IT TAKES A VILLAGE
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.
SIDEWALK CITIZEN BAKERY (1)
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).
PHIL & SEBASTIAN COFFEE ROASTERS (2)
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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