THIS IMPRESSIVE DOOR ORIGINALLY GUARDED THE SIMMONS BEDDING CO. BASEMENT SAFE, AND HAS SINCE BEEN REFURBISHED INTO CHARBAR’S COMMUNAL TABLE. {CIRCA 1912} 1906 way operations.way at the center of rail itsprimelocationto community thanks first Calgary's becomes Village East The ic Railway. Pacifthe Canadian on the of tracks rives Economic boom ar CALGARY BEGINS DOWNTOWN Through theAges THE EAST VILLAGE

- - - 1912 Ltd. name. Ltd. CompanyBedding Western the Alaska for under business Building opens theas Simmons isnowWhat known FIRST CHAPTER A BEDTIMESTORY'S

A KNOWN PROSTITUTE, PAULINE SYLVIA FAIR WAS FINED FIRST AS A KEEPER OF A DISORDERLY HOUSE, AND LATER FOR VAGRANCY. THE GREAT DEPRESSION USHERED IN DECADES OF HARD TIMES, AND THE EAST VILLAGE BECAME A HOTBED OF UNSAVOURY VICES AND CHARACTERS. {GLENBOW ARCHIVES NA-625-16}

1941 Village for Village decades. consume the East unsavoury activities rampant and crime houses, Flop officer of health. medicalby the city declared "skid row" is Village East The AND HARDTIMES ILL REPUTE

2015 community. oldest Calgary's new of era to and businesses a welcome residents, to with fullheart comes full circle Village the East Over 100 later, years ONCE MORE HUSTLE ANDBUSTLE

ORIGINAL SIMMONS BEDDING CO. CATALOGUE TAGS FOUND IN THE BASEMENT SAFE DURING BUILDING RESTORATION. {CIRCA 1912 AND LATER}

SIMMONS BEDDING CO. MATTRESS SPRINGS FROM THE TURN OF THE CENTURY. {CIRCA 1921, GLENBOW ARCHIVES ND-3-1115}

THE BEGINNINGS OF LOCAL FOOD AT HOFFMAN'S FISH AND GROCERY. MR. HARRY HOFFMAN HIMSELF STANDS PROUD WITH HIS DAUGHTER ON 4TH STREET SE. {CIRCA 1913-1919, GLENBOW ARCHIVES NA-3201-2}

THE BEST CANADIAN INGREDIENTS FROM THE PRAIRIES TO THE WEST COAST DRIVE CHARBAR'S MENU, PRESENTED IN THE HISTORIC RIVERFRONT SIMMONS BUILDING, WITH INSPIRATION FROM 'S WOOD-FIRED TRADITION AND THE CULINARY HERITAGE OF AND . {BAGNA CÀUDA} creamy dressing typical of , italy {} marinade for grilling meat {}

a spanish made with paprika, oregano and chiles {CRUDO} "raw" in italian {DULCE DE LECHE} "jam

made of milk" caramelized milk and sugar {EMPANADA} traditional agentinian baked hand pie {FIOR DI }

{FLAN} smooth creamy custard {} deeper dish style {GAUCHO} argentine cowboy

{JAMÓN} ham {} traditional south american preparation of thinly sliced, breaded {}

argentine variant of {QUESO AZUL} blue cheese {YUZU} citrus fruit with a floral lemon flavour

CHEF PELLAND NOT ONLY HUNTS AND FISHES, IN THE KITCHEN SHE SPECIALIZES IN WHOLE ANIMAL BUTCHERY, CURING GRILLING, ROASTING AND WORKING MAGIC IN HER REFINED RUSTIC-COOKING STYLE.

SMALL PLATES PIZZA {FUGAZZA} & CHARBAR OUR ARE INSPIRED BY ALL AT ONCE bowl of soup ARGENTINE FUGAZZA, WHICH IS {IN AND OUT} A DEEPER DISH STYLE PIZZA.

with sourdough crostini 9 THE CRUST IS MADE WITH A featured empanadas pistachio and avocado SIDEWALK CITIZEN CRAFTED SOURDOUGH STARER THAT ADDS beef fat fries, daily soup 14 BOTH FLAVOUR AND TEXTURE. or market , traditional argentine style THE TAKES THREE DAYS fiasco soft serve to go 16 TO MAKE. LIMITED QUANTITIES empanadas AVAILABLE. slow cooked alberta beef, beef & fries daily soup or market salad, hot sauce 13 beef chorizo fiasco soft serve to go 26 fried sourdough balls pickled chiles, oregano 20 garlic, oregano, jamón 12 provolone cheese, queso azul, DESSERT egg yolk 22 beef chorizo skillet spiced dark chocolate flan fried farm fresh egg, fior di latte cheese popped caramel grains 12 red chimichurri 16 , basil, oil 20 buttermilk lemon bar coal roasted beet salad roasted clam and chimichurri okanagan berries, meringue queso azul, crunchy seeds, white garlic sauce, 12 mint 14 cascabel chiles 21 fiasco soft serve or sorbetto 10 charred octopus, tomato FROM THE FIRE PIT dulce de leche panqueques 10 romesco, lemon 16 trevélez jamón crudo COOKED OVER 900°F HARDWOOD 23 month aged 17 COALS AND FIRE. PHIL & SEBASTIAN SERVED WITH FRIES, SALAD COFFEE ROASTERS charred napa cabbage salad OR SOUP. avocado, crunchy seeds, mint, WE PROVIDE QUALITY, LOCALLY ROASTED COFFEE IN citrus chicken chimichurri COLLABORATION WITH WORLD half 14 full 16 melted mozzarella on fresh CHAMPION BARISTAS FROM PHIL & SEBASTIAN. vine tomato & sustainable baked 17 tuna salad, garlic milk aioli double stacked gaucho burger 5 half 16 full 18 aged provoleta cheese, americano 5 crushed avocado 19 6 RAW BAR café latte 6 hardwood charred fogo seafood platter island cod, smoked potatoes, café mocha 7 roasted clams, garlic chili capers, seasonal vegetables hot cocoa 6 shrimp, ceviche, shucked oys- 38 coffee 5

ters, valentina, chimichurri looseleaf tea (assorted) 6 mignonette 49 THE WOOD-FIRE PARRILLA IS AN ESSENTIAL PART OF oysters AN ARGENTINIAN BARBEQUE. chimichurri mignonette THESE CELEBRATIONS, KNOWN AS ASADO, ARE A CULTURAL per oyster 4 TRADITION THAT BRINGS PEOPLE TOGETHER. OUR PARRILLA HAS BEEN CUSTOM MADE TO BRING THE ART AND FLAVOUR OF AN AUTHENTIC ARGENTINIAN ASADO TO YOU.