Leave no food unattended and no country unvisited
Fleischschnaka is a very rare dish to find outside of Alsace. They are referred to as noodle rolls, or “meat snail” (literal translation), and the noodle part has the texture of spätzle and doughy chewy crepes. Traditionally they are made from leftover stewed meats and noodle dough rolled into a snail shape (roulade) and served as an appetizer.
Read More
It is located 40 kilometres north of the Yukon’s downtown and Reader’s Digest named it one of the “Nine must visit Canadian winter resorts”. The added bonus was their optional thee course dinner home cooked by Christiane. Bed and breakfast and dinner? Yes, please! By the way, te story behind this bed and breakfast is pretty unreal. A must read, but I’m biased.
Read More
They have a lot to offer in the Yukon in terms of outdoor actives, nature, Northern Lights, and dog sledding, but the food scene is still young. The water is amazing, the beer is impressive, and although it’s not a “culinary destination” yet, they are on the right track. Let’s see what happens up there!
Read More
It was off the beaten path just outside of downtown in a mall complex and it is not a restaurant people visit out of convenience. People come here for the pho and specifically their signature sate pho. They come here to satisfy a craving which apparently other Vietnamese restaurants can’t compete with.
Read More
As a well established restaurant it sits comfortably without feeling dated. The a la carte menu sounds ordinary and it may not offer items you could not necessarily find somewhere else, but the food was elegant, polished and reliable. It was approachable and safer than expected, but it tasted excellent which is most important and I could confidently recommend some dishes.
Read More
The restaurant has Italian and Mediterranean roots, but I didn’t identify it as an Italian restaurant. There were some Italian dishes, but also lots of French and Pacific Northwest ones. It had a traditional French backbone with buttery rich sauces and refined techniques, but there was also some Canadian and Asian inspiration and modern execution.
Read More
The menu had all the things that “needed to be there” – the Caesar, the beef tartare, the family recipes, and dishes that have been there since it likely opened, but they were updated. They were re-interpreted by Chef MacNeil and presented with modern style. The menu items do not seem to change often, but the components and details change with the season.
Read More
Teatro is celebrating its 20th year and while some call it “old news”, I wouldn’t. It is a classic for fine dining in Calgary and it is associated with corporate accounts and special occasions, but it is relevant to today’s culinary scene. There were some Italian dishes, but also lots of French and Pacific Northwest ones.
Read More