Britannia's Elbow Room Could Be Calgary's Next Brunch Hot Spot

The brunch menu includes Liège Belgian waffles and a forest mushroom fricassee. You can also try the mix of small share plates and more traditionally plated entrees at lunch and dinner.



Photograph by Jared Sych

 

Not to be confused with the Elbow Room Lounge in the Glenmore Inn, this Elbow Room is a new restaurant in increasingly trendy Britannia. The two-storey restaurant features a sunny main-floor dining room with an open kitchen, plus an upstairs bar with a walkout patio. Chef and owner Ryan Blackwell leans to a selection of items described as “simple and delicious” that draw influence from various cultures while using local products. 

A mix of small share plates and more traditionally plated entrees, the aim is to make everyone from the nearby neighbourhood feel comfortable when they’re ordering. Traditionalists can opt for steelhead trout or Sungold lamb T-bones, while new-school eaters may share a plate of fried chicken with Blackwell’s signature ultra-fluffy Liège Belgian waffles. 

Where Elbow Room really stands out is with its brunch menu, which Blackwell has tried to distinguish from diner-style pancakes ’n’ omelettes fare. With sophisticated offerings like a forest-mushroom fricassee, a Moroccan stew with merguez meatballs and a sausage-and-roasted-pork-loin bread pudding, this could be a game changer for the brunch scene. 

802 49 Ave. S.W., 403-460-8128, elbowroombritannia.ca

 

Photograph by Jared Sych

The sunny main-floor dining room at Elbow Room.

 

Photograph by Jared Sych

Elbow Room was designed by Sarah Ward Interiors.

 

Photograph by Jared Sych

Grab a seat here to see some of the action in the open kitchen.

 

Photograph by Jared Sych

There's also an upstairs bar with a walkout patio.

 

Photograph by Jared Sych

 

Photograph by Jared Sych

When you order the Liège Belgian waffles at Elbow Room, you can also get toppings like white chocolate rose water, salted caramel, maple syrup, milk chocolate or orange marmalade.

 

Photograph by Jared Sych

The forest mushroom fricassee features mushroom ragout, poached eggs, fingerling potatoes, dill arugula salad and sourdough bread.

This article appears in the February 2018 issue of Avenue Calgary. Subscribe here.

 


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