Western Living Magazine
East Van Escape
Kitchen Infinity Atelier
Design Crush: A Sustainable, Stylish New HQ for Pyrrha in Vancouver
Recipe: The Perfect Blueberry Scones for Springtime
The Only Irish Coffee Recipe You’ll Ever Need
Protected: Recipe: The Ultimate Salted Chocolate Chip Cookies
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
Trending Now: The Best New Furniture and Homewares for Spring
Sleep Tight, Whatever Your Size: This Mattress Company Embraces All Body Types
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Designers of the Year 2023: Meet the Architecture Judges
What It’s Like to Win a Designers of the Year Award
Submissions Now Open! Enter Western Living’s 2023 Designers of the Year Awards
Veg-forward family-style menus, innovative Asian influence and authentic antojitos abound in this foodie-friendly YYC neighbourhood.
Calgary’s Victoria Park ‘hood is booming with hot restaurants these days—so much so that it can be hard to choose where to eat. That’s why we highly recommend not choosing. Instead, try a foodie crawl: come hungry and make your way down the street, hitting up a handful of rooms and sampling a menu option from each. Ready for this delicious challenge? We’ve got a few dishes to suggest.
1209 1st Street SW, 403–475–5537
Referred to plainly as “tomatoes” ($14) on the menu, this dish may sound simple, but that’s what makes it pure magic. Think succulent cherry tomatoes roasted to perfection—juicy and sweet with just a hint of acidity—next to pillowy whipped feta and torn herbs that lend fragrance and texture. Stir everything together and then heap it on a slice of toasted sourdough from Sidewalk Citizens Bakery.
1101 1st Street SW, 403–719–7288
The term “Asian fusion” feels a little dated at this point, but the elevated pan-Asian menu at Foreign Concept brings the phrase into modern day, incorporating dishes from across the continent with an outside-the-box twist. The bulgogi imperial rolls ($12), a Vietnamese classic filled with savoury pork and wrapped in a crispy, golden brown shell are a must-try: wrap with the accompanying leaf lettuce and chase with spicy daikon kimchi to achieve the full effect intended by 2017 Gold Medal Plates winning-Executive Chef Jinhee Lee.
1213 1st Street SW, 403–474–7766
The showstopping special fried rice ($18) is the dish to try at Two Penny—sister restaurant to Cody Willis’ Native Tongues and Calcutta Cricket Club under the umbrella of Thank You Hospitality Management—where the riskier dishes provide greater rewards for adventurous diners. On a menu inspired by iconic dishes from all over China, this blend of shrimp, duck, pork, rice and egg, made “special” by a side of marrow served on the bone to be added at the table, is a clear departure from standard take-out menu fare.
344 17th Ave SW, 403–460–3341
Anju loosely translates to “food you eat with alcohol” and the salty, spicy small plates that fall under this category are the shining stars at the second-coming of this beloved Calgary institution (formerly tucked away on 10th Street SW). Chef/owner Roy Oh’s menu of Korean tapas and other modern fare includes to-die-for crispy tofu (dubu kimchi) ($14)—these perfectly browned nuggets are served atop crispy pork belly, with succulent sesame maple sautéed kimchi (say that three times fast) and dollops of citrus aioli. Pair with cold drinks and good company. Gunbae!
235 12 Ave SW, 403–263–9444
While the taco platters served “mercados” (family) style and piled high with tender, slow braised meats and chargrilled vegetables are an excellent choice, we can’t get enough of the authentic chilaquiles ($9) served during brunch. Not only are their tortillas made in-house, but the Native Tongues team does their own nixtamalization: the process by which maize, or corn, is soaked and cooked in an alkaline solution such as lime water, washed and then hulled. This mixture is then ground into masa, the foundation for a fine tortilla. The nixtamalized grain can also be made into totopos, the fried tortilla-like creations that make up the base of a traditional chilaquiles. Top that with queso, spicy salsa verde, cooling crema and a poached egg and you have a brunch that can conquer any hangover you throw its way.
Are you over 18 years of age?