On Chew Steel’s birthday, he couldn’t decide on where to go. I suggested we stay local and check out one of the many new eateries popping up in Marda Loop, like Bar Rocca. Let’s listen to ‘Take You Higher’ by Leisure.
I read in the Herald that the same person behind DOPO, Penny Crown, La Hacienda, and Pizza Face owns Bar Rocca. The space actually has personality, unlike the neighbourhood’s new orange and white community entrance sign. The tall white tiled walls, brick, and foliage have character that you don’t see much in Calgary. The wine bar looks like a cross between a greenhouse and a corridor you find in some European side street.
At 6:00 pm on a Monday, the bar was quiet so that we could pick our own seats. We sat close to the fireplace at the back of the restaurant. I could peep through the bar and saw an employee intensely whipping something in a big bowl.
To start, the birthday boy went for a Classic Old-Fashioned ($18), and I asked our server, Team Tony (according to the receipt) to pick a wine for me. He brought over a delightful glass of Tilenus Mengia ($19).
As the night went on, Team Tony kept nailing the pairings, and I couldn’t help thinking of myself at his age. My swill pairings were chosen for one reason, cheapness. Yellow Tail, Apothic, Painted Turtle and whatever fit my sad little budget.
The first dish we tried, the Prosciutto & Stracciatella ($38) is a winner. What I loved most was the temperature of all the ingredients. The chilled burrata tasted like cold whipped cream. The prosciutto was soft and cool on my tongue, hammy and not the fatty, rubbery stuff you get at Costco. The bread was warm and the balsamic drizzle was sweet and sticky like figs. Chew Steel said it reminded him of a deconstructed ham and cheese sandwich. The portion was generous. There’s a ton of meat on this plate, just like on my own bones.
Chew Steel wanted to try the Spicy Tuna Tartare ($28). Damn, she’s a spicy one! The texture reminded me of a negitoro maki, minced and creamy. The watercress and onion added a subtle crunch, like celery. L picked up some citrus notes. Team Tony paired it with a white wine our server described as “a little salty,” and together it was perfect.
Google’s Danni T recommended the Polpetti ($18), a duo of big meatballs, so I ordered it. The meatballs were soft and tender, and the red sauce was salty, tangy, and hearty. I ended up mopping up the leftover sauce with my toast.
The restaurant scene in Altadore is changing and for the better. Gone are the days when eating out in Marda Loop meant choosing from Merchants, Original Joe’s, Trop, or Globefish. Bar Rocca won me over, especially with its service, wine and food pairings.
Hitting the Sauce 