Author: Hitting the Sauce

Japanese · Seafood · Special Occasion · Steakhouse · Sushi

OMO Teppan & Kitchen: Calgary’s teppanyaki night out

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I accepted a position in a cool, entirely new (to me) industry! To mark this happy event, L and I went out to celebrate. I wanted to go somewhere fun and boisterous to unleash my glee with gay abandon. I immediately thought of OMO Teppan & Kitchen, located Calgary’s Bridgeland area, near Edmonton Trail NE. For this post, let’s listen to “Worth It” by Fifth Harmony. 

OMO specializes in teppanyaki, a cooking style involving a chef who cooks your food on the grill, along with some entertaining displays of fire and knife skills. In Calgary, there are three teppanyaki restaurants, Japanese Village, OMO Teppan and Kitchen and Tobe Teppanyaki Lounge. Japanese Village is the oldest, with a reputation for curt servers and being rushed to finish your meal. Tobe is the newest, located in Deerfoot City. OMO has been around for about five years and has over a thousand glowing Google reviews raving about the fun entertainment. 

As we walked in, the most delicious smells wrapped around us. I was surprised that at 5:30 pm, the restaurant was already full of families. Robots zoomed in the background, bringing chefs meats and vegetables. Periodically, a recording of a birthday song would pop up in the background noise. While we sat and waited for our table, we watched a chef delight small kids with tricks and shouts of “party, party!”. 

Our server Ari asked our table if we were celebrating a special occasion. I mentioned I accepted a new job. Another person was celebrating a birthday. The other four were a family, and even though they didn’t say so, it looked like they were meeting the daughter’s boyfriend for the first time. 

We ordered a Sake Bomb ($9), Asahi ($9), Wagyu Gyoza 5 pcs ($10), Japanese Wagyu Sushi (2 pcs, $25), Brant Lake Wagyu Sushi (2 pcs, $12), New York Steak 6oz ($40) and Rib Eye 10 oz ($58). All the teppanyaki meals include a shrimp appetizer, soup, salad, grilled vegetables, rice and ice cream. 

The Wagyu gyoza is worth ordering again. Be careful, as these dumplings are messy. Hot juices would squirt onto the table when I bit into the plump gyoza. The beef tasted rich and intensely flavoured. L noted the liberal amount of spicy chili oil in the meat filling. 

The Brandt Lake wagyu nigiri was leaner and had a cleaner flavour profile than Japanese wagyu. Of the two, I prefer Japanese wagyu for its tender, silky texture and deeper flavour. Next time, I would opt for OMO’s number one-selling sushi, the Flying Dragon Roll ($23).

When Chef Kenny arrived at our table, I knew we were in for a treat. First, his sharp eyes cooly assessed our table, taking everything in. Next, he carefully stretched out his muscular, tattooed arms and kindly greeted everyone, customers and staff. Then, he started the show.

Chef Kenny exhibited impressive juggling skills with sharp objects and fire. He fired broccoli pieces into our mouths, flinging each piece with his spatula like a missile. Birthday Boy and his spouse caught it. What a power couple. Even though Chef Kenny had a great aim, both L and I missed; somehow, the broccoli bounced off my mouth. I told L we needed to practice our food-catching skills at home.

Watching Chef Kenny cook the rest of our food was a delight. Birthday Boy was so excited when Chef Kenny generously squirted his beef with a sauce he shouted in encouragement, “Yeahhhh! Yeahhhh!” Wow, he sure likes his sauce! The Father ordered fried rice, and it was neat to see Chef Kenny crack an egg and then toss it back and forth through the air like a hacky sack. 

Chef Kenny nailed our food. The vegetables were hot and crunchy from the grill and well seasoned with fresh pepper. L doesn’t like mushrooms, and he even ate them. Part of the magical flavour of the food is the amount of garlic butter Chef Kenny used. He caught my expression when he put a huge chunk of butter on my steak; he reassured me and joked, “Don’t worry – it’s good cholesterol.”

 My ribeye was rich and buttery in texture, a perfect medium rare. The New York is less moist and rich than ribeye, but it has a beefier flavour and more of a chew to it. I enjoyed the “magic sauce” side, which tasted like a yummy blend of sesame oil, soy, mustard and mayonnaise. I would get the ribeye and NY steak again, though I might try the filet mignon on my next visit.

Birthday Boy at our table got cake and a song. Ari asked me if I wanted a cake and apologetically informed me that they didn’t have a song to sing for a new job. Instead, Ari offered to take our picture to remember the night. 

Throughout the evening, I observed all the staff working as a team to ensure customers were happy and entertained, particularly the children. We also had a genuinely good time and enjoyed the food. Hitting the Sauce gives OMO, Chef Kenny and Ari two phat thumbs up. 

Want more like this? Check out my running list of Calgary’s best restaurants, date nights, and cheap eats.

Banh Mi · Sandwiches · Vietnamese

Pho 99 – Banh Mi Date #13

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On Valentine’s Day, I wanted Vietnamese food to reel in Banh Mi Date #13. L was game. He just requested to avoid any place that would be chaotic. For this post, let’s listen to “Real Love Baby” by Father John Misty.

I picked Pho 99 based on MJ Leung’s review on Calgary Food – Food YYC. The restaurant was previously Ricky’s, so it has an old-school family chain vibe. It was quiet and peaceful on a Tuesday at 11:30 am, just as L desired. By noon, it was busier, with customers dining in and placing orders to go. 

We requested two Saigon beers ($7.50), Deep-Fried Pork Spring Rolls ($8.25), Self-Wrap Rolls ($19.25), and a Grilled Lemongrass and Sate Beef Submarine ($9.95). After we ordered, I spotted the number four at our table, which is bad luck in Chinese culture. Whoops. Good thing I’m not superstitious. 

The water and rice wrappers for our platter came out before our appetizer. I noticed the water was only lukewarm, so when our wrap and roll platter arrived 15 minutes later, I asked if we could get the water replaced with hot water. If the water isn’t warm enough, I find the wrapper gummy and challenging to wrap.

The pork spring rolls were hot, crunchy, and slender, resembling Romeo Y Julieta mini cigars. I could see minced carrots and noodles in the creamy filling. The nuoc cham (dipping sauce) wasn’t overly sweet, and the smell and taste of fish sauce were subtle. 

You can pick various combinations for the wrap and roll platter. We chose the special prawns, lemongrass chicken, and sate beef. Our plate contained a heaping pile of glistening vegetables: romaine lettuce, basil, carrots, onions, and cucumbers. The vermicelli was laced with crushed peanuts and cooked green onions. The noodles were noticeably springy, with a jiggly mouthfeel. If you like Cuty’s wrap and roll combo, you’ll love Pho 99’s version. 

The shrimp was large and toothsome. The chicken was well-marinaded and generously proportioned. Of the three proteins, the clear winner was the sate beef. Oh my goodness – the wok hei flavour in the meat was so overwhelmingly delicious. The sauce wasn’t too sweet, and the meat was perfectly tender. I would get the beef wrap and roll platter again. 

Historically, L and I disagree about who makes the best banh mi in Calgary. It seems fitting that we finally agreed on February 14, 2023, that Pho 99 makes our favourite beef sate sub. Lightly toasted, the bread is soft enough that your teeth sink in without scraping the skin on the roof of your mouth. L liked there wasn’t an abundance of mayonnaise or sweet sauces. Instead, the beauty of this sub was how damn good the beef taste – generously layered, charred and smoky from the wok. 

Size-wise, Pho 99’s sub is bigger than Kim Anh and Trung Nguyen. The bread is softer than Soc Trang but on par with the freshness of MyMy Sub. By far, the texture and flavour of Pho 99’s beef is superior to Saigon Deli and To Me Sub . However, I prefer Banh Mi Nhu Y yellow mayonnaise, which adds a velvety texture. Thi Thi still wins in the vegetable department, serving up the best pickled carrots, onions, chilies and cucumber ribbons.

I mentioned to our server how much I enjoyed the beef sate wrap and banh mi. He stated that Pho 99 is known for its stir fry and that William from Vietnam Daily gave them a high rating. Based on the wok hei of the beef, I’m sure the stir fry is excellent. L and I are looking forward to returning and trying other beef dishes. Hitting the Sauce gives Pho 99 two phat thumbs up, and makes it on my list of Best Restaurants in YYC. 

Best bánh mì in Calgary → full list here: Best Banh Mi in Calgary.

Wine tasting

Calgary Wine Tasting: Milan Nestarec by Juice Imports

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Bex.oxo is becoming a regular at Juice Import’s events! We recently attended the Milan Nestarec wine tasting ($25) at Bricks Wine Co, another sold-out event. For this post, let’s listen to “Fly Me to the Moon” by The Macarons Project.

I noticed that our fervent host, Juicee Import co-owner Erik Mercier, has a formula for each class. He likes to begin by delving into the background of each winemaker’s ethos, the sustainability of their farms, and winemaking philosophy. In the case of Milan Nestarec, a winemaker in the Czech Republic, he also spun an intriguing history lesson.

Milan Nestarec hails from Moravia, the Czech Republic’s most southern wine region. In the post-communism era in Moravia, the government restricted winemakers to only selling wine and grapes in bulk to the state-run cooperative winery. As one can only expect when the focus is on quantity, there was no incentive to produce top-quality wines. Instead, chemical farming became the norm, and thousands of years of the country’s winemaking tradition and history were almost lost.

That’s where 30-year-old Milan comes into play. When he was growing up, wine was something to consume after dinner rather than with the meal because the quality of wine was so poor. Milan didn’t want the wine culture to die, so he began producing some of the most compelling wines in the Czech Republic. He’s succeeded. Internationally, he has reached fame in New York, London, and Tokyo. Erik noted that sommeliers regularly battle for his limited-production wines.

I’m always amazed at natural wines’ vivid colours, which shine through the glass like liquid gemstones. Our first tasting was Danger 380 ($47.75), a sparkling wine. Erik retold the story of when Milan first made sparkling wine, a total of 5,000 bottles. Unfortunately, too much sugar resulted in each bottle exploding in his basement. The experience delayed his second trial for five years. Now, his sparkling wine is the sought-after in his line-up. I found Danger 380 light and refreshing, reminiscent of grapefruit, but also with a unique flavour. Aptly named, this wine is dangerous. Bex.oxo called this the perfect jubilation bubbly. I agreed and bought two bottles for the upcoming celebrations.

The second tasting, 2020 Forks and Knives White ($44.95) offered a ton of flavour. I found this wine pleasant, with a tang that tickled the back of my throat. Milan uses only the aromatic grape varieties in the Forks and Knives White: Grüner Veltliner, Welschriesling, and Neuburger. Erik commented on the wine’s beautiful acidity and earthy, broth-like quality.

Bex.oxo and I enjoyed the aromatic notes in the rosé – 2021 Ruz ($36.95). The colour was similar to strawberry juice. This wine, and the following two bottles, contain a litre, making it a mini-magnum. I knew my friends Kournikova and Fougui would love this wine, so I bought two bottles. I asked Erik what food would pair with the Ruz. A Juice Imports regular, Coke, piped up and said it would pair with Tuesday. Everyone laughed but me, as I have a friend named Tuesday, and for a second, I thought he knew her too. Erik recommended pairing salmon poke or watermelon and feta salad.

The flavour of the 2021 Okr ($40.95) stood out. And what an interesting fragrance! I smelled lycee. Bex.oxo didn’t take to this wine, so she gave me her glass to finish. Erik described this wine as wild, with savoury notes like curry leaves. I bought a bottle for Sunflower as she’s into orange wines and funky flavours.

We tried a red wine next, a 2021 Nach ($36.95). Erik informed us that Nach is the Czech word for “purple,” representing this youthful wine’s colour. Erik described Nach as bright, juicy and fresh. Milan wanted to create something low-key and easy to drink to share with his neighbours. I could taste pepper. Bex.oxo gave me her glass to drink, so I double-fisted my tasting again.

Bex.oxo and I enjoyed the 2020 Forks and Knives Red ($45.95). Erik exclaimed there is tons of structure in the wine. When he sipped, he envisioned jazz music and tall white candles burning. I wanted to buy a bottle, but at this point, I had already surpassed my budget, so I had to tap out.

The last bottle, ATYP #1 ($51.95), is made from a blend of all Milan’s varieties: red and white co-fermentation of Blaufränkisch, Portugieser, Sankt Laurent, Muscat, Grüner Veltliner, as well as others. ATYP #1 is a hard-to-find wine, as only 166 cases were produced.

The fragrance was so pretty, Bex.oxo whispered she wanted to make a candle out of the scent and burn it all night. I thought this was a wild, silky wine. When I asked Erik to describe the flavour and aroma, he laughed and said it smelled like grapes or jam. He could taste dark fruit, such as Saskatoon berries, but with a light body.

Something terrible happened to me after the tasting. The next day when I sipped on a glass of wine, I almost spat it out. Compared to what I tasted the day before, my usual house wine tasted like vinegar. Financially, I miss the days when I could enjoy a glass of Apothic.

Want more wine tastings? I keep a running list of Calgary wine tastings and events.

Cheap Eats · Indian

Nooren Samosas: Top samosas in Calgary

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I’m obsessed with Nooren Samosas, and I’ve been ordering more often since I learned they deliver city-wide for only ten bucks. If the Calgary Eyeopener ever does another article on Quest for the best: These are the top samosas in Calgary, I hope the critics hit up Nooren Samosas. For this post, let’s listen to “My Name” by Adam Townsend.

I usually buy a dozen ($18) of the chicken, beef and vegetarian samosas and request extra packets of mint chutney. I always buy extra samosas and then do a drop-off for my friends because something this delicious deserves to be shared with kindred spirits.

What sets Nooren Samosa apart from its competitors is the pastry shell, the tastiness of the filling, and the mint chutney. I love taking that first bite into the brittle, crunchy exterior, so thick and decadent it tastes similar to a thin pie crust.

I also like how each type of samosa tastes distinctly different. The beef samosa is a flavour bomb of soft, marinated onions and fragrantly spiced ground meat. The vegetarian version is more toothsome, with wholesome chunks of potatoes, peas, and sweet corn. The chicken is also a winner. The meat is shredded and fluffy, so it soaks up all the flavour of the chutney in each bite.

The green chutney is so damn good, Nooren Samosas should sell bottles of it. The mint is lively and tangy, refreshing and cooling against the spices. I heard from a friend that the owner adds cilantro in the sauce, but I couldn’t detect it.

Pro-tip, if you are ordering for a party, get it delivered right before your guests arrive. Nooren cooks each order straight before it is delivered, which ensures the samosa arrives crunchy and toasty warm. Also, make sure to tip the driver, as he’s making the trip all the way from Erin Woods.

Want more like this? Check out my running list of Calgary’s best restaurants, date nights, and cheap eats.

Beer · Pizza · Pubs

Newcastle Pub – Pizza, pizza!

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Bobbino and Uncle Ben were kind enough to help me pick up my new Ottoman coffee table. After they dropped off the table, I asked if I could take them out for some pints and pizza at Newcastle Pub. As I know this song is on one of Newcastle’s playlists, let’s listen to “One Headlight” by the Wallflowers.

Bobbino and Uncle Ben didn’t want a full meal, so I ordered some snacks. We started with a round of beers (Banded Peak Summit Seeker, $7.95), a pound of Salt & Pepper Wings ($17), and a Deluxe Pizza ($22).

The wings were better than usual. I can say this with authority, as in the past month, I’ve hit up almost every Wing Wednesday. I liked that the chicken skin was ultra-light and crispy, with a good ratio of meat to bone. I ate most of the celery and carrots, but I left one of each behind when Bobbino mentioned that he, too, likes the crudites that come with the wings. Bobbino mentioned the wings weren’t overcooked, which is his pet peeve.


I used to prefer Richmond Pub for its pizza, but now that Newcastle has upped its game, it’s a tie. I found out from our server that the owners of Newcastle also manage Richmond Pub, Merchants, and Porch. She mentioned Newcastle has recently changed some of its recipes. In the case of the pizza, it was for the better.


The pizza came out piping hot. When I pulled out a slice, the bocconcini and mozzarella oozed onto the pie plate like molten lava. The dough is homemade, thick and crusty, substantial enough to hold up to layer upon layer of pepperoni, salami, mushrooms and green peppers. I loved how the dough tasted clean and wasn’t greasy.


The pizza is tall, stacked and large enough for three people. Uncle Ben described this style of pizza as reminiscent of a 70’s traditional steakhouse. He smirked and said it was better than Una Pizza. I’m curious to know what else Newcastle has changed on their menu. To be continued.

Want more like this? Check out my running list of Calgary’s best restaurants, date nights, and cheap eats.