With a lo­ca­tion along the scenic Bow River, walk­ing and bik­ing paths, three new din­ing des­ti­na­tions, prox­im­ity to Fort Cal­gary, and the site of nu­mer­ous sum­mer events, East Vil­lage is a place you want to be this sum­mer.


A taste of the three new restu­ar­ants that have opened in the new East Vil­lage neigh­bour­hood.


The his­toric Sim­mons build­ing has been ren­o­vated and re­stored to pro­vide a rus­tic-yet-con­tem­po­rary set­ting for three new din­ing spots in a unique col­lab­o­ra­tive space. From your morn­ing cof­fee to your last glass of wine at night, you can en­joy all your meals of the day river­side.


The new lo­ca­tion of Aviv Fried’s beloved lo­cal bak­ery fea­tures his sig­na­ture home­made breads and sand­wiches, but also serves up some new items in­clud­ing cakes and cook­ies, breads made with sprouted seeds, pizza, and pita sand­wiches. There is plenty of seat­ing in­doors and on the pa­tio, though Fried hopes guests will take their lunch to go and en­joy the scenery of the Bow River and East Vil­lage ameni­ties just be­yond the door. The best way to do this? Grab their new lunch box combo—it in­cludes a pita, drink, and pas­try, and it's backed in a pic­nic-ready box (page 56).


The fifth lo­ca­tion of this pop­u­lar lo­cal cof­fee roaster and café pro­vides a sunny pa­tio to en­joy their sig­na­ture cof­fee and pas­tries, and an on-site Roas­t­erie where cus­tom blends of fair trade beans are roasted fresh daily. “Cus­tomers can view our roast­ing fa­cil­ity through a floor-to-ceil­ing win­dow while they en­joy their cof­fee. The open con­cept is a way for us to con­nect with our cus­tomers through al­low­ing them to see the care go­ing into the prod­ucts they en­joy from us,” says Phil & Se­bas­tian’s mar­ket­ing man­ager Lau­ren Popa­diuk (page 60).

CHAR­BAR (3, 4)

The own­ers and chefs of Cal­gary’s renowned CHAR­CUT Roast House res­tau­rant, John Jack­son and Con­nie DeSousa, have opened a new fullser­vice res­tau­rant with chef Jes­sica Pel­land, win­ner of Chopped Canada. “’char’ refers to our cus­tom-made per­sia grill and Ar­gen­tinian grill in­flu­ences, and ‘bar’ refers to our raw and civiche bar and the seafood,” Jack­son says. While the menu isn’t as meat-cen­tric as it is at Char­cut—about half the menu items are veg­e­tar­ian—one of the stand out items is the ul­tra dry aged meat. “Dry ag­ing airs out the meat in a more nat­u­ral, tem­per­a­ture and hu­mid­ity con­trolled en­vi­ron­ment that makes the meat ten­der and com­plex," Jack­son says, not­ing that it's a pop­u­lar method in New York and Chicago restau­rants but mostly new to Al­berta. The menu will be rounded out with small plate dishes in­clud­ing fugazza, an Ar­gen­tinian style of pizza on a fo­cac­cia crust, west coast and Ocean Wise seafood, and ce­viche pre­pared ta­ble­side

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