Oh Kale Try It!

His & Her Guide to new dining experiences.

[ohkaletryit]

Una Pizza is a neighbourhood restaurant serving Californian inspired, thin crust pizza with Mediterranean influenced food and flavours. Some may even call it a little slice of heaven, tucked in the heart of YYC. They pride themselves on their reputation for good times, chill vibes, and great food. A place where you are free to stay as long as you want and to enjoy as much or as little as you'd like. Sounds like paradise, right? Una is that, and more! When you walk into Una, you're instantly greeted by a friendly face, great music, and this feeling of being fully welcomed into their pizza chillout. When you get your table, you're surround by laughs, art, a great view of 17th ( if you're a people watcher like us) , and enough space to do your own thing whether you're enjoying some 'me' time, with the girls/guys, or on a romantic date night. The wine list is extensive, and the pizza list is even better. Take our word for it! Her: As lovers of all things pineapple and pizza, we had to order the tiki pizza. This gem was created with the finest ingredients such as prosciutto cotto, shaved pineapple, san marzano tomato sauce, friulano, and to top it off with a spicy kick of jalapeño oil. This creation was the bomb.com. The combo of the tangy taste of Mariano tomato sauce mixed with the hearty cuts of prosciutto cotta , and the sweet shavings of pineapple were poetic. I must say that the most ingenious addition to this pie was the subtly of the jalapeño oil spice. It really made this pizza pop and stand out from the rest of it's basic Hawaiian fam. All of these delicious ingredients atop of the perfectly cooked thin Californian style crust, really makes a girl/guy feel special. Him: Some will say that love is about sacrifice. A mother sacrificing herself to protect her children from a wild animal. A police officer giving their life to save an innocent civilian. The ancient Japanese “Seppeku” or honour killing, a ritual suicide via disembowelment; takes the form of sacrifice to ensure the dignity and distinction of you and your family is kept intact. And then there is pizza. A grand treasure which requires no sacrifice, (gluten free folk notwithstanding) and can be enjoyed as often as one would like. Therefore, love is not sacrifice. Love is pizza. Pizza is the bellhop for happiness’ penthouse, honeymoon suite. Pizza is a chaperone for your tongue’s trip to crunchy crusted bliss. Una Pizza is a place that seems to grasp pizza’s love wholeheartedly and spins rounds of thin crust Californian style with a healthy balance of bold concoctions and old favourites. We ordered the “Beltline.” Double smoked bacon, fennel sausage, smoked mozzarella, and Una’s own twist of maple syrup. This pie swept me off my feet. I was DTF from the moment it graced my lips. It could tell I was at its mercy and it treated me to a glorious experience of smoky and sweet sensations. The smoked bacon blended with the smoked mozzarella, with pops of fennel sausage to keep your palate honest. And then, the hint of Maple Syrup in each bite had me scratch and sniffing all the bills in my pocket for the rest of the night, chasing that runaway maple train of bewildering flavourism (not a word). My only regret, was not ordering a second pizza. Or trying anything else on the menu. However, I left with my stomach as full as my heart, and I thank Una for believing in and fighting for love.

[ohkaletryit]

Caesar's Setting the Steaks High Oh Kale Try It returns to foodie glory with a stop at Calgary’s landmark Caesar’s Steakhouse and Lounge. The moment you enter Caesar’s you are greeted with a romantic roman reception, complete with paintings, sculptures and period tapestry. As we were led to our table we noticed the great detail the restaurant brandished, capturing a high end, themed, eatery experience that was both engaging and tasteful. As we scanned Caesar’s we couldn’t help but admire the giant grill towards the back of the restaurant, where a glass enclosure allowed us to watch our steaks being prepared. The atmosphere in Caesar’s is strangely calming and welcoming, with a continuous ROMANtic undertone. Him: Brittnee and I kicked off our Caesar experience with two starters, Barbequed Baby Pork Back Ribs in Caesers’ house BBQ Sauce and Scampi featuring Danish Baby Lobster Tails Sautéed in Lemon Garlic Butter. While, I don’t think this was an intended outcome, these two dishes paired succinctly and sensationally as we alternated Rib/Lobster/Rib/Lobster. I licked my fingers for all remnants of the homemade BBQ sauce, working as a multipurpose to increase my grip on the spoon I was using to shovel the remaining Lemon Garlic butter out of the Scampi bowl. Just short of lapping up the dish like a jubilant puppy, we finished our starters and moved on to the main. I ordered the 20oz T-bone steak, prepared medium rare. When the 1 ¼ pound slab of cow arrived my mouth was wetter than the bottom of a speed boat. I was offered no Horseradish and desired none either. The meat stood on its own. Cut and cooked to perfection. They say some people eat their feelings, well I have never felt as good as this steak tasted. There’s a reason Caesar’s Steakhouse has been around for 45 years. Now I fully understand why. Her: I humbly decided to go with a little something off of the Emperor(Empress) Menu. A meal truly fit for royalty, none other than the NY Striploin Steak (shout out to the big apple!). With the steak comes a starter soup, salad and a side which I of course had to go for the twice baked stuff potato! The soup was a Caesar's in-house made Caramelized Onion Soup with House-Made Beef Broth & Parmesan Crouton. If I could've somehow taken a gallon of the stuff home I would've. The soothing warmth of a homemade broth, perfectly cooked onions, topped with a cheesy fresh bread delight was ...Everything. Nothing starts a meal like the gentle hug of some home-made soup. As for the main event, the big guy, the star of the show ; my steak! Not only did I have an absolute blast watching it get grilled up on the in-room bbq pit, but it was obviously cooked by an absolute grill master at medium rare plus . The meat was flavourful, tender, and in my humble opinion one of the finest cuts you'll find. Carnivores beware, you're about to get hooked. Finally, my twice baked stuffed potato. Remember when you were little and you used to think the clouds were fluffy mashed potatoes? Well I'm pretty sure the chefs at Caesar's handpicked those potato clouds and stuffed them into this delicious baked potato. It's then topped off with your choice of fixings; table served sour cream, chives, and/or bacon bits. Pretty sure carb lovers world wide are dreaming of a potato like this. All in all Caesar's was by far one of the most elegant dinning experiences I've had in my 27 years of life. It reminds us of what a true high-end dining experience should be, and that just because you're an oldie, doesn't mean you're not a goodie. Bonus Tip: Another great feature of the Caesar’s steak prep is the amount of options for cooking your steak. Rare, rare plus, medium rare, medium rare plus etc. Be sure to check with your server for details on these variations.

[ohkaletryit]

A Cluckin Good Time 🍗

Oh Kale Try It has a soft spot for hearty southern food. We crave it regularly and are always excited to experience a local eatery with its own unique take on one of our dietary staples. Enter Cluck N Cleaver, a low-key restaurant just a few blocks from 17th Avenue SW. CNC is no-nonsense takeout spot, with a menu that deals in large portions and accepts us for who we are; fried-chicken-crazed-foodie-two-scoops!

Him: It’s difficult to provide the depth for Cluck N Cleaver that our readers expect from OKTI. I am rather experience based when it comes to my food intake, making the takeout nature of Cluck N Cleaver difficult to capture. However comfort food is sometimes maximized with comfort living and that’s what I did with my CNC order. Straight from the restaurant to my king sized bed, a perfect place to indulge in deep fried wonders; my sweet and savory sanctuary of solitude.

Once I stripped down into my delicates I was ready to begin The Clucking and Cleaving. I wanted to focus my portion of this blog on the Milkshake; a magnificent malt making my mouth melt. Yes I loved this shake as much as I love over the top alliteration. It was smooth and thick, as creamy as it was chocolaty and a great companion to all of CNC’s menu items. Each sip filled my mouth with a reassuring taste of satisfaction and calm, almost as if the Milkshake was whispering gently into my soul, “it’s going to be alright.”

For me, it’s worth stopping at Cluck N Cleaver for the milkshake alone, an old favourite that delivers and sets the table for a unique and impressive takeout experience.

Her: I love things hot, fast and spicy… but I also like to take it slow, and steady and appreciate the subtleties in things. This is why Cluck N Cleaver is litterally my soulmate. It delivered on all of the above!

I ordered the 2 piece southern fried chicken combo with a homemade buttermilk biscuit and a side of chipotle lime corn & bean salad. I’m talking about two succulent pieces of farm fresh chicken, coated in a golden spicy fine cashmere coat of fried deliciousness. This chicken not only tastes dreamy, it also tastes extremely fresh and wholesome which is such a rarity when it comes to takeout hot spots.

As for the buttermilk biscuit that could bring world peace. This soft, moist, melt in your mouth number was everything you could hope for and more. No need to add any extra butter, but a quick 10 second zap in the ol’ microwave and a bit of honey drizzled on top does the trick. That’s of course if you managed to make it home with it still intact (I won’t judge you if you eat the bottom bag crumbs).

Last but most definitely not least, the side of chipotle lime corn & bean salad. The C&B salad has the perfect balance of spice, acidity, and sweetness. With a cool and crisp texture of the corn, kidney beans and cilantro, it’s the perfect side to cap off an amazing southern fried feast . Bonus Tip: order extra buttermilk biscuits. (You’re welcome)

[ohkaletryit]

All Up In My GRILL Food and sex. For some, these two things have no connection, no lineage, and no common traits. For others, these are used together, complement each other and have their place in the bedroom as well as the kitchen. For me, each activity crosses similar barriers of touch, taste and eventual euphoria. With that being said, from the moment you “enter” Jane Bond, you get the feeling this isn’t your average hookup. You instantly feel the Southern comfort wash over you, (not that Southern Comfort) a welcoming, relaxed BBQ “joint” which captures the complete essence of its associated food subculture. Jane Bond knows how to treat a piece of meat, it doesn’t treat you like a booty call, it treats you like a fully functioning human being who deserves, love, respect and in this case most importantly, pleasure. Jane Bond is actually completely pleasure based, with ample napkins set forth on each table, excess amounts of utensils and a drink menu that is fun, full and unique. You are encouraged to be your empowered naughty self at Jane Bond with the suitable slogan “It Ain’t no sin to get sauce on your chin” – words to live by in all pleasure realms. Her: I ordered the Smoked Brisket, which was smothered in a house rub and slow smoked to perfection. This brisket was the most tender, intoxicating, melt in your mouth meat I have ever had. The house rub was seasoned with the utmost love, care and skill. Now this baby didn't need any sauce as the flavour was wholesome on its own. But if you want to kick up the heat and add a hint of deep smokey flavours with notes of dark chocolate, then feel free to get a little saaauuucy. You most definitely need to try slathering your meat in one of the two irresistible house sauces (BBQ/ Jerk). The Brisket was accompanied by two sides, a few gems chosen by yours truly. I of course had to go for the coconut cornbread, and a helping of mashed potatoes drizzled with house gravy . The cornbread was the best cornbread that's ever hit my palate. There were so many beautiful elements complimenting eachother. It was light, buttery, with gorgeous flakes of coconut throughout. The mashed potatoes had a wonderful backyard BBQ smoke with a thickilicious heart stopping gravy. As for the cocktail list, it was the bomb.com. If you want a mouthwatering yet creative drink, you've definitely gotta try the Bayou Swamp Bowl. Think fish bowl but 1000 x better! It comes in a cool bowl shaped glass, filled with a blue and green concoction topped with a cute garnish of your childhood favs on a stick (gummy frogs). Now I have to say, I am a loyal woman. But after my experience at Jane Bond, my meaty meal literally made me have thoughts of being unfaithful to my guy. Like if this meal was a person..He wouldn't just be my side piece. He would be my main. Yes, I did have moments where I couldn't form words. I also may have missed a solid 5 minutes of conversation because I was so into my cornbread. JB isn't just a crush, it's the real deal. Him: I started with the pulled pork poutine, featuring Jane’s house pig gravy, cheese blend and BBQ sauce. It is listed as a fan favorite and exceeded these expectations as soon as the first bite hit my mouth. The pulled pork/BBQ sauce/Gravy blend tastes both sweet and savory, neither stimulant fighting for your affection, but both harmonizing their fatal attractiveness, in a chorus of tantalizing taste provocations, as if a choir of delicious sirens were leading my mind body and soul off a waterfall of BBQ delight, into the climaxes of the Gravy stream of palate actualization. This is the best poutine I have ever eaten. For my main course, it was more of the same as I ordered the pulled pork once again, bound to it now, eternally. The shredded pig is so moist and soft that it almost feels as though it could disappear into your tongue like a Listerine strip. I paired this with the mashed potatoes and fries, which provided a “starch” contrast (you’re welcome) with the pork platter. Of course, I had both of these dishes drizzled in the house gravy as well, a liquid I would enjoy on its own out of a toddler’s Sippy cup. Jane Bond will always have a special place in my stomach. Comfort food, with unique and progressive twists on old favorites, as well as a backbone of solidified scrumptious mainstays that are just done right.

[ohkaletryit]

Love At First Bite

Fresh, Delicious, Fast, Brotherhood, Family, and Love are just few of many words that come to mind when I think of the Holy Grill.

The HG is one of Calgary’s precious gems. Boasting two beautiful locations right in the heart of the city in downtown yyc. Not only has it’s been listed on an uncountable amount of many must try YYC foodie lists, it was also featured on the food networks “ You Gotta Eat Here”. Clearly why we just had to try it ourselves!

The Holy grill is run by a dynamic trio of brotherly love; Nick, Jon, and Andrew. These guys are no strangers to the kitchen! While the OG Grill has been around for 10+ years, these guys were cooking up a storm and familiarizing themselves with the restaurant industry since they were practically in diapers. Learning from non other than Papa Yee or as others like to call him “Guru Yee”. Their father had been in the Calgary food industry with his hands deep into 13 other successful city food joints, so it’s no surprise that’s these guys are following suit!

The HGrill is a place of love. You walk through doors and are instantly greeted and welcomed in to relax for a hot bite to eat. Effortlessly cool, it’s your go to for chilling with your friends, your loved ones, your s/o, or just stopping in on your own and allowing these guys to make you feel right at home.

With the sun beaming down on your face from the floor to ceiling windows, the fresh food hitting the grill and filling the air with some tantalizing eats, and some friendly smiles from the “not too hard on the eyes” grill masters…you’re in for a great start to your day at the Holy Grill.

Her: Looking at this menu, it’s honestly really hard to pick just one. But I buckled down and finally committed myself to a mouthwatering panini called “The Farmhouse”.

Given the fact it was first thing in the morning, I was looking for something that was going to satisfy my breakfast palate and cure last nights libations. The Farmhouse did not disappoint. It was packed with fresh fried eggs, local farm picked tomatoes, smokey thick cut bacon, and topped off with some smooth cheddar. My tastebuds couldn’t get enough of this thing! Add a side of the HGrills killer fresh made sweet potato chips with a side of garlic, chili, and sour cream dip and you’re in for the best combo of your life.

These guys not only know how to make fresh, appetizing food but they know how to make it with pride. From the moment I placed my order to the time our food was delivered, everything about our experience at the Holy Grill was genuine and wholesome. If you haven’t tried this gem, you’ve been living under a rock.

Him: I ordered the “Nicmuffin” to kick off my Holy Grill inauguration, a classic fried egg, bacon, cheddar and tomato combination served on an English muffin. For a big eater like myself, this was a great way to induct my tongue into the divine wonders of the Holy Grill.

The terrifically toasted English muffin provided perfect parameters for this breakfast on-the-go inspired dish. The fried egg walked the tight rope of runny and rigid with enough yolk spilling out to glaze the bacon in baby chicken goo, but not too much to take away from the salty crisp sublimity in which the bacon was primed with. As a die-hard McDonald’s breakfast advocate I can say with confidence that the Nicmuffin meets and exceeds the “Mcthreshold” as the benchmark for English muffin based breakfast sandwiches - An absolute delight. As my main course I elected to go with the “Hot Chick Panini” which features Provolone, banana peppers, cappicola ham, two fried eggs and tomato, in a grilled wrap (hence Panini). When this dish arrived I shrieked inside “ut in ventris mei!” Which is latin for, “get in my belly!” The thin slices of provolone engaged with the cappicola ham, forming a ham and cheese harmony hurling itself onto my undeserving palate, with the hint of banana pepper providing a tangy zest that works seamlessly with the meat and cheese mix to create a celestial Panini adventure. The Holy Grill is much like its play on words namesake; a somewhat mythical and illustrious trinket of Calgary casual dining. This place would have put an end to Indiana Jones’ Last Crusade in the first 20 minutes. I’m not (quite) Jesus, and the Holy Grill isn’t a Christian relic with miraculous powers, but I would be happy to indulge in my Last Supper here.

[ohkaletryit]

Get Stuffed

For many, their kitchen is a sanctuary. A sacred space of love, safety and sometimes, utter euphoria. Some people are kind enough to grant us access to this personal haven; one of these people is Naina.

Naina’s kitchen has a modest and unassuming exterior, but this adds to its charm and contributes to a cozy and receptive welcoming the moment you enter the eatery.

Naina’s doesn’t feel like a restaurant. Sure there are TV’s playing, specials written in chalk on the walls, and a wait staff greeting and seating you; but this doesn’t negate the feeling of everyone in there being friends of Naina and just stopping in for a quick bite and a catch up.

Naina’s is known for its (her) award winning stuffed burgers. These half ½lb delights are featured on the “Wall of Fame” chalkboard in the heart of Naina’s Kitchen, with stuffing ingredient varieties ranging from the likes of: Apple Pie, Donair, Spaghetti and Cobb Salad. With all of these possibilities right at your fingertips, Naina’s is a magical place for a marvelous mashup experience.

Him: Ordering at Naina’s Kitchen is overwhelming. Not just logistically from the sheer amount of choices posted on the stuffed burger “Wall of Fame,” but also emotionally, as you are forced to choose between two or three or ten of these exciting burger blends you never thought were possible, prior to visiting Naina’s.

There are so many options you don’t have to sit around and say “Imagine if they put…” or “What if you stuffed a burger with…” these concoctions have already been thought of and implemented. However, even if you do decide to step outside the elaborate menu items already available to you, Naina hands over the righteous reins of stuffing with a “Build Your Own” option. Not for the faint of heart, but a shrine for those hungry creative types who know no bounds of palate imagination.

Before I placed my order at Naina’s, I felt as though I was serving Jury Duty on a capital punishment case (or at least I would imagine this is how it would feel). You are presented with over 70 exhibits of evidence. You deliberate day and night, exploring every moral, ethical and legal fiber of understanding in your body, mind and soul and finally reach a verdict. You must condemn this person to live or die; much like choosing a stuffed burger option from Naina’s illustrious patty mixtures.

After an excruciating, gut wrenching quest, I elected to move forward with the Bacon Mac n Cheese Stuffed Burger. Finally the fourth chamber of my hungry heart has been given an appropriate heading; Bacon, Mac N Cheese, Burgers and now all of those things put together. When the BMNCSB arrived I had to cut it open to confirm that this day had finally come. A day where all my favourite foods would join forces and take my tongue where it had only been in fantasies. And then I took a bite, and my world changed forever. The creamy Mac N Cheese with the salty, crispy bacon, all within an exquisitely cooked and seasoned patty, surrounded by a soft, sweet bun. My world’s had collided and it was a magnificent moment.

Naina’s Kitchen gave me a gift and I am eternally grateful. We all knew bacon, cheese and burgers went together, but the Macaroni shell infusion in its buttery soft state really made this burger unforgettably delicious. Naina’s doesn’t only prepare the most exciting stuffed burgers in the city, it teaches you about yourself. Naina’s Kitchen gives you burger heaven on earth and transforms your wildest desires into tangible edibles.

Her: If you’re gonna do anything in life, do it big. At least that’s my motto when it comes the finer things in life, such as: shoes, wine, and of course food. I decided it just wouldn’t be sufficient or sane to only try one burger. Trust me, if you saw that menu over at Naina’s.. you would understand. So I ordered two stuffed burgers. Ambitious? Why yes, that’s my middle name.

I started my palate off with Canadian pride and clearly my menu go-to. Poutine. But not just any Poutine, a poutine…stuffed…burger. This anomaly was the most satisfying, sensational, soulful burger I’ve ever eaten. Call me dramatic, but this interpretation of Poutine would make the gods dance. From the moment they placed that plump baby down on table, you couldn’t resist it.

It sat there beautifully in a warm golden bun, layered with fresh lettuce, the perfect amount of mayonnaise spread and a big luscious ½ LB Patty. Then came the reveal. We cut open the PB and out came golden fries, hot and rich gravy, and gooey..cheesy goodness. I don’t know how Niana did it, but she managed to completely capture the perfect amount of beef, bun and a classic canadian Poutine all in one bite. I may or may not have happily teared up during my first bite.

In case you’re feeling guilty about indulging in this magnificent beauty, don’t. Because, as if this burger didn’t give enough, Naina’s will donate a meal to someone in need when you purchase any stuffed Poutine burger. Talk about a burger that keeps on giving:)

My second choice (and trust me it was hard) was none other then the 2nd place 2016 World Food Champion: The Nainalicious Stuffed Burger. This burger embodied creativity and love at it’s finest. The Nainalicious masterpiece is stuffed with beautifully braised pulled porked, finely aged cheddar, fresh lettuce, delicately sliced Granny Smith apples, and wrapped up like a bow on box with caramelized onions. It’s complimented again with a mouthwatering warm bun, mayonnaise, and this time a lovely sweet and salty touch of homemade sliced pickles.

This burger is like poetry, it moved me. Honestly, I took one bite and felt like I had just experienced a revelation. I simply couldn’t form words. All I could do was sit in it’s presence, thanking Naina in my head for coming into my life. I allowed the flavours to dance in my mouth and vowed to tell the world about Calgarys best kept secret.

Bonus Tip: Go to Naina’s for a burger before a flames game and get yourself free parking, just a few minutes walk from the Saddledome.

Naina’s has a special homemade icecream every week. While I wouldn’t get too attached (and I know it’s hard), but you’ve gotta try it!

[ohkaletryit]

Not Just Another Notch In The Ol’ Beltine.

Think giant cups of delicious Fratello coffee, daily baked assortment of pies, and some of the most wholesome food you can find in the city. Heaven ? More like The Beltliner.

The Beltliner, named after the old streetcar that ran down 12th ave in the early part of the last century, is a modern and casual spin on the “classic diner”. Not only does this cool little slice of heaven offer a one of a kind modern diner experience, but they’re big on supporting local farmers and shops with their seasonal and handmade ingredients. They’re constantly pushing the bar when it comes to fun and quirky twists on classic diner staples, all while satisfying your every comfort food desire!

From the alarm bell used for table top pie deliveries to the bill served in a favourite childhood book; The Beltliner has thought of all the fun details meanwhile presenting them with impeccable service. The menu is stacked, the air is pumping with freshly made food and solid brunch day music.

This comfy hangout has an overall positive vibe’d and unpretentious environment that has people from all walks of life moseying through their diner doors. I bet after hearing what they have to offer, you'll be next.

Her: You can’t go wrong with Perogies, and you most definitely can’t go wrong with Poutine. So when the food gods deliver something as drool worthy as a Perogy Poutine in your lap, all you can say is “you bet your sweet bottom I’ll take one…with extra gravy, please.”

I know you may be thinking a perogies and gravy combo is no bueno, but let me just stop you there. Until you have a beautiful cast iron dish filled to the brim with hot potato cheddar stuffed perogies, fresh cheese curds, smothered in dark gravy, intertwined in chunks of smokey hutterite bacon, topped with a hint of chives, delivered to you… then you have absolutely no idea what your life has been missing.

This dish is fresh, fun, and innovative. It took two traditional favourites and moulded them into one flavourful creation. The perogies were stuffed, the cheese perfectly melted and co-signed by it’s two savoury amigos; thick chunks of local back bacon and perfectly seasoned full gravy.

On a scale of Criss Angel to David Blaine, this dish was Pure magic. However on a side note, I would definitely add a nice dollop of sour cream to top off this gem. It’s not necessary, but definitely something I’ve been dreaming about should I been given a do-over when handing over my Perogy Poutine v-card.

Him: Macaroni and cheese may be my favourite comfort food. A well Kraft(ed) dinner of Mac ‘N’ Cheese is a feel good showstopper and the perfect meal for 10am on a Saturday morning after a long night of libations.

At The Beltliner, they understand this basic human need and present their own version of Mac ‘N’ Cheese, featuring: mornay sauce, herb crumbs, jalapeno cheddar and banana peppers. These all blend inside, around and atop large Macaroni shells. Finally, you are presented with three different meat adders, hutterite bacon, smoked chicken and sausage – or as I like to refer to them; the Son, the Father and the Holy Spirit. Hutterite bacon ended up being my selection, although each meat would definitely have its own set of advantages in this dish.

The M.N.C. arrived piping hot, with the herb crumbs, jalapeño cheddar, and banana peppers leading the cheesy charge on top, I could only marvel at what was laying under this courageous crusade of spiceful substance, the large macaroni pieces and hutterite bacon, mixed in with perfect proportions, creating a dish display worthy of any Instagram foodie.

I carefully designed each bite to feature contributions from all parts of this dish, like an acapella group singing and dancing in unison; meticulously, masterfully and mercilessly harmonizing my taste buds with its soothing, soulful and spicy pasta, cheesy nirvana.

Mac ‘N’ Cheese is not a dietary delicacy, it is more of a staple. However, at the Beltliner, Mac ‘N’ Cheese is given the care it needs, to reach its most pronounced state of consumption satisfaction, a divine dish truly putting a modern spin on an old favourite.

[ohkaletryit]

With Brazen Expectations May Our Stomach and Eyes Dublin Size

Oh Kale Try it heads to Europe, with Dublin, Ireland first on our list of destinations. We make a local stop at the Brazen Head Pub, Dublin’s oldest Pub, established in 1198, right off of River Liffey and just a few hundred row boat revolutions away from the famous Ha’penny Bridge.

Instantly, upon our arrival we could feel the authenticity of this Irish landmark, something many Irish Pubs are missing these days. The first portion of the eatery (and drinkery) was an open air concept (that means outside) with just an awning separating the clientele with the elements. This outdoor feel works well in conjunction with the gracefully aged and immaculate stone work of Brazen Head, to provide a feeling and understanding of a different time. Brazen Head Pub is Ancient in its surroundings but modern with its approach to contemporary patrons.

With the preliminary area showcasing the foundation of this timeless Pub, the other four (yes four) sections have united themes of a typical Irish Pub atmosphere; lots of wood, wall ornaments, fun loving pictures and traditional Irish music playing lightly in the background. These rooms provide an alternative away from the melancholy Irish weather for those less concerned with historic stone surroundings and more focused on Guinness slurping and sausage devouring.

With ale fresh on our tongues (and pumping through our blood streams’) Brittnee and I elected to go for the authentic, outdoor experience.

Him: “There is something to be said for playing it safe.”

“I’d rather be safe than sorry.”

“Safety first.”

These expressions don’t normally apply to food. However, with a stomach full of Guinness my basic cravings took over for my palate curiosity and I ordered a…burger. Yes, a burger. A piece of beef, in between two pieces of bread and covered with an assortment of condiments. The Brazen Head Burger would be my first Authentic Irish Pub meal.

First off, options for bacon and cheese were adders and not a part of the burgers original configuration. At least the waiter had the sense to ask if I’d like to add both of these burger essentials; I responded “Yes.” Although, I’m sure my face and body language gave off an answer of “Duh” and “Obvi,” respectively.

As far as burgers go, the Brazen Head Burger was good. Something you may not write home about. But you would mention to friends when you came home and you were having a burger with them at your local Irish Pub. With this burger flag shipping the namesake of Brazen Head, I would have expected it to be a bit more, well Brazen. The thick patty paired with the Brioche Bun works in harmony, but to have to add your own bacon and cheese to a “Brazen” burger seems a tad silly. Overall though, it was just what I needed after a solid dark beer day buzz. In the future, perhaps BHP will look to enhance the boldness of this burger and make it a more memorable and flavorful palatetic (not a word) voyage!

Her: When in Ireland or travelling abroad in general, I find it an absolute must to try at least one traditional dish wherever I am! So of course when Jared and I dined out in the mighty land of emerald green, home of the traditional leprechaun and gods of the greatest beer on earth ( no offence Canada).. I just had to try the most influential dish I could relate to Ireland; Bangers & Mash.

Now I have to be honest in saying that when I think of fine food.. Dublin isn’t exactly on my list of places. But there is something so wholesome about a solid no frills meal consisting of meat and potatoes. It’s old school comfort food at its finest. We’re talking straight forward mash potatoes with hints of parsley as the backdrop, a side of mashed yam to sweeten the plate, and the star of show (banger) presented atop in all its delicious tender and garlic glory. It’s smothered in a blanket of thick dark gravy and kissed with hints of onion bits throughout with some steamed veg (broccoli).

This dish had me carefully constructing every perfect bite before it went into my mouth. I did so with the utmost care to equally distribute every potato, slice of meat and onion so it had the perfect stage to dance it’s Irish jig on my palate. All in all this dish was beyond filling, delicious, and just proved the old saying that sometimes “simple is better”. The finishing touch and compliment to this dish is a nice cold pint of Guinness. Cheers or as the Irish say… Sláinte!

There are a few things you must have when in Ireland as your obligatory Irish inauguration. 1. Guinness. 2. Bangers and mash. 3. Baileys and any dish containing it. This is why Jared and I decided to opt for the Baileys cheesecake to complete our traditional Irish foodie experience. This cheesecake was the real deal! It was subtle and light with beautiful pockets of baileys dancing on our taste buds. It was accented with a wonderful berry compote and fresh berries intertwined on top to give it that sweet factor. Tie it all in with a luscious gingersnap crust and you’ve got one dreamy piece of dessert. Maybe it was the Irish air, maybe it was the pint of Guinness that accompanied this fine cheesecake. But whatever it was, the next time I’m in Dublin I will always come back for more.

[ohkaletryit]

My Juan & Only

Native Tongues Taqueria is a name that truly speaks for itself. If you want quality, authenticity, and just a down right cool atmosphere then this is your jam!

At first this gem is hard to spot, but like all the best things in life you’ve gotta work for it. In the window on this semi busy downtown street you spot a red alluring neon sign. You walk through the doors and are hit with a sensory overload of vintage nicknacks meets, a Williamsburg NYC hipster bar vibe. Consider it an artsy hole in the wall that creates a feeling as though you’re not even in the same city.

NT is a wonderful spot not only for a great Sunday brunch, but the night atmosphere makes for an enchanting evening out. With the quaint string lights, and open kitchen concept, the “feel good” music playing… it makes it a little hard not to get swept off your feet.

Large family style tables make it appealing to plan that next big dinner outing with your friends or dine with some new people; meeting some fellow Calgary foodies. They also offers those small get-together nooks for something a little more personal. When it comes to food, this food hotspot aims to please. From kitchen to table, each plate is made with the utmost thought and creativity and the service is out of the park. Everything presented is done with such a care and knowledge. Spot on!

Him: Recently many studies have been conducted which point to genetic bias when it comes to the enjoyment or distain for cilantro. Spending my palattical (not a word) life on the “avoid at all costs” end of the cilantro spectrum I felt at peace with this existence, as it wasn’t a choice but a predetermined genetic partiality of a taste that could not be acquired; not through lack of trying, but through my DNA.

Fast forward to this weekend with Brittnee and I arrive at Native Tongues Taqueria, a Mexican eatery known for its unique décor and extensive offering of tacos. A brief scan of the menu had every dish I was interested in containing the “C-Word” in its ingredients, my predisposed taste bud nemesis had marked itself throughout the menu!

We began our meal simple enough, with a chips and guacamole starter to share. This avocado blend brought an extra kick, with a topping of jalapeño and of course, cilantro. After the first dip I realized this was no ordinary guacamole, the unorthodox spice paired with the smooth avocado flavor created a unique, elongated taste, with the perfect balance of tang and zest.

One successful cilantro dish enjoyed and inhaled.

Next, was the reason for our visit, the main course: Tacos. Native Tongues’ offers six taco variations, four of which include a different type of meat:

I ordered four tacos; Suadero (Beef Brisket), Carnitas (Confit Pork), Chorizo con Papas (Chorizo Rojo), and Pollo Adobo (Roast Organic Chicken). Each meat taco includes onions and, you guessed it Cilantro. Each of these tacompilations (why not) held its own taste wise, maximizing its feature meat potential, as they were cooked to perfection and flattered with the onion and yes, cilantro spice supplementation.

If I had to pick just one taco to recommend, it would be the Chorizo; a complex and satisfying medley of pork sausage, potatoes and the aforementioned mainstay taco ingredients found at Native Tongues.

After four tacos, guacamole and a pitcher of mimosa, we were pretty much finished; until the party next to us orders’ arrived – It was Chilaquiles Rojo, for our colloquial English readers, a nacho-like dish consisting of totopos, hot salsa roja, crema, queso, cilantro (obviously), and the proven cure for a hangover, a single poached egg. Layered eloquently with a balanced flavor and soft but no near soggy chip texture, the Chilaquiles Rojo is a perfect way to start – or end your meal.

Brittnee and I were forced to make room for this magnificent afterthought and it was definitely worth it. Our server suggested adding chorizo on and it gave the dish the spice and overall satiety needed to complete our memorable outing at Native Tongues Taqueria, the restaurant I now credit for allowing me to overcome my cilantrophobia.

Her: I love tacos. I love tacos almost as much as I love bacon…which is major. Therefore heading to Native Tongues Taqueria knowing Jared and I were going strictly for some tantalizing meat filled shells… I set the bar pretty high. I decided to order the chicken, chorizo, beef and pork tacos because I love variety, obviously. I also felt like I owed it to my palate to expose it to at least 4 out of the 6 taco selections to call myself an official tacoritic (taco critic).

My first taco was the Pollo Adobo aka chicken. Now I’ve had plenty of tacos in my day, but this chicken taco erased every memory of every taco before it . It had the perfect smoke, sweetness, and tenderness to it and was complimented by adobo sauce, pickled red onion, and a gorgeous helping of cilantro. I know what you’re thinking.. Cilantro ?! Ew. But that is not the case my friends. The cool hit from the cilantro was the perfect topping to the spiced chicken and nice mix of texture alongside the pickled onion and tangy adobo sauce. This is my number 1 ranking out of the 4 tacos.

My second taco was the Carnitas (Pork). As much as I love me some good pork there was a little something that was missing for me with this taco. Perhaps a nice sauce…as you know I have a love affair with condiments. But when it when comes to simplicity yet a beautifully smoked and tender pork that literally melts in your mouth? Well this taco is it. Accompanied with a hint of white onion and touch of sweet cilantro as the finishing, this taco is perfect for those who love a wholesome meat taco. However for this saucy lady, I ranked this last place out of the 4 on my taco scale.

My third taco was the Chorizo con Papas. It was so delicious it’s almost unfair. If you love a mouthful of a good kick of spice, hearty potatoes, white onion and a chill of cilantro.. This taco is your new go to. I’m ranking this beauty as a number 2 on my taco scale.

The last taco was the beef brisket or better known on the menu as Suadero. Again, back to the basics with this taco. This is another beefy winner. It’s made with tender, juicy beef and finished off the with white onion and you guessed it..cilantro. Feel free to dowse this baby with any of the two salsas (green and red) that come to your table with your tacos as its that perfect touch of heat that really makes this juan shine! I ranked this Papi number 3 on my taco scale.

All in all from a beautiful guacreation to start, to the perfect Sunday pitcher of mimosas anyone could ask for, all the way to the best combo of tacos… Native Tongues hit a home run in my books. Mas tacos por favor!

[ohkaletryit]

I’m Only Yolkin

It’s Sunday morning and all you want to do is sit down and enjoy a beautifully prepared breakfast. You just want to feel warm and comfortable like you’re in your family kitchen, enjoying the sun on your face and good company. Bro'Kin Yolk is all about that Sunday morning vibe, only they do the cooking for you! From the outside you could never tell that this little modern breakfast spot was about to change your world. But on the inside you’re reminded that there are dreamers, doers, and amazing cooks that are still left in the world.

Gil & Jeff ( Two Alberta born-and-raised brothers) have truly outdone themselves when it comes to this gem. The atmosphere is cozy, clean, modern and bright! Walking into Bro'Kin Yolk you can literally feel the love that is put into this place, from the kitchen all the way to the table. The service is phenomenal and everyone is so NICE here! There is definitely a sense of genuine caring when it comes to every interaction within this place. Everyone wants you to feel at home, and truly welcomed.

Her: I will admit that I am addicted to two things: great breakfast and Nutella. Now that we got that out of the way, you will now understand why everything I’m about to say will without a doubt speak to my fellow breakfast and Nutella lovers.

Jared and I decided to share a dish which is something we food lovers often have a hard time doing. We shared the French toast fondue. Think minimalistic, creative, yet delicious. It had all of the the necessities one would need in a breakfast dish such as; fresh fruit, dipable sized pieces of French toast, and of course a dreamy selection of sauces (my fav) which were a sweet berry compote, and the main attraction …melted Nutella. Perhaps it’s the inner dunkaroo child in me, but there is something so fun about snack sized finger foods and dipping them into sauces. This dish is sweet, savoury and a Sunday breakfast must have!

My main dish was of course every true breakfast fanatics favourite; eggs benedict . Now I’ve tried my fair share of eggs Benny, but this one is egg-ceptional! It’s made with fresh ingredients (as is everything in Bro'Kin Yolk) like freshly made waffles, broxburn tomato, sautéed kale, their very own house cured bacon, and finished off with the most delicious garlic hollandaise sauce you have ever tasted. I honestly can’t tell what I love more about this dish. It’s a hard toss up between the sweetly cured bacon , the perfectly spiced hashbrowns, and the liquid gold they call garlic hollandaise.

Everything about this meal is fresh, aromatic, and made with love. This Benny along with every dish we were presented with was wonderfully set up with pops of colour and all on a clean and manicured plate. This dish was a great twist on a classic eggs Benedict that will have you craving more. I can honestly guarantee you’ll leave this place satisfied, full of love and great food!

Him: I will start this blog entry by admitting I have never had Nutella before. I realize this may cause my entire review to be disregarded, our blog banished from Tumblr and abhorrent hate messages dm’d to us on Instagram by those of you that live and die by the cocoa spread.

With that being said, we ordered the French Toast Fondue to start with, a shareable dish which features slices of French toast and two dips, Mixed Berry Compote and the aforementioned, Nutella Chocolate Sauce. This dish was delicious but also misleading. For those of you expecting an actual fondue, you will not get that here. There is no communal pot, heat source underneath or fancy forks for optimal sauce coverage. However, if you can look past the menu semantics, this “fondue” shines as an appetizer or meal, depending on mood and hunger.

I started with the mixed berry dip and right away I was struck by the sweet and sugary harmony of the homespun berry sauce and the delicate and light French toast. A self-professed Nutella junkie, Brittnee assured me Nutella was best to try for the first time in its original state as a spread and not warmed up as a dip. She took the Nutella, and it was never seen again, I guess I’ll just have to wait a little longer for my first time.

We found this spread difficult to share, between the dip hoardings, each vying for that extra piece and side eyeing each other whenever our hands got near the French toast. This FTF (French Toast Fondue) is a delicious way to kick off breakfast as a shareable plate, albeit a tense battleground of unspoken negotiation for portion divvying.

As a main course, I went with the (bubbly and attentive) waitress’ suggestion of Short Rib Hash. A bed of duck fat hash, slow-cooked short rib, bell peppers and onions, topped with 2 Sunnyside up farm fresh eggs. On a scale of nauseating to panty dropping, I would put this dish in my tongue’s friend zone - it’s not that I had a bad time, I just didn’t feel that spark. To call it uninspired would be too severe, but I felt as though there is so many other dishes Bro’Kin Yolk prides itself on, and this is simply a placeholder to round out the menu.

In all fairness to this Hash, I asked the waitress what the most filling item on the menu was, she advised this, and never made any promises that it would blow my socks off, taste wise. All in all, the dish worked, the eggs were cooked to perfection and the duck fat drizzled hash browns were a nice backdrop. It just wasn’t something I would drive to Symons Valley for again.

Bonus Tip: For the perfect breakfast experience, we would suggest sitting at the breakfast bar. There is something super cozy and homely about sitting in this hotspot where you see the meals prepared and enjoy a little conversation with a fair share of the lively staff.

[ohkaletryit]

Waffle Around

Calgary’s farmers market: an eclectic assortment of shops and eateries with something for everyone. Whether you are picking through ears of taber corn, need a new leather jacket to pair with your motorcycle or want to get your palm read by the resident psychic; Calgary’s largest Bazaar has something for you.

We had our own motives for hitting the farmer’s market this weekend, to try the Waffles & Chix Crossroads location! Waffles & Chix has been a popular, although elusive food truck since 2012, but now features a brick and mortar location at the Crossroads Market, Friday to Sunday from 9am to 5pm.

The unassuming Waffles & Chix is found deep in the back of the Marketplace, bordered by a plethora of other tasty options from Ukranian bakeries and Vietnamese subs to poutineries and upscale hot dog stands; we were excited to see why Waffles & Chix wasn’t concerned about getting lost in the crowd.

Him: When we arrived at Waffles & Chix one quick glimpse at the menu told me everything I needed to know. With only 9 items (5 of which were just different types of waffles) this place knows what it does well. I ordered the Waffle & Chix, a safe play, but also when a menu item shares an eateries namesake you can expect the upmost care put into the dish, allowing for an objective critique of Waffles & Chix overall palate prowess.

First, allow me to list my chicken and waffles credentials. Easily one of my favourite dishes, my two most memorable “C&W’s” are at Home of Chicken and Waffles of Jack London Square in Oakland, CA and the famous Roscoe’s Chicken and Waffles in Los Angeles, CA; stiff competition for a Calgary food truck just 4 years old.

However, Waffles & Chix already separated itself with the use of a traditional Belgian waffle as the backdrop for this dish, as well as having the Southern fried chicken dripping in white gravy. The chicken was so tender that I could cut it with the side of a plastic fork…stop and take that in for a second. The white gravy softened the exterior of the chicken but also allowed a subtle deep fried crunch maximizing the effect of what makes the sweet and savory slow dance of chicken and waffles so remarkable.

The chicken and gravy are really what set this Chicken and Waffles offering apart from one you may find at international breakfast chains. The Belgian Waffle was great, but overshadowed by the meticulously moist and gloriously breaded poultry seemingly hovering atop it. If you have never had Chicken and Waffles before, or you are an avid fan looking for a local spot, but don’t ever seem to nail down the food truck locale, head down to the Crossroads Market and experience some top tier Soul food of the south!

Her: Just know that waiting for Waffles & Chix was one of the hardest things I’ve had to do in a while, and when we finally reached that beautiful little hole in the wall… everything in my world just made sense again. Now knowing how excited I was for this chicken and waffles, you can understand why I just had to order two dishes. (I also happen to have a little help from my fellow blogger on those eats I have the heart to finish but not the stomach. Thank goodness.)

I started off with the oh so talked about Cheezy Waffle Sandwich (Samich). Picture all of your chicken favourites wrapped into one gorgeous dish… This is a 1000 times better. The sweet and luscious Belgian waffle is infused with pockets of Alberta cheese hugging a heaping of creamy coleslaw and spicy battered tender chicken. The sandwich is then topped off with a deliciously light helping of maple syrup and dash of icing sugar for that final “wow” factor. My mouth is literally salivating just thinking about this thing. There is something so magical about the perfect pair; so when you see it and taste it you’ve gotta just let the fireworks fly. This sandwich is by far one of my new favs. It’s made with love, soul, and is truly the most perfect combo of chicken and waffles out there in my humble opinion. If you love sweet yet savory, this is definitely going be a must have on your list of comfort foods to eat.

My second dish was the Fried Chicken Poutine. I figured it was time to bring it back to my Canadian roots and let me tell you..this dish blew my mind! It consists of a heap of fresh cut fries, topped with Alberta cheese curds, Southern fried chicken, and lastly smothered in a glorious white gravy to tie in that southern influence. After the first bite of this Poutine, I wanted to climb atop of that market table and profess my love to it and all of the people in there. Instead I sat there mumbling and wading my way through melted cheese, swirling my subtly spiced battered fried chicken through the creamy and buttery white gravy until it’s last crumb. This Poutine would make any Canadian and Southern American proud and full. Unity is a wonderful thing isn’t it? But in all sincerity if you love a solid and rich Poutine this is going to be your new go to. For the love of food, you’ve gotta try this.

Bonus Tip: If you want to kick up the spice of the Fried Chicken Poutine, a generous helping of Sriracha is suggested but most definitely not necessary.

[ohkaletryit]

The Wurst Of Calgary

After our inaugural blog entry feature on Anejo, we decided to make a much anticipated return to Mission and check out Wurst, a German beer hall which balances German cuisine staples and craft beer production, while still maintaining a downstairs party atmosphere that has become a fixture in contemporary Calgary nightlife. If you have never been to Wurst before, you may feel a slight disconnect between the large sign outside, promoting daily specials and menu features (Jared, being a fast foodie was receptive to this) and the interior décor which mashes a light hearted pub feel with the elegance and overall grace of high end dining. Wurst seems to value this dichotomy, with a minimalistic serving approach; menus and cutlery is left at each table in a bucket (think Montana’s without the crayons and Bubba Gump’s without the…Forest Gump) but the food selection, pricing and gracious staff is a reminder Wurst still looks to offer a high quality, original and authentic dining experience.

Him: If you have ever had a salad from McDonald’s, gone to Las Vegas for the Rock climbing, or frequent your local bathhouse for the conversation, you may understand me and Brittnee starting our German cuisine experience with Calamari. Well it was Chili Bacon Calamari, and in our defense was a reputable dish, highly recommended to us. However, I found this to be underwhelming in presentation, practicality and taste. On paper, this Calamari appears to be bold and adventurous, but just falls short of anything out of the ordinary; this is difficult for me to admit, as the dish contains a generous helping of bacon, normally a beloved palette protagonist (my tongue’s Denzel Washington) that can save even the most uninspired meals.

After the heavily breaded Calamari, I couldn’t commit to an actual German dish, so I did what any dignified patron would do, skipped straight to dessert. I ordered the Wurst Brownie Ever, a chocolate concoction paired with warm fudge, kirsch cherries, whipped cocoa, and vanilla bean ice cream. This is also a Gluten free option, which gave it a nice and light texture. On its own the brownie didn’t buckle my knees, but once I began putting away spoonful’s with cherry, fudge and cocoa, the dessert walked the seldom found line between “it’s bland” and “it’s rich.”

Wurst overall, didn’t blow me away, but I’d like to take responsibility for picking what probably aren’t their cornerstone food offerings and cut the restaurant some slack. I have eaten at Wurst before, and enjoyed myself, with good portion size, daily deals and friendly staff. I look forward to returning again soon, hopefully with an improved menu compass.

Her: Who’s not a fan of double smoked bacon, banana peppers and calamari, but a combo of all three?! So obviously when I heard that Wurst had a bacon chili calamari I knew I just had to try it. I waited all day in anticipation of this sought out fun twist on Calamari, but when it came down to the arrival of it… It was pretty anticlimactic. The dish although well portioned in a Calamari lovers eyes; lacked the presentation flare and the equal portioning of bacon, kale, and banana peppers. It’s great to see people taking chances with dishes and attempting to put new flares on old favourites, but I really felt like it just wasn’t cohesive. I kind of got lost in the dish and not in a “head over heels lost in yours eyes” kind of way, but more like a “can my taste buds get a map to find our way out of this dish?” kind of way.

After my experience with the Chili Bacon Calamari I wanted to give Wurst one more chance and order a traditional German appetizer called Maultaschen Dumplings. Think Gyoza but Better. These gems might just be my new favourite dumpling. It has a wonderful texture and a subtle potato pancake like casing holding the wonderful combination of ground beef, spinach and onion filling. It then comes beautifully plated with a delicious touch of crispy fried onion and drizzled with an in-house red wine jus. The acidity in the red wine jus was the perfect addition to this dish. It really showcased the trinity of simplistic ingredients yet fantastic flavours. The beauty of Wurst is even if you don’t necessarily find what you love at first, their menu is well done and their servers knowledgable enough to guide you to something that you’re bound to enjoy.

Bonus Tip: Monday’s at Wurst feature happy hour all night long, meaning drink specials and half off appetizers!

[ohkaletryit]

Lost & Fondue From the outside you can already sense this cabin look-a-like restaurant has a very rustic vibe. You walk through the doors and you instantly feel like you stepped into a 1970's film with the dim romantic lighting and animal decor. It has a warm cozy feeling, and the delicious smell of fonduing meat, veg and wet cheese will practically carry you to your table. We were accompanied all evening by the sweet listenings of various 70's artists including Marvin Gaye and the Guess Who while equipped with a beautiful corkscrew table, a view worthy of a Banff post card, and fondue ready table settings. This place is designed to fulfill the true mountain hideaway sentiment in anyone. Her: As a born and raised Calgarian, it is my obligation to make sure that I head out to Banff for a weekend getaway at least once a year. This being said, although I have been to Banff many of times in my life, there is one spot I have always wanted to try; The Grizzly House. This restaurant was not only a place to dine, but it was truly an experience. Grizzly gives you the opportunity to go out, enjoy new food and have fun with each other whether it be date night, girls night, or a "I just really want hot cheese and carbs night". I really loved the decor of this place and phones at the tables/in various rooms which I thought were a wonderful touch. It allowed us to tap into our adventurous sides by making a special call to each other from different areas in the restaurant. It's a rarity to find such a place that gives you the opportunity spark that spontaneity in between the hot and heavy deep frying and hot stoning of your smorgasbord of food and litre of wine. I ordered the Beef and Prawn and kicked it old school with the hot oil fondue. I'm a fan of the oil, mostly because there is something exciting about frying your own foods in hot burning oil at your own table (it's a lifestyle). It's as if you're living dangerously all while satisfying your every fried desire. I also think it just tastes better. Now I'm a woman who loves options, so when our wonderful server supplied us with a plate of meat and a tray of over 6 sauces... I almost shed a tear for the condiment gods. All in all it was great experience, and the melted Toblerone, fruit and wafer cookie fondue at the end was the perfect finish to a magical evening. It's a must visit for your next out of town getaway to the mountains!!! Him: July 20th 1969. The Apollo 11 lunar landing. For the first time, human beings walk on the moon. Fast forward to July 23rd, 2016 at The Grizzly House Restaurant. The exotic fondue dinner. And each unconventional meat is a Neil Armstrong footstep on your taste buds. The Grizzly House gave me the opportunity to take my tongue where it had never been before; Offering up an avant-garde assortment of meats including Shark, Alligator, Kangaroo (a substitution for a shortage of Rattlesnake), Ostrich, Frogs Legs, Buffalo and Venison. For the moral meat lover a silver lining emerges with this lineup, as none of these animals rate abnormally high on the Richter Scale of cuteness, (kangaroo aside), allowing for minimal guilt and maximum flavour intrigue. I found the Kangaroo, Ostrich, Frog and Shark to have the most unique taste, while the rest found their spot on the wide spectrum of red meat variables. Of course, with The Grizzly House fondue package you are responsible for cooking your own main course, either with oil or a hot rock (I chose the latter) so the full potential of these meats with the proper marinade and preparation treatment remains unknown. While the meat exploration was a lot of fun, taste wise, what I enjoyed the most was the Neuchâtel (cheese, wine and Kirsch) fondue and the chocolate fondue with melted Toblerone chocolate and fresh fruit. These two fondue selections work well to sandwich the meat experimenting and provide a consistent and compelling taste experience from beginning to end. All in all, The Grizzly House is an entertaining night out, and offers a unique palate adventure worthy of a visit on your next Banff getaway. Bonus Tip: The Grizzly House is open until Midnight every day of the week, making it a great place to have a late Toblerone fondue dessert after a long day of “Banffing.”

[ohkaletryit]

Phoever Yum Walking in to Pho Dau Bo is essentially déjà vu for anyone who has ever walked in to any Pho Restaurant ever. The cafeteria setup, friendly waitress/host asking how many are in your party and pointing to an open table, a numbered menu to assist non-Vietnamese speaking guests, trays filled with chop sticks and spoons, hoisin and hot sauce on each table, and a cartoonish Buddha next to some green tea hard candy. However, at Pho Dau Bo this is where the similarities end. Him: At every single Pho place I go to, I order the same thing. 2 Orders of Goi Cuon (6 rolls to myself for those keeping track at home) and a large peanut spicy Beef Sate. The first thing I noticed when grazing the menu was that the Goi Cuon came with Shredded Pork and Shrimp. Many Pho places popping up have made these separate offerings, but I was excited Pho Dau Bo have this together with no extra cost. Once I located my rolls, I searched the Pho page for the Spicy peanut dish. Boom! Top of the page, not even listed as a number but a letter, the letter “A.” I took this as a good sign, and to mean the Pho Sate was an S-Tier dish Pho Dau Bo took pride in.

My rolls arrived first with a smaller portion of peanut sauce then what I have grown accustomed to. On the bright side the sauce had an extra kick that allowed the otherwise run-of-the-mill Goi Cuon rolls to flourish. In typical Pho fashion or Pho Shun (why not), the Sate quickly followed, and this was a glorious hot bowl of spicy peanut beef tranquility. Understated peanut baseline, with a splendid noodle to beef ratio; I held off my customary dousing of table sauces and succumbed to the Sate’s sweet, spicy and savory, siren-like symphonies of sapid soup! (Yay for alliteration). I highly recommend Pho Dau Bo, a Vietnamese cuisine standout on International Avenue.

Her: Now I’m not usually a pho girl. I have my regular Vietnamese restaurant where I get my usual order #23b - Pork Vermicelli w/spring rolls. But when it came to Pho Dau Bo and their ever so popular pho reputation, I just had to pass up my usual and take a walk on the wild side.

I ordered the Spicy Peanut Beef Satay and let me tell you, this pho was the best Pho-first I could’ve possibly had. It was sweet, yet savoury with a nice spicy kick to it (all my favs). The portion was perfect, and the meat was flavourful which I find can be a rarity in soup based dishes.If I could compare this Spicy Peanut Beef Satay to anything… It was like a hug in a bowl, with a little peck on the cheek. Pure comfort food at its finest.

This little hole in the wall is a must visit, especially for those in need of their Sunday hangover cure. Grab your shades, your Gatorade and head down to Pho Dau Bo.

Bonus Tip: Pho Dau Bo closes at 8pm but serves its last bowl at 7:30 – and this is strictly enforced.

[ohkaletryit]

Going Vegan Aware a Missed Steak? Friday night. Some of us spend it out and about bar hopping with friends. Some of us spend it recovering from the work week with a few glasses (bottles) of wine at home. And some of us spend it at Blue Star Diner, a vegan and gluten aware hot spot which has gained most of its notoriety through its breakfast offerings; However, Oh Kale Try It was bold enough to hit this Bridgeland culinary landmark Friday evening to test its dinner prowess. Blue Star is hard to miss driving down 1st avenue NE, with a white brick exterior helping to showcase the giant Blue Star connecting the brand directly with its namesake. The forthrightness continues as you enter the restaurant, and a quick scan of the interior decor lets you know this eatery’s MO; clean, natural and made with care. Him: Normally I don’t pay too much attention to the overall decoration of the places I frequent for food. However, I felt Blue Star Diner was working overtime trying to convince me how garden-fresh and homegrown all of their food selections are; pictures of apples, cows, tractors and farm houses are arranged throughout the diner, thankfully this lack of subtlety in décor, carried over in taste with the Buttermilk Fried Chicken Burger I had. Now I love burgers, I also love Fried Chicken. This order was always going to end with my satisfaction, although I can’t say it was head and shoulders above other chicken burger dishes found throughout the city. The real standout for me were the yam fries. Hot and crispy they were prepared perfectly and had a light dusting of cinnamon which synchronized affably with their spicy mayo dip companion. Overall, good food, good service and Blue Star has a full table setup in its bathroom, so who doesn’t love that. Hopefully we get a chance to return to the diner for its coveted crown jewel, breakfast. Her: I had the Spicy Chorizo Pork Burger. This saucy little number was full of beautifully caramelized balsamic onions, thick cut bacon, crisp Granny Smith apple pieces, and a hearty Broek Farm Chorizo and ground pork blend. It was topped off with fresh local farm grown veggies (tomato and lettuce), and a wonderful peppered Gouda along with with smooth spicy mayo that tied all of these flavours together. This burger was pretty up there for me, but in all honesty I could've done with a more reasonable price. It's flavour more than made up for the somewhat steep cost and just know that No extra fixings are necessary when it comes to this gem. I really enjoyed the calm atmosphere of BSD although I did find it missed the mark on the homey feel. I did however like the strong emphasis on supporting local farmers and products. All in all a great spot! Bonus Tip: Blue Star does not take reservations, after 7:30pm is usually safe to show up without an extensive wait for a table.

[ohkaletryit]

That's What Cheese Said. Picture a beautiful sunny Saturday afternoon in the city. You walk into a chic little hole in the wall cheese shop that fills you with this sudden European je ne sais quoi. The beautiful wood countertops, the display full of aged cheeses for every palate, and the aroma of an indescribable cheesy creation grilled to perfection filling the room. That's what Janice Beaton fine cheese shop is all about. Everything about our experience at the JBFC shop was nothing short of perfection from the authentic French atmosphere to the wonderfully informed French cheesemongers behind the counter, and the wide variety of handpicked cheese and flavourful jams. Her: I ordered the "Whim of the week" which is a special creation by chef Jess. It contained the perfect combination of Pear vanilla jelly, arugula, raclette, and thinly sliced cops. When presented with this extraordinary grilled cheese sandwich, I was salivating just looking at. The smell of the warm melted cheese, the beautiful brown bread was truly a sensory overload in itself. It was presented on a gorgeous wooden block with a side of pickles and assorted pickled veg. It hit my lips and my eyes rolled back! This combo was so beautifully thought out. The way the salt in the cheese mixed with the sweet pear vanilla jam, and the arugula gave that crisp texture then the thinly sliced meat just tied it all together like a Christmas gift under the tree. To date this is one of the best grilled cheese sandwiches I've ever had. Him: When I think of grilled cheese, I think of Kraft singles, buttering bread on both sides and blackened cheese dripping in ketchup. Fortunately, I am now aware that there is a world beyond this and it is spectacular! I started (yes started) with the “FARM” a featured grilled cheese with Le 1608, Cow's Aged Cheddar, Housemade Tomato Chili Jam and Arugula. I don’t have to tell you how great grilled cheese is, but the blend of this aged cheddar with the tomato chili jam made my knees buckle. I paired this sandwich with a housemade vanilla and cherry soda. To be fair, I was expecting a blend of vanilla and cherry coke, which is not what I received. Shamefully I realized after a few sips this is actually what a vanilla and cherry blended soda should taste like, and I waded through my coca cola conditioning to enjoy the unique libation. My second order (yes second) was the other main grilled cheese dish, known as the Ham and Gruyere, composed with Valbella Maple Pepper Ham, Gruyere, Brassica Mustard and Arugula. Once again, I am blown away by the bold blends harmonizing with the Ham, Gruyere, Mustard and Arugula. The cured ham was definitely a highlight for me, especially set against the intrepid brassica Mustard. I can’t decide which sandwich I preferred. My partiality to M.O.E. (meat over everything) was tested as the tomato chili jam in my first order had already chiseled out a comfortable love nest atop my taste buds. I will have to go ahead and recommend you and your grilled cheese companion order both and have a side from each, it’s definitely worth it. Bonus tip: Be sure to ask for samples at Janice Beaton to determine what fine cheese best suits your palate. Feel free to bulldoze through all selections until all that’s left is de brie.

[ohkaletryit]

EGGScuuuuusee Me!

Welcome to the most highly demanded breakfast spot in YYC! After our second attempt at hitting this place, we finally managed to snag a spot on a busy Monday afternoon. All I can say is the wait was most definitely worth this highly anticipated experience!

OEB is a pretty quaint yet busy spot. Once you have your table, you’re not moving too far from it… or your food. We started off with fantastic service from our server where she was well informed on the menu and any suggestions we might need. Trust me, with a menu this size you’re going to need a little help sifting through to your favourite.

Her: I ordered the Gold Digga with an avocado and a Mango Smoothie. Starting off with this smoothie: it was refreshing, the perfect blend, and made me never want to attempt another smoothie in my own kitchen again. On to the Gold Digga with and avocado add-on which in my opinion is pure breakfast poutine perfection. If you love big delicious chunks of pork, poached eggs, thick and beautiful seasoned potatoes, Canadian Quebec cheese curds that make your Frenchie senses tingle, topped with black truffles and a brown butter hollandaise sauce… Well need I say more ? This breakfast poutine was unbelievable. It was a wonderful combination of flavour and a large portion size. Prepare to leave stuffed, satisfied and already thinking about coming back for more.

Him: I had the Chunky Lobster Scramble Poutine, a Maritime Lobster, shrimp and egg concoction topped with Asiago and brown butter hollandaise. Normally after a few bites of any dish I am reaching for the condiments to manipulate a professional chef’s seasoning to please my misguided palate. However, not at OEB, this Lobster scramble plunged powerful pockets of flavor inside of me, hitting all the rights spots on my fickle tongue. In fact, OEB is so confident in their menu, no condiments are found on any of the tables. This speaks volumes about the preparation, execution and overall care put into each dish offered at OEB. With 10 breakfast poutines to choose from, there is a divine mixture of hashbrowns and cheese curds to satisfy all appetites.

*Extra tip to make sure you get a spot at this boomer is to download a handy app that OEB uses called “NoWait”. This app allows you you book your table right from your office, car, couch, bike, or wherever you may be in the world and keep track of what number you are in line. They will also notify you by text once your table is Ready! OEB also does Take-Out! 👌👌👌*