This country-chic restaurant has a fantastic menu that changes seasonally. The meat, including bison, goose, beef and pork, is all locally sourced from Alberta farms. The restaurant opens at 5 p.m. and stays open late, Monday to Saturday. While it can be tough to get a reservation at this popular spot, it’s definitely worth the wait — and a late night table will be easier to book than a prime time table.
This is, without a doubt, one of my favourite restaurants. The décor is rustic chic, the space is cozy and the food is extraordinary. But the restaurant lacks the pretension that can come with such high-quality food and a well-known chef. Instead, you will find whole animal cooking (try the questionable bits, no question about it) and local, farm-to-fork freshness.
The collaboration between chef and farmer, not unlike that of winemaker and vineyard manager, brings a significant degree of veracity to the table. Most people are familiar with the term terroir (a product’s taste being influenced by its place of origin), but chef/owner Blair Lebsack’s philosophy is closer to the Burgundian concept of climat, which also incorporates individual and cultural considerations to give a product its unique character and contribute to building a sense of community. Admirably, Lebsack and partner Caitlin Fulton, unlike so many restaurateurs espousing sustainability, remain consistent by supporting many wineries sharing the same philosophy of conservation.