WHERE TO DINE AWARDS 2018 - FAVOURITE DISHES
HOUSE SOFT PRETZEL
AT ONE18 EMPIRE: DIAVOLA PIZZA
AT PULCINELLA:
Considering the mouth-watering
menu at One18, it might seem
odd to focus on a pretzel, but
this pretzel is just that good. The
house soft pretzel is a superstar
and hits all the right pretzel
points: perfectly salty, soft and
slightly crunchy—everything
you could ever want in a snack
(page 33). This is authentic Napoletana
pizza, and that’s not just a
buzzword—head chef Dominic
Tudda is the only person in
Calgary certified by the exclusive
Associazione Pizzaioli Napolitani.
The Diavola, Pulcinella’s most
popular option, is topped with
tomato sauce, mozzarella,
parmigiano, basil and devilishly
spicy salamino (page 34).
SEARED SCALLOPS
AT OX BAR DE TAPAS:
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Perfectly seared scallops are
adorned with smoked paprika
potato puree, crispy chorizo and
tomato salsa in this Spanish-
inspired cuisine. “This is a meal
and restaurant that encourages
communication at the table,”
says Where reader Tammy A.
“This dish is so full of flavour
it makes my mouth water just
thinking about it (page 34).”
CHILI GOMA
AT SHIKI MENYA:
DARK CHOCOLATE
BROWNIE AT ROUGE:
Served in a pool of chocolate
ganache and delightfully crunchy
pecan, along with a scoop of
the Valrhona opalys Chantilly,
the brownie offers a spoonful of
heaven with each bite. There’s
enough here for two if you’re
feeling generous (page 28).
BISON POUTINE
AT SELKIRK GRILLE:
Does it get any more Canadian
than this? A favourite among the
lunch crowd, this scrumptious
dish is loaded with mouth-
watering braised bison short
rib, cheese curds and pan gravy.
You can’t have just one bite
(page 28).
Every Monday through Saturday,
Shiki Menya whips up enough
house-made noodles and broth
for 100 bowls. If you come early
enough in the day you can snag
their famous chili goma, served
with spicy chopped pork (from
local farms), veggies, peanuts
and sesame (page 32).
HA GOW AT SILVER
DRAGON RESTAURANT:
Aside from the delicious,
uncomplicated taste, one of
the best things about these
dumplings is the texture. A
delicate, semi-translucent
gluten wrapper is stuffed full
of juicy shrimp, and the flavour
of the shellfish is allowed to
shine—a must for shrimp-lovers
(page 28).
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CHARRED CABBAGE
AT PIGEONHOLE:
This bright yellow dish is not
only tasty but photographs well,
making it a favourite of foodie
Instagram feeds. Served with
jalapeño salad cream and shaved
mimolette cheese, it takes
cabbage to a whole new level
and lets the underappreciated
leafy vegetable shine (page 26).
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JANUARY/FEBRUARY 2018
where.ca
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