WHERE TO DINE AWARDS 2018
READER’S
CHOICE:
TOMATOES AND
WHIPPED FETA
AT TEN FOOT HENRY
SEAFOOD AND
CHORIZO PAELLA AT
BARCELONA TAVERN:
It’s a simple premise:
tomatoes, fresh herbs and
whipped feta on sourdough
toast. But there’s so much
to enjoy—the tomatoes
are juicy, the feta is
unbelievably creamy and
the toothsome bread is
toasted to perfection. “The
whipped feta is to die for!”
says Where reader Laura
M. “And the fresh Sidewalk
Citizen Bakery bread is so
delicious. It’s the perfect
starter at my favourite
restaurant (page 28).”
As a quintessentially Spanish
dish, it’s only fitting that paella is
the signature dish at Barcelona
Tavern. Served in a skillet, it’s
piled high with prawns, mussels,
clams and more, including zesty
chorizo. Don’t forget to scrape
the layer of crispy rice off the
bottom of the pan (page 34)!
CRAB AND SHRIMP
BOIL AT BOOKERS BBQ
GRILL AND CRAB SHACK:
Come hungry if you plan to
order this hearty bucket of
house-made Andouille sausage,
potatoes, corn-on-the-cob and
shrimp with a stack of snow
crab legs draped seductively
on top. If you just want to stuff
yourself full of crab, it’s all-you-
can-eat on Sundays after 4 pm
(page 25).
GARLIC BREAD
AT BRIDGETTE BAR:
“This grown-up version of
mozzarella sticks—essentially
garlic butter brushed pizza
dough, filled with cheese curds—
is absurdly addicting,” says Dan
Clapson. To complete the cheesy
goodness, the rolls are topped
with parmesan and chives. This
snack is so good it’s tough to
share (page 25).
STICKY TOFFEE PUDDING
AT BUCHANAN’S CHOP
HOUSE AND WHISKY BAR:
Make sure you save room for
this popular after-dinner treat. A
generous helping of sticky toffee
pudding arrives on your plate
swimming in toffee sauce and
served with both Chantilly cream
and ice cream, ensuring a creamy,
decadent and dairy-full dessert
(page 34).
FILET MIGNON AT
CAESAR’S STEAK HOUSE: CHILI CHICKEN AT
CALCUTTA CRICKET CLUB:
Aged a minimum of 28 days
and charbroiled right before
your eyes, this is a melt-in-your-
mouth taste of Alberta’s finest.
“It's impossible to know how
amazing a steak can be until
you've had a steak at Caesar’s,”
says Where reader Kari R.
“Always done to perfection. You
cannot go wrong (page 34).” A shining star on the bar snacks
menu, this dish is described on
the menu as a “salty-sweet take
on a hakka classic” and is highly
recommended by our Where
to Dine panelist Gwendolyn
Richards. The bite-size flavourful
and juicy chicken is fried and
sautéed with sesame, soy and
green chilies (page 32).
JANUARY/FEBRUARY 2018
where.ca
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