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Calgary, CA
July 22, 2019

We Partied to Celebrate the Best Restaurants in Calgary

It was a night of great food and great community.

It’s a rare occasion to get all of the cities best restaurants and their chefs into the same room at the same time all preparing delicious food to sample. But, that occasion happened on February 27 as it does every year to celebrate the launch of Avenue Calgary’s March issue and its annual Best Restaurants Awards.

This year, the issue celebrates the 20 best overall restaurants in the city and the three best new restaurants, along with a handful of other categories.

More than 500 food-lovers spread themselves over four levels of Willow Park Wines & Spirits to stop at 20 stations serving food samples and chat with the chefs and owners of the top restaurants. There was also wine samples carefully chosen to pair with the food.

From miso-cured salmon on a crispy coconut rice cake to the butterscotch pudding we can’t stop talking about, we ate our way through the best restaurants in the city. Each bite and each conversation was a reminder of how talented Calgary’s restaurateurs are and how vibrant our food scene is. The party is really a kickoff celebration to another good year of dining out.

Here are some snapshots from the night.

The March issue of Avenue Calgary, ready to be your guide to dining out in 2019.
Before the party got into full swing, each of the 20 best overall restaurants and three best new restaurants were celebrated on stage.
The menu of all 20 dishes served by our top restaurants.
Bread and Circus prepared the classic Italian egg drop soup Stracciatella.

Ten Foot Henry’s butterscotch pudding continues to be a hit and also made it onto our 25 Best Things to Eat this year. Add it to the end of your meal in Ten Foot Henry or, if you just need a quick bit, get a grab and go container of it at Little Henry.
Foreign Concept served miso-cured salmon, crispy coconut rice cake and herbed salad.
Modern Steak’s modern tartare was a perfect bite.
River Café drew in the crowds with its delicious presentation of a bouquet of sea urchin bottarga with beet and garden horseradish.
Anju’s Korean fried cauliflower with soy-garlic sauce and sesame-green onion salad.
The crowds were kept lubricated with wine samples throughout the party.

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