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Calgary Herald - Calgary Herald New Condos - - Weekend Life -

Our Daily Brett. That’s a cheeky lit­tle name.

The first com­ment I heard about Our Daily Brett was some­one ask­ing if this was another off­shoot from lo­cal, celeb-phi­lan­thropist Brett Wilson. So I checked. It’s not. (Although Wilson would make a great pa­tron saint for the op­er­a­tion.)

Our Daily Brett (ODB) is the cre­ation of another Brett, this one a chef named Brett McDer­mott. Our Daily Brett was built at 2509 14 St. S.W. (403-457-0422) to house McDer­mott’s cater­ing company and pri­vate chef business that shares the same name. It’s also of­fer­ing a higher-end food se­lec­tion to the nearby neigh­bour­hoods of Bankview, South Cal­gary and Mount Royal. McDer­mott grew up in the area and saw a gap in the mar­ket for both the food he makes and the in­gre­di­ents he uses.

He took what was once a Tex­aco gas sta­tion — it has seen many ten­ants dur­ing the past few decades — and cre­ated a bright, airy space. Sky­lights, west-fac­ing win­dows and hang­ing lights il­lu­mi­nate a room which is part re­tail and part kitchen. (There’s no dine-in, although ODB can be booked for pri­vate events.)

You can pick up meals to go; what McDer­mott calls the 4 p.m. grab-and-go. Re­cent 4 p.m. meals in­cluded: A seared duck breast with a pomegranat­e glaze and roasted pota­toes, plus egg­plant with mint, feta and arugula; and tamari-mar­i­nated Maple Hill chicken thighs with chili-garlic broc­col­ini and brown bas­mati rice. Want to add a salad? There’s al­ways a hand­ful of sal­ads made in small batches avail­able — and fresh juice from Cal­gary-squeezed Cru Juice. Din­ner is ready to go.

Our Daily Brett also car­ries a num­ber of cheeses and spe­cialty items such as Jack Rudy cock­tail ton­ics and bit­ters, and dark, dark choco­late. There are Vi­tal Greens dairy prod­ucts, eggs, meats, stocks, dress­ings and even some kitchen tools. On the bread side look for Side­walk Cit­i­zen loaves, but lit­tle else from the world of gluten. McDer­mott is celiac so he tends to cook with less flour. Our Daily Brett is open Mon­day through Satur­day — it’s not quite a daily Daily Brett yet. They also have a meal de­liv­ery plan.

The con­ver­sion of build­ings, for­merly known as such things as gas sta­tions and art gal­leries, into food out­lets con­tin­ues. Hapa Iza­kaya has taken over the space at 816 11 Ave. S.W. (403-4526737) that was for­merly Xox­o­lat and pre­vi­ously housed the Vir­ginia Christo­pher Gallery.

Hapa Iza­kaya launched its first restau­rant in Van­cou­ver in 2003 and now has six lo­ca­tions in Van­cou­ver and Toronto. The Belt­line op­er­a­tion is the first in Cal­gary. Owned and op­er­ated by Takashi “Kin” Kanamori and Toshiyuki Iwai, both of whom worked at the orig­i­nal Rob­son Street restau­rant, Cal­gary’s Hapa serves largely the same menu and has the same tone

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