Absinthe Café, Ottawa

Chef Patrick Garland’s steak frites have been dubbed as one of the city’s 101 must-try-before-you-die ‘tastes’ by Ottawa magazine. I’d say that it’s not just the steak that’s important in this busy, with-it restaurant. Garland has a menu filled with lots of other great Canadian flavours including...

Habaneros Modern Taco Bar, Dartmouth/Halifax

The Habaneros slogan is “We’re NOT authentic Mexican; we’re modern with a twist.”  And I’d add, that Habaneros is the most Canadian taco bar I’ve ever seen….ingredients and talent are both locally grown.   The food is ‘chef inspired’ (cocinero...

Farmhouse Tavern, Toronto

Describing themselves as “Serving farmhouse hospitality. Rooted in the charming influences of the rural Ontario farmhouse. A little bit country/ A lot rock & roll. Cooking a blackboard menu of farm driven food. Pouring Ontario craft brews + VQA juice.” Sounds like this place was made with Food...

Fable, Vancouver

Top Chef Canada has been the culinary spring board that many already-talented chefs needed.   Sort of a kick start to their careers.   Trevor Bird was one of those chefs. “While competing on Season 2 of Top Chef Canada during the ever popular “Restaurant Wars” episode, Trevor came up with...

Atelier, Ottawa

This small, very intimate restaurant doesn’t even have a sign. And why should they? Anyone who’s heard of Atelier knows that their food speaks for itself. Chef Marc Lepine opened Atelier in 2008 after being named Ottawa Chef of the Year not once but twice by the Canadian Culinary...

Calories Restaurant, Saskatoon, Saskatchewan

Calories is one of the top restaurants in the Prairie provinces set in Saskatoon, surrounded by great gardens and with access to magnificent produce. As the city’s most successful restaurant, it is a destination. They understands terroir,  specifically Saskatchewan terroir. Chef / Owner Remi...

Rouge Restaurant, Calgary

Chef Paul Rogalski “Chief Culinary Officer/Co-Owner of Rouge writes: “The foundation of great food starts with the ingredients. Preparing them with respect is the foundation of cuisine. For this very reason my menu will be created as close to the moment as possible as I explore what the best...

The Wellington Gastropub, Ottawa, Ontario

In Ottawa there’s a very tight knit chefs community and when they get together, even when it’s to compete, the camaraderie is real. The team at The Wellington Gastro Pub is large part of this city’s burgeoning culinary scene!  They are taking local to a new, approachable place....

Café Medina, Vancouver

It’s been called “Vancouver’s hottest brunch spot”(Kim Mah: Real Weddings) and “A superstar in the Vancouver breakfast, brunch and lunch scene.” (Mia Stainsby: Vancouver Sun).  Café Medina’s owner Robbie Kane has a “pioneering attitude towards café culture.  “We...

They Ate, Voted and Won – the Fundamentals of FunDeLentil

Canada is the world’s largest producer and exporter of lentils, planting 3.1 million acres of lentils last year and harvesting 1.85 million tonnes. This is all serious business so Canadian Lentils, the brand of the Saskatchewan Pulse Growers, decided to put some fun into the marketplace.  And...