EL CORTEZ OWNERS OPENING NEW RESTAURANT
Latest expansion coming this June to offer straight-up dining experience
Restaurant owners are busting ahead with new prospects for diners in Edmonton. The latest, due in June, is by the proprietors of El Cortez and Have Mercy, two stylish eateries found on Gateway Boulevard just north of Whyte Avenue. To be located in the same heritage building, the new space is roomy at 5,000 square feet.
El Cortez co-owners Michael Maxxis, his father, Bill Graham, and Maxxis’s partner, Melanie Swerdan, are excited about the latest expansion. Maxxis says the restaurant will be a completely different concept from El Cortez and Have Mercy, which are themed Mexican and Southern styles respectively and provide as much an experience as a meal. Maxxis says the new restaurant will offer a straight-up dining experience in a cool space featuring weathered brick walls and exposed industrial trappings.
Meanwhile, Bündok, a 38-seat restaurant owned by chef Ryan Hotchkiss, is now open with an emphasis on seasonal, modern Canadian cooking. Located at 10218 104 St., Bündok takes reservations on its website (bundokyeg.com), and also takes guests on a walk-in basis. If you need a table and the room is hopping, the bar is available to keep you amused while you wait.
Hotchkiss, who was the chef at the now-defunct Jack’s Grill, has constructed a menu with a robust selection of appetizers and shared plates. I like the look of the tartines ($8 to $10) such as the grilled apple with Oka cheese, merguez with mint salad and chicken liver with onion jam. Mains cover off your basic vegetarian, fish and meat-eating options.
If you want to check out the new restaurant, think about a Spanish wine dinner being held Tuesday, Feb. 21. It features four courses of small places for $130, including tax, tip and wine. Tickets must be purchased in advance by calling 780-420-0192.
Chocolatier Rebecca Grant — together with her brother James Grant, bar manager at Woodwork — have teamed their talents to balance classic cocktails and chocolate in a delicious truffle.
From the delicately-salted chocolate of the Margarita to the smooth layers of Scotch and citrus in the Blood and Sand, the duo says the collection is the perfect way to celebrate with the one you love.
The six cocktail-inspired truffles are a complement to the 2017 Valentine Collection by the Violet Chocolate Company. Also included are the Violet Chocolate Company’s classic Sweetheart Caramels and the award- winning Devil’s Food Cake bar. thevioletchocolatecompany.com
Crash Hotel, which opened in January at 10266 103 St., is making a big effort both to distance itself from its former incarnation (the seedy Grand Hotel), and to attract a young, downtown crowd looking to wind down after work, or wind up for the game.
A recent visit to the hip lobby lounge/bar on the main floor reveals a menu — created by chef Nathin Bye — that walks the line between bar food and tapas fare with ease. Bye, who was the youngest chef to win Gold Medal Plates at the tender age of 26 a few years back, came to Crash after leaving Ampersand 27 in 2015.
Check out the Asian-inspired Alberta beef short rib, and the Brussels ’n’ bacon — a deliciously Moroccan take on the Sunday night special served with fried chickpeas and bacon. Of course, there is a burger — made from braised short rib and served in a brioche kaiser. Bye recommends the pork n’ beans. The marinated barbecue-style pork shoulder has napped in a sous vide bath for eight hours, and arrives redolent with lavender, honey and peppercorns.
Get Cooking has launched a winter collection of innovative classes on topics such as how to make dumplings, sourdough starters, Portuguese food and pizza. For details, visit getcookingedmonton.com. All classes are held at the Get Cooking studio, in the MacEwan University student residence at 11050 104 Ave.
Brad Smoliak of Kitchen by Brad is hosting a series of cooking classes for the home chef in the month of February. One is on herbs and spices, and sees students making paella, tikka masala, lamb tajine, plus roasted spiced peppers and cardamom creme brule. Another class on winter comfort foods will demonstrate roast chicken, Hungarian goulash, “Not Your Mom’s” shepherd’s pie, pork adobo, and Nutella pound cake.
The classes are $145 per person, which includes food, wine/ beverage pairings and recipes. Sign up by email at info@ kitchenbybrad.ca or call 780-757-7704.