, gochujang sauce
Our Newest dishes, always changing!
Filipino Pork Bun
Seasoned pork, potato & onion, sweet milk bun, kewpie mayo
8oz Pork Loin Chop
Bone-In pork loin, banana squash, brussel sprouts, pistachio, poached seckel pear, miso-maple butter sauce
PB&J Wings
Baked & Fried Chicken Wings, peanut satay, saskatoon jam, cilantro, crispy rice & sesame
Just Another Falafel Salad
Falafel, lemon-tahini, pickled red onion, tomato, alberta goat fea & papadum
Braised Beef Chuck Flat
Alberta beef chuck flat, steal cut oats, pickled beet, beet caramel, mustard greens, sage oil.
"Okonomiyaki" Potatoes
Baby red potatoes, Bulldog sauce, kewpie mayo, scallions, bonito flakes, nori
Tomato Braised Eggs
Four Whistle farm eggs, spicy tomato, fennel, arugula, cold pressed canola oil, toast
The Big Ass Steak
House dry aged 20oz Ribeye steak, market salad, pecorino, sherry vinaigrette
Its Dessert
Coffee Creme Brûlée
Farrow Coffee Creme Brûlée
Chocolate and Fernet
Dark chocolate brownie, fernet ice cream, house made marshmallow, salted caramel
Drinks
drinks (Draught, Fruit/Cider/Lambic, Cocktails, Beer, liquor)
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The menu here changes daily but it always features locally-sourced ingredients “as often as climate, season and region will allow,” as they say. This can mean braised lamb shanks from Four Whistle Farms, aged pecorino cheese made in Alberta or veggies grown in the ground right here. The restaurant prepares a mixture of bar snacks and small plates, so there is always plenty of variety and lots of opportunities for fresh, locally-sourced ingredients in their creative, sometimes crazy dishes.
View this Smart ListThis hip spot has an ever-evolving menu that changes almost daily. But you can always rely on finding dishes full of protein you might not find anywhere else. Past menus have included a beef heart Bolognese and a whole smoked quail.
View this Smart ListThis popular spot retains an intimate feeling by having three small seating areas instead of one huge dining room. When you walk in, you’ll find the main floor bar, which seats about 10 people. People come here to sip craft cocktails, like the Dan Harvey Wallbanger. Upstairs is the main dining room, which has a mere 26 spots for guests to sample small plates from a menu that utilizes local ingredients and changes almost daily. In summer, there’s a small patio that will accommodate about 15 guests, perfect for enjoying one of the local draughts from the extensive beer list.
View this Smart List