DINING OUT IN CALGARY, CANMORE & BANFF Sushi by Chef Tomo Mitsuno and team at UBU Lounge Your Guide to: Great Restaurants, Pubs & Clubs of Calgary, Canmore & Banff Chef’s Spotlight • Favourite Recipes • Nightlife • Entertainment Includes Maps of Calgary, Canmore & Banff www.eatdrinkdance.ca CALGARY REST A URANT & L OUNGE D1 Fine dining in downtown Calgary Three Course Business Lunch $25 • Tuesday – Friday Five and Seven Course Tasting Menus Available During Every Dinner Service. 403 265 9595 • 107 Eighth Avenue SW www.thebelvedere.ca 2 CALGARY Menu Sampler Poached lobster, scallop edamame purée, marinated mushrooms, pancetta essence Wild Boar Prosciutto, pancetta, sausage, melon caviar, crispy bocconcini Salmon dumplings, crispy fried gnocchi, consommé Lamb Canon, stuffed with spinach, pancetta cassoulet, sous vide salsify, jus Sous Vide Quail, barley, fried quails egg, glazed carrot Chocolate, caramel pot de crème, hazelnut praline, coconut nitro Our experience here may well Our evening’s performance be likened to that of a Broadway was elegant and skillful, with play. This culinary theatre comes artistry evident in every pre- complete with starring roles and sentation. The intricacy of the narrator as we were taken on an dishes allow us space enough unpretentious and elegant eve- to touch on only a few of the ning where we were transported many choices available. First from the city’s hustle and bustle act: Lobster, crepe roll with new to the beautiful tranquil banks season garden vegetables, aged of the Bow river. balsamic, carrot emulsion and petit tropical spinach. Second As in any exquisitely devised act: Braised beef ravoli with and expertly executed play beef cheek, Parmigiano crisp, D2 you will find extreme passion and mushroom veloute. Third and creative artistry. Michele act: Sous vide lamb loin stuffed Aurigemma and Marcello with spinach, roasted lamb top Belvedere are the directors sirloin with carrot bavarois, behind the scenes. honey glazed carrots and carrot veloute. And before the curtain The rich wood, soft amber light- came down we had a perfect ing, brick, white linen and light strawberry gelee with vanilla music are the backdrops when pannacotta, raspberry prosecco our play begins, with the amuse sorbet and almond praline. A bouche setting the stage for an spectacular final act! inspiring evening. This was an unsurpassed With the menu seemingly evolv- evening of sophistication and ing every few days our usher delight. A standing ovation and has become well versed in the encore please! language of culinary arts and recites with finesse in fine detail every ingredient, drizzle, sprig of herb and aromatic flower of only the freshest and in-season ingredients of their creations. Q Haute Cuisine 100 La Caille Place SW Your programme can include à Calgary la carte, a three or four course 403.262.5554 meal, or for the ultimate gastro- www.qhautecuisine.com nomic experience, allow the chef to guide you on an unparalleled Lunch M-F 11:30 am - 2 pm culinary journey through the Cocktails 4 pm - close Chef ’s Tasting Menu. Dinner Daily 5:30 - 10 pm $$$-$$$$ 3 CALGARY Located at the top of the Calgary Tower - Ave SW ::: ::: www.sky.ca D3 This fabulous revolving restaurant 191 meters The beef sliders are a must try and did not disap- Menu Sampler (626ft) above the downtown core and at the top point. Served open faced on house made brioche, of the Calgary Tower is the perfect place for any tender braised Alberta beef short rib is pulled, Beef Tartare • AAA occasion or to just marvel at the beauty of the sur- topped with gruyere and torched then finished with Alberta Beef, rounding city, with the grand views of the Rocky a sweet fig and tomato chutney. fried capers, Mountains in the distance providing an elevated tarragon emulsion, The Duck Confit is an excellent choice. One of the dining experience! Your ride up is included with the fingerling potato purchase of any entrée for lunch, dinner or week- most luxurious of foods in French cuisine the legs chip end brunch, so there is no reason not to make this are gently cured, bathed in their own fat, and slowly Mussels • a regular dining destination. A kid’s menu is also cooked to perfection. The skin is then crisped giv- Pancetta,red offered so take the whole family! ing you that decadent combination of silky meat pepper,garlic white and crackling skin. Served with a fruity plum wine cream sauce Our appetizer selections began with the Bruschetta, Marsala, this is a wonderful presentation of a clas- Orecchiette • a duo of chef ’s selected toppings. The first, a fresh sic dish. Beef short rib, and bold “traditional” blend of diced tomatoes, Always in search of good veal, we just had to order butternut squash, basil and olive oil and the second a very lively blend carrot, kale, brown of pickled watermelon radish, cucumber and red the Veal Scaloppini. Gently pounded thin and tender, lightly dredged then pan- fried just right, butter onion in a tangy rice wine vinegar dressing, both Chef’s “Concoction” and served with Israeli couscous in an aromatic served on crispy fried polenta making this dish not • A daily creation vegetable stock, roasted red pepper puree, and crisp only delicious but gluten free. of the freshest and tender sautéed broccolini. Finished with a meat and produce Sky 360 Celiac sumptuous red wine veal jus, this dish rivals some chef can find, 101 - 9th Ave SW Friendly of the best. Calgary limited quantities 403.532.7966 Much of the menu at Sky 360 is now gluten free Tenderloin • www.sky360.ca or can be prepared that way. It is well thought out Alberta beef, and approachable, and the wine list has selections rustic mashed Lunch M-Sat 11 am - 2 pm for all. Everything is made in house and it is evident potato, seasonal Sun Brunch 10 am - 2 pm they have created a perfect balance of innovative vegetables, veal Dinner 1st Seating 5 pm Last 10 pm dishes with unsurpassed quality and value. reduction $$-$$$ 4 CALGARY Menu Sampler Lamb Pops • Moroccan spiced, minted Greek yogurt, fireweed honey Rockfish Tacos • Cast iron blackened, pico de gallo, sambal aioli, avocado, broccolini cilantro slaw, grilled lime Rack of Lamb • Moroccan New Zealand lamb, mint pea mashed potatoes, seasonal vegetables, demi glace Lobster Mac and Cheese • Butter poached lobster, white truffle, prosciutto, wild mushrooms and smoked Gruyere The Metropolitan Grill has For our mains we couldn’t help reopened in style! Vibrant, but try couldn’t help but try the modern-chic and a luxe room scallop gnocchi. A simple, gor- of bold, sophisticated beauty. geous dish of three large, richly Large, Light Walls glow accen- textured delights nestled on tuated by a vibrant orange peppery arugula over pillowy- and sunshine backdrop to the soft house made gnocchi. Seared beautiful dark wood fixtures and quickly on high heat, they had contrasting white quartz- clad a wonderfully delicious carmel- pillars. Welcoming the over 30’s ized crust, with complimen- urbanite to enjoy an elixir of tary flavours of double smoked highest quality, the new look bacon, grape tomato, dried apri- and new taste is a great stopover cot, smoked gruyere, parmesan for socializing with premium and truffle oil in an amaretto pours and tempting tapas or fine cream reduction. This creamy D4 dining in a sexy atmosphere. sweet dish really shines. The best gnocchi presentation we’ve As Emeril would say, they had in quite some time. kicked it up a notch! The new menu reflects a level of comfort A clean and well composed dish, combined with ingenuity and the eight ounce, AAA Reserve integrating fresh flavours into Angus Beef Tenderloin simply every bite. Keeping with chefs melts in your mouth. The full, focus of using quality ingredi- rich flavours of this top quality ents and proper technique they beef are complimented by luxu- have recently introduced their rious, buttery mashed potato, hand selected, Reserve Angus seasonal vegetables and topped beef aged for a minimum of with a robust traditional demi- 28 days and selected from the glace reduction. This menu upper two-thirds of Canada really delivers! Grade ‘AAA’ beef. Recommended dessert: For starters try The Andouille Strawberry Angel Food Cake. Sausage Board: Two types of locally sourced pork sausage, gently charred and served with a spicy cheddar fondue and an assortment of house marinated olives; or the Sea Scallops Metropolitan Grill appetizer - two jumbo scallops, 317 - 8th Ave SW moist and caramelized, with 403.263.5432 house made chili jam, crisp Calgary prosciutto and lemon beurre www.themetropolitangrill.ca blanc resting on green pea, mint mashed potatoes. Daily 11 am - Late $$$-$$$$ 5 CALGARY D5 modern japanese + bar modern japanese. 120 Jamieson Place, SW, 308 4th Avenue Calgary AB, T2P0H7 Phone 403-264-1133 [email protected] 65829 New Card.indd 1 21/11/11 2:25 PM SE6 Lunch Time 220 42AVE SE CALGARY AB 403 287 9255 WWW.ALLOYDINING.COM 6 CALGARY Welcome! On behalf of myself and the staff at Collage Media know so we can better serve you in the future. HOW TO USE THIS GUIDE we would like to thank you for choosing us as your Please send any comments or suggestions to our • Thered pages cover Calgary, as do the red maps personal tour guides to the restaurants, pubs and e-mail, [email protected]. D, NE, NW, SE & SW; the blue pages & map clubs we offer you in this guide. There should be We have taken great care to try to offer accurate C cover Canmore, and the green pages & map B something here for any day and night of the week, and helpful information, and I trust you will agree.