Avenue Mar/Apr 2024

DENSITY DOLDRUMS

WHY DOES ADDING HOMES TO ESTABLISHED COMMUNITIES STIR UP EMOTIONS?

188 DELICIOUS DESTINATIONS INSIDE

15 GAME-CHANGERS IN CALGARY’S FOOD AND HOSPITALITY SCENE

Calgary’s BEST restaurants

EATHE WHEN

HEATHER HONEY

MEETS

SPICY FRUITCAKE PEAT SMOKE

UITCA

MEETS

NG

DISCOVER SOMETHING New!

Aspen Landing Shopping Centre features top retailers and services in unique, locally-owned storefronts sprawled across a distinctive landscape in southwest Calgary. Whether you need a quick check-up, a mouth-watering lunch, or need to complete an extensive to-do list, you can get it all done at Aspen Landing! FREE INDOOR PARKING.

Featuring beautiful executive homes, breathtaking views, walking and biking paths, and west Calgary’s premier shopping destination Aspen Landing Shopping Centre.

www.LiveinAwe.ca

MAR/APR24

contents

12 Editor’s Note

98 You Are Here

DEPARTMENTS

17 Detours

Let there be light! Or, at least, let there be a quiz about some of the most eyecatching lighting features in Calgary restaurants (see how many you can identify). Plus, a local cycling charity that wants to get Calgary youth on wheels, cool spots to check out in Cochrane, and our fun-things-to-do list of activities and events happening in March and April.

90 Calgary Style

Menswear brand leader Elbert Lee gets dressed up for dinner.

93 Shop Talk

Artisan ice cream makers Anita Ly and Tiffany To of Milk Ice Cream Club give us the scoop on what they love about what they sell.

94 Mountains

Our “Insider’s Guide to Bragg Creek” provides all the intel on what to do, where to shop and where to stay in the outdoorsy hamlet on the doorstep of Kananaskis Country.

FEATURES

24 Calgary’s Best Restaurants

Our annual celebration of dining out in Calgary, with the 2024 lists of the Best Overall and Best New Restaurants, a new recognition for restaurants with great accessibility, judges’ sentimental favourites and the results of our annual online voting ballot that lets readers weigh in.

60 The Game-Changers

Meet 15 individuals making a difference in Calgary’s food and hospitality scene. by Tsering Asha, Carmen Cheng, Elizabeth Chorney-Booth, Chris Landry and Karin Olafson

on the cover

Kyuquot Sound smoked sablefish with salt-baked celery root and birch glaze at River Café, one of Avenue’s Best Overall Restaurants for 2024.

76 The Density Doldrums

If increased housing density is an evidence-backed solution to the affordable housing crisis, it begs the question: Why don’t we feel better about it?

by Dave Robertson

82 Sell, Sell, Sell!

Using archetypical homes found in the Calgary market, local real estate pros give us their insights on what you should and shouldn’t do before listing if you want to get top dollar.

by Michaela Ream

Photo by Jared Sych Model Nicola Ho Tong (Mode Models)

Editorʼs Note

One of the best parts about being a city magazine is getting to cover the dining scene. A city mag without a dining out section is like, well, insert your cliché of choice about things that are lacking or incomplete without the other.

Restaurants give a city its unique character, its flavour, its je ne sais quoi. You can’t really say you know a city if you can’t answer the question: What are the best places to eat there?

Determining how something is the “best” is never an easy thing to do, however, so we brought in the experts. With a wealth of experience dining out not only here, but in the world’s great restaurant cities and dining destinations, our seasoned and savvy collaborators helped create this year’s lists of the Best Overall Restaurants (those established places that maintain high standards of excellence) and Best New Restaurants (those opened between the summer of 2022 and the end of 2023, that made a splash right out of the gate) in Calgary.

This year, we didn’t want to stop at Best Overall and Best New: we also wanted to know which restaurants in Calgary are worthy of recognition when it comes to accessibility. For that, we needed an additional panel of judges who could bring to the table their lived experiences with a range of physi-

SHELLEY ARNUSCH EDITOR IN CHIEF sarnusch@redpointmedia.ca

BEST OF THE BEST

cal disabilities and neurodiversity challenges. Their consultation resulted in us naming a winner that not only serves great food and pours great wines, but does so in a space aligned with the tenets of universal design. The Best Accessible Restaurant judges also identified three runners-up that are noteworthy for the ways they provide exceptional hospitality to all.

And then, of course, we wanted to hear from our readers. Our annual online ballot, where readers nominate and vote for their favourite restaurants, tallied more than 32,000 votes across 31 categories, helping us create our Readers’ Choice lists for 2024.

Finally, we let the judges pick sentimental favourites to wax on about for a list of “honourable mentions,” which, really, all 188 restaurants in this issue can claim to be. Because there is honour in producing great food, night after night, in a room that makes people feel welcome and comfortable, and we’re just happy to mention them.

TOP 40 2024 NOMINATIONS ARE OPEN UNTIL APRIL 30

Each edition of Avenue’s annual Top 40 Under 40 project starts with a call for nominations. If you know someone amazing who will be under the age of 40 as of November 1 of this year, nominate them between now and April 30 at top40under40.com.

March 15-31, 2024

Calgary’s premier culinary festival featuring YYC’s favourite restaurants. Enjoy 17 delectable days of prix fixe dining and inspired signature events.

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We acknowledge the financial support of the Government of Canada and the Government of Alberta.

We acknowledge the traditional territories and the value of the traditional and current oral practices of the Blackfoot Confederacy, the Tsuut’ina and Stoney Nakoda Nations, the Métis Nation (Region 3), and all people who make their homes in the Treaty 7 region of Southern Alberta

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THE AVENUE EDITORIAL BOARD

Joy Alford, Mariangela Avila, Rachelle Babcock, Chris Ballem, Erin Best, Shalini Bhatty, Desiree Bombenon, Richard Boyer, Bridget Brown, Doug Bruce, Ellie Bruce, Danielle Caffaro, Elizabeth Carson, Melinda Channon, Carla Chernetz, Alan Chong, Tom Cox, Connor Curran, Kristiana, Dayrit, April DeJong, Speranza Dolgetta, Anne Donaldson, Michel Dufresne, Nicole Dyer, Jan Eden, Mohammed Eljabri, Raissa Espiritu, Elizabeth Evans, Anneke Forbes, Janice Lynn Froese, Karen GallagherBurt, Lindsey Galloway, Derege Gebretsadik, Sarah Geddes, Jameela Ghann, Briggitte Gingras, Gabriela Gonzalez, Ashley Good, G. Grewal, Gaurav Gupta, Amanda Hamilton, Katherine Harmsworth, Rameez Husseini, Alison Jeffrey, Pritha Kalar, JP Kansky, Heather Knowles, January Kohli, Brad Krusky, Wil Lakatos, Shannon Lanigan, Heather Lawton, Andrew Layzell, Anila Lee Yuen, Chris Lemke, Jamie Leong-Huxley, Trina Lo, Sharon Martens, Emma May, Stacy McFarlane, Diana McIntyre, Robert McIntyre, Karen Metrakos, Joann Meunier, Elizabeth Middleton, Catherine Moar, Cory Moench, Aeji Moon, Judi Parrott, Tiffany Petite, Steven Phillips, Kelly Pitaoulis, Gord Plouffe, Victoria Plouffe, Tara Poudel, Carmyn Prefontaine, Paul Salvatore, Rob Schultz, Montana Shaw-Antonio, Tom Spatola, Kelli Stevens, Janet St. Germain, Angelina Tadros, Theresa Tayler, Jessica Theroux, Ryan Townend, Dianne Upton, Gail Urquhart, Arleigh Vasconcellos, Wendy Winder, Bradley Zumwalt

Innovation in Calgary

Hotel Restaurants

Summer in the mountains

L ETTER TO THE EDITOR

Re: “Dude, Where’s My Hotel?” Nov/Dec 2023

I was extremely pleased to read the article by Andrew Guilbert in the November-December issue of Avenue magazine about the demolition and plan to salvage heritage elements of the York Hotel. I can answer a great part of your query and clear up some of the mystery. This is an issue that has bothered me for many years.

I was an employee at EnCana at the time of the construction of The Bow tower and I worked in the PanCanadian building in an office overlooking the job site. I had an unobstructed view of the entire operation, which I witnessed from Monday to Friday each week. I was particularly interested in the York Hotel because there was quite a stir in the media about it being preserved. It had heritage value, since it was said to be one of only two buildings with that type of architecture in North America (the other was in San Francisco). It is not obvious from your article whether or not you were aware that the building permit issued for the construction of The Bow tower was granted on the condition that the York Hotel be preserved. Evidence of this would be available in archives of the minutes of city council meetings or in archives of the Calgary Herald, where I remember reading about it. It was a big deal at the time.

I was surprised to see one morning that an excavator had been placed on the roof of the hotel. Steel beams had been placed beneath to distribute the weight, which I don’t believe the roof would have otherwise supported. Workers started to carefully dismantle the building floor by floor. The bricks of the façade were being removed one at a time, from the top floor down, and being catalogued, according to reports in the Herald. It was a slow and meticulous operation. The excavator moved to successive lower floors during the nights as the demolition continued. It was impressive.

I’d say there were three, possibly four, floors left to do, when I came in one morning to see that the hotel had been demolished to a pile of rubble by the wrecking ball. Dumptrucks were lined up and the excavator was loading them up for them to haul the remains away. By end of day, all of the building had been expeditiously hauled away. No mention of this aspect of the demolition was ever published in or talked about in the media, to my knowledge.

The upper part of the hotel’s bricks may still exist somewhere, but, based on my observations, it’s unlikely the bricks from the lower floors are still around. Sadly, I don’t believe that the York Hotel can ever be reconstructed. If those bricks are ever found, a count needs to be taken to prove that they are all there, which I highly suspect won’t be the case. I have always wondered whether this would ever be brought to light. The citizens of Calgary deserve to know that the York Hotel may never reappear.

Dennis Lapointe

Detours

LIGHT IT UP LIGHT IT UP

CAN YOU GUESS WHICH CALGARY RESTAURANT IS HOME TO EACH OF THESE EYE-CATCHING LIGHT FIXTURES?

1 This hand-crafted fixture lights up the bar at a brewery taproom.

2 This restaurant is Calgary-famous for its plant-filled dining room.

3 The design at this restaurant was inspired by classic New York pizza joints.

4 This chandelier composed of dozens of blown-glass orbs lights up a downtown restaurant.

5 This restaurant in Fish Creek Provincial Park occupies a historic home.

6 This spot offers an elevated take on everyone’s favourite childhood finger food. –Chris Landry

PHOTO

LIGHT IT UP answers

1 Village Brewery Taproom

2 Orchard Restaurant 3 Noble Pie 4 Teatro 5 Bow Valley Ranche Restaurant 6 Strip Joint Chicken

CYCLE OF CHANGE

TWO WHEEL VIEW USES BIKES TO EMPOWER LOCAL YOUTH THROUGH MENTORSHIP AND DEVELOPMENT PROGRAMS.

In the heart of Inglewood, surrounded by bike paths and the Bow River, is the new home of Two Wheel View (TWV), a registered charity that knows the power of “the bicycle as a vehicle for change.”

In the front-facing bike shop, Calgarians can pop in to donate bikes or buy refurbished ones. Beyond the storefront is TWV’s workshop where 500 bikes live at any given time, along with piles of tools, helmets and spare parts.

“It kind of takes people’s breath away,” says TWV executive director Laura Istead.

Originally established in Minnesota in 2001 by founders Rick and Tanya McFerrin, TWV made the move to Calgary in 2006. For more than 20 years, the organization has been providing mentorship and youth development opportunities while forming lasting relationships along the way. TWV’s programming includes a bike program for Indigenous youth, an employability program for young

adults, the Earn-a-Bike after-school program and volunteer opportunities to promote gender equity in cycling.

TWV moved into its new almost 10,000-square-foot location in 2022, and Istead says the expanded space has allowed the organization to have a deeper impact on the community by opening the doors for growth in all areas. TWV’s growing momentum is already evident: Istead says when she

“If our young people are healthier, that means there are healthier adults.”

LAURA ISTEAD, EXECUTIVE DIRECTOR, TWO WHEEL VIEW

joined TWV in 2010, the organization had 12 students graduate from its Earn-a-Bike program, compared to 350 graduates in June 2023.

Ultimately, TWV aims to empower Calgary youth and impact the generations to come.

“If our young people are healthier, that means there are healthier adults, and there are healthier younger children that follow, and we just continue to be part of that sort of cycle of change,” says Istead.

“We’re just getting started in terms of our impact and the things we’ll be able to do in the community through this space.” —Olivia Piché

WHAT TO DO ON A DAY TRIP TO COCHRANE

E AT MOMOS

at Aama Nepalese Cuisine

Opened in August 2022, this popular Nepalese restaurant has since established itself as a go-to dining destination. Led by chef Gyanendra Sharma, the kitchen serves tempting dishes like braised lamb ribs, traditional Nepali meal platters known as thali, several kinds of momos (Tibetan dumplings) and more, in its colourful and welcoming dining room.

2106, 100 Horse Creek Rd., Cochrane, 403-376-6165, aamanepalesecuisine. ca, @aamanepalesecuisine

T REAT YOURSELF

at The Cave Sauna Day Spa

Rest and relaxation beckon at this day spa that offers Finnish and infrared saunas, salt and herbal inhalation rooms, a eucalyptus steam room, hydrotherapy, and more. After your treatments, luxuriate on a water-heated lounger in the tepidarium, a relaxation room scented with black grape essential oil. 316 3 St. W., Cochrane, 403-903-5821, cavesaunaspa.com, @thecavesaunadayspa

P ICK OUT A BOOK at Found

Find your next new or used read at this cozy bookstore that offers plenty of seating to flip through titles and sip on a coffee. Pop down to the basement (known as the Vinyl Chapter) to browse the selection of vintage books and do some record

DELICIOUS NEPALESE CUISINE, GREAT BOOK FINDS, INDULGENT SPA DAYS, GOLF COURSE KOREAN CAFÉS AND WOLFDOGS CAN ALL BE FOUND HERE.

shopping, too. The shop also holds events such as music concerts, book signings, workshops and more. 208 1 St. W., Cochrane, 587-788-3248, foundbookshop.com, @foundbookshop

G ET A TASTE O F KOREA

at Wow Store

Wow Store may be located at the Cochrane Golf Club, but you don’t have to be a golfer to visit this foodie hotspot. Wow Store brings three Calgary dining concepts — Wow Chicken, Wow Bakery and Wow Cafe — into one convenient space, making it easy to get your fill of Korean fried chicken, baked goods like Earl Grey chiffon cake, gelato and more. Cochrane Golf Club, 240 Riverview Dr., Cochrane, 587-362-2443, @wowstorecochrane

L EARN MORE A BOUT W OLFDOGS

at Yamnuska Wolfdog Sanctuary Kaida, Sequoi, Shadow, Loki, Nikki — these are just some of the 43 resident wolfdogs at this non-profit sanctuary just 20 minutes outside of Cochrane. Promoting wolfdog and wolf awareness and education, the 160-acre refuge is open daily for self-guided walks and offers guided and interactive tours on select dates.

— Alana Willerton

263156 Range Road 53, Rocky View County, 587-890-9653, yamnuskawolfdogsanctuary.com, @yamnuskawdsanct

The Fun-Things-To-Do List

MARCH I NDOORS

Go Skydiving at iFly

Feel the rush of skydiving indoors at the iFly facility at Deerfoot City. The 12-foot diameter wind tunnel offers a thrilling experience for flyers of all skill levels.

Run The Original St. Patrick’s Day Road Race

A 37-year-old tradition started by the Calgary Roadrunners, this year’s five- and 10-kilometre races on March 17 award participants with a medal and offer a post-race meal.

Calgary Underground Film Festival

Celebrate the best in international independent cinema when this local favourite film festival returns from April 18 to 28. Tickets are released three to four weeks before the event, so you can start planning early.

Hear a Famous Pianist Perform in His Hometown

Jan Lisiecki, who once trained at the Mount Royal Conservatory, returns to Calgary’s Bella Concert Hall to perform the music of the greats (including Frédéric Chopin’s famous 24 Preludes, Op. 28) on March 11.

Visit the Inglewood Bird Sanctuary

With more than 80 years of conservation experience, the Inglewood Bird Sanctuary and Nature Centre has tallied more than 270 bird species, 21 mammal species and 347 plant species over the years. Admission is free, with informative activities to check out like interpretive exhibits at the Nature Centre.

APRIL

I NDOORS

Catch a Multimedia Show About Whales

Taking place at Jack Singer Concert Hall, this show combines a screening of the National Geographic series Secrets of the Whales, a live 40-piece orchestra, and narration by singer, author and actor Jann Arden.

Gear up at the UCalgary Outdoor Centre

The Outdoor Centre offers equipment rentals for a variety of cold-weather activities. Choose from skis, snowshoes, split boards, safety gear and more.

Calgary Surge Tickets

The Calgary Surge basketball team is gearing up to hit the court again. Season tickets are now available and provide exclusive access to team events, discounts on merchandise and personal seating for home games.

Observe a Partial Solar Eclipse

Monday, April 8, you can witness the moon block out parts of the sun for a limited time. The Rothney Astrophysical Observatory team is hosting a pop-up observatory at the University of Calgary with eclipse glasses and solar telescopes.

Attend a Nickle at Noon Presentation

Taking place in Gallery Hall (across from the Nickle Galleries) in UCalgary’s Taylor Family Digital Library, Nickle at Noon events are free talks by artists, art historians, art curators and other experts about the gallery exhibitions and other topics.

CLIENT-DRIVEN MENTAL HEALTH CARE

HOW VIRTUOUS CIRCLE COUNSELLING SEES EFFECTIVE OUTCOMES BY PUTTING CLIENTS FIRST.

In the depths of the pandemic, Tiffany and Melissa Petite founded Virtuous Circle Counselling (VCC) to provide consistent support during an unpredictable time. Today, its mission to offer effective care and create positive community impact remains as strong as ever. The private counselling practice has seen exponential growth because people have responded to a practice that deeply cares for its clients.

Now, with locations across three cities, VCC’s team is made up of passionate and driven experts who want to help. “It doesn't have to get so bad for you

to begin to be supported. We have our clients' backs, and we will help individuals thrive so that they can contribute to the life they want to live,” says Tiffany.

CLIENT AUTONOMY

From start to finish, clients are completely in control. The practice offers both online and in-person services at flexible hours so you can choose what’s best for you and when. If you’re only free on Sundays or during the evenings, VCC is there for you.

“We've shifted the power that in health care has been given to providers to our clients,” says Tiffany.

VCC offers free 30-minute consultations with any number of its mental health professionals, so clients can choose who truly feels like the right fit. Effective care begins with a good client-therapist relationship, and this happens through VCC’s commitment to match people with purpose.

PASSIONATE PROFESSIONALS

The team at VCC consists of a versatile range of professionals equipped to help in several types of evidence-based therapy models and specialties, from anxiety, trauma and grief to sport psychology, couples counselling and more.

“Our goal was to become a very well-versed, well-rounded practice that anybody saw themselves in,” says Tiffany. “There's something for everybody

here and that's part of our desire to resonate with our community by providing choices.”

Every team member at VCC is a regulated health professional who holds at least a master's degree. But beyond training and expert knowledge, the team is united in its mission to strengthen the fabric of the community.

The team at VCC is wholly committed to community impact by supporting events that help promote the importance of mental health. VCC also engages in different sponsorship opportunities and initiatives with local nonprofits.

“We really want to create a place to help strengthen the lives of our people in our community,” emphasizes Tiffany. “We do that not just in the services we provide, but in the ways in which we promote other initiatives that we feel match our vision and our values.”

TIMELY HELP

Right from the get-go, VCC is careful not to keep you waiting. “We know that when people finally make the decision to get help, we have to strike when the iron is hot,” Tiffany affirms. “When people are ready, we want to be ready for them.”

Generally, clients can start seeing a therapist within a week. Once you find a good fit with a VCC professional, you will receive consistent support — no waiting months on end to see someone.

“We're about giving people consistency, reliability and predictability,” says Tiffany. “That creates safety and trust, and that's what relationships are about.”

Karen Ashbee is the Calgary city editor for Western Living and a regular food and lifestyle contributor to Avenue. Her experience as a food writer and restaurant judge includes work on the annual Canada’s 100 Best list.

Elizabeth Chorney-Booth is a frequent contributor to Avenue’s Dining section, as well as the restaurant columnist for the Calgary Herald and the food trends columnist for CBC’s The Homestretch.

judges

Gabriel Hall has racked up an impressive number of dining experiences in the world’s great cities over the past two decades and is regularly called upon to apply his global knowledge to judge and assess restaurants in Calgary.

Patricia Lau is always seeking out delicious food experiences, locally and wherever her travels take her. She has been keeping tabs on Calgary’s restaurant scene for more than a decade, sharing her dining adventures on social media.

Liz Middleton writes about food and luxury travel, and serves on several non-profit boards in Calgary. Born in Vietnam, she has also lived in Italy, West Africa, New York, Australia and Washington, D.C. and has eaten all over the world.

WARM WELCOME THE SEATS FACING THE OPEN KITCHEN AT FORTUNA’S ROW ARE WHERE YOU WANT TO BE ON A CHILLY EVENING.

Calgary’s

B E S T

RESTAURANTS 2024

We’ll go so far as to say that we’re obsessed with the dining scene in Calgary, so it’s always a pleasure to turn our focus on the city’s best restaurants. Selected by our returning panel of judges and presented here in no particular order (they’re all amazing), our 2024 Best Overall Restaurants are those places that continue to hit the high notes on every level, having been around long enough to prove they are not just a flash in an All-Clad pan.

WORDS BY KAREN ASHBEE , ELIZABETH CHORNEY-BOOTH , GABRIEL HALL , CHRIS LANDRY , PATRICIA LAU AND LIZ MIDDLETON PHOTOGRAPHY BY JARED SYCH

Bridgette Bar

Who’s Behind It

Concorde Entertainment Group, head chef Bastian Mayer. What’s on the Menu

Contemporary Mediterraneaninspired shareable dishes.

WHY WE LOVE THIS PLACE

The Concorde Group dominates Calgary’s dining scene with restaurants ranging from the glittering jewel that is Major Tom, to chefdriven concepts like Model Milk and Pigeonhole. Through it all, Bridgette Bar has maintained comparatively muted-level buzz, but, even so, it remains a local favourite, with a following so strong, it’s still wise to book dinner reservations several weeks in advance, even a full seven years after its initial opening.

Why, in an oversaturated market of restaurants doing contemporary share-plates, does Bridgette continue to float above the pack?

The warmth of the room, with its exposed brick, mid-century flourishes and comfy seating certainly helps. But it’s the food — an eclectic collection of big-flavours dishes designed to be shared — that keeps ’em coming back. Part of the genius here is that the menu is always evolving, albeit slowly, so there’s always something new alongside perennial favourites. The crispy eggplant fries with green harissa yogurt, woodgrilled strip steak with Béarnaise and the now-iconic banana-caramel pie always hit the right balance of bringing culinary comfort, while remaining fresh and fascinating. It’s a formula that has paid off so well that it’s now being exported elsewhere: Concorde opened a Bridgette Bar in Canmore in the spring of 2023, with an expansion in Toronto planned this year. —E.C.B.

739 10 Ave. S.W., bridgettebar.com, @thebridgettebar

DRIZZLE FO’ SHIZZLE CHEF BASTIAN MAYER PLATES

A SLICE OF BRIDGETTE BAR’S BANANA-CARAMEL PIE.

eight

Who’s Behind It

Chef-Owner Darren MacLean; Shokunin Collective.

What’s on the Menu

A multi-course, seasonal tasting menu that reflects the Canadian cultural mosaic.

WHY WE LOVE THIS PLACE

To join the upper echelon of dining destinations, a restaurant needs to do more than just prepare and serve amazing food — it also needs to invoke a story about the food and why we eat the way we do. Those are tough marks to hit, but Eight hits them all.

With only 24 seats available each week over three evenings (acquired through an online system that’s more akin to scoring concert tickets

than booking a dinner reservation), chef Darren MacLean and his team distill Canada’s cultural makeup into an intimate and exclusive experience, designed to spark the conversation around Canadian cuisine.

What makes Eight special is how the stories weave into the experience; it’s unlike anything else in Calgary right now. Gathered around the eight-seat, V-shaped dining bar, guests get a closeup on the action in the open kitchen as MacLean shares his vision of Canadian food. Though the menu changes on a whim, diners can expect aesthetically stunning dishes crafted from exquisite ingredients (caviar, white truffle, langoustine) and often drawing from the chef’s own memories. Because Eight hosts only 24 guests per week, there’s a care and integrity

taken in sourcing ingredients, exemplified by the deeply flavourful Galician-style beef, sourced from reclaimed Holstein dairy cows that have been put to pasture for three years on the chef’s farm with the meat aged 60 days.

Regardless of what’s on the menu, it comes to the table a thoughtfully composed and gorgeously plated expression of Canada’s food story. As a signature venue for chef MacLean’s Cultural Chef Exchange series, Eight shares that story with renowned chefs from all over the world, putting Calgary right in the middle of the conversation. It is a restaurant that can’t be seen — it needs to be experienced. —C.L.

631 Confluence Way S.E., 403-457-2153, eightcdn.ca, @eight_cdn

GOOD AS GOLD HOKKAIDO SCALLOP CEVICHE, CHARCOAL, LECHE DE TIGRE, POPCORN, ONION RINGS, CILANTRO AND PAPRIKA OIL IN A GOLD-LINED SERVING DISH CRAFTED BY LOCAL CERAMACIST QUIN CHEUNG.

fortuna’s row

Who’s Behind It

Syndicate Hospitality Group, Chef-Owner Mikko Tamarra.

What’s on the Menu

Contemporary Latin American share plates.

WHY WE LOVE THIS PLACE

From the moment you step into the dining room at Fortuna’s Row, nestled under the 4th Avenue flyover into downtown, the concrete and terracotta decor, expansive bar and energized open kitchen all signify that a big, bold and ambitious experience awaits. Chef and owner Mikko Tamarra isn’t afraid to take risks with his menu that draws inspiration from Mexico, Peru and

other Latin American countries, with selections ranging from small plates of tacos, tostadas and empanadas filled with rich and surprising ingredients, to larger platters heaped with seafood, al pastor-style chicken, or charcoal-grilled steak. It’s a lot to choose from, and the menu descriptions barely do Tamarra’s creations justice, which is why letting yourself be surprised through the “let us feed you” option (a more casual take on a chef’s tasting menu, in which diners allow the chef and front-of-house team to curate their selections on any given evening) is, arguably, the best way to go.

Fortuna’s brunch is just as impressive (if not more), with huge plates of eggs, fried yucca

with beef cheeks and chicharron pork belly with plantain all on offer, as well as some of the best breakfast breads in the city, courtesy of pastry chef Teisha Huff.

Add in beverage director Ivana Lovric’s interesting (and occasionally challenging) cocktails, the new set family-style menus offered in the private dining room with seating for up to 20 guests, and the separate Standing Room Only Bar; and you’ve got a Calgary restaurant that is bravely pushing the boundaries of modern Latin American dining. —E.C.B.

421 Riverfront Ave. S.E., 403-243-0069, fortunasrow.com, @fortunas.row

OH FORTUNA! (CLOCKWISE FROM LEFT) BRAISED BEEF EMPANADAS WITH GUASACACA; DUNGENESS CRAB AND SHRIMP TACOS GOBERNADOR WITH LOBSTER CREMA; AND SALMON TIRADITO WITH PACHIKAY, PLANTAIN CHIPS AND AVOCADO PURÉE.

model milk

Who’s Behind It?

Concorde Entertainment Group, Regional Chef Garrett Rotel, District Chef Merritt Gordon.

What’s on the Menu

Comfort food through a contemporary lens.

WHY WE LOVE THIS PLACE

Occupying a former circa-1930s dairy (Model Dairies), and sporting a modernized-industrial look designed by Frank Architecture, Model Milk has garnered a loyal following since its doors opened in 2011. Over the past decade, the restaurant has gone through different phases, each influenced by a succession of chefs; however,

one thing remained constant — the push to redefine comfort food.

The technique-driven menu at Model Milk is ever-evolving and, consequently, there are very few menu items that have withstood the test of time. The calamari fricassee and apple pie with a cheddar crust are the only two dishes that have survived unchanged through numerous menu iterations, though recent standouts include a savoury French toast with salted-honey custard and pimento cheese powder.

The current team, led by chefs Garrett Rotel and Merritt Gordon, regional manager Joseph Dort, and general manager Reshma Mir, has

brought new and exciting energy into the former dairy. The members of this team are at the top of their games in delivering an elevated dining experience with intentionality that includes consistently well-executed food, top-notch service and a thoughtfully curated beverage list. Their creativity is exemplified in the series of “Rough Drafts and Movie Night” pop-ups over the past year, which serve as a platform for the chefs to play and test out exciting new dishes and concepts. —P.L.

308 17 Ave. S.W., 403-265-7343, modelmilk.ca, @modelmilk

MODEL MEAL (CLOCKWISE FROM LEFT)

CHARRED SHISHITO PEPPERS WITH TOFU AND MISO CREAM, SAVOURY FRY BREAD WITH SALTED HONEY CUSTARD AND CHEESE DUST, POTATO BUNS WITH WHIPPED BUTTER, BEEF TARTARE, AND A FELA TURMI COCKTAIL.

“I don’t get up early nothing"for “I don’t get up early nothing"for

Well, except for the goodies at Taste of Bragg Creek

Wake your taste buds up to this year’s Taste of Bragg Creek on Friday, April 26th from 5:00pm to 9:00pm. Participating Bragg Creek restaurateurs and liquor merchants will feature their culinary skills and products for visitors from near and far. Come to Bragg Creek and quench your thirst or satisfy your post-hibernation hunger. You’ll go door to door to sample delectable fare, plus our participating retail merchants will stay open late to showcase their wares. Tasting tickets will be sold at convenient locations in the hamlet during the festivities. New this year we’re adding online tasting ticket pre-sales so be sure to follow us on social media for more info to come. Make it a Bragg Creek date for the whole family and feel great knowing this event raises funds for Easter Seals Camp Horizon.

For complete details visit tasteofbraggcreek.ca facebook.com/tasteofbragg @ tasteofbraggcreek

Rouge

Who’s Behind It

Co-owners Olivier Reynaud and Paul Rogalski; Chef de Cuisine Dean Fast.

What’s on the Menu

Four seasonal menus, utilizing ingredients from the on-site garden, local farms and foraged provisions.

WHY WE LOVE THIS PLACE

Success came early for Rouge. Opened in the spring of 2003 in the historic A.E. Cross home in Inglewood — noted local restaurateur Sal Howell (River Café, Deane House) was said to be at the first table — Rouge famously recovered its opening debt in only six months. International recognition followed when it ranked among San Pellegrino World’s Best Restaurants in 2010.

More than two decades later, Rouge continues to impress — the substantial garden on the grounds being a key element in keeping the menu fresh. “It’s important for cooks to know where food comes from,” says co-owner and culinary director Paul Rogalski.

The ownership empowers creativity and autonomy in the kitchen. The menu is fully the domain of chef de cuisine Dean Fast, who utilizes the harvest in dishes such as a carrot terrine with verbena yoghurt. A potato, scallop and prawn roulade is executed with precision and served on a delicate corn flan. Standout mains include a seared steelhead trout lovingly cooked and served with a rich white-bean cassoulet and luscious beurre blanc, while the top sweet offer-

ings include a juicy crab apple galette with an almond crumble and thyme-and-lemon-balm ice cream.

Known for having one of the first tasting menus in the city back in 2003, Rouge’s current iteration is six courses of gathered and foraged components for $120, while the wine list is full of awarded and well-known bottles from the Old and New Worlds, from Beaune to Bordeaux, from Piedmont to Rheingau, and from Napa Valley to Barossa Valley. For diners in Calgary, both new- and old-school, Rouge is both a treasure and a part of Calgary’s culinary history. —L.M.

1240 8 Ave S.E., 403-531-2767, rougecalgary.com, @rougerestaurant

COMFORT CUISINE ROUGE’S SEARED STEELHEAD TROUT WITH WHITE-BEAN CASSOULET.

shokunin

Who’s Behind It

Chef-Owner Darren MacLean, Shokunin Collective.

What’s on the Menu

Japanese-style izakaya with rare sake offerings.

WHY WE LOVE THIS PLACE

The soundtrack of eclectic street beats, mangaesque murals and outstanding Japaneseinspired cuisine hits all the right notes in Shokunin, chef Darren MacLean’s 50-seat izakaya-inspired restaurant on 4th Street S.W. in Mission. At this yakitoria, the kitchen butchers more than 30 locally sourced free-range chickens daily to create skewers of everything from thyroid and knees, to the more familiar

thighs and wings. Extremely popular, the yakitori offerings sell out fast.

Elsewhere on the menu is a melt-in-yourmouth bison tataki and a buttermilk chicken karaage expertly fried to crispy perfection. The always-in-season sushi offerings made with Ora King salmon from New Zealand, Haidacore tuna and a signature white sablefish from B.C. are beautifully presented and impeccably fresh — paired with house-ground Canadian wasabi, each bite is truly rewarding.

Unable to rest on his laurels, MacLean debuted last fall what is certain to become his new star menu item: AAAAA5 Japanese wagyu, dry-aged in locally sourced beeswax and cold-smoked in-house. The process, unique

SEAL OF APPROVAL

SHOKUNIN’S AAAAA5 JAPANESE

WAGYU DRY-AGED IN LOCALLY SOURCED BEESWAX.

to Shokunin, required a renovation in order to install the dry-aging equipment.

The bar’s excellent range of sakes (many of which are exclusive to Shokunin in North America), Japanese beers and skillfully crafted cocktails complete the dining experience — unless, that is, you saved room for the ethereal sake kasu tiramisu with sake caramel.

Shokunin is a sustainably run Canadianborn homage to Japanese cuisine that continues to showcase its chef’s impeccable standards to a clientele that is always hungry for more. —K.A.

2016 4 St. S.W. 403-229-3444, shokukinyyc.ca, @shokuninyyc

major tom

Who’s Behind It

Concorde Entertainment Group, Executive Chef Josh Morin, General Manager Amanda Sutherland. What’s on the Menu

Elevated steak house with a strong cocktail program and hard-to-find wines.

WHY WE LOVE THIS PLACE

From checking in on the ground level, to taking the express lift straight to the top, every guest feels like a VIP at Major Tom. Perched up on the 40th floor, with floorto-ceiling windows providing views that extend all the way to the Rockies, this glamorous restaurant is the ideal place to bring out-of-town guests, celebrate a promotion, or join friends for cocktails and snacks.

Almost every menu item lives up to the room’s high standards: small bites like a crispy hen egg with pepperoni jam, the now-iconic “Major tots” with smoked sturgeon and pickled onion, and the luscious crab and shrimp roll on toasted brioche. The steak tartare is arguably the city’s best in both taste and texture, while the endive Waldorf salad is a must-order with its crisp apples, toasted walnuts, sweet raisins and light blue-cheese buttermilk dressing. A more recent addition to the menu, the roasted sweet potatoes with chili butter, are another instant classic.

While Tom’s steak program is always excellent (for a group, go with the thinly cut English-style prime rib), alternative mains are also outstanding, such as the shareable crispy half chicken with a decadent potato purée and glazed mushrooms, or the Icelandic cod with buttery leeks and potato pavé. At Tom, dessert is always something to consider, as well. Save room if you can for the dramatic boozy baked Alaska, set alight at the table, and served with bourbon semifreddo and Angostura caramel. —L.M.

40th Floor, 700 2 St. S.W., majortombar.ca, @themajortombar

ELEVATED FLAVOURS ICELANDIC COD WITH CRISPY POTATO PAVÉ, LEEKS AND GLAZED MUSHROOMS, AND AN ALL THE WAY UP COCKTAIL AT MAJOR TOM.

There’s more to love at the zoo.

teatro

Who’s Behind It

Teatro Group Owner Dario Berloni, President Mia Berloni, Chief Operating Officer and Director of Culinary Mathew Batey.

What’s on the Menu

Classic-modern Mediterranean dishes with an emphasis on rich, comforting Italian fare.

WHY WE LOVE THIS PLACE

When Dario Berloni unveiled his finedining restaurant back in 1993, it was a space worth celebrating. More than 30 years later, this has not changed. Housed in the historic Dominion Bank building, the stately room exudes a sense of occasion. A pair of wrought-iron gates purchased from a historic French chateau, soaring picture windows and sky-high pillars combine with formal linens and tableware to set the scene for an exceptional evening.

The food — fine-dining comfort fare with a creative bent — lives up to its surroundings. The signature dish of lasagna with lobster, shrimp and scallops (originally created in 1997 by esteemed local chef and culinary instructor Michael Allemeier) is so good, one hates to sacrifice even one bite. The appetizer of carpaccio is light as a feather, while the duck confit’s skin is delicately crisp. Expect a few subtle changes to the menu with the recent hire of executive chef Camilo Kobek, who has cooked in a lot of great rooms — from Toronto’s Alo Bar to Vancouver’s Pidgin and Calgary’s River Café — and is infusing the menu with hints of his Chilean heritage.

And then there’s the wine: A fixture on the Wine Spectator list since opening, Teatro’s cellar in the former bank’s vault houses approximately 10,000 bottles, representing 26 countries. Beautiful space, attentive service, tome of a wine list and quality food — it’s no wonder that, four decades in, Teatro is still a much-cherished dining-out destination. —K.A.

200 8 Ave. S.E., 403-290-1012, teatro.ca, @teatrorestaurant

TEATRO EXECUTIVE CHEF CAMILO KOBEK.

River Café

Who’s Behind It

Founder/Proprietor Sal Howell, Executive Chef Scott MacKenzie.

What’s on the Menu

Upscale Canadian regional cuisine.

WHY WE LOVE THIS PLACE

River Café has been a cornerstone of Calgary’s culinary scene since it opened in the heart of the city’s idyllic Prince’s Island Park back in 1991. This beloved institution started off as a small, outdoor, full-service café at a time when restaurant patios were few and far between. In 1995, proprietor Sal Howell rebuilt it into the iconic restaurant as we know it today, with its

wood, stone and brick interior featuring a fieldstone fireplace and an open-concept kitchen, complete with a wood-fire oven and grill. Not only was Howell a visionary when she transformed the seasonal café into a yearround culinary landmark that has maintained a timeless appeal, but she was also a pioneer and champion of the local and sustainable food movement long before it was fashionable. For more than three decades, River Café has been offering top-tier Canadian cuisine made with the best-tasting local and regional ingredients that are in season. This leadership, hard work and commitment to sustainability and supporting regional and local purveyors,

RUSTIC CHARM KYUQUOT SOUND SMOKED SABLEFISH (MAIN) WITH SALT-BAKED CELERY ROOT AND BIRCH GLAZE; AND FOGO ISLAND SCALLOPS WITH CAULIFLOWER AND HAZELNUT TORTELLINI, SOUBISE AND BLACK GARLIC.

farmers and fishermen has not gone unnoticed — River Café has received many accolades and is a fixture of the Canada’s 100 Best restaurants rankings.

Since joining River Café in 2021, executive chef Scott MacKenzie’s passion for sustainability and local organic products is evident in his impeccably prepared tasting menus and crave-worthy à la carte dishes, exemplified by the seasonal Kyuquot Sound smoked sablefish with Amiable Organics salt-baked celery root and birch glaze. —P.L.

25 Prince’s Island, 403-261-7670, river-cafe.com, @rivercafeyyc

nupo

Behind It

Chef-owner Darren MacLean, Shokunin Collective.

What’s on the Menu

Japanese-inspired fish and plant-forward dishes, with a six-seat omakase sushi bar.

WHY WE LOVE THIS PLACE

The best restaurants maintain a sharp focus on the quality and preparation of the food, provide service of an exceptional level, and integrate storytelling as part of the experience.

Nupo provides all these elements in a setting that emphasizes comfort and familiarity while providing the technical diligence one would expect from a restaurant in one of the world’s great cities (and where the bill would be expected to be three times the price).

Dishes are plant-forward and prepared with the care one would expect in Japan. The aesthetically pleasing compositions are matched by impactful flavours: Entrees such as the sablefish “unagi” donburi are a delightful find in a city where seafood often plays second fiddle to steak.

Along with its continued excellence in its own food programming, Nupo also hosts chef-owner Darren MacLean’s Cultural Chef Exchange series, which brings in renowned chefs from all over the world. These elements of care, quality, knowledge, storytelling and service create the ideal setting for those who are curious about what the world has to offer, without having to leave the city. —G.H.

631 Confluence Way S.E., 587-353-1388, nupo.ca, @nupoyyc

PLANT-FORWARD PERFECTION

TRAFFORD FARMS MUSHROOM

STEAK AT NUPO.

Who’s

d.o.p.

Who’s Behind It

Owner/General Manager Tony Migliarese.

What’s on the Menu

Family-style Italian antipasti, pasta and large-format entrees.

WHY WE LOVE THIS PLACE

Family has always been the cornerstone of the much-loved D.O.P. Owner Tony Migilarese drew inspiration from his late restaurateur father when creating his intimately sized Italian restaurant (still in its Beltline location for now, though a relocation is in the works for the early fall of this year).

Young Tony once questioned his parents: “Why don’t we feed the people what we eat?”

He was referring specifically to the pickled green tomatoes his grandmother made, but even more so to the feeling of family that he associated with his grandmother’s cooking. This sense of family is present at D.O.P. , where staff greet oft-returning regulars by pouring a glass of their favourite wine as they seat them — no questions needed. Mama Migliarese worked with the kitchen team to bring family favourites to the menu alongside more modern preparations like the now Insta-famous giant raviolo and weekly feature pastas.

The tight quarters mean that sometimes previously unacquainted fellow diners end the night feeling more like family, celebrating successes or, in some cases, commiserating misfortune over an amaro Old Fashioned (or two).

It’s this warmth, comfort and familiarity that makes dinner at D.O.P. wholly fulfilling, and it is that fulfilment that fills every seat in the House of Migliarese, night after night. —G.H.

1005A 1 St. S.W., 587-349-2656, dopyyc.com, @dopyyc

JUST LIKE MAMA MADE D.O.P. TEAM MEMBERS MICHELLE DUNN (LEFT) AND PRIYA KAILA SHARE A TAJARIN POMODORO GUANCIALE.

new 2024

MAKING A SPLASH RIGHT OUT OF THE GATE, THESE EIGHT SPOTS, OPENED BETWEEN JULY 2022 AND DECEMBER 2023, ARE OUR JUDGES’ PICKS FOR MOST NOTEWORTHY NEW DINING DESTINATIONS.

BY KAREN ASHBEE , ELIZABETH CHORNEY-BOOTH , GABRIEL HALL , PATRICIA LAU AND LIZ MIDDLETON

AAMA NEPALESE CUISINE

WHEN IT OPENED August 2022

WHO’S BEHIND IT Chef-owner Gyanendra Sharma and his wife, Tara Poudel.

WHY WE LOVE IT ALREADY

Tucked in a small commercial plaza overlooking the Foothills on the western edge of Cochrane, Aama Nepalese Cuisine offers an elevated dining experience that is worth the trek. Aama, which means “mother” in Nepalese, a nod to

chef Gyanendra Sharma’s beloved late mother, had quietly opened its doors in the summer of 2022. But it wasn’t until the following year that word spread about Sharma’s thoughtfully curated menu, that takes diners on a culinary journey of traditional dishes from across Nepal. Not to be missed is the house specialty, yak, sourced from a farm near Rimbey, Alta. A fan favourite at

Aama, the yak is prepared in a variety of ways: chargrilled (sekuwa), as a filling for momos (traditional Tibetan dumplings), and in a comforting Sherpa stew (shyakpa), as well as more contemporary presentations like “smoked” yak tenderloin and braised yak short ribs. —P.L. Unit 2106, 100 Horse Creek Rd., Cochrane, 403-376-6165, aamanepalesecuisine.ca, @aamanepalesecuisine

AAMA NEPALESE CUISINE.

PHOTO

CHRIS LANDRY

BARBARELLA BAR

WHEN IT OPENED December 2022

WHO’S BEHIND IT Concorde Entertainment Group.

WHY WE LOVE IT ALREADY

It’s hard to top this downtown “seeand-be-seen” spot for people-watching. Spread out over two storeys — a spacious upstairs and a main level, where a packed bar, dining room and open kitchen coexist — plus, a patio brimming with the A-list crowd during the warm-weather months, Barbarella is a hit no matter where you sit. A playlist of upbeat tunes adds to the energetic buzz. The food is crowd-pleasing Coastal Italian: think pastas like linguini with clams, and spaghetti limone, or the always-in-demand fried artichokes, comfortingly familiar and consistently prepared. Super-sommelier Brad Royale’s Italian- and Californianfocused wine list offers much in the way of affordable, expertly chosen options. The happy hour, with its strong cocktail program and housemade limoncello, is a tempting way to spend an afternoon. — K.A. 240 8 Ave. S.W., 403-888-1658 (text only), barbarellabar.ca, @thebarbarellabar

BAR CHOUETTE

WHEN IT OPENED May 2023

WHO’S BEHIND IT Chef Duncan Ly. WHY WE LOVE IT ALREADY Duncan Ly, of Foreign Concept fame, made his return last spring with a 40-seat boîte on the 12th Avenue S.W.-facing side of The District at Beltline. Ly’s French-inspired menu puts a twist on classics such as steak frites by incorporating herbed Café de Paris butter and subbing out the frites for triple-cooked wedge potatoes. The melt-in-your-mouth 1608 cheese souffle is simply outstanding, and the well-crafted cocktails, including a rosemary-brown butter Old Fashioned and the violette haze (gin, creme de violette, St. Germain), are a hit at happy hour and with the latenight crowd that packs the place post concerts and hockey games. —K.A. 130, 227 11 Ave. S.W., barchouette.ca, @thebarchouette

CLASS CLOWN HAMBURGERS

WHEN IT OPENED June 2023

WHO’S BEHIND IT Co-owners, founders and partners Xian Fullen and Noel Sweetland.

WHY WE LOVE IT ALREADY

Class Clown is nostalgic, welcoming and cozy, with a coolness factor of 10. The commitment and passion for creating a standout burger joint starts with Alberta-raised, AAA Benchmark Black Angus ground in-house daily, and extends through weekly picks of quirky natural wines and soft-serve sundaes with house-made toppings. The California Classic burger is a must-order with mustard-grilled patties, American cheese and the usual

toppings in a locally sourced, toasted and buttered potato bun. Another instant favourite is the Nashville Hot Cod, a fried-fish sandwich with hot-chicken flavours. Battered cod is dipped in spiced oil, then a secretrecipe dry spice mix, then topped with American cheese, tartar sauce, jalapeños, pickled onion and vinegar slaw — perfect when paired with an ice-cold cider and share of golden crinkle-cut fries smothered with cheese sauce and crumbled Hawkins Cheezies. L.M.

106, 1711 4 St. S.W., 403-243-8284, classclown.ca, @classclownhamburgers

SOMMELIER BRAD ROYALE AT BARBARELLA BAR.

CLASS CLOWN’S NASHVILLE HOT COD SANDWICH WITH CONEY FRIES.

MILPA

WHEN IT OPENED February 2023

WHO’S BEHIND IT Co-owners Rajiv Malhotra and Chef Elia Herrera.

WHY WE LOVE IT ALREADY

Milpa marks the foray into Calgary for Elia Herrera, a third-generation Mexican-born chef, with two successful Toronto restaurants to her name (Tecolote Richmond and Tecolote Liberty Village), as well as Top Chef Canada and Top Chef Mexico TV appearances. Freshly fried tortilla, corn and taro chips are an ideal start here with the housemade salsas or the crave-worthy and creamy coconut ceviche. Chef Hererra’s grandmother’s recipe for rajas poblanas, a combination of roasted poblano peppers, confit chicken and a light creamy sauce, is ideal for spooning on the freshly madein-house corn tortillas. Though the cuisine is thoroughly Mexican, local ingredients are thoughtfully integrated — the quesabirria features Alberta brisket, brined for 24 hours, marinated in adobo and then braised for five-to-six hours. On the drinks side, the standout is a papaya milk punch, made with three different rums (including one infused with papaya seed), and mixed with cola and vanilla ice cream, and served with a black-pepper marshmallow. For a special treat, try the $50 Silky Smooth Old Fashioned, featuring an aged Patrón extra añejo. —L.M. 1531 5 St. S.W., milpa.ca, @milpayyc

MY LITTLE ITALIA

WHEN IT OPENED June 2023

WHO’S BEHIND IT Co-chefs (and partners in life) Miran Won and Kevin McGill.

WHY WE LOVE IT ALREADY

This intimate little neighbourhood Italian joint is run completely by its owners — Kevin McGill works the open kitchen while Miran Won works the floor — allowing diners to feel like they’re guests at the very best kind of private dinner party. Accordingly, the food is made with love and a whole lot of skill, with house-made pasta

dishes topped with surprisingly complex and flavourful sauces forming the bulk of the menu. Everything, from the exquisite brown-sage-butter gnocchi, to the “Heavy Kevy’s” meatballs pomodoro, hits that sweet spot between comfort and luxury; it’s like what a nonna would make, but with a chef’s refined touch. Don’t overlook the fresh bread or tiramisu: both are made inhouse, and it shows. —E.C.B.

2015 4 St. S.W., mylittleitalia.com, @mylittleitalia.yyc

PASTA PERFECTION AT MY LITTLE ITALIA.

MILPA PHOTO BY CHRIS LANDRY; MY LITTLE ITALIA PHOTO BY JARED SYCH

PRIMARY COLOURS

WHEN IT OPENED March 2023

WHO’S BEHIND IT Monogram Coffee

Owners Jeremy Ho, Ben Put and Justin Eyford; Co-owner/Chef Matthias Fong; Head Chef Eric Um.

WHY WE LOVE IT ALREADY

Adjacent to Monogram Coffee in Britannia, Primary Colours was an instant favourite of brunch-goers who would travel across the city for chef Matthias Fong’s delectable smoked Arctic char toast and his crispy “ginger beets.” But it’s Fong’s masterfully crafted dinner offerings that truly set Primary Colours apart. Having spent more than a decade honing his skills at the iconic River Café, Fong puts incredible care into each of his dishes, starting with the ingredients, all of which are carefully sourced, seasonal or made from scratch (such as his koji, made from incubated barley, that is then used for his koji-marinated chicken). The Tasting Series events, which take place every few months, are when chef Fong really takes his creativity to the next level, rewarding guests with a spectacularly prepared tasting menu of exquisite technique-driven dishes. —P.L.

802 49 Ave. S.W., 403-764-2607, primarycolours.cafe, @primarycolourscafe

WHEN IT OPENED November 2023

WHO’S BEHIND IT Co-owner Casey Greabeiel, Executive chef Dave Bohati, Chef de Cuisine Alejandro Buzzalino.

WHY WE LOVE IT ALREADY

Big and bold, Salt & Brick boasts a slick 100-seat dining room (140 seats in total, broken up into small sections, including a vibrant chef’s bar in front of the open kitchen) and an equally formidable sense of bravado. Creativity and seasonality rule here, with the chefs coming up with a “fresh sheet” menu every week to keep themselves — and guests —

on their toes. While specific dishes change constantly, diners can expect intense and impeccably composed flavours, with playful references to Asian, Mediterranean and South American fare. Add in fresh raw bar selections, a semi-secret speakeasy cocktail bar, and a beverage list that pays tribute to the restaurant’s original Kelowna location with its strong selection of Okanagan wines, and you’ve got a gutsy restaurant that has come out swinging. —E.C.B. 211 10 Ave. S.W., saltandbrick.ca, @saltandbrickyyc

CHEF MATTHIAS FONG PLATING AT PRIMARY COLOURS.

SALT & BRICK.

SALT & BRICK

SALT & BRICK PHOTO BY CHRIS LANDRY; PRIMARY COLOURS PHOTO BY JARED SYCH

B E S T accessible 2024

RESTAURANTS

Located in the southeast lake community of Mahogany, Chairman’s Steakhouse, part of the Vintage Group of restaurants, is known for its high-quality steak program, top-notch service and exceptional wine list. However, it’s the thoughtful consideration of universal design and attention to detail that earned Chairman’s the top spot as our Best Accessible Restaurant for 2024.

The benefits to choosing Chairman’s start before you even enter the room: a heated underground parkade allows for ease in dropping guests off, while an elevator up to the dining room means all members of a party can arrive together from

ASHLEY KING

is artistic associate for Inside Out Theatre, which produces and presents works showcasing Deaf, Disability and Mad culture and consults on how to make the performing arts accessible for audiences.

THIS YEAR MARKS THE DEBUT OF A NEW LIST OF BEST CALGARY RESTAURANTS — THOSE DESERVING OF RECOGNITION FOR ACCESSIBILITY. THE WINNER AND RUNNERS-UP WERE SELECTED BY A PANEL OF JUDGES WHO BROUGHT TO THE TABLE THEIR LIVED EXPERIENCES WITH A RANGE OF PHYSICAL DISABILITIES, SIGHT IMPAIRMENT AND NEURODIVERSITY. HERE ARE THEIR PICKS FOR DINING DESTINATIONS IN CALGARY THAT PROVIDE EXCEPTIONAL HOSPITALITY FOR ALL.

WINNER

CHAIRMAN’S STEAKHOUSE

the same point. The range of options among the 192 seats in the dining room, lounge and private dining room accommodate various sizes and heights of mechanical and manual wheelchairs. Those requiring the use of mobility aids can traverse the generously spaced layout with relative ease, while reserve seating in the private dining room can accommodate those who seek a quieter sensory experience. There are also two patios, one overlooking Mahogany Lake, the other set amidst a water feature garden.

Other points of accessibility at Chairman’s include backlit menus for ease of reading if one is sight-impaired, plus spacious, well-appointed

TONIE MINHAS

is project manager, neuroinclusion services, with Auticon, an autistic-majority company that is part of a global social enterprise that promotes neurodiversity and inclusion in workplaces.

judges

NABEEL RAMJI

is co-founder and CEO of Pedesting, a navigation app that identifies accessible and pedestrian routes through built urban environments.

washrooms and attentive staff.

Of course, a great accessible restaurant needs to serve great food and Chairman’s delivers, offering a range of prime cuts to be paired with sides in true steak-house style. Diners can request their food pre-cut for ease of sharing or ease of eating. In the lounge, peruse the 4,000-bottle wine list or try one of the Golden Ageinspired cocktails, like the Lambrusco Sour or YYC Avion.

Whether it’s a special occasion dinner or impromptu treat, Chairman’s is universally designed to please. —Ashley King 2251 Mahogany Blvd. S.E., chairmans.ca, @chairmansyyc

DAYLE SHEEHAN

is lead designer and owner of Dayle Sheehan Interior Design Inc., as well as an author, podcaster, public speaker and advocate for universal design.

TARA WEBER

is Western Bureau Chief for BNN Bloomberg and covers a wide range of business issues, including energy, retail and politics from her base in Calgary.

RUNNERS-UP

THE WILDE ON 27

Bougie and boozy, The Wilde is a glamorous downtown room and patio on the 27th floor of The Dorian, Autograph Collection Hotel. The hotel setting provides accessibility-enhancing features such as valet parking and wide automatic doors that lead into the foyer area and concierge desk. The concierges can aid diners in wayfinding to the restaurant as well as acquiring ride services — and guiding guests to their ride — when they’re departing. Along with the concierge amenity, judges lauded the spaces between restaurant tables, which can be moved for ease of access, the separate lounge area on the north-facing side with alternative seating styles (couches, benches, chairs and bar stools) and the heated patio with fantastic city views accessed by a stair-free entrance with automatic sliding doors. —A.K. 525 5 Ave. S.W., thewilderooftop.com, @thewilderooftop

DONNA MAC

This cool and cozy Beltline neighbourhood restaurant is known for its Canadian-fusion comfort foods, creative brunch dishes and eclectic cocktail program. Large, open and bright, there’s plenty of room to move around when navigating the space, as well as a wide sidewalk area outside that allows for ease of entrance. Neurodivergent diners or those seeking a calmer sensory experience can consider dining in the private dining room, where the music volume can be controlled separately from the rest of the restaurant. —A.K. 1002 9 St. S.W., donnamacyyc.ca, @donnamacyyc

EARLS SOUTHCENTRE

Opened this past fall, Calgary’s newest Earls incorporates a range of universal design elements in its dining room and three-season, glass-covered patio. Seating options, including low, high and booth seating, accommodate various wheelchair styles, while the kitchen will cater to dietary restrictions. In addition to the great food and lively ambiance, judges praised the accessible parking and the wellinformed, helpful staff. —A.K. 355, 100 Anderson Rd. S.E., earls.ca, @earlsrestaurant

CHAIRMAN’S STEAKHOUSE.

M E N T I O N S honourable 2024

OUR JUDGES SOUND OFF ON PLACES AND SPACES THAT THEY LOVE AND FEEL ARE DESERVING OF SPECIAL RECOGNITION.

ÄNKÔR

Excellence in dining outside the zone of consideration.

Located on a quiet street in Canmore, änkôr merits the drive to the mountains.

Chef-owner Danny Beaulieu and his team are known for exacting standards, skillful technique, balanced flavours and artfully presented dishes. While diners have the option to order á la carte, menu items such as an appetizer of decadent foie gras served with a grape and cardamon gel, or a main of dry-aged duck breast and leg confit, accompanied by fermented plums, beets, demi, plum gel and pistachio, set the

precedent for an outstanding tasting menu: six courses, all sensible portions, not one to be missed, for a reasonable $115 (excluding wine pairings, which are an additional $60 to $65). The finely tuned wine list curated by sommelier Julie Hélie sets änkôr apart as the only restaurant in Canmore awarded a Wine Spectator Award of Excellence in 2023. Even if it’s not in our city, änkôr deserves to be part of the conversation for Calgary diners. —K.A.

Unit 103, 1430 2 Ave., Canmore, 403-675-2424, ankorcanmore.com, @ankorcanmore

ALLOY

Best service/hospitality.

Now in its 17th year, Alloy has set the bar for great service. Co-owners Uri Heilik and chef Rogelio Herrera are known to walk the room of their Manchester-district restaurant, greeting longtime customers by name, while many of the staff have been with Alloy for more than a decade, sticking with the restaurant even through the trials of the pandemic. It’s no secret that the kind of menu consistency that attracts and retains a loyal clientele is often in opposition with the demands of a certain breed of foodie-adventurer set on documenting their findings. Alloy is decidedly Camp A, less concerned with catering to trend-hunters than to the clientele that comes back time and time again for weddings, business gatherings or anniversary parties, or to just lounge amongst the comfort of friends. This approachability with the staff, and with Heilik and Hererra themselves, is what makes Alloy the hospitality star that it is. —G.H. 220 42 Ave. S.E.,403-287-9255, alloydining.com, @alloydining

DANDY BREWING

Best Accessible Taproom.

This craft brewery earned an honourable mention from the Best Accessible Restaurants judging panel for its considerate design. Calgary firm Included By Design advised on the 2018 rebuild of the former industrial space in Ramsay to help eliminate barriers with features such as a split-height bar. Judges commended how the entire indoor space can be navigated via wheelchair and appreciated the dog-friendly, stair-free patio. (It goes without saying the craft beers and New York-style pizza are pretty darn good). —A.K. 2003 11 St. S.E., thedandybrewingcompany.com, @dandybrewing

SCALLOP WITH RAYU, ORANGE PEARLS AND FERMENTED BURDOCK AT ÄNKÔR.

ALLOY CO-OWNER URI HEILIK.

BY JARED SYCH

CLOS DE LA OYSTER BARRE PHOTO BY JOHN GAUTHIER; MAVEN PHOTO

CLOS DE LA OYSTER BARRE

Best in the grey area between permanent and pop-up.

In 2021, when most of Teatro’s private-event bookings had evaporated, the team came up with the idea for a seafood-forward pop-up to utilize the vacant Opera Room. The casual-dining experience with candlelit ambience and an old-school hip-hop soundtrack was an instant hit, evolving into a monthly, and then bi-weekly, occurrence, before finding a forever home across the river at Vendome. Since taking up residence there, Clos de

la Oyster Barre has introduced rotating menu features that allow the chefs to flex their creative freedom and leverage seasonal ingredients. It has the best of both worlds — the agility of a pop-up and the permanency of a restaurant, with a consistent team to deliver top-quality service and a well-curated list of wines from Teatro’s legendary cellar. Whether you consider Clos a pop-up or a restaurant, it is inarguably a one-of-a-kind, unpretentious, yet elevated dining experience. —P.L.

940 2 Ave. N.W., @closbarre

MARI BAKESHOP

A bakeshop with the goods.

This bakery-café is a destination for anyone who appreciates extraordinary skill and delicious things to eat. A passion project from Doug Gregory and Lauren Ahn, Mari initially earned local curiosity thanks to the couple’s prestigious baking experience (they both used to work at The French Laundry, while Gregory’s resume includes The Waterside Inn, a three-Michelin-star restaurant in the U.K.). But, it has since settled into its own thing: a bakeshop that matches the quality of our city’s very best restaurants. In 2022, Mari moved from its original East Village space

to a larger location in Bridgeland, where Gregory could outfit his kitchen with top-of-the-line Viennoiserie equipment. This newer version pumps out perfect croissants and other pastries, along with the now-famous roll cakes and bite-sized choux. Mari also does lunch, offering sausage Danish, ham-and-cheese pain Suisse, and sandwiches on house-made baguettes. Watch Mari’s Instagram for daily specials — Ahn and Gregory think big and are always coming up with inventive flavour combinations. —E.C.B.

103 St. Matthew Square N.E., maribakeshop.ca, @maribakeshop

MAVEN

Brunch that goes beyond.

Since opening in January 2022, Maven has held its position as one of the best brunch spots in Calgary. Its success is owed to an ongoing commitment to quality and to its house-made almost-everything, from house-churned butter, to the ever-evolving kitchen jams, mustard, pickles, artisan bread and 72-hour cured salmon gravlax. The menu reads like a collection of memories from chef Mish Lee Hobbs’s life growing up around Asia and Europe, while respecting her father’s Alberta roots.On any given service, you’ll see everyone from millenni-

als enjoying a mushroom Benny on grilled bannock to young families feasting on buttermilk pancakes and kaya French toast.

(My own go-to is the Tembeling Road noodles that include two kinds of tofu, a scallion-egg pancake, Chinese greens, hot chili pickle and house-made kecap manis, an Indonesian sweet soy sauce). Maven also does unique beverages that incorporate the exotic and tropical, with guava, lychee and coconut hand-mixed with fresh, coldbrewed tea. —L.M.

1006 17 Ave. S.W., mavenyyc.ca, @maven_yyc

MAVEN CHEF MISH LEE HOBBS.

SEAFOOD REIGNS SUPREME AT CLOS DE LA OYSTER BARRE.

BEST AFRICAN

Flavours Restaurant

(tie for first place)

4129 4 St. N.W, 403-719-2770, flavourcuisineandcatering.com, @flavoursrestaurant

Safari Grill (tie for first place)

100, 255 28 St. S.E., 403-235-6655, safarigrillcalgary.com, @safarigrill Abyssinia Restaurant

910 12 Ave. S.W., 403-452-3498, @abyssinia_yyc

Habesha Restaurant

1039 17 Ave. S.W., 403-243-0307, habeshacuisine.ca, @habeshayyc Yenny Delights

3131 27 St. N.E., 403-880-5731, yennydelights.com, @yennydelights1

BEST CHINESE

Silver Dragon Restaurant

106 3 Ave. S.E., 403-264-5326, silverdragoncalgary.com, @silverdragonyyc

Great Taste Chinese Restaurant

123 2 Ave. S.E., 403-265-9880; greattastecalgary.com, @greattaste_chinatown

U & Me Restaurant

201, 233 Centre St. S.W., 403-264-5988, uandme-restaurant.com

Bill’s Peking House

335, 16061 Macleod Tr. S.E., 403-278-3338, billspeking.ca, @billspekinghouse

Kam Han Szechuan House 2318 Spiller Rd. S.E., 403-264-6030, kamhan.ca, @kamhanszechuanhouse

The Cherry Inn

6722 4 St. N.E., 403-274-2282, cherryinn.ca

Central Grand Restaurant

295, 1623 Centre St. N.W., 403-277-2000, centralgrand.ca

Chinese Cultural Centre Cuisine

197 1 St. S.W., 403-457-9988, chineseculturalcentrecuisine.com

Ho Won Restaurant

115 2 Ave. S.E., 403-266-2234, howoncalgary.com

Golden Sands Chinese Restaurant

5010 Centre St. N., 403-455-2777, goldensandscalgary.ca, @goldensandsyyc

C HOIC E readers’ 2024

When it comes to Calgary’s best restaurants, our readers like to have a say, so each year we run an online ballot on avenuecalgary.com for them to nominate and then vote for their favourites. This year, we tallied more than 32,000 votes across 31 categories, everything from Best Burgers and Best Barbecue to the Best of the ’Burbs. Here are the winners and runners-up in order of most votes received.

AMIHAN GRILL + BAKESHOP.

BEST FRENCH

Cassis Bistro

2505 17 Ave. S.W., 403-262-0036 thecassisbistro.ca, @cassisbistro La Boulangerie

2435 4 St. S.W., 403-984-9294, laboulangerie-calgary.com, @laboulangerieyyc

The Eden

1219 9 Ave. S.E., 403-266-1005, edenbistro.ca, @the.eden.inglewood Le Comptoir, by François 1928 34 Ave. S.W., 403-455-4550, @lecomptoirbyfrancois

Fleur de Sel Brasserie

2015 4 St. S.W., 403-228-9764, fleurdeselbrasserie.com, @fleurdeselbrasserie

BEST INDIAN/ PAKISTANI

Cinnamon Indian Cuisine & Bar

1207 11 Ave. S.W., 403-290-1777; and 3022 23 St. N.E., 403-454-3640; cinnamoncalgary.ca; @cinnamonyyc Calcutta Cricket Club

1213 1 St. S.W., 403-719-1555, calcuttacricketclub.com, @calcuttacricket

Masala Bhavan South Indian Cuisine

BEST FILIPINO

Amihan Grill + Bakeshop

3132 26 St. N.E., Unit 208, 403-455-6050; and 1011 1 St. S.W., 825-540-1211; amihan.ca; @amihan.grill.bakeshop

Roc’s Grill

285 Shawville Blvd. S.E., 403-891-5158, rocsgrill.ca, @rocsgrillyyc

Chopstix Filipino Restaurant

5315 17 Ave. S.E., 403-235-1682; and 9737 Macleod Tr. S.W.; 403-251-0740; chopstixrestaurant.com; @chopstixfilipino

Rise N’ Shine Breakfast Place

2014 36 St. S.E., 403-271-5170, @rnsbreakfastplace

Lola’s Cluck + Oink

12445 Lake Fraser Dr. S.E., 587-577-1380, @lolasclucknoink

4604 37 St. S.W., 403-460-4535 and 403-667-6932, masalabhavan.com, @masalabhavan

Moti Mahal

1805 14 St. S.W., 403-228-9990, @motimahal

The Curryer

550 11 Ave. S.W., 403-493-3374, thecurryer.ca, @the.curryer

BEST ITALIAN

D.O.P.

1005A 1 St. S.W., 587-349-2656, dopyyc.com, @dopyyc Mercato

2224 4 St. S.W., 403-263-5535, mercatogourmet.com, @mercato_mission

Rea’s Italian Cucina

431 41 Ave. N.E., 403-230-7754, reasitaliancucina.com

Bringing Korean Nightlife to C algar y

UNIVERSITY DISTRICT IS growing

New luxury condos by Jayman BUILT are now available in this mindfully made NW Community.

Stay tuned for details on a new townhome project launching soon. Visit the Discovery Centre to learn more.

DISCOVERY CENTRE

4410 University Avenue NW

403.288.0280

myuniversitydistrict.ca

Bonterra Trattoria

1016 8 St. S.W., 403-262-8480, bonterra.ca, @bonterracalgary

Niko’s Bistro

1241 Kensington Rd. N.W., 403-270-0082, nikosbistro.ca, @nikosbistro

Teatro

200 8 Ave. S.E., 403-290-1012, teatro.ca, @teatrorestaurant

Luca

524 10 Ave. S.W., 403-261-1777, lucayyc.com, @lucayyc

Cardinale

401 12 Ave. S.E., 403-264-6046, cardinale.ca, @cardinaleyyc

Villa Firenze

610 1 Ave. N.E., 403-264-4297, illafirenze.ca, @villafirenze

Vero Bistro

209 10 St. N.W., 403-283-8988, verobistro.ca, @verobistro

BEST JAPANESE

Fuji Ramen and Sushi

111, 12100 Macleod Tr. S.E., 587-352-5595, fujiramenandsushi.com, @fujiramenandsushi

OMO Teppan & Kitchen 5222 Macleod Tr. S.W., 403-764-3222 omoyyc.com, @omoyyc

Shokunin

2016 4 St. S.W., 403-229-3444, shokuninyyc.ca, @shokuninyyc

Lonely Mouth Bar

528 17 Ave. S.W., 403-261-1777 (text only), lonelymouthbar.com, @lonelymouthbar

Shiki Menya

824 1 Ave. N.E., 403-454-2722, shikimenya.ca, @shikimenya

Kinjo Sushi & Grill

Multiple Calgary locations, kinjosushiandgrill.com, @kinjo_sushi

Sukiyaki House

207 9 Ave. S.W., 403-263-3003, sukiyakihouse.com, @sukiyakihouseyyc

Sushi Bar Zipang

1010 1 Ave. N.E., 403-262-1888, zipang.ca, @sushi.barzipang

Nupo

631 Confluence Way S.E., 587-353-1388, nupo.ca, @nupoyyc

Ari Sushi

1201 9 Ave. S.E., 403-262-2220, arisushi.ca, @ari_sushi_calgary

BEST KOREAN

Roy’s Korean Kitchen

2024 4 St. S.W., royskoreankitchen.com, @royskitchenyyc

JinBar

24 4 St. N.E., 587-349-9008, jinbar.ca, @jinbaryyc

Hankki

Multiple Calgary locations, hankki.ca, @hankkicanada

Bow Bulgogi House

3515 17 Ave. S.W., 403-686-6826

GOGI Korean Barbeque

4608 Macleod Tr. S.W., 403-452-3272, gogikoreanbbq.ca, @gogikoreanyyc

BEST MEDITERRANEAN

Kama

211 11 Ave. S.W., 403-266-7062, kamacalgary.com, @kamayyc

Aida’s Bistro

2208 4 St. S.W., 403-541-1189, aidasbistro.ca, @aidasbistro Park By Sidewalk Citizen

340 13 Ave. S.W., 403-263-2999, parkbysidewalk.com, @parkbysidewalk

Broken Plate

10816 Macleod Tr. S.E., 403-225-9650, brokenplate.ca, @brokenplateyyc Santorini Greek Taverna

1502 Centre St. N., 403-276-8363, santorinirestaurant.com, @santorinigreektaverna_

BEST MEXICAN/ LATIN AMERICAN

Native Tongues Taqueria

235 12 Ave. S.W., 403-263-9444; and 829 49 Ave. S.W., 403-454-8976; nativetongues.ca; @nativetonguesyyc

Tacos Mexico Memorial

3725 Memorial Dr. S.E., 403-457-6117, tacosmexicoyyc.com, @tacosmexicomemorial

Añejo Restaurant

2116 4 St. S.W., 587-353-2656, anejo.ca, @anejorestaurant

Fortuna’s Row

421 Riverfront Ave. S.E., 403-243-0069, fortunasrow.com, @fortunas.row

Fonda Fora

630 4 Ave. S.W. (Westley Hotel), 403-764-6260, fondafora.com, @fondafora

BEST THAI

White Elephant Thai Cuisine

1808 19 St. N.E., 403-457-1172, (plus Okotoks and Chestermere), whiteelephantthaicuisine.com, @whiteelephantthaicuisine

Juree’s Thai Place Restaurant

2055 16 Ave. N.W., 403-264-6477, jureesthaiplace.com, @jureesthaiplace

Thai Sa-On

351 10 Ave. S.W., 403-264-3526, thai-sa-on.com

Tuk Tuk Thai

Multiple Calgary locations (plus Airdrie), tuktukthai.com, @eattuktukthai

Thai Siam Restaurant #15, 4127 6 St. N.E., 403-680-0366, thaitakeout.ca, @thaisiammarket

BEST VIETNAMESE

Golden Bell

Three Calgary locations, goldenbell.ca, @goldenbellrestaurant Paper Lantern

115 2 Ave. S.E. (downstairs), 403-457-7765, paperlantern.ca, @paperlanternyyc

Môt Tô

1609 Centre St. N.W., mottovietnamese.com, @mottoyyc

Pho Dau Bo

4909 17 Ave. S.E., 403-272-5160, phodaubovietnamese.com, @phodaubo Oriental Phoenix

401 9 Ave. S.W., 403-262-3633, orientalphoenix.ca; and 104 58 Ave. S.E., 403-253-8189, orientalphoenix.net

BEST BARBECUE

Jane Bond BBQ

101, 230 11 Ave. S.E., 403-300-2663; and 321, 723 46 Ave. S.E. 403-277-7064; janebondbbq.com; @janebondbbq

Hayden Block Smoke & Whiskey

1136 Kensington Rd. N.W., 403-283-3021, haydenblockyyc.com, @haydenblockyyc

Big T’s BBQ

Three Calgary locations (plus Airdrie) bigtsbbq.com, @bigtsbbq

Palomino Smokehouse

109 7 Ave. S.W., 403-532-1911, thepalomino.ca, @palominosmokehouse Comery Block Barbecue

638 17 Ave. S.W., 403-453-7636, comeryblock.com, @comeryblock

Big Sky BBQ

306016 15 St. E., Okotoks, 403-938-0701, bigskybbq.ca, @big_sky_bbq

Prairie Dog Brewing & BBQ 105D 58 Ave. S.E., 403-407-2448, prairiedogbrewing.ca, @prairiedogbeer

Gaucho Brazilian BBQ

100, 5920 Macleod Tr. S.W., 403-454-9119, brazilianbbq.ca, @gauchobrazilianbbq South Block Barbecue & Brewing Co.

2437 4 St. S.W., 403-764-4227, southblockbbq.com, @southblockbbq

BEST BRUNCH

OEB Breakfast Co.

Multiple Calgary locations, eatoeb.com, @oeb_breakfast

The Bro’Kin Yolk

Three Calgary locations, brokinyolk.ca, @brokinyolk

Queens Breakfast Cocktails 3927 Edmonton Tr. N.E., 403-764-0878, queensyyc.ca, @queensyyc

NATIVE TONGUES TAQUERIA (VICTORIA PARK LOCATION)

PHOTO BY JARED SYCH

Namo Cafe Bistro

824 Edmonton Tr. N.E., 403-475-7010; and 396 11 Ave. S.W., 403-263-5872; namocafebistro.com; @namoyyc

Maven

1006 17 Ave. S.W., 403-457-7898, mavenyyc.ca, @maven_yyc

Park By Sidewalk Citizen 340 13 Ave. S.W., 403-263-2999, parkbysidewalk.com, @parkbysidewalk

Ten Foot Henry

1209 1 St. S.W., 403-475-5537, tenfoothenry.com, @tenfoothenry Monki Breakfast Club & Bistro

Three Calgary locations; monkibistro.ca, @monkibistro

Pigeonhole

306 17 Ave. S.W., 403-452-4694, pigeonholeyyc.ca, @pigeonholeyyc

Brekkie Cafe

125, 20 Westpark Link S.W., 403-452-9005, brekkie.ca, @brekkieyyc

BEST BURGER JOINT

Boogie’s Burgers

908 Edmonton Tr. N.E., 403-230-7070; and 2129 33 Ave. S.W., 403-454-2902; boogiesburgers.com; @boogiesyyc

Lil’ Empire

Three Calgary locations, lilempireburger.com, @lilempireburger

Class Clown Hamburgers

1711 4 St. S.W., 403-243-8284, classclown.ca, @classclownhamburgers

Alumni Sandwiches

725 17 Ave. S.W., 403-455-7255, alumnisandwiches.com, @alumnisandwiches

Peters’ Drive-In

219 16 Ave. N.E., 403-277-2747, petersdrivein.com, @petersdrivein Inglewood Drive In 802 12 St. S.E., 403-265-5198, inglewooddrivein.com, @inglewooddrivein

Clive Burger

736 17 Ave. S.W., 403-229-9224, cliveburger.com, @cliveburger

V Burger

819 17 Ave. S.W., 587-387-7272; and Calgary Farmers’ Market West; heyvburger.com; @heyvburger

iyycburg

Three Calgary locations, iyycburg.com, @iyycburg

Five Guys

Multiple Calgary locations, fiveguys.ca, @fiveguysca

BEST DIM SUM

Silver Dragon Restaurant

106 3 Ave. S.E., 403-264-5326, silverdragoncalgary.com, @silverdragonyyc

U & Me Restaurant

201, 233 Centre St. S.W., 403-264-5988, uandme-restaurant.com

Central Grand Restaurant

295, 1623 Centre St. N.W., 403-277-2000, centralgrand.ca

Great Taste Chinese Cuisine

594 64 Ave. N.E., 403-275-6577, greattastecalgary.com

Bill’s Peking House

335, 16061 Macleod Tr. S.E., 403-278-3338, billspeking.ca, @billspekinghouse

BEST DINER

Galaxie Diner

1413 11 St. S.W., 403-228-0001, galaxiediner.ca, @galaxiediner

Blue Star Diner

809 1 Ave. N.E., 403-261-9998, bluestardiner.ca, @bluestar_yyc Red’s Diner

Four Calgary locations, redsdiner.com, @reds_diner

Dairy Lane Café

319 19 St. N.W., 403-283-2497, dairylanecafe.ca

Diner Deluxe

Three Calgary locations, dinerdeluxe.com, @dinerdeluxe

BEST PIZZERIA

Noble Pie

720 11 Ave. S.W., 403-536-4075 (text), noblepiepizza.com, @noblepiepizza

Una Pizza + Wine

Three Calgary locations, unapizzeria.com, @unapizzaandwine

Pizza Culture Napoletana

1114 Edmonton Tr. N.E., 403-277-4900, pizzacultureyyc.ca, @pizzacultureyyc

Pizzaface

515 17 Ave. S.W., 403-300-2022, therealpizzaface.com, @pizzafaceyyc

Bow Tie Pizza

Multiple Calgary locations, bowtiepizza.com, @bowtiepizza

Seniore’s Pizza

176 Bedford Dr. S.E., 403-451-0101, seniorespizza.ca, @seniorespizzayyc Posto Pizzeria & Bar

1014 8 St. S.W., 403-263-4876, posto.ca, @postocalgary

Actually Pretty Good

2509 14 St. S.W., 403-475-9384; and 1327 1 St. S.W.; actuallyprettygood.ca; @actuallyprettygood

Pulcinella

1147 Kensington Cres. N.W., 403-283-1166, pulcinella.ca, @lovepulcinella

Spiros Pizza & Greek Taverna

1902 33 St. S.W., 403-685-4444, spirospizza.ca, @spirospizzayyc

BEST PUB

Ship & Anchor

534 17 Ave. S.W., 403-245-3333, shipandanchor.com, @shipandanchorpub

Trolley 5

728 17 Ave. S.W., 403-454-3731, trolley5.com, @trolley_5

Leopold’s Tavern

Three Calgary locations, leopoldstavern.com, @leopoldstavern

Ol’ Beautiful Brewing Co.

1103 12 St. S.E., 403-453-2739, olbeautiful.com, ol_beautifulbrewingco

Last Best Brewing & Distilling

607 11 Ave. S.W., 587-353-7387, lastbestbrewing.com, @lastbestbrew

BEST SANDWICH SHOP

Alumni Sandwiches

725 17 Ave. S.W., 403-455-7255, alumnisandwiches.com, @alumnisandwiches

Spolumbo’s

1308 9 Ave. S.E., 403-264-6452, spolumbos.com, @spolumbosdeli

Peppino Gourmet Foods

Multiple Calgary locations, peppinogourmet.com, @peppinoyyc

Lazy Loaf & Kettle

8 Parkdale Cres. N.W., 403-270-7810, lazyloafandkettle.com, @lazy_loaf

Grumans Delicatessen

5103 Elbow Dr. S.W., 403-452-6561, grumansbritannia.ca, @grumansdeli

BEST STEAK HOUSE

Caesar’s Steak House

512 4 Ave. S.W., 403-264-1222; and Willow Park Village, 403-278-3930; caesarssteakhouse.com; @caesarssteak Chairman’s Steakhouse

2251 Mahogany Blvd. S.E., 587-291-9898, chairmans.ca, @chairmansyyc Modern Steak

Three Calgary locations, modernsteak.ca, @modernsteakca

Major Tom

700 2 St. S.W. (40th Floor), majortombar.ca, @themajortombar Vintage Chophouse & Tavern

320 11 Ave. S.W., 403-262-7262, vintagechophouse.com, @vintagechopyyc

Hy’s Steakhouse & Cocktail Bar

The Core Shopping Centre (8th Avenue and 3rd Street S.W.), 403-663-3363, hyssteakhouse.com, @hyssteakhouse

Wellington’s of Calgary

10325 Bonaventure Dr. S.E., 403-278-5250, wellingtonsofcalgary.com, @wellingtonsofcalgary

Charbar

618 Confluence Way S.E., 403-452-3115, charbar.ca, @charbar_yyc Charcut Roast House

899 Centre St. S.W. (Hotel Le Germain), 403-984-2180, charcut.com, @charcut

ALUMNI SANDWICHES.

SILVER DRAGON RESTAURANT.

SILVER DRAGON PHOTO BY JARED SYCH; ALUMNI SANDWICHES PHOTO COURTESY OF ALUMNI SANDWICHES

THE VOTES ARE IN!

Fuji Ramen & Sushi continues to win hearts and bellies with its delicious Japanese food, great customer service and dedicated staff. Co-owner Maria Hunter and head chef Aureus de Castro have worked tirelessly to create this welcoming, family-friendly place where their team is excited to continue to deliver delicious food to the community.

Stop by this family-owned restaurant for either a dine-in or take-out experience today.

fujiramenandsushi.com

Saltlik

101 8 Ave. S.W., 403-537-1160, saltlik.com, @saltlikcalgary

BEST VEGAN/ VEGETARIAN

The Coup

924 17 Ave. S.W., 403-541-1041, thecoup.ca, @thecoupcalgary Nan’s Noodle House

3103B Edmonton Tr. N.E., 403-455-0590, nansnoodlehouse.com, @nansnoodlehouse

Vegan Street

1413 9 Ave. S.E., 403-454-3287, veganstreet.ca, @veganstreetyyc Hearts Choices Cafe Market

4127 6 St. N.E., 403-276-2163; plus Calgary Farmers’ Market South and West; heartschoices.com, @heartschoices

Nupo

631 Confluence Way S.E., 587-353-1388, nupo.ca, @nupoyyc

BEST OF DOWNTOWN

Major Tom

700 2 St. S.W. (40th Floor), majortombar.ca @themajortombar River Café

25 Prince’s Island Park, 403-261-7670, river-cafe.com, @rivercafeyyc Barbarella Bar

240 8 Ave. S.W., 403-888-1658, barbarellabar.ca, @thebarbarellabar

Cafe Alchemist

850 2 St. S.W., 403-261-0938, cafealchemist.com, @cafe.alchemist,

FinePrint

113 8 Ave. S.W., 403-475-5655, fineprintyyc.com, @fineprintyyc

Caesar’s Steak House

512 4 Ave. S.W., 403-264-1222, caesarssteakhouse.com, @caesarssteak

Fortuna’s Row

421 Riverfront Ave. S.E., 403-243-0069, fortunasrow.com, @fortunas.row

Teatro

200 8 Ave. S.E., 403-290-1012, teatro.ca, @teatrorestaurant

Modern Steak

100 8 Ave. S.W., 403-244-3600, modernsteak.ca, @modernsteakca

BEST POP-UP

Pigot’s Burger Club @pigotsburgerclub

Mato

@mato.yyc

Alchemist Bistro @alchemist.bistro

Tokyo Chopsticks @tokyochopsticksyyc

Charcut Roast House

899 Centre St. S.W. (Hotel Le Germain), 403-984-2180, charcut.com, @charcut

BEST OF THE BELTLINE

Ten Foot Henry

1209 1 St. S.W., 403-475-5537, tenfoothenry.com, @tenfoothenry Bridgette Bar

739 10 Ave. S.W., 403-700-0191 (text), bridgettebar.com, @thebridgettebar

Pat & Betty

1217 1 St. S.W., 403-453-7690, patandbetty.com, @patandbettys

Kama

211 11 Ave. S.W., 403-266-7062, kamacalgary.com, @kamayyc

Lulu Bar

510 17 Ave. S.W., 403-519-0444 (text), lulubar.ca, @thelulubar

Donna Mac

1002 9 Ave S.W., 403-719-3622, donnamacyyc.ca, @donnamacyyc

Model Milk

308 17 Ave. S.W., 403-265-7343, modelmilk.ca, @modelmilk

Lonely Mouth Bar

528 17 Ave. S.W., 403-990-5094 (text), lonelymouthbar.com, @lonelymouthbar Park By Sidewalk Citizen

340 13 Ave. S.W., 403-263-2999, parkbysidewalk.com, @parkbysidewalk

Bonterra Trattoria

1016 8 St. S.W., 403-262-8480, bonterra.ca, @bonterracalgary

BEST OF THE ’BURBS N.E.

Calgary Momo House

2150, 4310 104 Ave. N.E., 825-415-8066, calgarymomohouse.com, @calgarymomohouse

Queens Breakfast Cocktails

3927 Edmonton Tr. N.E., 403-764-0878, queensyyc.ca, @queensyyc

Amihan Grill + Bakeshop 208, 3132 26 St. N.E., 403-455-6050, amihan.ca, @amihan.grill.bakeshop

White Elephant Thai Cuisine 1808 19 St. N.E., 403-457-1172, whiteelephantthaicuisine.com, @whiteelephantthaicuisine

Hearts Choices Cafe Market 4127 6 St. N.E., 403-276-2163; heartschoices.com, @heartschoices

BEST OF THE ’BURBS N.W.

Notable

4611 Bowness Rd. N.W., 403-288-4372, notabletherestaurant.ca, @notablecalgary

Nick’s Steakhouse & Pizza 2430 Crowchild Tr. N.W., 403-282-9278, nickssteakandpizza.com, @nickssteakhouse

4th Spot Kitchen & Bar 2620 4 St. N.W., 403-984-3474, 4thspot.com, @4thspotkitchenbar

Borough Bar and Grill

4011 University Ave. N.W., 403-210-0201, boroughbar.ca, @the.boroughbar

The Artist Lounge

1840 20 Ave. N.W., 403-455-0992, theartistlounge.ca, @theartistloungeyyc

BEST OF THE ’BURBS S.E.

Fuji Ramen and Sushi

111, 12100 Macleod Tr. S.E., 587-352-5595, fujiramenandsushi.com, @fujiramenandsushi

Chairman’s Steakhouse

2251 Mahogany Blvd. S.E., 587-291-9898, chairmans.ca, @chairmansyyc

Bow Valley Ranche Restaurant

15979 Bow Bottom Tr. S.E., 403-476-1310, bvrrestaurant.com, @bowvalleyrancherestaurant

The Lake House

747 Lake Bonavista Dr. S.E., 403-225-3939, lakehousecalgary.com, @thelakehouseyyc

Starbelly

220, 19489 Seton Cres. S.E., 403-570-0133, starbelly.ca, @starbellyyyc

BEST OF THE ’BURBS S.W.

The Himalayan

3218 17 Ave. S.W., 403-984-3384, himalayancuisine.ca

Una Pizza + Wine

8529 Broadcast Ave. S.W., 403-453-1183, unapizzeria.com, @unpizzaandwine

Cassis Bistro

2505 17 Ave. S.W., 403-262-0036, thecassisbistro.ca, @cassisbistro Mercato West 873 85 St. S.W., 403-263-6996, mercatowest.com, @mercatowest

Veranda

2566 Flanders Ave. S.W., 403-300-2221, verandayyc.com, @verandayyc

BEST CHAIN

Una Pizza + Wine

Three Calgary locations (plus Banff), unapizzeria.com, @unapizzaandwine

TEN FOOT HENRY.

OEB Breakfast Co.

Multiple Calgary locations, eatoeb.com, @oeb_breakfast Cactus Club Cafe

Three Calgary locations, cactusclubcafe.com, @cactusclubcafe Craft Beer Market

Two Calgary Locations, craftbeermarket.ca, @craftbeermarket

Kinjo Sushi & Grill

Multiple Calgary locations, kinjosushiandgrill.com, @kinjo_sushi

BEST SPECIAL OCCASION RESTAURANT

Major Tom

700 2 St. S.W. (40th Floor), majortombar.ca, @themajortombar

River Café

25 Prince’s Island Park, 403-261-7670, river-cafe.com, @rivercafeyyc

Bow Valley Ranche Restaurant

15979 Bow Bottom Tr. S.E., 403-476-1310, bvrrestaurant.com, @bowvalleyrancherestaurant

D.O.P.

1005A 1 St. S.W., 587-349-2656, dopyyc.com, @dopyyc Caesar’s Steak House

512 4 Ave. S.W., 403-264-1222; and Willow Park Village, 403-278-3930, caesarssteakhouse.com, @caesarssteak Chairman’s Steakhouse

2251 Mahogany Blvd. S.E., 587-291-9898, chairmans.ca, @chairmansyyc Deane House

806 9 Ave. S.E., 403-264-0595, deanehouse.com, @deanehouseyyc Teatro

200 8 Ave. S.E., 403-290-1012, teatro.ca, @teatrorestaurant

The Wilde on 27 525 5 Ave. S.W., 403-300-6633, thewilderooftop.com, @thewilderooftop

Eight

631 Confluence Way S.E., 403-457-2153, eightcdn.ca, @eight_cdn Alloy

220 42 Ave. S.E., 403-287-9255, alloydining.com, @alloydining Fortuna’s Row 421 Riverfront

403-243-0069, fortunasrow.com, @fortunas.row Rouge 1240

620 10 Ave. S.W.,orchardyyc.com, @orchard.yyc

DAN clapson

THE FOOD WRITER AND COOKBOOK AUTHOR BUILDS COMMUNITY THROUGH CREATIVE EVENTS.

ood is supposed to be fun. As seriously as chefs (and, admittedly, food writers) tend to take the culinary industry, at the end of the day, delicious food is meant to be shared and celebrated. That social element of food — the gathering, the collaboration, the community — has driven food writer, event organizer and unabashed prairie food enthusiast Dan Clapson since he started holding cooking classes for university students nearly 15 years ago.

FClapson is often most categorized as a food writer

— in addition to writing for numerous publications, he’s a co-founder of the Eat North website and co-author of the recently released Prairie cookbook. But his skill in building community within the food world has most often come in the form of creative events. From his Prairie Grid dinners, featuring chefs and ingredients from Alberta, Saskatchewan and Manitoba, to the Pridethemed Shake, Stir & Strainbow! cocktail fundraiser, actually bringing people together — with an emphasis on those who are underrepresented in culinary circles — has become Clapson’s raison d’être

This year, Clapson is looking forward to putting more focus on amplifying 2SLGBTQIA+ voices in food communities, running the Prairie Emporium events space and continuing to build his presence in the music community with his Blue Jay Sessions concerts. The most consistent factor in his career has been a dedication to doing things his own way.

“I attribute a lot of what I do to my ability to come up with a creative idea and then execute it,” Clapson says. “For better or worse, my mantra always is: ‘How hard can it be?’” —E.C.B.

BY TSERING ASHA , CARMEN CHENG , ELIZABETH CHORNEY-BOOTH , CHRIS LANDRY AND KARIN OLAFSON

THE CHANGERS G| A | M | E

15 Calgarians who are creating opportunities and re-envisioning

Food and hospitality

What does it mean to be a game-changer? For some, it may signal a person with influence; for others, it might be someone facilitating major transformations.

But, ultimately, we believe a game-changer is someone with the spirit, innovation and courage to put themselves out there and reshape the way we do things.

That’s exactly what these 15 Calgarians are doing through their work which includes encouraging social change, promoting pride in local producers, creating new ways for people to connect through food, and other initiatives. Their efforts significantly impact how we approach food and dining in Calgary and beyond, and we believe the city is better for it.

Perishable food can’t wait, and folks who are hungry also can’t wait.

LOURDES juan

THE PROLIFIC FOOD-SECURITY ADVOCATE IS SCALING UP HER FOOD WASTE-RECOVERY EFFORTS WITH A NEW TECH STARTUP THAT PROVIDES A PLATFORM FOR FOOD REUSE ANYWHERE IN THE WORLD.

s the founder of organizations like the Leftovers Foundation and Fresh Routes, Lourdes Juan has been a champion of food security for years. Looking back, she says salvaging perishable food was often met with incredulity or disbelief a decade ago, but, today, communities are more willing to save food at the organizational level.

AThat’s why Juan has combined her passion for reducing food waste with her innovative approach to community-building in the form of Knead Technologies, a tech startup incorporated in 2022 that provides food recovery organizations with a platform to facilitate turning food waste into food reuse. Early adopters of Knead have already participated in pilot projects around the world, including in Alberta, Montreal, Hawaii and California in 2023.

“Perishable food can’t wait,” says Juan. “And folks who are hungry also can’t wait, and so I thought: Let’s just go for it.”

While the platform is meant to scale and be used anywhere around the world, Juan says one of the biggest challenges has been raising funds to put technology in action, citing that only approximately two per cent of venture funding goes to women, and less than two per cent to BIPOC startup entrepreneurs. “When you hear this statistic, it’s one thing; but then when you are that statistic, it really hits you in a different way,” she says.

But that’s what partially fuels her motivation, along with her belief that Calgary was the right choice for a place to start Knead. “What is unique about Calgary that I really love — and I’m just Calgary’s biggest booster — is the love for rallying around social impact ventures,” she says. —T.A.

PHOTO BY STEVE COLLINS

sharon ruyter and erin mcquitty

THE CO-CHAIRS AND FOUNDERS OF HOP FORWARD SOCIETY ARE WORKING TO MAKE ALBERTA’S CRAFT BEER INDUSTRY MORE INCLUSIVE.

volunteer-driven initiative started in 2021, Hop Forward Society is changing Alberta’s craft beer landscape by making it more diverse, inclusive, equitable and accessible. Founded by Sharon Ruyter and Erin McQuitty, the society was created in the wake of George Floyd’s murder and the rise of the Black Lives Matter movement to address a desire amongst brewery owners and consumers for a more inclusive beer industry.

A“I love that the industry is traditionally not stuffy,” says Ruyter. “This allows people to feel a lot less intimidated to go to breweries with friends, their kids or just themselves. That’s why it bums me out when the taprooms I visit are largely white and male, or when other Black women tell me they feel like beer isn’t for them because of things they’ve been told or the way it’s been marketed. I see the opportunity for the beer industry to attract so many more passionate and interesting people.

Ruyter’s own passion for the craft beer industry goes back a decade. “As a Black woman, it frustrates me that there are spaces that continue to be inaccessible and sometimes downright unsafe and hostile for people that look like me or have similar lived experiences,” she adds. “Being involved with Hop Forward is incredibly personal, and it’s my way of living my values out loud and declaring for myself and others that we belong in this industry.”

Every year, Hop Forward Society offers three grants to under-represented folks who identify as Black, Indigenous, racialized, 2SLGBTQIA+ and/ or part of the disability community. Applicants are asked to demonstrate that their project, idea or work will have a positive impact on the industry, but there are few limits to how the funding can be used. Projects can include funding events or media to advance representation in the beer industry, or supporting upskilling and education needs. To date, the

Society has funded the development and education of six individuals through its grant program.

Hop Forward also works with business owners and community members from the beer industry on events that promote education and advocacy of diversity, equity, inclusion and accessibility needs.

McQuitty, who’s also a co-founder of Calgary’s Born Brewing Co., has seen first-hand how Alberta breweries are willing to work to grow the industry collectively. She saw an opportunity to build on that collaborative spirit to welcome anyone wanting to

partake in the beer community.

“Beer is about bringing people together and I think that the Alberta craft beer industry’s focus on collaboration lays a great foundation for change,” McQuitty says. “Our industry has the opportunity to improve representation in regard to both the consumers we are inviting into our spaces and in terms of the folks we are employing at our businesses. Hop Forward Society provides breweries with supports to get started in doing this work.” —C.C.

PHOTO

ERIN MCQUITTY (LEFT) AND SHARON RUYTER.

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DARREN MACLEAN

THE CALGARY CHEF’S CULTURAL CHEF EXCHANGE PROGRAM BRINGS IN AWARD-WINNING AND MICHELINSTARRED CHEFS FROM AROUND THE WORLD TO EXPERIENCE THE LOCAL CULINARY LANDSCAPE.

hef Darren MacLean might be best known to Calgary diners as the mastermind behind restaurants Eight, Nupo and Shokunin. But he’s also passionate about Canadian cuisine and how Canada’s culinary story is informed by the plethora of cultures and communities that live, grow and adapt here from generation to generation.

CIt’s that desire to engage the conversation around Canadian cuisine and to promote what is happening here on the world stage that forms the backbone of MacLean’s Cultural Chef Exchange. Now two seasons in, the exchange brings awardwinning and Michelin-starred chefs to Calgary, and is as much about the sharing of culinary mastery as it is an exploration of the breadth and diversity of what makes up Canadian cuisine.

From May through August, chefs from around the world join MacLean to embark on experiences such as foraging and berry-picking, backcountry fishing or hunting, wilderness excursions, and visits to his sustainably run Nupo Farm. The visits culminate with a public-facing event at Shokunin showcasing signature cooking styles and a private event at Eight featuring dishes that blend the visiting chefs’ expertise and cultures with regional ingredients and experiences.

“I want to tell food stories that are reflective of all the people here,” MacLean says. —T.A.

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Your Phil this Spring

March

Totally 80s 8 + 9 March

Tchaikovsky 5 15 + 16 March

A Night in Vienna with Sir Stephen Hough 23 March

April

Soulful: Capathia Jenkins 5 + 6 April

Spotlight On Your Phil 13 April

Beethoven X. Coldplay 27 April

May + June

The Broadway/Hollywood Songbook 3 + 4 May

Saint-Georges’ Sword + Bow 5 May

Brilliant Bassoon 10 + 11 May

Violins of Hope 15 May

Star Wars: A New Hope in Concert 17 + 18 May

Illia Ovcharenko performs Tchaikovsky 31 May + 1 June

Joshua Bell: One Night Only 8 June

calgaryphil.com

PHOTO BY JARED SYCH

SAID m’dahoma

THE NEUROSCIENTIST-TURNEDPASTRY CHEF IS MAKING THE FINE ART OF FRENCH BAKING MORE APPROACHABLE WITH ONLINE INSTRUCTION.

hen Said M’Dahoma moved to Calgary from France in 2015, it was not as a pastry chef, but as a neuroscientist to take a postdoc research gig at the University of Calgary. As M’Dahoma dug into his work there, he experienced a very specific kind of homesickness — a yearning for the plethora of French pastries he took for granted while living in Paris. Unable to find the selection he sought in local pastry shops at the time, M’Dahoma did what any good academic would do: he hit the books and taught himself how to make croissants, macarons, mousse cakes and other sweet delights.

WAny amateur baker who has tried to make a croissant knows it isn’t easy, but M’Dahoma was determined to perfect his craft. “Baking is a challenge, and yet the resilience I acquired during my PhD helps me to do very difficult things and not give up when it gets harder,” he says.

Eventually, M’Dahoma realized he loved baking more than he liked neuroscience. Set on turning baking into a career, he started experimenting with social media and, in early 2021, tried selling his wares through a pop-up to determine if opening a bakeshop might be in his future. Realizing immediately that bulk baking was not his life’s dream, M’Dahoma decided to combine his love of knowledge and teaching with his new passion for baking. He took some classes to brush up his photography skills and started posting instructional videos on social media, christening himself “Said the Pastry Nerd.”

M’Dahoma’s straightforward videos, cool and collected teaching style and common-sense tips have been a hit, earning him more than 140,000 Instagram followers, many located outside of Calgary and even Canada. He’s no longer working in science and has made pastry education his full-time job.

Budding home-bakers can use one of M’Dahoma’s free e-books and recipes, or pay for one of his online video masterclasses or live video

classes, all available through thepastrynerd.com. The aim is to remove the intimidation factor from French baking and give his followers the satisfaction of making delicious things from scratch.

“For me, there’s nothing more fulfilling than to teach a recipe and see someone else making a cake and sharing it with their friends or family,” M’Dahoma says. “I love empowering people to do things on their own.” —E.C.B.

KAREN Anderson

FOR NEARLY TWO DECADES, THE FOUNDER OF THE AWARDWINNING ALBERTA FOOD TOURS HAS BEEN SHARING ALBERTA FOOD STORIES WITH LOCALS AND VISITORS, ALIKE.

aren Anderson wears many hats as a cookbook author, food journalist and Alberta food aficionado. She’s also an advocate for Alberta’s local ingredients and producers through her award-winning tour company, Alberta Food Tours (AFT), and uses her platform to share that passion with others.

KEstablished in 2006, AFT offers guided and self-guided food tours in Calgary, Edmonton, Banff and Canmore, teaching Alberta’s food story through local restaurants and food purveyors. The company works with more than 100 Alberta farmers, producers and chefs. AFT’s impact can be felt both locally and beyond the province. In 2023, it was the only Canadian company to win a World Food Travel Association Global Culinary Travel Award, taking top spot in the Best Program to Promote Culinary Culture to Visitors category.

For Anderson, sharing Alberta’s food story is a point of pride, as she explores its local ingredients through projects like her latest cookbook, Eat Alberta First, and in AFT’s programming.

“To me, being a game-changer is changing stereotypes about Alberta’s food,” Anderson says. “[Alberta] has incredible soil, we have water and we grow a lot of the world’s foods — and all within an hour from Calgary you can find these ingredients. People don’t realize that your Italian imported pasta was probably made with Alberta durum wheat. Visitors who take our tours go away saying, ‘Wow, there’s great food in Alberta,’ and, if they’re local, they take more pride in it.” C.L.

PHOTO BY DANA PUGH

MATTHEW batey

TEATRO GROUP’S DIRECTOR OF CULINARY AND CHIEF OPERATING OFFICER IS GUIDING THE NEXT GENERATION OF CHEFS BY PROVIDING EDUCATIONAL OPPORTUNITIES.

atthew Batey is an incredibly accomplished chef — anyone who has had the pleasure of eating at Mission Hill Family Estate in Kelowna or at The Nash in Calgary during his respective tenures knows the man can cook. But, in more recent years, as chief operating officer and director of culinary for the Teatro Group, he has shown that he also has a considerable knack for leadership and mentorship. While Batey continues to use those skills in overseeing Teatro’s culinary programs, he has also extended them towards a new, younger generation of budding chefs.

MThis new role kicked off when, by happenstance, Batey ran into an acquaintance in the Teatro dining room, who asked him to help out at a fundraising event for The Educational Partnership Foundation (TEPF), an organization that runs programs to match high school students with apprenticeships in various trades. As he researched the Foundation, Batey learned that the trades covered didn’t include a cooking program.

Since professional cooking — often painted as a creative or even artistic endeavour, rather than a skill on the same level as welding or carpentry — was not on TEPF’s radar at the time, Batey set out to help launch a program with the Foundation in 2021, giving kids interested in cooking the same opportunities as those looking to explore other skills-related fields.

“Cooking is a hard business for adults, let alone for teenage kids,” Batey says. “A big part of this is being able to get in front of people and dispelling some of the assumed cultural norms of what a professional kitchen looks like.”

With its multiple venues, including Vendome, Alforno, Cucina, EAT (Eighth Avenue Trattoria) and its flagship Teatro Ristorante, the Teatro Group is in a unique position to offer this programming. Each year, a small cohort of high school students spends six weeks exploring different types of kitchens, while earning credits towards their diplomas.

At the end of the day, this, to me, is a really cool opportunity to give back.

The program isn’t designed to replace a postsecondary program such as those offered by SAIT, but it helps students set an expectation for what a culinary career might look like, while building confidence and soft skills. Plus, it’s a win-win situation for Batey and the Teatro Group — already, its restaurants have taken TEPF graduates on as employees.

“At the end of the day, this, to me, is a really cool opportunity to give back in the way that all of my mentors gave to me,” Batey says. “We need that next generation to enable us to operate successful restaurants.” — E.C.B.

The Hatch FOUNDERS

STARTED BY SIX FRIENDS, THIS ENTIRELY VOLUNTEER-RUN COMMUNITY INITIATIVE IS FIGHTING FOOD INSECURITY AND CREATING SOCIAL CHANGE.

bout a year into the COVID-19 pandemic, Amanda Gómez and five friends — Gabriella Wong Ken, Tasha Wong Ken, Steph Wong Ken, Natalie Yeung and Jasmine Wong — noticed more people in their community of Rosscarrock were struggling to access the food they needed. So, the six friends decided to do something about it. They co-founded The Hatch and opened a community fridge on the side of the Rosscarrock Community Hall in November 2021. Still in operation, the fridge is stocked with items like fresh produce, eggs, dairy products and more, and everyone is invited to take what they need and leave what they can.

Ahours for the fridge to go from fully stocked to empty.

Many grocery items cost 20 per cent more in mid-2023 compared to 2021, so the need for this resource continues to grow. In fact, Gómez says it only takes about three

As well as tackling food insecurity, the fridge connects community members. The Hatch co-founders work with a team of at least 28 volunteers who drop off food and check on the fridge three times a day to ensure it’s clean and the food is of good quality.

In 2022, the team created a handbook, available online and

Ain print, to help other communities in Calgary and beyond who are interested in launching a similar project.

“We are a small part of what’s going on in the city to help folks experiencing food insecurity, but I like to think that our work is bringing attention to food justice, food access and what it means to have equal access to good food,” says Gómez. — K.O.

saawan logan

AS CO-FOUNDER AND CEO OF NORTH, SHE HAS HELPED CREATE A BETTER BOTTLED WATER COMPANY.

fter experiencing the cold, crisp water of the Rocky Mountains during a hike, Saawan Logan was inspired to showcase it to the rest of the world.

She, along with co-founder and CFO Linda Cheung, started their bottled water company NORTH in March 2020 — right at the beginning of the COVID-19 pandemic. As NORTH’s CEO, Logan wanted to elevate the drinking water experience and create change in an industry of single-use packaging by providing a sustainable alternative to plastic bottles. “The world needs to know the purity of Canadian Rocky Mountain water without adding to plastic waste,” Logan says.

NORTH sources its water from the Canadian Rockies as it’s naturally high in alkalinity and minerals, then packages it in a 100-per cent aluminum reusable bottle. Moving into its fourth year of operations, NORTH is on a significant growth trajectory. The company has more than doubled its revenue year-over-year since inception.

The company’s mission to inspire health and do good extends to many aspects of its operations. Both of NORTH’s founders are immigrants, and its employee base is completely made up of new or first-generation Canadians. The company also works with Water First, a charity that helps create sustainable access to safe and clean drinking water for Indigenous communities. —C.C.

CLOCKWISE FROM TOP LEFT: GABRIELLA WONG KEN, STEPHANIE WONG KEN, NATALIE YEUNG, JASMINE WONG, NATASHA WONG KEN AND AMANDA GÓMEZ.

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There is more than enough evidence out there to support the idea that greater housing density is needed to maintain housing affordability in our city. So why don’t we feelbetter about it?

BY DAVE ROBERTSON ILLUSTRATIONS BY GUST OF WIND STUDIO

the density doldrums

On nice days, Doris Yaskiw likes to stroll along the pathways that follow the shores of the Glenmore Reservoir. She’s recently retired and lives in Haysboro, a 10-minute walk from Glenmore Landing, a shopping plaza just off 14th Street at 90th Avenue S.W.

In 2015, RioCan Management, owner of Glenmore Landing, started working with the City of Calgary to revitalize this 1980s retail complex. The developer’s latest proposal includes six new apartment

towers that are taller and denser than anything in the neighbouring communities. Yaskiw opposes the plan.

While she worries about potential impact to water quality and the natural setting around the nearby Glenmore Reservoir, Yaskiw admits she’s probably most uncomfortable with the proposed density. It’s not because it’s the unknown. Rather, it’s all too familiar for Yaskiw, who spent her childhood in Lima, Peru, a city with nearly twice the population density of Calgary. Now, when she goes back to visit family there, she feels claustrophobic. “I cringe because I grew up in a place where … you have people everywhere,” she says, referring to the proposed development. “As I’ve gotten older, I like my space.”

According to writer and urbanist Richard White, RioCan’s proposal for Glenmore Landing is exactly

what Calgary needs right now — 1,250 new homes for 2,500 people in an ideal location with easy access to a supermarket and other shops, as well as the Southwest Bus Rapid Transit (BRT), which offers quick transit access to nearby employment hubs. In an article for the Calgary Herald, White argues that it is “an ideal residential site.”

Yaskiw is sympathetic to Calgarians who need an affordable place to live; she has friends whose kids have moved back home, despite having good, professional jobs. But some of her neighbours have mounted a campaign to stop the development and she supports their efforts. She plans to attend meetings for a group called Communities for Glenmore Landing Preservation, saying: “Whatever it is they need, I will help.”

“Ask the single people of almost any age group earning anything short of an executive salary, and they will tell you that (Calgary’s housing) crisis is very, very real .… We need a higher density built form to keep (housing) costs down.”

These words could be attributed to one of the many community leaders and politicians who condemned Calgary City Council in June 2023 — that’s when Council was forced to reconsider its rejection of recommendations brought forth by the City’s Housing and Affordability Task Force. It was a brief, but embarrassing, moment in the face of Calgary’s growing housing affordability crisis.

But that quote actually appeared in a 1982 news article about an event organized back then by the City of Calgary. It was called the Shelter Crisis Conference, and it featured a speech by thenAlderman Patricia “Pat” Donelley, who delivered a bare-knuckle assessment of how resistant Calgarians were to higher density, and why attitudes needed to change. The logic in her speech was so

widely applauded, the Herald printed it word-for-word.

Over the last 40-plus years, planning experts and city leaders have presented many rational arguments in support of higher urban density. Calgarians have heard how uncontrolled housing sprawl has the potential to increase our taxes; how vibrant, walkable communities will attract the young, talented workers we need to create a strong economy; how higher density is a key factor in creating more-affordable forms of housing. Even so, it seems many Calgarians have yet to embrace density in a meaningful way.

Maybe it’s because we love singlefamily homes: A 2018 study from Mustel Group and Sotheby’s International Realty Canada says 91 per cent of families in Calgary would own a single-family home if they could afford it. In 2022, the School of Cities at the University of Toronto reported that 62 per cent of Calgary’s residential properties are still exclusively zoned for single-family homes.

Maybe it’s because many Calgarians feel uncomfortable with the prospect of higher density — despite warnings like Donelley’s, our city has witnessed countless community campaigns opposing medium- and high-density housing projects in existing neighborhoods.

But now, it’s crunch time. After Council passed an amended version of the new housing strategy last September, the federal government awarded Calgary funding through its Housing Accelerator Fund. The money will go to initiatives aimed at increasing housing supply and affordability.

The money comes with a big catch: The City must fulfill a commitment to end exclusionary zoning city-wide by adding middle-housing zoning that allows up to four units and secondary suites on a typical 50-foot lot. It means

that homebuilders can construct multifamily townhouses in neighbourhoods that were once exclusively the domain of single-family homes.

It’s a big, big change in a city of people who love single-family homes as much as Calgarians do. But today’s housing crisis means that too many people can’t afford to put a roof over their heads. That’s a serious dilemma, and it’s time to make some tough decisions. So, if years of well-researched arguments about density won’t help Calgarians change, what will?

Maybe, it’s time to talk about our feelings.

I

n’t Afford my own plAce. we need more AffordAble housIng.

I l I ke my ne I ghbourhood the w A y I t I s.

l et’s bu I ld up, not out.

French landscape architect Julie Karmann is pursuing a PhD in public health at the University of Montreal. She’s also part of INTERACT, an interdisciplinary team of researchers exploring the impact of urban changes on health and equity.

In 2023, her team released a paper exploring emotional responses to urban change in the academic journal, Emotion, Space and Society

“What you have to know is that, at the beginning, we didn’t plan to study emotion,” Karmann says. But, after collecting data from residents in Montreal and doing a literature search, the INTERACT team started to learn that urban change had an enormous emotional impact.

“It just came out that emotions were really at the core of how people perceive [urban] change,” she says.

Specifically, new condo projects and the associated gentrification they can bring generate the most intense feelings in Montreal. Residents frequently expressed four negative emotions: disappointment (losing important neighbourhood features; experiencing broken promises); irritation (with private interests, local government, worsening traffic, noise); fear (of change to their neighbourhoods, of unanticipated side effects); and pessimism (powerlessness; lack of influence with local government and developers).

Karmann is happy to report that residents also expressed three positive emotions: enthusiasm (about changes that make their community more pleasant); safety (created by better traffic-calming features, public spaces and pedestrian access); and gratitude (for better green spaces, neighborhood amenities and public transit).

Regarding the trepidation around density in Calgary, Karmann describes the new housing strategy as “a drastic change,” and observes a wide range of emotions between those who are irritated by the idea of more density, and those who are relieved that it’s finally happening. She anticipates the speed of change will create a lot of stress, and may even lead to people choosing to leave their communities.

“You have the feeling that you no longer belong to that place so it’s a kind of displacement,” Karmann says. “This has huge consequences.”

But, she also acknowledges Calgary’s dilemma around equity. “It’s pretty terrible, but it comes down to [a question of] who has the right to live in the city?” she says.

Without more density, Karmann wonders if the less wealthy will be forced to live elsewhere.

Atax lawyer by trade, Doug Roberts brings a tenacious sense of logic to everything he does, including his community advocacy work regarding density.

When his old neighbourhood, Richmond Knob Hill, saw the fresh shoots of redevelopment, he started questioning what he saw. Soon, he joined his community association’s development committee to ensure new developments were respectful of neighbouring properties.

Roberts also started noticing feelings of fear and sadness among his neighbours. “I’ve had people… say they’ve cried themselves to sleep because of what is proposed next door and the impact they see it potentially having on their enjoyment of their home,” he says.

As he learned more about the planning system, Roberts grew increasingly frustrated that the City didn’t have any current planning policies for his neighbourhood. “I fought with them for years to say, ‘Let’s get a plan in place,’” he says.

When an area redevelopment plan (ARP) finally happened in 2014, Roberts was disappointed at how quickly it was ignored when new developments were approved that did not comply with the ARP. “[The City] just put a new ARP in place,” he says.

Don’t assume that Roberts is opposed to density. He believes there are places that can support increased density without significant negative impact. But, he adds: “We’re wasting a lot of the opportunities where significant density could go by allowing puny little developments going in that, presumably, aren’t going to be there in 50 years.”

Roberts knows generating more enthusiasm for density is tough. He has tried to find examples in cities that he believes have done a good job of redeveloping older communities. (He says he couldn’t find any.) Still, he suggests that the starting block is to make sure that City policy is visionary.

w e need more hous I ng opt I ons for grow I ng f A m I l I es.

“I know that’s a tall order,” he says. “Build a picture that shows people that there are benefits to densification.”

Willem Klumpenhouwer has also experienced disappointment, most recently with Calgary City Council. The Calgary-based public-transit research consultant moved back to Calgary from Toronto last summer, and was struggling to find an affordable place to rent for his young family.

After witnessing the initial failure of the Housing Strategy last June, he decided to take action. “That was sort of the emotional suck, but [it was] also the emotional kick to start a pro-housing group trying to push for more housing supply in Calgary,” he says.

Subsequently, Klumpenhouwer helped found More Neighbours Calgary, a grassroots organization to support sustainable housing growth.

When the amended strategy returned to Council last September, Klumpenhouwer attended the public hearing. As someone who self-identifies as “a very middle class person,” he was moved

by stories of other renters, such as a Ukrainian refugee who had looked for months for a home for herself and her family, and who ultimately ended up paying higher rent than Klumpenhouwer was paying. “That sort of cognitive dissonance really set the tone for the whole conversation,” he says.

As it happened, the Strategy passed on its second trip through Council, and Klumpenhouwer believes emotion had a lot to do with it. “I think those stories had a lot of impact on a few councillors and helped to change minds,” he says.

Regardless of what side of the fence Calgarians are on when it comes to greater urban density, it’s apparent that we’ve accrued a lot of emotional debt; some Calgarians are desperate for more access to better and more affordable housing, while others fear losing everything that they believe is important about their homes and communities.

So what do we do, then?

Teresa Goldstein is a professor in the University of Calgary’s School of Architecture, Planning and Landscape, and, as of last November, chair of the Calgary Planning Commission for the City. She has practised urban planning for more than 20 years, and, in the last few years, she noticed that her interactions with the public were changing. “I began to see, very clearly, that people were feeling extra-emotional,” she says. “They were feeling sad or mad or skeptical, or untrusting of the practice of planning.” So, she decided to find out why, and more importantly, how to address it.

Last year, Goldstein published her doctoral dissertation, a lengthy treatise examining the links between emotion and community planning. It starts by examining her own experiences — both as a child growing up in Hamilton, Ont., and as an urban-planning professional in Calgary. She has observed that it is harder and harder for people to adapt to today’s pace of change. “I don’t think that people are feeling a loss of love in their place; I feel like people have lost that feeling of security and stability in their place,” she says.

w on’t my home pr I ce be A ffected by h I gher-dens I ty developments?

But she also proposes solutions: Goldstein’s dissertation includes what she calls The Handbook for Community

Connection, created as a resource for planners who want to create deeper relationships with the communities they serve.

If I c A n’t A fford my own pl A ce here, I’ll move somewhere I c A n.

The Handbook is full of methods to help professional planners improve community dialogue, find better ways to connect with residents, and change the jargon-filled language that surrounds urban planning. At the end, Goldstein provides tips for humanizing the planning profession. Her techniques are all designed to foster empathy, because she believes planners need to demonstrate this emotion to connect with residents.

Goldstein believes Calgarians could be more empathetic, too, and that we must reexamine some of our deeply held beliefs. Take home ownership, for example. “We have a very strong ownership model in North America,” Goldstein says. “This dynamic between people that own property having a more valid opinion than those that rent has been around for many years.”

We also can’t assume young and newcomer Calgarians want the same things the previous generations did when they

purchased single-family homes 20 or 30 years ago. “A different generation is demanding different things from cities,” Goldstein says.

Ultimately, it’s about listening to and appreciating the opinions of those who, until now, have had limited influence over how we live in Calgary. As Goldstein says, even if you might not agree with it, you can at least then rationalize why new forms of housing are important for our growing city, and why we need to densify nodes like Glenmore Landing.

Dave Robertson is a single-family home owner living in Calgary’s southwest.

YMCA Calgary is a community hub where everyone belongs.

As a registered charity, YMCA Calgary is dedicated to igniting the potential in others by fostering safe, inclusive spaces for all. We help each other grow, thrive, and give back to those who need support, so we can all shine brighter together.

In 2023, YMCA Calgary invested $8.6 million dollars back into our community to:

Remove financial barriers to help 14,700 Calgarians access health and wellness services.

Connect 926 Indigenous youth to their culture and community through Indigenous Programs.

Assist 802 students in achieving their education goals through Tutoring Table.

Spark creativity and belonging in over 4,000 people through arts programs and live performances.

Provide 227 youth facing financial hardship the experience and joy of summer camp.

Help 163 young people develop skills to deal with stress and anxiety through Y Mind.

Introduce 400 newcomer youth to community leadership through the Youth Achievement Program.

Provide 382 at-risk youth with guidance and support through the Alternative Suspension Program.

Engage 5,300 youth with free memberships through the Calgary Flames Grade 6 YMCA Membership. ...And

Be a part of the impact!

BY MICHAELA REAM

sell,sell,sell!

7

The decision to sell your home can feel overwhelming, especially when you start wondering what you might need to do to make it more attractive to potential buyers. Kitchen renovations are all over HGTV, so does that mean your home needs one if you want to get top dollar? Should you replace the garage door that’s all dented from driveway ballhockey games? Should you plant a tree? Finish the basement? Build a new garden shed? Paint?

It turns out that, depending on the type of home, the answers may vary. So we asked the pros — local real estate agents — to weigh in on what you should and shouldn’t do, based on a variety of home types that are common in our city.

INNER-CITY CENTURY HOME

Buyers Families, couples, downsizers. Core Appeal History, charm, location.

Think of these types of homes as “a piece of history,” says Cody Battershill, a realtor with RE/MAX House of Real Estate who has nearly 20 years of experience. Century homes were built during Calgary’s first building boom, from 1904 to 1914, as well as in the decade following the First World War. In addition to being living history, century homes are located in Calgary’s oldest and most walkable neighbourhoods, making them highly attractive to buyers who want easy access to dining and cultural amenities, as well as boutique shopping.

“With century homes, people are buying for the character,” says Battershill, but, he warns, that doesn’t mean leaving the house in the past. “There are ways to do certain updates that don’t lose that character,” he says. Updating plumbing or electrical systems, or upgrading an old stove (whether replacing or outfitting it with modern parts) will bring a century home into the modern era without sacrificing its uniqueness. Doing so also helps appeal to the greatest number of buyers looking for that balance of contemporary amenities and historic features.

It’s also important to work with a realtor who has experience with century homes, Battershill says. A realtor who specializes in century homes will know how to market the home in a way that targets the most buyers and can help discover and present the home’s history.

SUBURBAN DETACHED HOME

Buyers Young families with young kids. Core Appeal Greater value for greater square-footage.

Suburban detached homes offer “more bang for your buck,” says Tanya Eklund, principal of The Tanya Eklund Group, with 23 years of experience selling homes. There’s no need for an extensive renovation to make a suburban home even more appealing. If anything, says Eklund, a little refresh can go the furthest, by updating the lighting or flooring, and updating paint colours in trendy shades like white, light grey or green.

While full home renovations are having their moment in popular culture, Eklund says that it isn’t something she pushes sellers to do unless they plan to stay in their home for another two or three years. A major renovation is tied to the real estate market, meaning any downward swing in the market risks losing that investment. Likewise, another common belief is that a new roof or furnace will add value, but Eklund says, that’s not necessarily true, unless either is at the end of its lifespan. Rather, she recommends following the old adage: “If it’s not broken, don’t fix it!”

If you do start a renovation on a suburban home, don’t leave it half-finished, warns Kripa Patel, a realtor with RE/MAX Real Estate, now in her second year. With these homes mainly appealing to young families, it’s a major deterrent if the home is not a safe environment for kids.

Another way to spruce up a suburban detached home without turning to extensive renovations is to bring in an interior designer to help stage furniture in a way that will maximize appeal.

“You want to depersonalize as much as possible and put away any clutter so that another family can imagine themselves in the same space,” Patel says.

EXURBAN/RURAL ACREAGE

Buyers Growing families, aspiring horse-owners. Core Appeal Privacy, nature, self-sufficiency.

For many urban dwellers, the lockdown experiences of the COVID-19 pandemic inspired a desire for more space, privacy and autonomy. Having enough room to grow vegetables or raise chickens, or even join the horsey set, has made rural acreage homes a hot commodity in the past three years, especially among families with children.

But the rustic charm and appeal of more space only goes so far; if you want to make an acreage

PHOTO BY CASS SARAZIN, COURTESY OF THE TANYA EKLUND GROUP

property appealing to buyers, it’s paramount that the home and grounds display pride of ownership and are well-kempt, says Rebecca Chamberlain, a real estate agent with Real Broker and team lead of The Chamberlain Group, which she and her husband started in 2004. While acreage buyers are, for the most part, aware that these kinds of properties require a significant investment of time and funds for upkeep, a property that presents an endless “honey-to-do” list right off the bat will be less desirable. “I think sellers are mistaken because the acreage market has been so hot they think they don’t have to do those projects, but they are still so important,” Chamberlain says.

Water management is one of the key aspects of acreage life. Prior to listing an acreage, it’s important

“YOU SELL AND LIVE IN A PROPERTY DIFFERENTLY.”

REBECCA CHAMBERLAIN

Real Broker/The Chamberlain Group

to get the septic tank cleaned and to have the well water tested. Chamberlain recommends making sure that, as a seller, you can provide information about the water flow rate and, if applicable, have your water co-op papers organized and at the ready to answer any questions.

While the land is going to be the main draw for most acreage buyers, Chamberlain says, if sellers are wondering where to invest in improving the property, they should focus on areas of the home “where people live” — such as the kitchen and bathrooms — rather than on rooms or structures that hold machinery or are for hobbies.

She also suggests having the home staged to clear out clutter. “You sell and live in a property differently,” she says.

HIGH-RISE CONDOMINIUM

Buyers Young professionals, investors. Core Appeal Amenities, view, construction style.

Compared to rural properties, highrise condominiums offer views of a different nature. These types of properties mostly tend to be located in and around desirable urban locations in the city, such as the Beltline communities, the Downtown Core, East Village or Bridgeland.

For most buyers of these types of homes, the focus is on convenience, amenities and lifestyle, says Jordan Helwerda, a realtor with RE/MAX House of Real Estate, with just over 10 years of experience. He says buyers for high-rise condominiums are primarily young professionals seeking to balance work with lifestyle, and investors who see the condo market as less volatile and highly appealing to renters.

As a seller, a key thing to avoid is having a longterm lease, Helwerda says. The reason is twofold: “[Long-term leases] limit the buyer pool to other investors and exclude, for the most part, a buyer looking to personally live in the unit,” he says. The rental market is also moving fast, with rental prices rising, making long-term leases less appealing, even to other investors. “Long-term leases will be looked at as a negative to an investor-buyer because they could likely rent [the unit] for more per month than for the long-term lease they would be inheriting,” Helwerda adds.

When selling to buyers who plan to live in the home, Helwerda says it’s important to ensure the condo is a blank canvas so that a new buyer can envision making it their own. He says avoid changing or updating spaces unless the home has “out-ofthe-box” characteristics that may deter a buyer.

Costlier renovations to areas such as the kitchen, bathroom or floors are only worth doing if the property is outdated and there is enough data for the area or building to suggest the cost will be worthwhile. A realtor with knowledge of the area and knowledge of the boards and corporations that are involved in high-rise condominium ownership will be able to help with deciding on whether to proceed with making big-ticket changes.

Another thing to keep in mind is that not all high-rise condo buildings are the same, Patel says.

“Before selling, list all the ideal features of your building, like safety, security, amenities and overall experience,” she says. Amenities are especially appealing to young professionals who are looking for access to things like a gym or a games/common room to host friends and family.

“LONG-TERM LEASES WILL BE LOOKED AT AS A NEGATIVE TO AN INVESTOR-BUYER BECAUSE THEY COULD LIKELY RENT [THE UNIT] FOR MORE PER MONTH THAN FOR THE LONG-TERM LEASE THEY ARE INHERITING.”

JORDAN HELWERDA RE/MAX House of Real Estate

MID-CENTURY BUNGALOW

Buyers Empty nesters, new homebuyers with younger children.

Core Appeal Vintage design, large lots, single-level floorplans.

“Mid-century bungalows have so much character — which is now back in style — so it is important to highlight and maintain these characteristics,” says Kirandeep Sandhu, a realtor with Plintz Real Estate for the past two years. “Removing old wallpaper and painting the home a neutral colour will help brighten and highlight the natural wood finishes and design, as well as emphasize the open floorplan.”

As mid-century homes are typically on spacious lots, Sandhu recommends keeping the landscaping clean and creating outdoor spaces where a buyer would want to spend their time. “Think firepits,

outdoor lighting and gardens,” he says. Painting the exterior trim can also freshen the appearance without incurring a big cost or losing the traditional charm of these homes.

Sandhu also cautions against drastically changing the home’s architectural style. Instead, sellers should aim to update, while “preserving vintage vibes,” as buyers seeking a mid-century home like the design of that era (thank you, Mad Men).

“Avoid over-modernizing your home [including] furnishings, decor or finishings. You do not want to dilute the mid-century style and appeal with anything that is too modern,” Sandhu says. Ultimately, it comes down to “striking a balance between preserving the authentic features and making strategic updates to make your mid-century bungalow more attractive without overdoing it.”

“AVOID OVER-MODERNIZING. YOU DO NOT WANT TO DILUTE THE MID-CENTURY STYLE AND APPEAL WITH ANYTHING THAT IS TOO MODERN.”

KIRANDEEP SANDHU Plintz Real Estate

MODERN MANSION

Buyers Upwardly mobile professionals, growing families, migrants from more expensive cities. Core Appeal Extra room, contemporary design.

Contemporary homes priced above $1 million are appealing to buyers who want something shiny and new, so it’s important not to waste that first chance to make a great first impression, says Spencer Stupka, a part-owner and associate broker at Charles Group.

“You really want the experience for those buyers to start the moment they step out of their car and they’re looking at it from the street,” Stupka says. “That’s when they’re going to start trying to picture themselves in that home, and you want to make sure the outside of that property is looking like it should for a $1 million-plus home.”

While the need for curb appeal extends across all styles of landscaping, Stupka says he is noticing

more and more of these types of homes embracing xeriscaping — a style of landscaping that requires minimal effort and resources to maintain and is a more environmentally sustainable option, which appeals to younger buyers. That said, he wouldn’t advocate for a total landscape renovation prior to listing. “Landscaping is one thing I find is extremely subjective,” Stupka says. “It’s going to be really hard to satisfy everybody. So the biggest thing is, whatever is out in the front yard at that time, just put some love and attention into that and make it present as best as possible.”

For the same reason, Stupka also recommends holding off on investing in stylized design upgrades. “You’ll get some people who ask about swapping out a light fixture or hardware, but, as long as it’s in good working order, and it shows well and fits the space, I don’t believe there’s much gain in changing those items prior to listing, because you might just

miss the mark for your buyer,” he says. “You want to try as best you can to keep things relatively generalist and not go out on a limb with an extravagant feature that speaks to maybe two per cent of the buyers out there.”

What is definitely worth the investment, however, is staging. For higher-priced homes, Stupka works with an interior designer to edit and stage the home for optimum appeal. “[The designer] helps with decluttering and de-personalizing a little bit without making it feel too sterile; gives the [homeowners] a to-do list to maximalize how the property is going to show,” he says.

“If a property is coming to market and it’s presented well and it’s priced appropriately, in most cases you’re going to have a fair amount of interest right away.”

With files from Shelley Arnusch and Colleen Seto

“TRY TO KEEP THINGS RELATIVELY GENERALIST AND NOT GO OUT ON A LIMB WITH AN EXTRAVAGANT FEATURE THAT SPEAKS TO MAYBE TWO PER CENT OF THE BUYERS OUT THERE.”

SPENCER STUPKA Charles Group

Calgary Style

BY MICHELLE MCIVOR PHOTO BY JARED SYCH

HOW TO DRESS FOR DINNER

MENSWEAR STYLE ADVISOR ELBERT LEE

ON WHY A JACKET IS ALWAYS REQUIRED.

When it comes to dining out, Elbert Lee dresses up to suit his environment. As a brand leader for Atelier Munro, an Amsterdambased made-to-measure clothier that opened its second Canadian store in Calgary in 2023, he helps other men — or anyone who appreciates the style and tailoring of quality menswear — do the same.

Whether he’s assembling his own outfit, or assisting clients, one piece Lee always chooses is a sports jacket. Not only can he dress it up or down, but it’s practical, too. “When men go out with only a shirt and a pair of pants, they have nowhere to put their wallet, keys or phone,” he says.

Lee completes his ensemble with a pocket square, a shirt with casual elements like snaps, and shorter pants to break up the look — and show some skin. “I like to show off my ‘man-kles’!” he says.

WHAT HE’S WEARING

Sports jacket, pants and shoes by Atelier Munro; pocket square and shirt, Brunello Cucinelli; eyewear, Jacques Marie Mage Yves model (inspired by Yves Saint Laurent); Tudor Black Bay GMT watch, purchased at Maison Birks in 2019, soon after it was first released; Tiffany titanium and silver ring, gifted.

PHOTOGRAPHED

Milk IceCreamClub’s Anita Ly and Tiffany To GiveUstheScoop

Cousins Anita Ly and Tiffany To grew up as best friends and share fond memories of digging spoons into a tub of Neapolitan as kids. The duo still eat ice cream together — but now, it’s for research.

Starting in 2019 as a pop-up in their family’s restaurant, John’s Breakfast & Lunch, the cousins opened a shop in Crescent Heights in 2023. There, Ly

QWhat is it about ice cream that you love so much?

T.T. “In our first generation-Canadian households, cookies and cakes were never really a thing, but ice cream was. Food was the main love language — a way to express love, connection or bring joy. Whether reaching for a pint after a long day at uni, sharing a pint with dad or through those painful breakups, ice cream always has a way of mending the soul.” A.L. “Aside from the family ties and our own memories, it’s a chance to be creative — you can throw anything into ice cream! The driving force for us is to represent and share our roots. We saw this gap in Calgary’s food scene when we initially started our business.”

QWhat are some of your favourite ice cream memories?

T.T. “On his days off, my dad would pick me and my brother up from school in Saskatoon. There was a red double-decker bus that served ice cream he would take us to. I would always get tiger-tiger — that was my go-to flavour. Even now, if there’s something tiger-

and To create unique ice creams with Asian ingredients, influenced by their Chinese-Vietnamese backgrounds. You’ll find flavours like Viet coffee, Hong Kong milk tea, pandan and ube, as well as North American-influenced flavours like sea salt Skor. Milk also rotates distinctive seasonal flavours, many created through collabs with other local businesses.

We caught up with Ly and To to get the scoop on all things ice cream.

flavoured, I always get it.” A.L. “When one of our parents would buy one of the huge tubs of No Name-brand Neapolitan ice cream, and all the cousins would go in with spoons and just crush it. I would always go for the strawberry.”

QWhat’s something that only ice cream nerds would know?

T.T. “There’s a science behind making ice cream. The whole process is a three-day thing — we mostly use a custard base … so we have to cook it first, then we have to age it overnight in the fridge, and then we can finally churn it, but after that it’s still not ready — you have to freeze it again overnight.” A.L. “All of the ingredients we use are fresh. Everything is handmade in small batches by us, so we get to feel and touch all of the ingredients. You learn a lot about good products. People sometimes ask if we can do a sugar-free [ice cream], but that might mess up the texture.”

110, 1000 Centre St. N., milkicecreamclub.ca, @milk.yyc

THE INSIDER’S GUIDE TO BRAGG CREEK

This wee hamlet on the doorstep of Kananaskis Country packs a big punch for things to do.

Just west of Calgary, the hamlet of Bragg Creek is best known as a base for outdoor recreation, attracting cross-country skiers, mountain bikers and hikers. Lesser known, however, are the surprisingly extensive dining and shopping offerings, as well as arts and cultural activities.

While “Bragg” is a great day-trip

destination any time of year, spring offers the opportunity for a late-season cross-country ski (depending on snow coverage and trail conditions), followed by lunch and a poke around the shops; or an early-season mountain bike ride or round of golf, topped off by a flight of craft beer. You can also get your yoga zen on, commune with nature, and find your next favourite art piece, custom tee or new-to-you book.

WHITE BUDDHA SUMMIT

VIA POWDERFACE RIDGE

TRAIL NEAR BRAGG CREEK.

BY COLLEEN SETO

G ETTING THERE

From Calgary’s southern suburbs, Bragg Creek is a straight shot down Stoney Trail to Highway 22X. From the west side of the city, Highway 8 (connecting to Highway 22 south) is the quickest route. If you’re coming from the north, take the Trans-Canada west out of the city, then exit onto Highway 22. You’ll drive through landscapes of rolling foothills, with views of the Rockies, before a relatively new traffic-light intersection marks your arrival.

W HERE TO STAY

Bragg Creek may be just a stone’s throw from the city, but extending your visit beyond a day trip allows you time to unwind and rejuvenate. With an emphasis on wellness, recreation and eco-friendliness, Folk Tree Lodge offers three well-appointed cabins on a 30-plus acre property with pristine forests, a winding creek and a pond — all teeming with a rich biodiversity of flora and fauna for incredible wildlife viewing.

146212 Highway 762, Bragg Creek, 403-949-4120, folktreelodge.ca

W HAT TO DO

West Bragg Creek Provincial Recreation Area is a dayuse (no camping) area about 10 kilometres west of the hamlet that is home to some of the most popular trails in Kananaskis Country. There’s a big parking lot at West Bragg, but it fills up fast, especially on weekends. You’ll need a Kananaskis Conservation Pass to enjoy the 166 km of multi-use trails of varying levels across terrain that is mostly gentle and rolling, though a good number of the advanced trails require some skill and endurance to negotiate on skis (Telephone Loop) or wheels (Strange Brew). Stop in at Handle-Bar if you need either bike or ski rentals, or to grab tasty fresh-baked goods and sandwiches to fuel up.

Always follow trail etiquette: if you’re fat-biking, be careful not to ride over any Nordic ski tracks (or expect a lot of side-eye from the skiers you

Mountains

encounter). If the biking trails are muddy or slushy, abort the mission or you’ll create ruts, which means more work for the Bragg Creek Trails team. If you’re a frequent user, consider making a donation to keep this non-profit trail-maintenance group going.

Head to Bragg Creek Provincial Park off Highway 758 to explore its hiking trails or make use of its plentiful picnic sites, with tables and firepits.

Play a round at the Wintergreen Golf and Country Club championship course, which typically opens for the season in May.

For those in search of artsier fare, local theatre society Swamp Donkey Musical Theatre stages regular productions. This season, you can catch a performance of the youth musical revue, Raise Your Voice, in late March, or see Rodgers and Hammerstein’s Oklahoma! in early May.

LITTLE RED HOUSE CABIN AT FOLK TREE LODGE.

WINTERGREEN GOLF AND COUNTRY CLUB.

W HERE TO SHOP

While many outdoorsy visitors forego the boutiques in Bragg Creek, stopping only for gas, there are many treasures to be discovered.

Misty Creek Home Store

A newer addition to Bragg’s retail offerings, Misty Creek stocks beautiful home decor and furnishings. It’s a great place to pick up a gorgeous throw, luxe hand towels, a new set of dinnerware or a housewarming gift.

27 Balsam Ave., Bragg Creek, 403-949-0033, mistycreekhome.com

The Best Little Wordhouse in the West With 40,000-plus used books, the Best Little Wordhouse is a reader’s paradise. Need a recommendation? Don’t hesitate to ask owner Elizabeth Fermor. The store also carries a delightful and eclectic selection of giftware, including jewellery, photo frames, journals, keepsake boxes, clothing, and the softest alpaca blankets, wraps and scarves.

208, 7 Balsam Ave., Bragg Creek, 403-949-4995, bestlittlewordhouse.com

Turkey & Pistols

The brainchild of local resident Rob Sawchuk, Turkey & Pistols melds a design and print house with an independent record shop. Check out cool Bragg swag and cheeky designs on Tshirts, hoodies and hats, then head to the back to discover a curated musical collection of classics, new releases and quality vintage vinyl.

212, 7 Balsam Ave., Bragg Creek, 403-510-0646, turkeyandpistols.com

The Painted Moose Artist Collective Bragg Creek is a hub for artisans. While the annual Christmas art sale offers a seasonal showcase, at the Painted Moose, you can find the works of 16 local artists year-round, in a range of media that includes upcycled denim and leather, stained glass, jewellery, pottery and more.

12 Balsam Ave., Bragg Creek, 403-880-1027, thepaintedmoose.ca

WHERE TO EAT

Although there’s a resident population of less than 500, Bragg Creek has more than 15 eateries, offering everything from upscale dining to grab-and-go goodies. Here are some to check out.

The Heart

Located next to the Yoga Spirit studio, The Heart offers wholesome plant-based power bowls, avocado toast with microgreens, breakfast bagels and killer coffee, plus delicious fresh-baked goods (hello, Grams Jams thumbprint cookies!)

12 Balsam Ave., Bragg Creek, 403-7719322, theheartofbraggcreek.com

Rockies Tavern & Grill

Family-owned and operated, Rockies is a go-to for pub staples such as nachos, burgers and wings, and comfort dishes like chicken-basilpesto linguine. The family-friendly hangout has a large pet-friendly patio, picky-eater-approved kids’ menu and live music most weekends.

404, 7 Balsam Ave, Bragg Creek, 403-949-2859, rockiestaverngrill.com

Mabel & Marie’s

Named after owner Julie Barr Padgett’s two grandmothers (both expert bakers), this bakery offers fresh bread daily, as well as cookies, squares, lunch specials, take-andbake dinners, and an unexpected live plant assortment. There are madefrom-scratch doughnuts on Fridays and Saturdays, but they go fast!

4, 16 White Ave., Bragg Creek, 403-949-2253, mabelandmaries.com

Italian Farmhouse

For a special occasion, or an any-night dinner, this upscale-rustic restaurant offers a menu of Italian classics, with an impressive wine list. Settle in near the fireplace or on one of the couches, then devour the likes of the tagliatelle al carbonara or the manzo brasato (short ribs braised in red wine).

20 Balsam Ave., Bragg Creek, 403-949-2750, theitalianfarmhouse.ca

Colleen Seto is a longtime resident of Bragg Creek.

T ASTE OF B RAGG C REEK

Every year in April, food and drink vendors in the Bragg Creek area come together to stage Taste of Bragg Creek. Restaurateurs prepare a variety of bites for attendees to sample, while participating wine and spirits retailers stay open late to showcase their wares. The appetizing event helps raise funds for the Bragg Creek Community Centre and Swamp Donkey Musical Theatre. tasteofbraggcreek.ca

ITALIAN FARMHOUSE. LEFT: MABEL & MARIE ’ S.

ITALIAN FARMHOUSE

PHOTO BY OWEN BELANGER; MABEL & MARIE S PHOTO BY TAIYA NICOLE PHOTOGRAPHY; TASTE OF BRAGG CREEK PHOTO BY EMJ PHOTOGRAPHY

You Are Here

40th Avenue and 3A Street N.E.

Inflatable4Rent

If you’re ever in need of a giant inflatable cowboy, dinosaur or sky dancer (those tall tubular characters that wave their arms around), you’ll find it here. Business owner Jay Gatela says most of his clientele rent his eye-catching inflatables for commercial purposes (like clearout sales), though he does see the odd personal rental for birthdays and other occasions.

BikeBike

Formerly located in Inglewood, this “everyday adventure outfitter” and retailer of products for the cycling lifestyle moved into its current space last summer. The shop offers gravel bikes, commuter bikes, cargo bikes and folding bikes, with e-bike options across the board. It also stocks accessories, clothing, bikepacking/touring gear and anything else you need to enjoy life on two wheels.

Queens Breakfast Cocktails

Consistently called out as being one of the best brunch spots in Calgary, Queens serves up luxurious croques, croissant Benedicts and other early day favourites like waffles. It’s also known for boozy concoctions that range from classics like the Vesper, to more inventive creations like the Kiss Kiss Bang Bang, a blend of raspberry-infused vodka with lychee liqueur and rose tea syrup.

Anderwerks Motorrad Spezialist

As the name might suggest, this is a shop where aficionados of vintage German-engineered motorcycles will find themselves in good company. Around since 1997, the shop, founded by David Anderson, specializes in servicing BMW motorcycles, and also takes on projects such as custom sidecar additions.

Franca’s

This charming family-run Italian restaurant is operated by Calabria natives Franca Flaviano and her husband, Mario. The menu revolves around classics like an antipasto of homemade Calabrese-style sausage served in tomato sauce; pasta and secondo dishes and pizzas. There’s also a dolcé (dessert) of “secret recipe” limoncello tiramisu.

–Shelley Arnusch

TwelvetransparentglasslegshandmadebythemastersofMuranoglassonasmoked mirrorplinth.FifteenmmthickextraclearglasstopandturntablewithDiamante engravings.MadeinItaly.

221 10 Ave SW

Calgary, AB

403.262.6813

luxuriesofeurope.ca

FLAMBE dining table

YOUR DOG’S TRYING TO TELL YOU SOMETHING

Woof Willow dog park is now open. 9 acres of offleash fun, lots of agility equipment, plus separate areas for big and small dogs. Take. Me. Now. WoofWillow.ca