JOHN GILCHRIST’S TOP 10 RESTAURANT TRENDS
THAT HIT CALGARY’S RESTAURANT SCENE IN 2012
It was a great year for restaurant openings in Calgary in 2012, with everything from Peruvian chicken roasters and Mexican taquerias to artisanal ice cream shops and craft breweries popping up. (There were pop up restaurants too!) Over the year some trends developed that will lead the way into 2013. Here are a few of them.
1. LATIN AMERICAN FLAVOURS ARE EVERYWHERE
2. A TASTY NEW BREED OF PUB, ALONG THE LINES OF WURST
3. GREEN PRACTISES LIKE THOSE USED AT CLIVE BURGER
4. LOCALLY GROWN FOOD TAKES ROOT
5. ARTISANAL FARE, SUCH AS THE BAKING AT SIDEWALK CITIZEN
6. LOUDER, LIVELIER AMBIENCES, LIKE THAT AT UNA
7. DO YOU HAVE A RESERVATION? NOT AT THE LIKES OF BORGO TRATTORIA
8. THE NEW DRINKING LAW MAKES ITS PRESENCE FELT
9. A NEW DEFINITION OF CASUAL TAKES HOLD AT CIBO AND MORE
10. MULTICULTURALISM TASTES GREAT WITH OFFERINGS LIKE KOOB’S
1. Latin American.
Many Calgarians travel south and return with a hankering for tacos, pupusas and anything laden with chilies. But until recently we’ve been bereft of good Latin American places to slake those desires. In 2012 we saw not one but two Peruvian restaurants — Inti and Pio — open. There are two new Mexican taquerias — El Charrito and Oro Azul — making good, fast tacos and a big new “party Mexican” place in Anejo. Candela has a Latin American tone as does the new gluten-free restaurant Heaven. Look for Xocolat, a new high-end Mexican restaurant in the former Virginia Christopher gallery, to open soon. And a Nuevo Latino restaurant is planned for the Toque location on 14th Street SW.
2. A New Kind of Bar/ Lounge/Pub.
Seems no one wants to use the term “gastropub,” so how do we name the new breed of bar-lounge-pub that serves good food and has a comfortable atmosphere? Craft and Wurst kicked it off in 2011 and were followed by National Beer Hall, Pig & Duke, and Bar C in 2012. They’re stylish, they have lively (read: loud) settings, a variety of craft beers and pretty good food.
3. Green.
Responsible, recyclable and sustainable are becoming buzzwords in the restaurant business, an industry that typically generates a lot of waste. Clive Burger sets new standards with a wealth of recycled and recyclable materials.
4. Local.
Going hand-in-hand with the green movement is the continued focus on local, sustainable ingredients. Downtownfood strikes a strong, local tone; expect Market and Brix & Morsel to continue this trend when it opens shortly.
5. Artisanal.
Handmade is the way to go for many. It leads to small production with usually excellent quality. We saw two Villages spring up this year — Village Brewery and Village Ice Cream — bringing great beer and ice cream (not necessarily together) to our tables. As for artisanal baking, look for Sidewalk Citizen to open a second location in the expanded Sunnyside Market early this year.
6. Noise.
The move away from linens and formal service toward a more casual setting has been increasing for a few years. Rooms are open and lacking in sound-absorbing tablecloths, drapes and carpets. They’re easier and cheaper to keep clean but they’re also louder. Some people like that, some don’t. 7. Reservations.
Or not. Many of the hot new places take only a few res- ervations or none at all. The thinking is that if a hot new restaurant can be filled by 6 p.m. with walk-ins, the tables will turn more quickly, allowing the restaurant to fill them two or three times nightly. It helps restaurateurs repay investments and offer cheaper prices. With reservations, the restaurant may only get one or two turns. When things cool off, that thinking can change quickly.
8. .05
A glass of wine instead of a bottle is the new reality with .05 per cent being the current buzz number. Restaurateurs report slowing of bottle sales and increases in wine by the glass in the wake of Alberta’s new drunk driving legislation. And an odd correlation — slight increases in alcohol consumption at lunch. Blood-alcohol content of .05 per cent will continue to influence how we drink.
9. The new casual.
Places like Cibo take Italian food to a new, more casual level. It used to be that Cibo’s sister restaurant Bonterra was viewed as ca- sual. Now it looks formal in comparison to Cibo. Cucina does the same with the Teatro brand and Rouge’s new bistro may do the same for them.
10. Multiculturalism
Koob brings Persian kebabs to Mission, Grumans serves Montreal deli dishes, Carino combines Japanese and Italian, Gravity Coffee serves balti curries on Friday nights. What more is there to fill in? We’ll see as restaurateurs bring their skill and imagination to the local scene.