I just had the best meal of 2025. Sure, the year’s only half over, but I don’t anticipate eating better than I did at Bar Gigi last Saturday. For this post, let’s listen to E-Pro.
I was shocked by how small Bar Gigi is. There are barely a handful of tables, which explains why reservations are so hard to snag. If you make one, keep it. In a restaurant this tiny, a last-minute cancellation can take a real bite out of the night’s sales.
Our server was an absolute star. When I mentioned my recent appetite issues, she suggested half pours of wine and smaller portions so we could try even more dishes. Who does that? Let me answer that for you: no one. No one but her! From here on, I’m calling our server Fairy Godmother, or FG for short.
FG recommended pairing a glass of the Bernard Defaix Chardonnay Chablis (2023, $20) with the scallop crudo ($22). The scallops were silky, lovelier yet with a delicate crunch from celery and onion crisp on the top. Chew Steel thought the wine went well with the thick viscosity of the green lime yuzu.
FG paired the Loimer Grüner Veltliner (2023, $20) with the prawn toast ($21). Since I can’t pair wine with food for the life of me, I was in bliss. The bread had a buttery, golden crunch that gave way to a rich prawn filling with an almost devilled egg-like creaminess. It reminded me of the fried goodness of a dim sum shrimp spring roll. Served icy cold, the wine sliced right through the toast’s fatty goodness.
FG recommended dipping our toast into the green yuzu sauce, which cut through the richness of the dish. Chew Steel initially rebuffed the suggestion, but after one dip, he agreed it was a winning combination. I reprimanded him. FG had already proven her worth. We do not question FG.
I’m unsure if FG paired the Squash Blossom ($18) with a glass of pink Améztola Txkoil Rebentis Hondarrable Zurl (2023) or a Sauvignon Blanc, Château de Poot (2022). I just know I had both on the table, and that I was having the time of my life.
The fried squash blossom was a winner. Lightly battered, delicate and sweet, it was stuffed with warm ricotta as smooth and heavy as whipped potatoes. Topped with just a hint of honey, this was easily one of the best things I’ve eaten all year.
I was full at this point, but I ordered the Chew Steel Potato Bread ($14) because I could see him eyeing it as it sailed past us to the following table. I took a bite. The bread was warm and pliable, made decadent with salty charred leek butter, bespeckled with black olives. I took a swig of my rose, loving how smooth it tasted against the herby oil and salty bread.
For Chew Steel’s main, we ordered the Ricotta Cavatelli with Morels and Tarragon ($34) paired with a glass Reserve de Vignerons Cab Franc (2023, $16). The wine was delicious on its own and with the pasta, which Chew Steel mentioned brought out the creamy nutmeg flavour in the sauce.
Though I was too full to eat Chew Steel’s pasta, I somehow still had room for dessert: the Sour Cherries Amaretto Cream Phyllo Pastry ($14). Oh, this was way too good to share. I loved the cold, tart cherries against the soft whipped cream and crunchy phyllo. I would order this again in a heartbeat.
We washed dessert down with Lo Milla grappa ($14). At this point, I just remember raving and rambling about how happy I was to finally find a restaurant that quenched the thirst Bar Von Der Fels left behind.
I think there’s something so magical about a small restaurant run by big talent. Bar Gigi is one of the best restaurants in Calgary right now, and I’m looking forward to my next visit. Hitting the Sauce gives Bar Gigi and FG two phat thumbs up.
For more standout meals, see my guide to the best date night restaurants in Calgary.
Hitting the Sauce 