Calgary’s Foodies: Qualities of a Great Restaurant

New restaurants are popping up monthly in Calgary and chefs and owners who have had lengthy experience in our city lead many of them. They know what goes into a restaurant to make it great. Mediocrity just isn’t an option. “Lots of things coming together perfectly make a great restaurant…

New restaurants are popping up monthly in Calgary and chefs and owners who have had lengthy experience in our city lead many of them. They know what goes into a restaurant to make it great. Mediocrity just isn’t an option.

“Lots of things coming together perfectly make a great restaurant – a perfect storm. Great service that truly understand hospitality and predicting the guests’ needs, well executed and seasoned food, ambiance and feel of the room, and location are all so important and equally weighted.” – Michael Allemeier, culinary instructor, SAIT

“Service, quality and commitment. These are why people choose to go out rather than stay in for a meal. They want to be treated well, get what they pay for and have the piece of mind that should something not be to their liking, they will be looked after.” – James Boettcher, owner, Fiasco Gelato and founder, YYCFoodTrucks

“Obviously food is a big important part, but it needs a good atmosphere and a cool vibe. It has to be real not contrived. Nowadays for me, to be a good restaurant you don’t have to be the fanciest of fancy, you just have to know how to use your ingredients and be a realist.” – Cam Dobranski, chef and owner, Winebar Kensington and Brasserie Kensington

“A great restaurant to me is when you feel like home from the minute you walk in to the minute you leave; and being able to successfully combine ambiance with food quality.” – Daryl Kerr, executive chef, Great Events Catering

“When the guests have access to every level of the operation, they know where everything comes from, who made it, how they made it, how it’s treated etc. Nothing is hidden and there are no bells and whistles used to distract away from what truly exists in front of them.” – Geoff Rogers, executive chef, MARKET

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