WHERE TO DINE AWARDS 2018 -
FAVOURITE DISHES
14
LES CLEFS D’OR
SILVER SERVICE AWARDS
BY RACHAEL FREY
This salad doesn’t skimp on
ingredients or flavour with local
kale, hard-boiled egg, toasted
panko, crisp prosciutto and
pecorino romano cheese. “The
single reason I started liking
kale,” says Where reader Danni
L. “So delicious; perfectly tossed
with the tangy dressing, cheese
and the saltiness of the meat.
The ideal start to a meal at UNA
(page 34).”
ESCARGOT AT VINTAGE
CHOPHOUSE:
For those suspicious of cooked
snails, or looking for a new way
of eating escargot, this starter
is a must. Served with parsley
cream and tomato on crostini,
the escargot here provides a
delightful twist on the traditional
French dish thanks to the creamy
and delicious sauce (page 34).
16
15
HONEY GARLIC DUCK
WINGS AT OXBOW:
A guaranteed crowd pleaser on
the dinner menu, this dish is a
fun twist on the standard wing
appetizer. You will be licking your
fingers as you nosh on delicious
duck wings smothered in honey
garlic sauce and Saskatoon berry
hoisin, and topped with crushed
cashews, black and white
sesame seeds and pickled carrot.
SPICY SEAFOOD
CASARECCE PASTA
AT YELLOW DOOR BISTRO:
This is a can’t-miss for seafood
lovers, arriving on your plate
with the most delicious creatures
under the sea; B.C. octopus,
Humboldt squid, side stripe
prawns and more in a spicy
tomato sauce. The seafood is
cooked to tender perfection and
the pasta serves as a perfect
complement (page 25).
(In numerical order) Caesar’s
Steak House; Buchanan’s
Chop House and Whisky Bar;
Pigeonhole
22
where.ca
JANUARY/FEBRUARY 2018
Rouge
ROUGE IN CALGARY
Rouge, which is located in the historic former home of prominent
businessman A.E. Cross, is a mainstay of Calgary’s dining scene
that's well known for elegant and innovative Canadian cuisine.
“From the moment you enter Rouge, it is an experience you will
not forget,” says Cindy Stewart, chef concierge at the Westin
Calgary. “The history of the Cross House is everywhere, from the
pictures on the wall to the stories the staff will share.” The chefs
at Rouge have an exceptional focus on local ingredients—much
of the produce is grown and harvested by them from the large
on-site garden behind the restaurant. Stewart recommends a stroll
through the garden with a glass of wine or a cocktail before sitting
down to eat. “Their garden harvest supplies them throughout the
year with preserves, herbs and vegetables, and they work closely
with local producers,” she says. “You may even see the beekeepers
collecting honey under a cloud of smoke (page 28).”
THE GRIZZLY HOUSE IN BANFF
It’s fair to say that The Grizzly House is an institution in Banff. From
the eccentric décor (such as a stuffed buffalo head and telephones
on each table to call other diners) to the exotic menu (which
includes shark and rattlesnake), it’s been the place to hobnob over
a pot of fondue for over 60 years. “It is a favourite place with the
locals as well as people visiting Banff,” says Cindy Stewart. “One of
my favourites is the classic beef and scallop dinner, but they have
many choices. Francis and his team always do their best to make
sure that everyone has a memorable experience!” 207 Banff Ave,
Banff, 403-762-4055, banffgrizzlyhouse.com
PIGEONHOLE;
KALE CAESAR SALAD
AT UNA PIZZA: