Lemon Tart from Otie Bakehouse
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It’s not uncommon to find a lemon tart in the display case at a bakery or pastry shop. But Otie Bakehouse, a new bakery that opened in the Beltline this past summer, takes this popular dessert to the next level. Designed to look exactly like an actual lemon, this extremely Instagrammable treat tastes just as good as it looks. Set on a lemon almond cream tart base with just the right level of crunch, the “lemon” is actually a creamy lemon mousse covered in a white chocolate shell. As you dig in, you’ll be pleasantly surprised to find a lemon filling that adds a burst of brightness and sourness. The design, mix of textures and different levels of lemon flavour set this dessert apart from other lemon tarts out there, and will have you planning your next visit before you even leave. —Alana Willerton, digital managing editor, Avenue
OG Smashy from Bastion Burger x Pinbar
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For years, I’ve been hunting for a smash burger that achieves the mythical “crispy patty,” smashed so thin that the edges form a caramelized meat lattice of deliciousness. I’m happy to report that the team over at Bastion Burger have pulled it off with their flagship item, the OG Smashy. This burger features two smashed patties on a fresh potato roll with caramelized onions, pickles and “shredduce” topped off with tangy “smashy sauce” that straddles the taste line between Thousand Island dressing and garlic aioli. Though Bastion began life in 2023 as a food truck, it recently took over Pinbar’s kitchen and is now slingin’ greasy goodness permanently on 17th Avenue S.W. —Nathan Iles, assistant editor, The Scene
Kati Rolls from Saffron Street
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Growing up, my family and I were spoiled by my nani’s home-cooked meals. So venturing out for Indian food from a restaurant instead of from her kitchen is a bit of a gamble that could go either way (we choose not to tell her about these excursions). Imagine my surprise when I stumbled upon the kati rolls at Saffron Street inside First Street Market. For an extremely affordable price, you can get your hands on this south Asian street food favourite. The handheld sandwich comes with two types of fillings: chicken for meat eaters or vegetables and paneer for vegetarians. A hot and fluffy paratha (a south Asian flatbread) encases the fillings. Don’t be fooled by the fact that it’s called a roll, because Saffron’s kati rolls are big enough that they could either be a hearty, anytime-of-the-day snack or a light meal on their own. Whether you get one to go or sit down to eat it, be prepared with napkins and pair it with a refreshing drink of choice. —Tsering Asha, senior editor, Avenue
Lemon Meringue Pie from Pie Cloud
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Lemon meringue pie is my husband’s favourite dessert. So I’ve eaten more than my fair share — some good, some decidedly not. When he excitedly brought home Pie Cloud’s version, I knew it could go either way. One bite in, and my ambivalence disappeared. The tangy lemon curd seems almost creamy though it contains no cream. Its smooth and light consistency is divine and has a fresh citrus flavour. The pastry crust is crisp and tasty while the delicate peaks of meringue stay stiff with no weeping for days — even in the fridge! As with all of Pie Cloud’s offerings, this pie is made from scratch with no canned filling. It’s definitely the best lemon meringue pie I’ve had to date, and that’s saying something. —Colleen Seto, executive editor, Content Studio; senior contributing editor, Avenue
John’s Pepperoni Pizza from Connie and John’s Pizza
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I eat out often, but one of the things I keep thinking about, even as the year comes to a close, is Connie and John’s Pizza. As the brainchild of Calgary chefs Connie DeSousa and John Jackson (of Charcut fame), this pizza was bound to be good. But actually, it was mindblowingly delicious. The New York-style pies maintain a crispy crust while still being foldable, as is tradition in New York. The toppings are simple, but are exactly what you’re looking for in a good slice. My personal favourite is the classic John’s Pepperoni — the ‘roni is of the “cupping” variety, which holds any excess of the flavourful oils so that they make it into your mouth and not onto your hands. A close second is the Fun Guy, which is piled with mushrooms and finished with truffle oil. —Chris Landry, assistant editor, Avenue