6 Restaurants for Local Food
Because locavores need to eat out too
The Coup’s grilled panini.
Photo courtesy of The Coup
Ingredients for an average sized meal usually travel anywhere between 1,500 and 4,000 kilometres to reach your plate. Though well-traveled dinner companions are a delight, well-traveled dinner is less so. Try these six establishments for the best in locally sourced produce and truly fresh fare.
Black Betty uses Brant Lake Wagyu beef in its burgers, which means it is free of hormones, steroids and blandness. Dry aged for 21 days, the patties are also topped with local lettuce and tomatoes on a house-made brioche bun.
(601 1 St. S.W., 403 265 4230, blackbettybwb.com)
Blue Star Diner is focused on making the most of homegrown ingredients, using beef from local family-owned Silver Sage Beef in both its burgers and meatloaf, which also features pork from Broek Pork Acres and traditional Hutterite bacon.
(809 1 Ave. N.E., 403 261 9998, bluestardiner.ca)
Many of The Coup’s menu items are local and organic, offering vegetarian meals that are truly earth conscious. The grilled panini is served on Sidewalk Citizen ciabbatta bread with local vegetables, asiago cheese, pumpkin pesto and marinara sauce. It’s also a mealshare item, so you can double your brownie points.
(924 17 Ave. S.W., 403 541 1041, http://www.thecoup.ca/)
Bier Haus is the place to go for Albertan beers. With a wide selection from local breweries including Wildrose, Village and Big Rock, you’ll be sure your suds are sourced near to home. For something you can’t find anywhere else, try the Holy Grale, an exclusive Village Brewery draft made for Bier Haus.
(1410 17 Ave. S.W, 403 229 1410, http://www.1410bierhaus.ca/)
Craft Beer Market is also on the money when it comes to serving Alberta beers, which you can get for $5 on Wednesdays. Not only is its food made in-house from basic ingredients, but much of the produce is local, like the fries made with Poplar Bluff organic potatoes.
(345 10 Ave. S.W., 403 514 2337, http://www.craftbeermarket.ca/)
River Caf uses Bow Island fall strawberries from Market on Macleod in its desert menu to great effect, adding the flavorful fruits to both the lemon panna cotta with poppy seed brittle and the artisan cheese plates with house-made preserves for a burst of locally sourced sweetness.
(25 Prince’s Island Park, 403 261 7670, http://river-cafe.com/)