I can't begin to describe this amazing spot. Honestly the BEST new restaurant this city has by a…read moremile.
From the second you walk in the door you are greeted by professional staff, dressed to impress, you come in the door and your jaw drops in the detail the owner has taken to wow their guests.
I had the blessing to have been served by one of their head managers Hugo, was very well informed with every aspect to his job(being a chef for 25 years it was a blessing to have a front of house member that knew everything one could ask him).
Once sitting, Hugo went over our drink menu with us one by one, and explained their drink menu was made by their award winning bartender. We suggested what we like and was able to point us to their suggestions and all I can say is wow they knocked it out of the park with the flaming cocktails, We had the Kilauea rum drinks it had toasted coconut and cinnamon syrup, pineapple,lime and flaming sugar cube.
Hugo then brought our small bites which were homemade crisps and were just right.
As Hugo was going over the amazing new menu the chef AJ brought out the evenings amuse bouche. Simple one bite palet cleanse to start off our meal, it was house made phylo cup filled with house made pico da Gallo, topped with a prawn and guacamole cremé. Just the right mix of sweet, creamy and acidic.
Hugo went over the menu with us and we decided on the charcuterie bird cage to start. And all I can say is WOW this blew my mind it had, Salami, gherkins, aged cheddar, cranberries, pickles red peppers, prosciutto, Brie, walnuts, tomatoes, foie gras, raspberry preserves, ricotta honey beer buns and warm bread. All of it was spot on and paired perfect, this could feed 4 people.
Next for our mains we had the 12oz ribeye, red wine au jus, rock salt. Sides confit mashed potatoes, mixed garden vegetable
Chicken tortellini, sundried tomatoes, house made chicken stuffed tortellini, Parmesan cream.
I ended up dipping my steak in the cream sauce from the tortellini cause it was next level.
And for dessert we decided on Tres lechi, cream, charbroiled pineapple
Strawberry cheesecake mousse, strawberry gastric.
Both were next level and the cheesake was so light and not the dense super filling normal by style.
Overall this restraunt absolutely blew my mind and like I said above being a chef for 25 years and seeing the sub par food coming from this city it was refreshing to see someone bring Calgary to the table FINALLY. If you have the ability to get downtown Calgary do not for a second pass this place up, the atmosphere, the staff, the chef AJ and his team have done and unreal job, and the plateware is the tipping point to it all and made everything that much more exciting and another talking point at the table. Well done, well done. I will be coming back for years to come.