Inside The District at Beltline, Calgary’s New Food Hall

The food hall is home to six chef-driven eateries offering everything from plant-based sushi to Asian-inspired tacos.

Inside The District at Beltline. Photograph by Chris Landry.

The food scene in Calgary’s Beltline neighbourhood just got even better. The District at Beltline is a new 5,600-square-foot food hall that brings six chef-driven eateries together in one space. Many guests will already be familiar with the chefs behind the food hall’s six eateries or their popular sister restaurants. The District at Beltline is home to Greenfish, Modern Burger, Oishidesu Ramen Shack, Roy’s Korean Kitchen, Shrub Bloom and Takori. Together, the vendors cover everything from vegan sushi to Asian-inspired tacos that guests can get for takeaway or to eat in the food hall.

If all that weren’t enough to make this a foodie destination, there’s even more coming. Soon, the area (formerly the IBM Corporate Park) will also feature 33C from Vancouver-based 33 Acres Brewery Company, as well as new restaurants like Kama from chef Kenny Kaechele, Fire and Flora from Shrub Bloom’s chef Adam Ryan and Central from the team behind Craft Beer Market.

The District at Beltline is open daily from 11 a.m. to 8 p.m.

227 11 Ave. S.W.,


Here’s a look at the restaurants inside The District at Beltline


Roy’s Korean Kitchen

Beef japchae from Roy’s Korean Kitchen. Photograph by Chris Landry.

Chef Roy Oh opened Roy’s Korean Kitchen in Calgary’s Mission neighbourhood last year, and now, diners can also get their fill of his Korean dishes at The District at Beltline. The menu at this location offers snacks and appetizers like fried Brussels sprouts, a KFC sandwich and cupbap, as well as larger dishes of bibimbap, japchae noodles, grilled short ribs and more.



Tuna sashimi from Greenfish. Photograph by Chris Landry.

A partnership between chef Darren MacLean and chef Duncan Ly, Greenfish focuses on both plant-based and seafood maki sushi rolls. Vegan options include the white truffle roll with truffle aioli, cremini mushrooms and fresh horseradish, while those craving seafood can try options like the Korean spiced salmon roll with Ora King salmon and avocado. There are also a few sashimi options and sides like chilled edamame and miso soup.


Oishidesu Ramen Shack

Samurai ramen from Oishidesu Ramen Shack. Photograph by Chris Landry.

This is the latest location of Oishidesu Ramen Shack from Arce Morales. Oishidesu’s menu features several kinds of ramen, donburi (rice bowls) and poke. Plus, there are a dozen snack options like takoyaki, popcorn chicken, deep fried gyoza and more.



Fish and beef tacos, waffle fries from Takori. Photograph by Chris Landry.

This Asian fusion taqueria from chef Duncan Ly offers a small yet mighty menu. Dishes like Asian-inspired tacos and burritos, burrito bowls and quesadillas come with your choice of five proteins. Pair it with a side of waffle fries or crispy chicken skins.


Modern Burger

Benchmark burger with cheese from Modern Burger. Photograph by Chris Landry.

This eatery from Stephen Deere and the team behind Modern Steak focuses on great burgers made with Alberta beef. The menu also features a chicken sandwich, a Wagyu beef hot dog and a few sides. Be sure to order a vanilla, chocolate or cookies and cream milkshake to go with your meal.


Shrub Bloom

Cabbage and fennel salad and the kale Caesar salad from Shrub Bloom. Photograph by Chris Landry. 

Led by chef Adam Ryan, Shrub Bloom focuses on creative vegetarian fare. The menu offers dishes like potato corn chowder with grilled sourdough, cabbage and fennel salad, stewed tomato gnocchi and six sandwich options ranging from a mushroom melt to eggplant parm on a bun. You can wash it all down with a smoothie.


Photograph by Chris Landry.

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Avenue’s writers and editors are occasionally invited to experience dining or adventure experiences as a guest, including some of the experiences in this story. Neither complimentary experiences nor advertising are required for coverage in Avenue. Neither companies that advertise nor those that provide other incentives are promised editorial coverage, nor do they have the opportunity to review or approve stories before publication.

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