Gorg! Fab! Really a beaut. For some reason, Whitehall, the latest edition in Calgary’s foodie nation, makes me want to break out my best British bonhomie. Must be the reference to the road in London. Because this place really blows my hair back.Last night was the official opening of the new Bridgeland restaurant, which has been quietly serving happy customers for a few weeks now. Bumped into CTV’s Bob Sumner, as you do at these things.But Bob couldn’t distract me for long — there was food that needed to be eaten! My fave, the lamb kebobs, are not on the menu, but Chef Neil McCue tells me that they’re coming soon. To tide you over, the lamb bacon (totally delish) can be found on the Caesar salad.I was told the quotes behind the bar included bon mots from Sir Churchill. The wine was too distracting for me to verify this, so I just imagined my favorite Winston quote: “A polo handicap is a passport to the world.” Meanwhile, back to Chef Neil, the force behind Whitehall. Originally from Yorkshire, Canada is lucky to have him — two of his past restaurants in the UK have achieved a Michelin Star rating, so we’re expecting big things in Bridgeland. This isn’t his first rodeo in Calgary though. Formerly at Catch, he also may have trained a YYC celeb chef or two. Congratulations on your new digs, Chef Neil. I’ll be back!
Bridgeland’s latest addition to the foodie world of Calgary is still papered up against prying eyes.But last night, if you were on the list, you were invited to a sneak peek at Black Pig Bistro, before the media launch next week and before the public opening. It felt very VIP, but it was actually more grassroots — and savvy marketing strategy. The soft launch was for local social media supporters.And who doesn’t support free food and wine?Circulating chef and co-owner Alison Bieber offered chicken liver pate in appetizer form, which will be served as a smear on the antipasti dish when the restaurant opens. I’m anti-smear, but pro-pate. Delicious.Love the random Tiffany blue wall in the middle of the subtle brown and white decor. Or Blue Besos blue. Take your pick!The other two-thirds of the co-owner triumverate, Denise and Larry Scammell. Larry tells me black pig is the tastiest of all pork.After all those conservative photos, I finally found the restaurant’s namesake, willing to ham it up for the camera. Black Pig Bistro opens to the public next Wednesday.