On Thursday, I had plans to meet 47, Lululemon and Kournikova at Bar Chouette. I’ve been dying to check out this new restaurant because Duncan Ly owns it, and if you live in Calgary, you know he’s one of the city’s GOATs. For this post, let’s listen to “How Will I Know” by Whitney Houston.
The restaurant space is sleek and modern, with a spacious patio. Lululemon couldn’t get away from work, so it was just the three of us. Forty-seven ordered the Violette Haze ($15), and I ordered a bottle of Milan Nesterac Forks and Knives ($90) to share with the table. I think Kournikova ordered the Spice & Citrus ($18), but I’m unsure as I lost the receipt.
I tried a sip of the Violette Haze, and it was so tasty I will order it the next time I visit. Forty-seven had to go after one drink, so Kournikova and I stayed for dinner. We mulled over the menu and decided on the Smoked Trout Paté ($16), Cured Scallops ($21), Grilled Char Siu Squid ($20) and the Grilled Maitake ($18). Kournikova also ordered us another glass of white wine.
The smoked trout came with vinegary nori chips. I liked the addition of the fresh dill and the crunch from sour pickles. The presentation was just gorgeous. Kournikova took the pictures below, because I was struggling more than usual.
The cured scallops came with ramp vinegar gel, cucumber and buttermilk. This was a delightful bite to begin our meal. The scallops were cool and silky with no fishy aftertaste.
The grilled squid was meticulously stacked, so stunningly plated it deserves two photos. The squid was perfectly cooked, reminding me of James Waters from Klein and Harris, another chef who nails seafood in Calgary.
Kournikova detected five spices in the marinade, which reminded her of Chinese-style duck. The squid was cooked perfectly, buttery smooth and sweet from the mango chutney. While the squid was the best-looking dish, the mushrooms were the best-tasting.
Our favourite dish was the grilled maitake with marmite butter. Kournikova enjoyed the smoky flavour and the umami. I loved the sweet and sour element of the crunchy onions and the texture of the mushrooms.
The world’s a better place with Duncan Ly’s restaurant, and I’m happy to frequent this charming spot in the Beltline. Thanks, Kournikova, for treating me out to try Duncan’s new restaurant.
Hitting the Sauce 