Hawthorn Dining Room & Bar has finally arrived in Calgary. To accommodate the new restaurant, the Fairmont Palliser revamped the old Rimrock Dining Room and gutted the Oak Room. Locals had suffered without two stalwart YYC hotel staples for months. But the word stalwart has me thinking.
It was lovely to be included in the exclusive VIP media launch, but en route to the event, I was worried. It was years ago, but I’m still traumatized by the re-do of the Hotel Bel Air bar in LA, which lost its clubby library feel in a modern makeover, with an overly generous side of Wolfgang Puck. The grand dame of Calgary hotels is one of my favorite places in town — in fact, Blue Besos features a photo of yours truly at the Palliser, on the top right of the home page.
When arrived, I was immediately soothed by the prospect of finally being able to get a drink in the lobby. Before the arrival of Hawthorn you had to walk at least 20 steps further for a cocktail.
The lobby lounge leads to an intimate bar, already a hit for both diners and drinkers.
Comfy booths come with classic marble-topped tables. The gold art deco-style lights may be the teeniest bit phallic, but they come in handy for reading a menu — overall, the lighting in the space was a wee bit dim when I was there.
Epic ceilings give the new room that grand hotel feel. They were always there, but hidden by a false ceiling during the Rimrock days.
The old fireplace survived the renovation, and is now matched with gorgeous new chairs. You know this nook is going to be a favorite destination on Calgary’s copious chilly days.
Even the bathrooms make a massive statement with bold florals. I predict many a Saturday night selfie taken in the ladies’ loo.
Charlie Beil’s 1962 mural from the original restaurant is still here. With CBC’s David Gray in front of it. Hi David! But what about the food you ask?
Try the amazing Albacore Tuna to start. The orange slices make it extra summery and light. And you’ll have saved calories for…
… the skinniest frites in Calgary! A perfect pairing…
… with a steak served perfectly rare.
The desserts at Hawthorn are art forms. Tuck into a smooth, creamy Lemon Verbena Panna Cotta with sweet nut praline.
Who says you can’t have cake for breakfast? Not the Cinnamon Toast Crunch Mille Crepe dessert. And good to know: many of the menu items at Hawthorn ring in at less than usual high-end hotel prices.
Wondering what happened to the old Oak Room bar? It’s now an event room. I had some good times there, and I’ll miss those old polo photos, but the new Hawthorn, and its lack of TV screens, is much more my scene.
I do believe I’ve found my new Calgary go-to. Well done, Fairmont Palliser. Well done.
When Waalflower Kitchen and Cocktails opens its doors to the public on March 5, chances are good it will be the Cocktail part of their name that will lure you in. Their approach to modern mixology brings you combinations you may have never sipped before, like this Gardener’s Tonic cocktail with butterfly pea flower. But, when asked to make a not-so-hipster Pink Lady (not pictured because I immediately guzzled it with gusto), they are ready for any #cocktailchallenge. Don’t try this at home, kids. Simply because it won’t taste as good.Look up from your glass, and you may notice there’s something… familiar about this place. The location at the bottom of Edmonton Trail, in the old Waal building (kudos on the cheeky name, Waalflower), used to be the home of Whitehall, and home to many good times. Now, with new decor and more generous approach to the space around the bar, it appears that the good times are about to return.Just when you wondered if there were any reporters left in the world of media conglomeration (perhaps you don’t, but it’s a topic I think about all too often), Calgary’s foodie media showed up in full force, ready to see if Waalflower would bring it, beyond the purple drinks. Hi Shelley!It was time for me to take my seat. And take a picture to prove my selfie-averse self was actually there.We were started off with a scrumptious creamy schmear.Lamb meatballs, meet my tummy.Tuna and smoked trout? Check.Eggs for dinner? Yes. Especially when paired with Beef Merguez Sausage en Cocotte with dates and cilantro.The barramundi with orange, arugula and caponata sauce was delicious but difficult. If you order it, be prepared to de-bone your bites. Preferably before they reach your mouth. I haven’t cultivated this mediterranean talent, and my fabulousness as a fine diner suffered during this course.Meanwhile, the roasted chicken with spinach, lemon potatoes and garlic tzatziki offers a satisfying stick-to-your bones large entree with less complications. After dinner, it only made sense to head back to the bar, where the VIP preview had reached another level. As appropriate for any party influenced by copious amounts of cocktails. CBC’s David Gray of the Eyeopener (see if you can spot him in the blissed-out blur of this action shot) had an early morning wakeup call, though, so he resisted the repeat siren call of Bar Manager JD Darnes (hunched over his next concoction on the right).Mike O’Connor, of Calgary Stampede Rodeo Committee fame, and Thomas Keeper of Tink Real Estate (and reality tv star, but that’s another story) epitomize the dichotomy of Calgary’s fashion story: you can’t go wrong with sleek city style or cowboy chic. Both are always apropos. Of course, you can never control it. Any good party anywhere always ends up in the kitchen. Welcome to the neighborhood, Waalflower! And thanks for the wonderful evening.
Who’s the Calgary chef (and the only chef from Canada) in Netflix’s new show? Plus a tour of a brand new Bel-Aire mansion, a local film hoping for an Oscar nod, Grant Fuhr on the red carpet, one of Teatro’s hot spots is now open for lunch, and the cutest video you’ll ever see of the pandas at the Calgary zoo. All in this edition of BBTV Update!
It’s not even Halloween yet, but I’m going to go there: are you ready for the holiday season? Don’t be disgruntled by my jumping the gun — my mention is motivated by a good cause… and a good drink.
Meet the beverage that gives back: Smokey the Pear. A swirling of spiced pear juice made in-house, spiced bitters, white rum, Cointreau, yuzu and egg white, every purchase of this concoction will provide $1 toward Closer to Home’s Adopt-A-Family program in Calgary.
Sip this smokeshow November 1 through December 15 to feel good about your seasonal swilling. At the Wednesday Room on Stephen Avenue. Cheers!
I was invited to an exclusive media sneak peek, before Thursday’s grand opening of Nordstrom Rack in Calgary. It’s only the second in Canada, and it’s the first one west of Toronto. Once again, YYC beats YVR in the Nordstrom department. Check it out in the latest edition of BBTV Update. Also included: Trevor Noah, Home To Win and Swizzlesticks news.
I am a sushi stickler. When you’re from Vancouver, that’s just how it is. However, with Calgary’s foodie revolution in full force, it was only a matter of time before I found a Japanese restaurant that met my standards. However, I didn’t expect the chef behind all this deliciousness to be a dude from Red Deer.Chef Darren MacLean knows how to bring the heat. After all, he used to be a topless server, slinging shooters at Cowboys! Luckily for us, being treated like a handsome hunk of meat never got in the way of Darren’s appreciation of a good piece of meat… especially if it’s Wagyu beef. Despite my headline, Shokunin specializes in yakitori. Chef Darren has been obsessed with Japanese food in general, ever since he tried Zen 8 in his Cowboys days. Now he gets to Japan six times a year to keep his craftsmanship up to par. Since Shokunin, loosely translated, means craftsman or artisan.
Darren’s down-to-earth personality drives the vibe at Shokunin. No bamboo and gently trickling waterfalls here. When you step in, it feels like a party. Chances are good some old school rap will be blaring on the sound system.To get your own party started, Shokunin has an extensive cocktail list of boozy, unexpected combos. The Clovers in Kyoto, pictured here, went down nice and easy.Then it’s time to get some tuna belly in your belly. Shokunin doesn’t offer many different types of fish — only the ones that Darren is sure are super-fresh. Note: this wasabi is too beautiful to dump into your soy sauce. It’s ground daily at Shokunin. Basically, every single item on every plate is bursting with flavor. It almost makes you want to hold off from drinking too much, so you can really appreciate everything.But then again, no Japanese dining experience is complete without some sake. Try the flight. Not only do they arrive in charmingly mis-matched cups…… but they are conveniently labeled, so you don’t forget what you’re drinking.Shokunin has tables, as well as a Chef’s table that’s cool for a large group, but we wanted to be where the action was. That glass wall protected us from the sizzle. Note — it’s warm and toasty by the grill, so it’s the perfect spot to wear your strappiest little black dress, or show off your muscles in a short-sleeved shirt, in the middle of winter. But, if you notice our scallops’ presentation, that sizzle sometimes continues beyond the kitchen.This scallop is ready for her closeup. Doesn’t this buxom beauty look like a she?At Shokunin, oysters alone aren’t aphrodisiacal enough. Caviar is added for good measure.If straight-up fish is not your thing, the diverse menu has delicious lightly battered options.Of course, once you go to this food zone, you need more drinks to go with it. Shokunin brews a lovely lager.Then, when the wagyu moment arrives, Shokunin also stocks some very nice red wine. And surprisingly sophisticated glasses. FYI, this was all part of the omakase — a multi-course menu using the best ingredients of the day.
Dessert! How many times have you had creme brulee at a Japanese joint? With miso in it, for good measure.Keep your eye on Chef Darren MacLean, because he’s about to blow up. I am sworn to secrecy, so I can’t give you the scoop, but something huge is about to happen to him this summer. This is on top of being named one Canada’s Top 50 restaurants. Visit Shokunin now, before you can’t get a reservation any more!
Swarm may be too strong a word, but why be beige when I can be over-dramatic? Major celebs are heading our way, and I’ve got the deets you need, like the When and Where. Tune in to the latest edition of BBTV Update. Then head to YouTube and subscribe to BBTV with Tiffany Burns!
Tucked in between two entrances to Cowboys Casino sits the historic Dafoe building, built in 1920. Formerly home to La Vita e Bella for a decade, the restaurant’s owners have recently rebranded to Cardinale. But the Italian part wasn’t changing. It’s written into the lease — no joke!The new name was inspired by an Italian cocktail, which General Manager Graham Teare is mixing in this action shot.And boy, does he know how to mix. Lots of places in town claim they are artistes in this department, but these are some of the most delectable drinks I’ve tasted in Calgary. The flavor-forward Sage Advice, on the left, is a garden in a glass, a kaleidoscope of gin, peas, sage and more. On the right, the Suspiria combines aperol, basil, balsamic reduction and strawberries, amongst several other ingredients, to create a sweet-smelling concoction that is not too sweet (my current drink dictation).Craving a caprese salad? Get the Panzanella. It has the ingredients you want, and more, all piled onto a savory piece of pagnotta toast.I’m not one for fried cheese, so this was an accidental order (I need to start reading the fine print on menus) but this Bocconcini was the most sophisticated fried cheese I’ve ever had. If fried cheese is your jam, try this.Carbonara was calling me so strongly that I ordered the Mezze Maniche, even though my hot date had already called dibs. Major food blogger no no! However, no regrets, it was delish. Although if I could change one thing, I’d want the plate served with the egg yolk on top of the pasta. There’s something so satisfying about mixing it yourself. However, I’m sure the chef at Cardinale believes he can stir it up better. The menu here is inspired by traditional Italian cooking methods, using a combo of local produce and imported Italian ingredients not readily available in Calgary. My tastebuds definitely deferred.Dessert comes in decidedly large, decadent portions. To the Ricotta al Caffe (left) and the Gelato of dark chocolate, toasted hazelnut and salted pistachio, I recommend you say yes.But this summer, if it ever comes, and if you happen to be watching your waistline, you almost don’t need to order dessert. This Chocolate Mousse Spritz (not to be confused with spritzer – that’s with wine) is just one of six new spritzes that Cardinale will introduce this summer. Maybe in June, maybe in July… whenever the weather gods choose to grace Calgary with a semblance of civilized temperatures. These cocktails will make Cowboys people-watching from the patio even more entertaining.Don’t confuse Cardinale with that other YYC restaurant name that begins with C and ends in A-L-E, as someone I know may have done. And good to know: Happy Hour is Monday to Friday from 3 until 5. Because I see the need for more Sage Advice in my future!
Chef Michael Noble has always been up new adventures. That was evident when he appeared on Iron Chef, when the show was still in Japanese, before any food channels existed. Now he’s bringing his decades of experience to a new venture. I spoke with him at the launch party for his catering business.