With its soaring ceilings, twinkling chandeliers and jungle of lush greenery, Orchard Restaurant is a space that lifts the spirits. The vibe carries over to the lounge with its sky-high wall of spirits and custom bar. It all feels urban, grand and lively and serves as the perfect backdrop for Chef Jenny Kang’s culinary artistry, which modernizes Mediterranean classics by giving them an Asian twist. Expect seasonings and techniques from Kang’s native Korea, such as the tiger-prawn appetizer breaded in bubu arare (tiny balls of dried rice from Japan) and served with a side of lemon and gochugaru chili aioli. Another appetizer sees humble Savoy cabbage elevated with a house-made miso cream, while the Rougie duck breast with Israeli couscous, spinach and chirizu, an Asian relish made from soy, onion and shredded daikon, is exceptionally crave-worthy.
Popular with the Instagram crowd, who snapped selfies on the patio, even when the place was closed due to COVID restrictions, Orchard’s steady stream of customers includes everyone from ladies who lunch to first dates, suits and their clients, and sophisticated downtowners. Clearly, it’s a formula that works as reservations need to be booked far in advance.
134, 620 10 Ave. S.W., 403-243-2392 (text only), orchardyyc.com, @orchard.yyc