I took some work colleagues here for dinner last night after researching some restaurants on Yelp. 4 stars and 151 reviews seemed legit. Being a foodie from out of town, the locals were laughing that I even knew about this spot. Anyway....It looked good so we went. Let's just cut to the chase. The food was delicious, but the portions were very small. No surprise, I expect that. But just letting you know. We had baked oysters, broccoli Caesar, cheese puffs, beef carpaccio, and ceviche. All were delicious. I had halibut for my main and it was amazing. I give the place 3 stars because the waiter was a douche and the overall ambiance was lacking. I looked at the wine menu to select a Pinot Noir and there weren't any from BC on the menu. (Are we in effing Canada???) I asked why and he smugly said, "French Pinot is better". Then he recommended the highest priced one on the menu. Total douche move. I bought it and it was mediocre at best. Now I will say, it was hilarious when two of the guys actually ate the salt that the baked oyster was presented on. I guess they've never seen it. One of us was from BC, and being from Houston, salt under oysters is standard operating procedure. Regardless, it was hilarious and shouldn't allow the douchebag, bearded, skinny waiter from owning how lousy he was as a server. I'm the one writing this review. Not them. And I've eaten food on five continents and drank Pinot IN France. BC wine is legit. Afterwards, the guys went and ate hot wings because they were starving to death. Good food, but I won't be back. Calgary is a great city with too much to offer for me to waste my time... read more

Excellent food taste, very good service, super atmosphere. So why the low rating? Chefs, don't wipe your nose and toss the salad (4x). Don't taste the sauce, dip your spoon in water and use the spoon to serve the sauce for my fish. Don't use your tweezers as a fork and then serve my meal. Do I want you tasting the food to make sure it is seasoned correctly? Yes! But grab a bunch of teaspoons and use those for tasting. I don't want you double-dipping into my food. I'd love to come back, but I'll wait for a health inspector to visit first. Maybe people sitting at the food bar can create a new game. See who can count the most times the chefs double dip into your food. Yum! read more

The elusive Model Milk. I tried on many occasions to make a reservation here on short notice. Nearly impossible. I finally had a concert at the saddle dome far enough in advance that I could plan and book. My experience didn't start out well. Because the concert began at 7:30, we wanted to get a table at 5:00, exactly when the restaurant opens. I arrived a bit early and found a locked door. They don't have a lounge that you can sit it for a few minutes before the actual restaurant opens which I found odd. No matter. Once I got inside, the excellent experience began. I was greeted by several very friendly hostesses and escorted to our table on the balcony. Once we were all seated our waiter came over and helped us select a wine. The waiter informed us that he was Metrovino trained which gave him instant credibility with me. The wine list was very eclectic but also very expensive and that was a negative. Their wines start at around $70 and go up from there. That takes Model Milk out of the running for a casual dine-out experience. Our Oregon pinot noir was supurb but, again, expensive and more than we would have wanted to spend on a wine at a dinner for 4 early on a Monday night. We started our meal by sharing the garlic cheese fries and devilled eggs. Both were excellent. I even made the comment that the fries were better than the garlic fries at Dodger Stadium, lofty praise indeed. For dinner, 3 of us had the fried chicken special with mashed potatoes and corn bread. I absolutely loved it; my dining companions were more mixed. It's possible that their take on Southern comfort food hit the spot with me because I had gone for a run in the afternoon and came hungry! In any case, I left Model Milk with a VERY favorable impression of the food and would have given the restaurant 5 stars (something I don't do often) but have to subtract 1 for the lofty wine list. I highly recommend. read more

There was a ton of hype around this place, so there were some real expectations going in. But I wasn't disappointed. Before getting to the food, I need to talk about the atmosphere and service. We're on 17th, so I'm expecting not much more than a nod in the direction of the table I'm supposed to sit at. Instead, we were greeted by a very friendly host, and had extremely prompt and friendly service the whole night. The guy who brought our food out was clearly very excited to be doing so, and was commenting on how he stared in amazement at the chef making it. When the servers are enthusiastic about the food, it definitely helps the table get into it. So, A+ on service. The drinks were genuinely novel and interesting, including some of the most innovative flavour combinations I've ever had. A cedar-infused black tea burbon cocktail (easy morning rebel) was the highlight. Sweet, spicy, smoky, it was unbelievable. Their house gin and tonic is also one of a kind and very interesting. The drinks are expensive but justifiable. You'll spend as much at the Ship and Anchor for a run-of-the mill draught. And then.. the brisket. Massive portion for two people. It comes with a number of sides and toppings that you can use to build your own wrap with, into jalapeno corn crepes, and dump au jus all over it. The meat was shockingly tender and had unique, smoky seasonings, some of which I couldn't put my finger on but were complimentary to the other toppings. It was messy, mushy, multi-textured, and awesome. Crispy tortillas and crunchy sprouts meet soft juicy roast. Will definitely be returning soon. read more

You know you've opened a successful restaurant when I go to round-up my posse to leave and they look me in the eyes and tell me "We ain't goin' nowhere!"... This was the case with Model Milk. Their location has been quite a number of venues over the last 100 years since the building opened as a dairy creamery; the best one being a happening night club with no doors on the bathroom stalls. The place has come a long way! Model Milk's menu is small but original, food I have never seen on a menu made my mouth water like a tween on a shopping spree in Aritzia. The best dish of the night was the Shrimp and Grits with a chorizo emulsion. ($14) Just the right amount of creamy and spicy, this is rich and longing to be shared by a couple on date night. I'm also a real sucker for bread, and the Crab Roll, only available on the late night menu, made me want to wrap myself in a dough blanket and parade around yelling "Model Milk is the bread King!" And don't even get me stated on the Calamari Fricassee ($13) And to wet your whistle, The Black Manhattan ($12), a mix of Whiskey, Amaro Averna, Chocolate Bitters, and Orange Zest is in my mind the best drink in town! read more

Me and my dinner mate both ordered the Bavette steak and it was freaking amazing!!!!! I cannot remember what the sauce was but it was green and creamy and fresh. I believe it was served on top of a horseradish polenta which was delish. It was a bit small but if you are ordering an app, you should be fine. For dessert which was bigger than my entire (LOL) I tried the new peanut butter semi frozen dish with Concord grapes. To die for!! But it is a bit rich so maybe order it to share. read more

Really, Calgary? Really?!? I know at least some of you have dined elsewhere in the world where food is held to a relatively higher standard, but top restaurant and top chef of the year? Imagine yourself a regular fine diner in NYC happening upon this establishment in search of a Western Canadian dining experience. Leave impressed they would not....... Mediocre. Uninspiring. Blasé. Yeah, this is what we experienced. At the end of our meal, we mulled over the dessert menu trying to decide if there was a glimmer of hope there, but after the bland nature of our main course we left to prepare something more certain at home. The Brant Lake Wagyu (which appears to be a new addition to the menu) should simply be called "Hybrid Alberta Beef", which is what it is. The Brant Lake brand of Wagyu is simply the product of a few imported Wagyu bulls and some regular old Alberta angus cows. The end product is about as close to Wagyu as I am to becoming a Calvin Klein underwear model. Served less well than medium rare, the meat was still tough to cut and chewed about as well as my mother-in-laws strip steaks. You can put lipstick on a pig, it's still just a pig. My wife had the halibut. As we left the restaurant, she remarked how disgusted Gordon Ramsay would be at the pricing beside such a bland, unseasoned protein. Had she not starved herself in anticipation of eating at what was supposed to be Calgary's premiere dining establishment, she would have certainly sent this dish back to the kitchen. In conclusion, Calgary, please stop rating restaurants so highly just because it's hard to get a reservation. Michelin 1 Star this is not. read more

Wow. First thing: Eat here. ASAP. Came here by myself on a business trip after the article I read about it being ranked in the top 20 restaurants in Canada. Well deserved. Round 1: baked oyster. Amazing. 1 huge oyster, (10 years old I think) baked, oyster motoyaki style, with salsa verde and other savoury additions. Rich, decadent and mind-blowing. Round 2: shaved broccoli caesar. Fresh and interesting. I really enjoyed it. For a salad. I figured I should have some veggies. Round 3: calamari. Holy Neptunes Trident. Frigging excellent. It almost had the consistency of really delicious macaroni. Get this. Do it. Spicy, tender and better than any squid I've ever been served before. Final round: Shrimp and Grits. Daaaaaaang! Grits were like creamy, decadent risotto. The egg yolk turned it into something sinful. The shrimp were cooked perfectly and the broth was outstanding. Man. Mind-blown. No room for dessert unfortunately! Next time... I sat at the Kitchen Passthrough and the folks in there work really hard. Congrats Chef. They were also friendly and suggested dishes as well as hooking me up with some samples. The chefs checked on me and even cleared my plates. It made for a wonderful and interesting experience, especially dining alone. That said, I think requesting this area would be a great idea for a first date! It's a little warm in that area though so dress in layers...also great for a first date Big thanks to the kitchen and my wonderful server...I never got your name but it says HL on my check. You were attentive, friendly and sincere. I appreciate that. From a service standpoint, I think I was also waited on by most of the servers and management, (as well as the kitchen!) at various times over the course of my meal. The ship is running smoothly here...and I appreciate that. Thank-you Model Milk, I will return. -Lucas, AKA: Squamish Guy read more

Wow. I came here for a work dinner and could not be more impressed. Crispy duck with corn succotash? Yes please. Model Milk has great nontraditional food that you can get from the lovely open kitchen that you can see at the back. Choose a nice whiskey from their large list and buckle in for a great meal. I also tried out their gin and tonic which they make with their own tonic produced in house. They also have a lot of nice wines and other cocktails. We received great service from the wait staff and nothing would keep me from going back. I can't see how anyone could have a bad time. read more

It's a good place. Like every place in Calgary, it seems like it is probably financed by one of the same three people. I also like high ceilings, and the lamps. The lamps look expensive. So decor is a plus. The expensive cocktail rampage sweeping our fine city for the past 4 years has stomped its way through here. They are the prerequisite $12-$15 dollars, and contain two ounces of alcohol. They are also tasty, and come in many fine combinations. Good people, remember that your cocktail list must have at least 2 drinks that come with egg yolk. TWO. Mainly, I like spending $100+ at this place (when oil was actually worth money) because the chef seems to do two cliches very well: 1) new spins on old favourites and 2) experiment with stuff that makes most people go "WHO WOULD EVER EAT SLICED LAMBHEART!? read more

I write this review with a little hesitance and mixed emotions. [Yeah, I get emotional sometimes, so what, go fuck yourself] My usual rule of thumb is 3 times. If I go to an establishment 3 times and 3 times I am unimpressed, I don't go back. I have been to Model Milk about a half dozen times. Normally, you would think it passed the test, but I unfortunately have to say it hasn't. And like other "En Route" top new restaurants I have tried, I leave unimpressed every time. I have mixed emotions because I secretly want this restaurant to be a number 2 new restaurant. I am friendly with the owners and many of my friends are good patrons to this establishment. But I can't fucking skew a review, just because... It would go against my Mission. A few weeks ago, I dined here with my wife and another couple. It was her first time dining here, and my perhaps 6th. I was not going to return, but she wanted to try and I hadn't gone back since the it got it's article published in En Route. We walked in on a cold night before Xmas, and sat at the bar for a drink while waiting for our friends. I must say the cocktails are quite fun and delicious. I won't use the term Mixologist, because quite frankly it is idiotic (i.e. douchy), but the bar and it's staff know how to mix a drink. At one point we ventured to our table after meeting our guests and we decided to share apps and mains. APPETIZERS: 1. Oysters on the half shell. 2. Fois Gras Parfait. 3. Beet Salad. 4. Rabbit Salad. Oysters were not fresh and tasted off a little. Beet salad was OK, but lacked taste, Foie Gras Parfait was good. Rabbit Salad, was Meh! The Mortadella on the crostini was good, but the combination was weird. Main Course: The thing I remember the most about the main was the lamb. It lacked taste, although the jus/demi-glace was good. They grill the leg there. I guess I don't like grilled leg of lamb. Call me a traditionalist but it should be roasted slow and low. A leg of lamb is not very tender in general. If you grill a piece of it, the high heat will tense the meat. Lamb is one of those funny meats that really needs to be served medium rare, but needs to be cooked in such a way that some collagen has time to melt off, making it more tender. Needless to say, it was tough and did not taste very good. There are props to be given. The space is unique and well designed. The service is very effective and unpretentious. The quality of all the ingredients are quite good. I guess I just don't get it. Maybe I am retarded or have no clue about good food, but that can't be fuckin true!! C'mon... The setting is extremely Bistro, and the menu has a bistro take, but I find there is too much fusion and not enough clarity in the preparation of the food. The Saucier/Entremetier (usually combined in North American small kitchen brigades: The one who grills meat and prepares sides for main courses) must be going bananas... So many different types of items and flavors, well prepared, but out of proper context. I WILL STRESS THIS POINT, there is a lot of talent in that kitchen. Chef, sous-chefs and the rest of the brigade know how to prepare the food. I just believe, and this is my opinion, there is too much unnecessary complexity in the final dish. I really wished this place to be as true french bistro where I could walk in and eat one of the best Boeuf Bourgignon in Canada (a la Thomas Keller). In the summer have the best seafood platter and Nicoise salad... To me, if you are true bistro, those items or a good take on that needs to be somewhere and needs to be simple and well done. ITS TOO COMPLEX. I leave every time with no memory of the food, just the people I was with. read more

I like the atmosphere and the fact that there is parking behind the rest WAS ideal for my next office party.. The food was decent Cocktails with 2.5oz ( I had mai tai and caesar- good!) Here is why they lost 3 stars. Had called ahead of time to see if it was alright to bring a birthday cake to the restaurant. they said yes and would charge $5 per head for cake cutting. My friend delivered the cake before we all showed up to surprise the bday girl. They cut the cake in the kitchen and brought it to us on plates. We were obviously shocked that the cake was already sliced, and said "oh! We wanted to sing happy birthday" He responded with "we don't do candles" "we weren't asking for candles, just wanted her to see the cake before it was sliced! And sing her happy birthday!" He just walked away. Not to let that ruin the celebration, we asked him to take a picture for us, he took one without anyone being ready and walked away. We laughed it off and ignored his ridiculous work ethic. It was a bday celebration after all, so I didn't ask to speak to manager or fuss about it. We also still left him a 18%tip - which he did not deserve. Won't go back read more

The menu philosophy here seems to be best summed up as "delicious stuff we made up". To demonstrate the lack of adherence to any specific cuisine, the night we went, we had sweetbreads, garganelli, pickerel, and fried kitchen. All except the pickerel were outstanding, so they get 5 stars for quality on all three fronts: food, drink, service. Food: I have never really liked sweetbreads due to texture issues, of the fact that they just taste like the sherry cream sauce they are usually smothered in. Model Milk's fried sweetbreads had neither issue. They use the tried and true modern kitchen philosophy of cooking a moderate amount of the star of the dish perfectly, and accompany it with a multitude of complimentary flavors in distinct units that the diner can mix and match. In this case, the shaved cauliflower, the cumin laced crema, the persimmon wedges and more all worked really well to create a flavor gestalt. The garganelli was a fairly small portion, but was packed with satisfying flavor having been made with rye flour, drenched in chicken schmaltz, and repleted with fork tender lamb neck pieces. Finally, they had the elusive Hot Nashville Fried Chicken so I felt compelled to order it despite my opposition to paying ~$40 for a chicken, even if it lived at Club Med it's whole life. Well, it was worth it. I've never been able to create a proper version at home so I tip my hat to their crispy yet saucy and really spicy coating, as well as the tender, juicy, flavorful whole cut up chicken meat. The homemade pickles are a nod to the traditional presentation, but their pancake like fried buttermilk biscuits were a nice deviation from the traditional white bread. Drink: Hipster haters will seethe at the faux typewriter drink menu, and the suspender wearing, mustachioed bartenders, but dammit they make some of the best cocktails in the city. We're not talking variations on classics, but rather completely new flavor combinations that change every month of two. There's no point is telling you about mine because it's long gone, but trust me they know what they are doing. Service: I must commend the front of house staff for accommodating us on Valentine's Day. We originally had reservations in their private dining room which was featuring the chef from Maison Publique but we found nothing we liked on the menu. The server was attentive but not overly so, and the general atmosphere was casual but classy. read more

I've been hearing alot of buzz about Model Milk lately and all of it is positive. But since I'm in the food and beverage industry, my schedule doesn't permit me the opportunity to sample Model Milk during the week. While viewing their menu online, my GF noticed that Model Milk offered a 'sunday dinner'. Although the 2 entrees change every week, we noticed that for a couple of weeks the entrees were steak and fried chicken. Yeah, we're in. We arrived on the following Sunday @ 6pm. It's a little early for dinner, but since Model Milk doesn't accept reservations, we thought we'd go early to ensure a table. It's a good thing cause the place was almost full. Although there were still a couple of tables open on the second level, we chose to sit at the open kitchen which had six stools. Just a bit of warning, the stools closest to the backdoor can be draughty cause it gets used alot by the staff. The dishpit and the prep area must be next door cause dishes and produce were coming in all night. In the winter, I think that corner will be like the corner of Portage and Main in Winnipeg. The concept of sunday dinner is simple, for a set price, you get a set menu served family style. The size of the portion depends on the amount of people in your group. Three apps ( calamari fricassee, seafood salad, radichio caesar salad), two entrees ( grilled sirloin, grilled whole trout), and desserts of their choice. It all sounds great except for one problem, I hate fish! Especially whole fish with the head, tail, bones, etc. That's just me. " Are there any other options," I inquired? " No. It's a SET menu." my server replied. I thought that we'd have to go somewhere else, when I gave it one more shot. I asked if we can just have the steak instead. Our server said he'd ask the chef. The nice thing about sitting at the kitchen is that you can talk to the chef directly. He came up and ask if we'd like fried chicken instead. Sold! The chicken had a light blanket of home-made gravy, and the steak was tender and medium-rare. The entrees came with a huge plate of fries with shaved manchego cheese, creamy grits with a fried egg, and baby brussell sprouts, cauliflower, and macadamia nuts in a browned-butter sauce. An ice-cream sandwich and a panna cotta for dessert. Oh, did I mentioned the set price? The huge amount of food, the depth of flavour, the variety of the selection, and the great service, you'd think will cost an arm and a leg. Nope, just $35 per person! Is that a deal or what? read more

What's with all these places and their weirdo names? If you're as easily confused as I am (we all remember my Coco Brooks review right?) then maybe you're thinking that this place showcases perfection in dairy cows. You know, some sweet looking Holsteins, those kings of the dairy kingdom. Well, guess what? You'd be dead wrong dear reader. But don't worry. You'd be wrong, but you'd be happy. Why? Because Model Milk has some of the best food I've had in Calgary paired with really really good service. Turns out that you don't really care about not seeing perfection in the animal kingdom cause your tastebuds are on their own little safari. I'm a BIG fan of sharing things, especially when you first go to a restaurant because it allows you to taste more of the menu, and if you don't like something, there's always a bunch of other things to enjoy. The menu here changes often, so your server might have some other recos, but here are mine based on what we had the other night. Calamari - amazing, fantastic, Shrimp and grits - perfectly balanced, nice kick of spice, just wow. Chantrelles - rich, decadent, do it. Chicken and waffles - The chicken is the star here, super moist, cooked sous-vide style in buttermilk - oh YES. (On Mondays they do fried chicken night so you can go back just for that!) Dessert - apple pie was my fave, but they're all a great sized portion and great for sharing (If we're being honest, I didn't actually order dessert, I told the server that I would just have more wine...he still brought me a fork, but who drinks wine with a fork?) Bottom line - get yourself to Model Milk and wear stretchy pants. read more

For all the hype I have to say this place was pretty disappointing. While the service and ambience was fantastic, the food was seriously lacking. Maybe my standards are too high since I was visiting from Vancouver, but the food made this place 2.5 stars at best. For cocktails I ordered a dark and stormy (off the menu) and my boyfriend had the gin and tonic. In general there wasn't anything special about the cocktails in appearance or flavour. If anything I would say both our drinks had way too much ice and the gin and tonic was too sweet. We ordered the rabbit and donuts to start. The rabit charcuterie was nice and the potato donut was well done but nothing really wow'd me about the dish; especially for the price we paid (15$ since the order only comes as 3 donuts and there were 4 of us). In general I think the whole "serving appies in 3's" is a bullshit rouse to screw over parties of 2 and 4 which are the norm at restaurants. For dinner, my boyfriend and I had the fried chicken main which was really the biggest let down of the night. The "waffles" were really fried doughballs that were still drenched in grease. The chicken batter had too much flour in it and was too dry so it would fall off every piece you ate and not adhere to the chicken and on top of this the chicken was overcooked. The only decent part of the dish was the coleslaw which even then didn't have a ton of flavour. For 50$ I expected a hell of a lot more for our main. All in all, this place is definitely hip and pretty, but the food and drinks are seriously lacking. Maybe that makes it a great 4 star place for all the "hip Calgarians", but food should always come first in my books. read more

If you are wondering where to go tonight, go to Model Milk. Model Milk, as the name implies, is nicely nestled in an turn-of-the century building that was once a creamery. Newly renovated with a shout-out to it's roots, the interior boasts an inviting décor sure to make you feel at home. (With neat-o tables that slide along a steel beam to break apart or slide together for more or less seating.) My sister said to me, "fair warning when you go to Model Milk, that place is a time warp." Meaning that if you go at 7, before you know it it's midnight and you've fallen in love with the menu, tried that funky lavender liqueur at the bar and befriended the staff. The chicken with mushroom cream sauce and cornbread sings and the tomato salad with avocado are the best raw vegetables you're likely to eat this side of your garden. I highly recommend Model Milk, not only because the food is delicious, but because it's delicious AND unique; which is a welcome departure from what you would typically find in Calgary. I am not the only one that is going to recommend this restaurant, there many are others, and they will bring their friends; this makes Model Milk busy busy. So go early, or late, or on a weekday, but go none-the-less. T. read more

Loved the food here. We went with a group (ladies night) and had an incredible veal dish. The atmosphere was great and good music. Service was top notch. I would really recommend this place although prices are little on the high side. read more

My wife and I stopped in Model Milk for an early Flames pre-game dinner. We started with the cheese donuts and Fricassee of Calamari. Each of these dishes were incredible and were unlike anything I had ever eaten before. We followed that up with the fried chicken for two, which was more like fried chicken for three. It came with a wedge salad to help balance the chicken with some cool veggies. I highly recommend the fried chicken, and would definitely order it again. We were too full to try any dessert this time around. Hopefully next time I will be able to indulge. read more

Model Milk - Fried Chicken!!! It was amazing and I ate too much. - Canadian (New) Near Me - Calgary, Alberta

Pros- Food, atmosphere, people, Cons-Prices, small menu and lounge size Highly recommended! I went to check it out, not knowing whether it was a bar, nightclub, restaurant or what exactly it was. It seems to be a little of everything with a lot of character. For simplicity sake, you can call it an upscale restolouge specializing in the Whole Food Movement idea. What that means is food is simple and un-refined as possible, with preferable local sourcing that is sustainable and organic. The food menu consists of roughly 10 small dishes and 10 large dishes. The beverage menu was roughly 60+ wines, 12 beers, 10 designer cocktails, plus the usual high balls. As I sat at the bar (in the 20 person lounge) I noticed some higher level top shelf liquor and unusual liquors, like Chartreuse. The bartenders are very friendly and put on a small show when making each drink with a lot of care and attention. Frequently they used a lighter to set ablaze a concoction involving oranges and liquor. Beer selection is a little odd, with no greatly popular names. There was Steamwhistle, Rouge Brewery Juniper Pale Ale, a gluten free beer, among two $16 (355 ml) beers, and others, but do not expect Guinness or anything as popular. For dinner the crusted fish (large dish, $32) was recommended, but I chose the rabbit and dumpling dish ($16, small dish). When it arrived, there were 4 rabbit 'mcnuggets' that were lightly breaded and 6 potato dumplings (gnocchi) with a plethora of small demi-braised carrots and other root vegetables in a subtle sweet sauce. The food was excellent, and the rabbit simply melted in my mouth. As the portion was small, I ordered a second dish which amounted to French fries with cheese on top. The cheese was a hard cheese and was very flavorful and had quite a sharp smell. I received many enquiries about how it tasted, to which I replied that it was excellent This is one of the more friendly places that I have been too. Not only are the staff quite talkative and remember your name, but the clientele is upscale and provides some excellent conversation. The rumor is the Justin, the chef worked at the famous Dirty Laundry. As I sat down, I immediately began talking to people about their experiences at the restaurant, all which have been positive. The biggest drawback of this place is the size and busyness. I could see that the restaurant and the food bar (overlooking the kitchen) were packed and people just kept coming into the restaurant to check it out. In the lounge, it gets crowded with people waiting for tables. The menu is quiet varied, but small and shrinks in size after 10:00pm. I had a great time here and will return to sit at the food bar where you can watch the kitchen in action. read more

If you want to know what it's like to eat at Babbo's in New York but can't afford the flight, I suggest you come here. The quarters are close and the sound levels incredibly high. If you plan to have an intimate conversation this is not the place for you. But if you plan to eat as much good food as any one person should eat in one sitting Model Milk is a good choice. Unless standing in line is just part of your dining experience, make a reservation. Hubby and I went for dinner to celebrate my new job - yay! Two weeks to final exams and then I officially join the ranks of the full-time employed. Also fully employed were the waiters at Model Milk on Saturday night - the place was packed to the rafters shortly after our arrival and was lined up out the door by the time we left. We were pretty sure that they were going to try to rush us through dinner, which we hate, but they were totally relaxed yet efficient. I had a martini with some yummy juniper gin and good - I'm super picky - giant olives with the pits still in. We ate six East Coast oysters which were fantastic as is (we spoiled the first one with KimChi vinaigrette - tasty but unnecessary). We selected wines by the glass and then shared the mussel risotto - heavenly. For mains he had the Broek pork and I sampled the walleye, never having tasted that before. I think the pork won between the two (is that even a fair fight?), but the real champion of the meal was the roasted parsnip and frizzled black kale in garlic everything that came with the pork. This always happens to me: I should just order a big plate of whatever side vegetable sounds most appetizing. Finally, we managed to stuff in a humongous slice of banana cake with salted caramel and chocolate icing and peanut butter ice-cream, but as I'm not really a dessert person I would have preferred another helping of kale. Dinner was about $150 with one cocktail and three glasses of wine, which we consider very reasonable for such a great meal. read more

I love the history behind this building and I think that this is a brilliant incarnation of the space. My GF and I went for our four year anniversary dinner and loved it. She had "The Burger" with morel mushroom ragout & cheese curds and I had the Spring Creek "Bavette" steak with a cheddar crust and onion gravy. Because we always share at least a bite of each other's dishes, I can say that they were both amazing. The burger was extremely juicy and the morels and curds added a really unique flavour. The steak was cooked perfectly and the cheddar crust wasn't overpowering. In fact, the dish had really subtle flavours that all worked well together, which is a bit of a feat when you are dealing with cheddar, spinach and onions. We finished off the meal with peach cobbler and two espressos. The dessert wasn't crazy big which was nice because we didn't walk out feeling stuffed. Have a look at their full menu here: http://www.modelmilk.ca/themenu.html We had a couple of glasses of wine with dinner and the bill came to about $100, which is a great price for an amazing meal. I've heard that they also have a great selection of drinks and a unique family style Sunday dinner with a new menu every week. I'll definitely be back to check out both. Here's the info on their family-style Sunday dinner: http://www.modelmilk.ca/sundaysupper.html I've also heard that the Model Milk building is haunted - although I cannot confirm or deny that. :) Below is an interesting round-up of the history of the building: Taken from here: http://www.calgaryheritage.org/phpbb/viewtopic.php?t=237 - In 1932 rancher James Colpitts started a company to market milk from his dairy farm in Springbank. - In 1934 he moved into this building and established a modern processing plant. - Installed a high temperature pasteurization system developed in England. - Set up on three floors for production methods using gravity to their advantage. - No wood was used in the construction of this building - sanitation reasons. - Made entirely of brick, very expensive during the depression. - Milk bottles decorate the building - the idea of contractor Fred Jones. Tombstone masons probably made these. - First dairy to use trucks for distribution. In the 1930s 5 trucks delivered milk, at the peak of business they had 85 trucks. - In the 1960s, it was the largest producing dairy in Alberta. - Sold to Palm Dairies in 1965 - For many years the dairy served milkshakes and 5 cent ice cream cones from its own milk bar read more

As much as we had an epic meal at Model Milk, this is totally a foodie place and there are many lovely people in my life I would never recommend coming here. The food is different and complex and a lot fo things are going on all at once on a plate. This is a violation of many chef's rules but it was working for model milk while we were there. I assume they have flops but what we had was wonderful. Our server, Lindsay, was enjoying letting us play a bit and engaged the chef to help with some ideas because it has slowed down a bit later into the evening. We had just a grand time working our way through our meal. Their cocktails are amazing - it's one of those times when I wish alcohol didn't make me drunk so I could try a few more drinks without getting blasted. The fields are burning (or something like that) was my favorite of the night. The bartender smokes the glass with cherry wood before pouring the drink and you get the aroma of sweet smoke with your sip. There is egg whites in the drink so it was a smooth, sweet, smokey with a little pit of a zip kind of drink that was just heaven. If I knew how to make such delights I'm sure I'd be an alcoholic... so it's probably for the best I know very little about mixology. My favorite food of the night was my soup - the melon consumme. Our server says it's one of the least ordered things but I was in love. It's a bit weird sounding - cold soup made of melons, corn, stilton cheese, mac nuts. I had no idea what it would end up tasting like. When I got it, it was weirder because it had onion flowers and peas and probably other things that seem impossible together. It's taste was wonderful but it's hard to describe and it evolved as I are the dish. It's definately complex and I can see why some people are opposed to food like that and why many would never give it a chance but it was just so different and surprising as I consumed it. Consumme is also decieving, it was more filling than it sounds. My main was drunken cheese and dounuts. I wasn't sure how to eat it this when it arrived but I did my best. It was quite nice and again very different with a lot going on. They won't tell you what all the ingredients are on the menu so it can be a bit of a surprise when you get the food and give it a go. I think a challenge with the food here is I don't have a a good way of talking about it and I wonder if that is a reason why I've heard good but not memorable out of some people. If I wasn't mindfully eating this dish I wouldn't remember eating it and that's likely why chef keep things simple most of the time so you have one single flavor that linger vs several things competeing while you eat and the after effect being never neutral. The two of us ended up with three desserts. Fat kid cake 2.0, chocolate peanut butter tart and I'm forgetting the name but it was called naan but it's more like flat little donuts. Overall the deserts were pretty good - I struggle a bit with connecting the names to the dishes. Fat kid cake 2.0 is such a strange cake for a slice that's like strawberry short cake. Names aside, all the desserts were wonderful and we over did ourselves with them but it was worth it. Overall we had a wonderful time and enjoyed the food. It's expensive but rightfully. One of our favorite special occation places has gone down hill in recent visits and this might just be one of our new ones. read more

So I went here for the first time with my girlfriend for a little date night expecting a really nice place. We had a reservation so they led us to our "table" but as we approached we realized it was actually just a long cafeteria table and you are sitting within two feet of the guests next to you. Maybe for some people they want to go out and socialize with strangers or listen to their conversation, but that's what I'd like to avoid. I couldn't hear my girlfriend and could only hear the table beside me. We asked if we could be seated at a non-cafeteria style table and they gave an option which was technically a detached table, but was still within two feet of the table beside. So we said no that's ok, and went to another nice restaurant that does give their customers more space. I can't speak to the food or service as we left within 10 minutes. I am not sure why people would want to go out for a nice dinner and be rammed in there like sardines. read more

Milk Does A Body Good - Had really good friends (Marychino & Choocho) in from Iowa, and friends (Freon & Hot Choklit) from Okotoks, can't remember which is farther south, and we all went Milk. It was the Friday prior to Christmas, so a table for 6 was easier to attain than usual. The feel of the room in the former Palm Dairy and Victoria's location was comfy and austere. The beet salad was a nice fusion of greens (& beet red) w/creamy dressing. The special that eve, Duck, was nice; the meat was not as tender as hoped, but moist and not overdone. Other members of the table, including The Princess Bride, enjoyed their choices, which ranged from chicken to calamari to steak. When looking to eat Uptown 17, "Got Milk?" read more

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We walked towards the front door. There's a cow's head hanging over the door with a small humble sign that says: Model Milk. It can be hard to miss, but it was properly lit. IMO, my first impression was that they're trying a little too hard to be different, from the name, decor, hipster staff. It was a bit of a turn off. So, my thought was, the food better be mind blowing, or they're just lame. The food: We had: - Buffalo wings sweetbread: 4 out of 5. The salad compliments well with the deep fried sweetbreads. But I found the sweetbread was a bit too chewy, maybe overcooked? - Pork Belly sausages: 2 out of 5. Did not taste the pork belly at all, the sausages were lean. - Lamb two ways: 3 our of 5. The sauce were too salty, I liked the chick peas, and lamb sholders were good, but the meatloaf were bland. - BC Octopus: 3 out of 5. Octopus were chewy, but the deep fried bread balls were a nice touch. - Carrot Cake: 4 out of 5. The cake was moist and flavourful and the fig ice cream compliments it well. The overall experience: We had a reservation but arrived early. There was only the two of us and there was some empty tables. But we were told to wait for the table that was originally reserved for us instead of giving us the available table. We ended up sitting in the mezzanine overlooking the whole restaurant. It was a good spot, however a bit cramped. Total bill came to $140+tips. We might go back if we get cravings for sweetbread. read more

Hands down my favourite restaurant in YYC. The food is amazing, the space gorgeous and the staff friendly and attentive. Oh yeah, and the wine list is both extensive and well thought out. I'm already making my next reservation. Must haves: Shrimp and grits Calamari Rabbit tartare Apple pie read more

I believe the people eating here are too drunk to know what good food tastes like, or just too full of themselves hipsters. Everything is pre-made weeks in advance and barley heated up. The cheese rinds tasted like pork rinds, and were made ages ago. How hard is it to throw some cheese in some oil when someone orders them? This place likes serving its staff who wear 'model milk' hats more than actual customers. The porchetta and the briskit are so overdone its like a dry puck of meat. no falling apart, no smoke ring. They totally lie and its not smoked brisket at all, its just oven-baked brisket. The brisket came luke warm, but then what can you expect from chef's who barley cook at all, they claim to be prepping all day, when in reality they are sleeping all day from the previous nights partying, too hungover, as the place is a loud and noisy ruckas like a frat house.. I wouldnt call elk tartar "cooking" at all. Thats just preparation. I had an A&W burger yesterday that was hotter and more 'fresh' than the 500$+ dinner plates tried. read more

Title this review "A Fall From Grace". I've got to tell you, I tried really hard to make this review as positive as possible because I want to encourage this type of restaurant in Calgary - but I just couldn't do it. I ate there a few weeks ago, but have been travelling so just got around to reviewing it now. As I understand it, when this restaurant opened a few years ago, it was actually known to be really good. Whatever has changed (and it may be related to the fact that it has split off for unknown reasons from its founding restaurant group - but I have an idea why that happened...) - it's not good. This is expensive, overpriced, "hipster diner" food. The food could only be described as "forced" hipster/trendy - i.e. adding sriracha sauce in odd places, and giving dishes "too cool for you" names (e.g. "Fat Kid Cake"). I know that they're aiming for this "funky home cooking" style - but it just wasn't what you expected at this price point. When pretty much all entrees are north of $35, and appetizers over $15, you deserve to be wowed. The calamari fricassee was like a home economics project - some ingredients were underseasoned, some were overseasoned. The elk tartare hadn't been pounded or ground finely enough - was hard to swallow. Fried chicken was good enough - but really, it's fried chicken, where can you go with that - although it did come with the showstopper, which was these "waffles" they were served with. Desserts hardly got touched at our table - had the fat kid cake but it was an abomination - full stop. If Calgary diners let restaurants like this get away with charging so much for meh food, it affects us all. At prices like this, there are far superior places to spend your hard earned dough - go to Notable or Blink, for example, where they are doing it right. On the other hand, service was very professional and attentive - 5 stars for that. Kitchen (which is what restaurants are supposed to be about) gets 2 stars. If planning to go there, save yourself the disappointment and heartburn and go somewhere else. read more

SUPER pretentious and hispter-esque. Quail cooked in hay? COME ON! That being said, I actually quite enjoyed our meal here. My best friend and I decided to grab a bite before the Backstreet Boys concert, as it's within walking distance to the Saddledome. The space is large, bright, and inviting, although it reminded me of a cafeteria at first. I'll admit - the first 10 minutes spent skimming the menu, my eyes rolled so hard they almost fell out of my head. I really didnt know what anything WAS, and I certainly was at a loss to choose a bottle of wine. Thankfully, we had an awesome server who gave us great suggestions and ultimately ended up choosing a great bottle for us. We started off with the Oysters of course, and they were delicious! The mignonette was perfect and the oysters themselves were very fresh. Even my bestie who previously DESPISED oysters absolutely loved them. We then had a few small plates to share; the Marinated Sidestripe Prawns, which - while delicious - were extremely tiny and definitely not worth $14, the Ricotta Cavatelli which was VERY tasty (but could have used a slice of garlic toast), and the Elk Tartare which was absolutely fantastic. We finished with the Apple Pie....droool!! Overall, our service was great and the food was delicious. Model Milk is a cool place, and I can see coming here for cocktails and a couple of small plates, but it was pretty expensive and again, a little hipster. Just depends what you're looking for I guess. I'll be back to try more! read more

I want to go to there. Amazeballs. By far one the best meals I have had out in Calgary. We tried a bit of everything but the standouts were rabbit & grits, green bean salad with pickled cantaloupe and the pig. In fact the rabbit was so good I actually cancelled my main and had another order of it. We sat at the open kitchen so had a good view of everything happening and even some suggestions from the chef. Great wine list, something there for everyone. My only frown of the night was the dessert..the cake was too dense for my liking. But at that point I was on a rabbit & grits high and full of delicious pinot so didn't care. They swiftly removed it and we had coffees and liqueurs for dessert instead. The service was fabulous. I rarely would even pay attention to that with such great food being presented but this is one spot that actually has the right balance. The room is also impressive...this place is just the right size. If you haven't been go now. Seriously. Wave to me - I'll be at the bar swilling wine and eating the rabbit. read more

I was hesitant to bring my kids to this restaurant since it seemed like a trendy place that would look down on children. But we were visiting from out of town and wanted to dine with some friends so I called and asked about the kids. They had no issues with the kids and made sure we had a table big enough for all of us. Our server was polite and when I ordered for the kids, we asked if they could be served as soon as possible so the kids could be quiet. The kitchen was quick and got them out pronto! I had no issues obtaining table settings for each of my kids (aged 1 and 3) and their water glasses were kept full too. The food we had was delicious as were the desserts and the service was attentive. When i walked to the bathroom I noticed the place was packed and there was a line at the door. Reservations are necessary here. Lots of free parking in the back. We had a great visit with friends. Thanks, Model Milk! read more

This was my best and most decadent meal in Calgary during a recent business trip - as evidenced by my very large bill at the end of the evening! If you're into craft cocktails - this is place definitely deserves some hype. The girl-crush worthy blonde bartender made my friend and I some absolutely phenomenal cocktails, and we loved the history lesson that came with some of them. When we couldn't make up our minds, we entrusted ourselves to her recommendations, all of which were completely spot on. We ordered a bit of everything off the menu. The grown-up tater tots were perfect little bites of nostalgia, and there was simply not enough of the rabbit mortadella sliders. We also shared an order of deviled eggs, which were surprisingly good. I wasn't completely thrilled with the texture of the sablefish (didn't have that silky "melt in your mouth" quality I expected), but the broth it came in was light and delicious. We also ate many many other things, however, my ability to accurately recall them all was increasingly compromised with each cocktail I consumed during the 4+ hours we were there. I do vividly remember the amazing apple pie at the end, which sadly I was only able to consume a few bites of due to the complete lack of any remaining capacity in my poor little stomach. read more

Holy crap. I don't often write these reviews and it might sound a bit exaggerated. But let's just say if I was in death row and they asked me what I wanted as my last meal, I would probably ask for a repeat of what I had at Model Milk. Partly because of my lack of imagination, but mostly because it was THAT good. I kept moaning and I think I made our table neighbors a bit uncomfortable. But I couldn't help myself. We tried the elk tartare as an appetizer, and I had the lamb on eggplant purée as my main. Both were truly outstanding. And the lovely waitress recommended the apple pie for dessert, and I was glad I listened. It was excellent! Also it was here where I had my most memorable beer during my entire trip through Canada. If only I could remember the name :( Either way. This is definitely one of my top culinary experiences. Thank you chef (whoever you are). And thanks to the very friendly and fun staff. Excellent place!! read more

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Apple Pie and Ice Cream Sandwhich were the winners. Generous portions and amazing flavours. The rubbery Calamari was the loser. read more

Wow! We had heard about Model Milk through a friend and went to try it out! It is on my restaurant rotation list now as our experience was fabulous! We sat at the kitchen bar which was great as we got to see our food being prepared and then it was hand delivered by the chef immediately upon completion. The atmosphere of the entire building was warm and cozy. The morale of every single staff member was cheery and pleasant! Everyone in that building made us feel extremely welcome and taken care of. We had the deviled eggs, fois gras (I'd go as far as to say the best in town), pork casing sausages, duck and hangar steak. Everything was amazing. I have nothing but great things to say about Model Milk and I will be going back! (tonight in fact) ;) read more

If you have a chance to dine on a Sunday, hope to get the fish and chips. The themes change yet I was for lucky enough to try the fish n chips twice. These guys know how to fish n chip! The apple pie with cheddar ! They know how the apple pie! I usually can only dine out Sunday nights and each time I have been here I have been very satisfied... Satisfied Enough to finger dab this message. I have ate fish n chips in many places and I can honestly say you these guys are top 3! Besides that everything else here is amazing. The service and food technique is top notch... Keep it up read more

With a group of co workers we walked up to Model Milk having read good reviews. I was not disappointed. The space and atmosphere was modern upbeat and fun. I have to rave about our appetizers. I am not a Peas type person but the Summer Peas and Fava Beans was fresh and delicious with a hint of mint and green goddess dressing. Be sure to try the duck hearts. Wine Entrees and dessert just fantastic! I highly recommend. read more

This was a great meal! To start I had the duck hearts and they were cooked perfectly. Lightly breaded and very tender. I would have been happy eating just the duck hearts all night. For my main I had the smoked brisket. It was exceptional! Just the right amount of smoke so it wasn't over powering but you knew it was there. It was so tender I hardly needed my knife. Highly recommend. The cocktails were great as well. If you're a fan of Mezcal get the Blue Demon jr jr. Go to Model Milk if you want a great dinner in a great atmosphere! read more

The name "Model Milk" has been driving me crazy for weeks. Everyone everywhere is raving about this MODEL MILK place. What are you talking about. Go away. Or at least tell me where it is. And there better be Models there with Milk Makers or something. Located conveniently on 17th ave, this simplistically designed resto offers a beautiful two level, open kitchen concept that you won't be able to resist. There is tons of sunlight coming in for you to enjoy its rustic-chic appeal. The servers are dressed casually and beautifully. Like Urban OutFoodies. I came here for a friend's birthday and found they have a unique beer menu. I enjoyed a Blue Buck from Phillips Brewing Company (Victoria, BC) and a delicious Blonde from Quebec. (whoa. Just.. just.. whoa. Not what you think.. alllthough..) The food menu is essentially a series of nouns thrown together with no real idea what you will get, best to ask the server how it is prepared and served. I ordered the macadamia nut/dungeness crab/grapefruit salad. All appies are great for sharing. And what amazing flavour combinations. I tried an oyster as well, I don't normally enjoy a slurp-a-lurp but the sauce to go with it was unreal. My main was the PIG which was essentially 4 rounds of bacony, ground sausagy goodness with cauliflower. I couldn't eat it all, the portion sizes were amazing. Some friends ordered the burger and FRIEZ, the chicken, and the lamb. All dishes were thoroughly enjoyed and a lot were actually taken home. The only thing keeping me from making this a 5 star night out was the service. The service was good, but not great. Plates sat in front of us for quite some time after our mains were finished, and we were not asked for coffee or tea with dessert. In fact, we weren't really asked if we wanted dessert either. We were too full either way. Model Milk is not a get in, get out restaurant. It's a come in, relax, enjoy the wine, enjoy the company type restaurant. We had to wait on our bill to make a quick escape for a little while, and he was unable to add some of the birthday guest's drinks to our bill. It's all good. The staff here is very friendly and we were sent on our way with big sincere THANK YOUS. Model Milk is an amazing place for a romantic night out, a date night, a night with girlfriends, or just a night to yourself with a good book. The open kitchen atmosphere, the upper area FACING the restaurant are all neat qualities I love about new hot restaurants in Calgary. Even the bathrooms are cool. The name drives me nuts, but I'm a HUGE fan. Can't wait to go back! read more