Bar Rocca
Who’s behind it Owner Tony Migliarese
What’s on the menu Small plates, crafted cocktails and an admirable array of wines
When owner Tony Migliarese toured the space upstairs from Dopo restaurant, he knew he had to have it.
“I saw the potential for a casual European-style wine bar, with great cocktails and small plates,” he says. A relaxed space with a heated patio, a cozy fireplace and a savvy cocktail and wine program — it’s the perfect spot for a pre-dinner drink or late-night digestif.
But it’s easy to make a meal of the small plates should you decide to linger. Smoked olives, so good you can’t just eat one, generous and expertly prepared plates of carne cruda, and a variety of vegetable options — all so tasty, we almost licked the plates clean. —Karen Ashbee
10, 1907 34 Ave. S.W., barroccayyc.com, @bar.rocca
Azito Japanese Restaurant
Who’s behind it Mitsuru and Min Saito
What’s on the menu Chef-curated omakase course sets crafted with premium seasonal ingredients sourced from Japan
Azito is a bonafide Japanese gem that is absolutely worth the trip to Cochrane. Since its debut in 2020, this reservation-only spot has been a haven for food lovers seeking masterfully crafted authentic Japanese cuisine by Chef Mitsuru Saito.
With just a few reservations available each evening, the dining experience feels more like an intimate culinary escape to Japan than dinner in a suburban eatery in the foothills of Alberta.
Those fortunate enough to secure an à la carte booking are rewarded with impeccably executed sushi and tempura. But it’s Saito’s exceptional omakase course sets, centred around sashimi, nigiri sushi and crispy deep-fried kushikatsu skewers — each meticulously composed with premium seasonal ingredients sourced directly from Japan — that truly elevate the experience and set Azito apart. —Patricia Lau
1105, 116 Grande Blvd., Cochrane 403-932-9339, azitocochrane.ca, @azitocochrane
Luca Restaurant
Who’s behind it Chef de Cuisine Mustafa Zaidan, Fleetwood Restaurant Group
What’s on the menu Italian home-cooked meals in an elegant setting
Luca is a favourite for this Italophile. Every element speaks of a sumptuous experience: the jewel-toned and velvet décor, the gracious and professional service and the premium ingredients.
Chef de cuisine Mustafa Zaidan advises the Humboldt calamari or Alberta beef carpaccio to start, moving into dishes like funghi fettucine or the lobster risotto. The impressive wine list includes a special-occasion 1990 $3,200 French Burgundy and rich Brunello wines that perfectly match Luca’s braised meats. End the meal with a sweet house-made limoncello. —Liz Middleton
524 10 Ave. S.W., 403-261-1777, lucayyc.com, @lucayyc
Pizza Culture Napoletana
Who’s behind it Chef and owner Jeremy Hube
What’s on the menu World-class Neapolitan-style pizza right here in Calgary
The cozy neighbourhood pizza joint Pizza Culture Napoletana is actually serving some of the best pizza in the world.
Pizza Culture was the only Canadian pizzeria to earn a spot on the prestigious 50 Top Pizza awards’ list of top 100 pizza places in the world.
That accolades come down to owner Jeremy Hube and his commitment to authenticity, from the incredibly hot wood-fired oven from Italy to sourcing the best ingredients. Toppings range from Neapolitan classics like margherita with D.O.P. mozzarella di bufala to new-world flavours like the Aloha State of Mind, Pizza Culture’s take on a Hawaiian and something that might be considered sacrilegious in Italy. But Pizza Culture makes it work. —Chris Landry
1, 1114 Edmonton Tr., 403-277-4900, pizzacultureyyc.ca, @pizzacultureyyc
Calcutta Cricket Club
Who’s behind it Shovik Sengupta, Maya Gohill, Amber Anderson, Thank You Hospitality Group and chef Amit Bangar
What’s on the menu Bold and chef-driven Indian fare
After moving out of its original location on 17th Avenue S.W. and into Victoria Park a little over two years ago, Calcutta Cricket Club grew in both size and scope, upping the glamour quotient while also allowing chef Amit Bangar to further explore the potential of modern Indo-Canadian cuisine.
Bangar pushes boundaries with his “touchings” (i.e., snacks) menu, braising goat to fill his habanero-brushed samosas and baking fragrant khara loaf to top with wagyu beef tartare. Add in revolving “trophy case” features, celebratory biryanis and a new “sweet shop” program, and you’ve got one of the spiciest (in all senses of the word) spots in the city. —Elizabeth Chorney-Booth
1213 1 St. S.W., 403-719-1555, calcuttacricketclub.com, @calcuttacricket
