FOOD | Contemporary Canadiana.
VIBE | Comfortable fine dining.
DECOR | Early 1900s prairie elegance.
DISH | Pacific ling cod in “Hannah Glasse” curry sauce with mussels and pink-peppercorn yogurt.
TIP | For group celebrations, request the garden room or dining room for a special curated experience.
When Sal Howell opened Deane House a little over two years ago, she was quick to establish that the restaurant wasn’t simply a sister business to her other spot, the much-loved River Café. Specializing in contemporary Canadian fine dining, in addition to the food, Deane House’s pull is its extraordinary venue and location. In a literal house that was originally built in 1906 for its namesake Captain Richard Burton Deane, the restaurant sits near the confluence of the Bow and Elbow rivers — in many ways, it represents the physical and historical heart of Calgary.
But location counts for very little if the food isn’t up to snuff, and the offerings at Deane House match the grandeur of the building in both quality and spirit. Executive chef Matthias Fong (who also oversees the kitchen at River Café) and chef de cuisine Galasa Aden are still cooking up contemporary interpretations of Canadian ingredients, but over the past few months they’ve brought in some extra historical oomph. Fong has taken to using archival recipes and photographs as inspiration for creative one-of-a-kind dishes, made extra-special with house-made preserves, locally sourced produce and meats, and bits from the riverside garden. Every detail is taken care of — with the food, the wine, the service and the atmosphere all working in carefully orchestrated harmony, Deane House is writing its own chapter in the culinary history of this city.
806 9 Ave. S.E., 403-264-0595, deanehouse.com
