Calypso’s Greek Taverna Calgary Review: A Go-To Greek Spot

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On Sunday, Chew Steel and I met up with Captain M and Dr. V to their favourite Greek spot, Calypso’s Greek Taverna, just north of downtown Calgary. When we arrived, we noticed the restaurant’s sign now reads: Brunch Glory & Calypso’s Greek Taverna. It’s the same room, split across two services: brunch from 7:00 a.m.–3:00 p.m., dinner from 4:00. p.m. –9:00 p.m. It’s a model I’m seeing more often in Calgary. Let’s listen to Opalite for this post.

Captain M booked us a booth near the back, facing the blue and white room. Jennifer, our server, set the tone early and set it high. She’d pause at our table with dishes on the way out, showcasing the bounty before it landed elsewhere. At one point, she floated by with a cinnamon dessert, letting the warm scent drift toward us.

We started with a bottle of Greek red wine ($44) and an order of dolmades ($16.95). For mains, Chew Steel chose the Surf and Turf Beef Tenderloin ($30.95), while Dr. V and I opted for the Lamb Souvlaki ($29.95). Captain M originally ordered the Chicken Souvlaki ($23.95), but at the last minute, he changed his mind and wanted the surf and turf.

Jennifer informed us the dolmades are house made, simmered in beef stock, and finished with a creamy sauce. The still steaming grape leaves gave easily under a knife, revealing plump, cigar-like parcels of ground beef and rice. The lemony sauce stayed light, while the garlic was extra pungent. This is a version worth ordering.

Our entrees came with a salad, and we all went with the Caesar. The dressing was cool and thick, smooth like whipped cream. The salad was built from the best parts of the romaine head: baby leaves with pale green ribs rather than the watery white cores. The ridged edges held onto the dressing, while the mini croutons delivered a dry crunch before dissolving on the tongue. This salad leans hard on garlic, so much that it lingered the next day.

The souvlaki arrived next, four white plates, each with a mound of rice, potatoes, and glistening vegetables, all built around a skewer. There was a small hiccup. When Captain M switched from chicken to surf and turf, Dr. V’s lamb came out as chicken instead. Chew Steel offered to take it, Captain M said he’d share, and Dr. V stated she was fine keeping it. I was the only one who didn’t offer a solution that involved giving up my lamb. Jennifer stepped in with a fix: Dr. V would eat the chicken, and a lamb skewer would follow shortly after.

The lamb kebabs slid easily off the skewer. The exterior had a light, slightly grassy edge while the center was cooked to medium rare. I liked how the silky centre was still pink and buttery smooth. I tried a piece of Chew Steel’s shrimp and sirloin. Compared to the lamb, the beef was tighter with a leaner chew. I prefer the tenderness and juiciness of lamb over beef. I would order the lamb again.

At the end of the meal, Jennifer sent over a large dessert to make up for the mix-up. It wasn’t necessary as Dr. V ended up with both lamb and chicken, plus lunch for the next day. But once the warm fragrance hit us, we weren’t about to refuse. The galaktoboureko, a phyllo-encased custard, finished our meal with restrained sweetness.

The food is worth returning, but it’s the way you’re looked after that stays with you days later. Our server, Jennifer, runs the room with a level of generosity and hospitality that changes the entire experience. If you’re thinking about what to do for Mother’s Day, Calpyso is hosting belly dancing and live music on May 15. Check it out. You won’t regret it.

For more date night options in Calgary, check out my list of where to book.

Banh Mi Boy Calgary Review: A Late-Night Banh Mi Spot in Altadore

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I’d just finished my appointment when L floated the idea of lunch. I wasn’t in the mood to sit down anywhere, so I suggested takeout. There’s a new spot that opened up in Altadore, Banh Mi Boy. I’ve been creeping on their Google reviews for months. I’m skeptical of Google reviews, but seeing John Manzo and Chung Niem gave me pause. That was enough to seal the deal for me! Let’s listen to Fight for Your Right by the Beastie Boys.

Banh Mi Boy is a small, tidy shop, brightened by a colourful mural and hanging paper lanterns. It’s mostly takeout, though there are two small tables and a standing counter if you want to eat in. Street parking out front makes it easy to pull up and grab your food.

The woman taking my order had the vibe of an owner, clarifying, double-checking, and writing everything down. She pointed me to the Crackling Pork Belly Sub ($13.50), which John and Chung both flagged on Google, but I’ve been told to avoid fatty foods. I settled on an Assorted Cold Cut ($12.50) and a Beef Sate Sub ($12.50 + $1.50 for cheese) for Chew Steel. Five minutes, and I was out the door.

The beef satay sub came warm, a touch smaller than mine, likely from being toasted. Chew Steel picked up on the slow creep of spicy heat in the beef, set against light, crumbly bread. He doesn’t usually comment on my banh mi orders, but this time he said he’d come back, and that it beat Bake Chef’s sate beef sub.

My sub had three layers of cold cuts. It had a more natural texture than Thai Tai’s, though not as thick and rough as Saigon Deli’s. A stack of crunchy carrots, spicy jalapeños, and chunky cucumbers cut through the generous smear of rich brown pâté. The cucumbers tasted especially fresh. I would get this again.

Size-wise, these subs are bigger than Trung Nguyen and Kim Anh but not as heavy as My Tho BBQ. For the area, it’s priced well, and the owners are certainly generous when it comes to filling up the subs. Banh Mi Boy deserves bonus points for its mixed pickled vegetables, something you still see more consistently in Forest Lawn than this far southwest.

It took me a while to try Banh Mi Boy. Being in Altadore, I assumed the flavours might be dialled back, but I stand corrected. The shop is open daily from 11 a.m. to 10 p.m., and until midnight on Fridays and Saturdays, making it an easy late-night stop after a night out.

Update (June 2026): Added notes from a return visit to reassess the cold cut combo after my taste buds recovered.

I went back to try the cold cut combo again because my taste buds were still a little off on my previous visit. This time, I could better appreciate the pâté. Its dark brown colour and smooth texture are distinctive, though its savoury flavour remains a bit of a mystery to me. It’s familiar, rich, and hard to pin down. The generous spread was nicely balanced against a pile of ultra-crunchy carrots, cucumbers, and jalapeños. My only qualm is that I couldn’t tell whether the homemade mayonnaise was added. If it was, its flavour got lost among the other ingredients.

At $12.50 for a sandwich that’s nearly a foot long, it’s one of the best values in Altadore. Banh Mi Boy has earned a spot on my list of Calgary’s top bánh mì destinations.

Photo note: If the bánh mì in the photo above appears to be floating in mid-air, that’s because I edited out my hand. The original shot wasn’t particularly flattering, but the sandwich looked great.

Looking for more hidden gems? See my guide to the best bánh mì in Calgary.

Chinese · Vegetarian

Padmanadi: Vegan Takeout

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My father is back in town! To celebrate this joyous news, Chew Steel and I brought takeout to my parents’ house. I thought long and hard about where to order from and decided on Padmanadi, a vegan restaurant in Calgary’s Heritage / Kingsland area. Let’s listen to If You Leave by Orchestral Manoeuvres in the Dark for this post.

I’ve eaten from Padmanadi Restaurant and Eatery at work events. I still remember how shockingly delicious their faux chicken drumettes and satay skewers were in 2024. This was the first time Chew Steel and Boss Lady had ever eaten at a vegan restaurant.

I ordered noodles, the Kwetiau Goren ($19), Ginger Beef ($21), Curry Chicken ($22), Coconut Rice (four orders, $12), Mushroom Tofu ($18), Spicy and Savoury Eggplant ($18) and the Fried Enoki Mushrooms ($16). The prices were reasonable for the quantity and quality.

The employee on the phone recommended adding fried enoki mushrooms for texture. When probed, he responded that the mushrooms hold up really well in takeout containers. He’s correct. This dish did add a contrast to the softness of the curry and rice. Boss Lady stated she liked all the dishes, though she nibbled the most on the enoki mushrooms.

Chew Steel’s favourite dish was the ginger beef, made from soy beef strips. Ludwig noticed a meaty chew to the ginger soy, with strands that mimicked the toughness of flank steak. I reassured him it was not meat.

The flat rice noodles were slick and smooth, thick and chewy. There was a generous amount of mock meat, and crunchy strands of carrots and bok choy. Ludwig thought the noodles were superb. We all appreciated the spicy heat. The noodles are a winner.

I was especially impressed with the heavy coconut curry. The faux chicken even had ridges that reminded me of chicken breast texture. The vegetables still retained their freshness and shape. The rich sauce was beautifully absorbed by the fluffy coconut rice. I would get this again.

For me, the standouts were the noodles and the curry chicken. I also liked how the vegetables in all the dishes still had a clean bite. It’s no small feat to time them so precisely, especially for takeout. Even the snow peas snapped lightly, with a touch of sweetness.

Chew Steel remarked that all the dishes tasted distinct from each other. Neither he nor Boss Lady missed eating meat. Ludwig was overjoyed that he could eat everything, as he’s normally restricted by his diet. He went back for three rounds.

We’re already looking forward to our next meal. I’m thinking of adding soy beef redang, roti, and the sweet-and-sour ‘shrimp’ to our order. Thanks, Padmanadi you were a parental success! Hitting the Sauce gives Padmanadi two phat thumbs up.

Restaurants · Wine tasting

Vine Arts Wine Tasting Calgary: Franz Weninger (Juice Imports) Review

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My friends Lululemon, Divine Offering, Kournikova, and 47 attended Juice Import’s special event ($60) with Franz Weninger, a winemaker from Austria and Hungary. We arrived at Vine Arts in Calgary’s Beltline District and were welcomed by Erik Mercier and Mark Couillard with a glass of Weinland White. Before I forget, let’s play a little music to go along with this post, Hospital by Sightlines.

We sat at the front of the tasting table closest to Franz. A semicircle of red wines, in varying red jewel hues, surrounded each of us. As we settled in, we nibbled on our cheese-and-meat platter from Peasant Cheese. Lululemon offered me her meat because she’s a vegetarian, and 47 later asked me if I wanted her tomato because she wryly noticed that I enjoyed mine a little too much. I was happy to be the recipient of their charity castoffs. I could taste the warmth of the sun in the sweet tomato. Peasant Cheese uses the best produce on its boards.

Franz wineries were built on his father’s organic farm by converting the estate to biodynamic farming, a practice that treats the farm as a self-sustaining ecosystem to enhance soil and plant well-being. I usually find wine knowledge dry, but he has a Harry Potter way of talking about biodynamics that, well, is lumos!

Right off the bat, he stated he doesn’t like being asked about his favourite wines or to describe a wine’s characteristics. He believes that, as everyone has different tastes, it should be they who describe their experiences, not him. Franz identifies first and foremost as a farmer. He’d rather focus on making good wine, and for him, that begins with the land and seeking balance.

The first wine we sampled was the Rosza Petsovits (Vine Arts discount: $31.48), a blend of Syrah, Blaufrankisch and Merlot. The vineyard was his grandmother’s. She was born in 1921, and he recalled she grew vegetables on the land. The plot was part of Hungary until it became Austria due to regional politics.

I felt energized after sipping this wine. There was a charge to it. I caught Kournikova and 47 looking at each other and nodding in approval. I made a mental note to snag a couple of bottles. I could see myself sipping on this on my patio in the summer.

The next wine, the Balf Kékfrankos (Vine Arts discount: $32.09), caught me off guard. One sip and it opened into something piney, almost forest-like. The Sankt Laurent and Pinot Noir grapes are grown on limestone in Austria, and the Syrah is grown in Hungary. The grapes are grown at a lower altitude in warmer conditions than in the next wine, the Hochaker Blaufrankisch. I bought a bottle.

We compared the Balf to the Hochacker Blaufrankish, which is grown at a higher altitude with colder temperatures, producing a darker wine with more power. I found this wine acidic and thought it paired well with the hard cheese.

The Kirchholz Blaufrankisch (Vine Arts discount: $49.05) was so good, I had to buy a bottle. I found this wine super smooth. We learned it comes from a single vineyard from one of his most prized sites, land once owned by the Church. The 50- to 80-year-old vines grow on stony topsoil.

My favourite bottle was the Saybritz Blaufrankisch (Vine Arts discount: $67.04). I can’t describe the flavour, but I can feel the love in this wine. The land once belonged to Franz’s great-aunt in a northern part of Austria, who grew fruit and vegetables. The 55-year-old vines lie on blue-green slate, under a topsoil of calcareous clay. The plot is so tiny, no machine works the land, and it’s even too small for a horse. I bought a bottle for my friends and me to enjoy.

Next up was the Steiner Kékfrankos. This one felt different right away, impressive and silky. Franz spoke about the long process of learning how to draw the best from his land. Limestone, concrete, and wood all play their part, but for him the real question is where to draw the line between intervention and letting the land speak.

The last wine was the Kalkofen Blaufrankisch. This wine really woke up my taste buds. I found it heavy yet smooth. Kournikova said she could taste smokiness.

Erik peeked in as we were wrapping up. I asked if any of Franz’s wines were available, as I know they’re often sold out. He paused, then said there were only a few bottles of each, though we could order more through Vine Arts.

I immediately reached over and grabbed four from Franz’s tasting display. Someone in the back called out that his credit card was ready too, and it wasn’t fair that I took them all. I pointed him to the shop floor and said there were more there. I don’t go to Juice Imports tastings to make friends. I bring my own.

I was chatting with Jesse, the owner of Vine Arts, and asked if anything else was tucked away. He found one more Rosza Petsovits. Forty-seven clearly wanted it, and since I already had two, I passed it over. Lululemon commended my generosity. I agreed. My good deed for the day was accomplished.

This wine tasting was bittersweet because I had plans to visit Austria with Juice Imports in 2026 with Lululemon and Divine Offering. Unfortunately, our trip was cancelled due to unforeseen obstacles. Thank you, Franz and Juice Imports, for bringing that Austrian / Hungarian magic to Calgary! Hitting the Sauce gives Franz Weninger and his land two phat thumbs up.

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

Mediterranean · Restaurants · Special Occasion · Steakhouse

Park by Sidewalk Citizen Calgary: Aged Alberta AAA Beef Three Ways

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August 2026 update: Avenue Calgary readers named Park By Sidewalk Citizen a runner-up in the city’s Best Mediterranean Restaurants category for 2026.

Five Stars was in Calgary for 24 hours. After reading Elizabeth Chooney-Booth’s praise for Park by Sidewalk Citizen’s aged Alberta beef platter in the Calgary Herald, I booked a reservation. Let’s listen to Gymnopédie No.1 for this post.

This is the second time I’ve ever eaten at Park by Sidewalk Citizen and this experience was the exact opposite. Our server, Phil, showed us a private corner in the solarium. The room itself is beautiful, filled with Calgary’s trademark sunlight and green plants.

We debated on ordering the beeswax Dry-Aged Lamb ($85), a dish Guy Fieri tried that is supposed to be killer. I told him when in Alberta, let’s go with the Aged Alberta AAA Beef, Three Ways ($115). We also added the Tabbouleh ($18) and Parisian Gnocchi ($20).

I’m off the sauce again, so I picked a Ginger-Fig Kombucha ($8) while Five Stars chose the Orange-Vanilla. The kombucha is fermented in-house for two weeks in an oak barrel, then carbonated again to make it bubbly. The orange-vanilla was sweeter than the ginger-fig. Five Stars thought he detected alcohol. I told him, forlornly, that there’s only a minimal amount of alcohol in kombucha, not enough to get you tipsy.

Five Stars described the texture of the gnocchi as a cross between a pillow and cotton candy, as it melted and clung to the roof of his mouth. Delighted, he mentioned he barely had to chew. The gnocchi, according to Five Stars, is a masterclass in how gnocchi should taste.

Crunching into the mushrooms was so sensual, as each meaty bite released a savoury juice. The 12-month Manchego and labneh added creamy butteriness and caramelized nuttiness, while the truffle came through mostly on the nose. The gnocchi was slightly salty, which worked. The dish was served piping hot. The portion was enough for two to split. If you are a larger group, order at least two plates to share. It’s that good.

Our beef platter showcased aged Alberta AAA beef three ways: 45-day tallow-aged short rib, 21-day dry-aged striploin, and 28-day-aged chuck. This should be Calgary’s national dish, not ginger beef. Each steak was its own composition, shaped by technique, flavour, and style. Phil discussed the process of tallow-aging the short rib for 45 days, but with my brain fog, I had difficulty understanding how dry-aging and tallow-aging shaped the flavour.

The short rib was beautifully sliced. The sensation of your teeth slicing through the tender meat was so pleasant that you slowed down, taking your time to chew and linger over each bite. Five Stars noted that the rib’s aftertaste was slightly wild, with a more complex beef flavour. It tasted unlike any steak I’ve had before.

We both loved eating the smoky charred shishito peppers and the pickled onions with the steak, as they just added another dimension. The peppers’ skin was papery-soft, and the innards weren’t too spicy. The shishito peppers were better than I had in Tokyo.

Next up was the 21-day, dry-aged sirloin. One piece had a nice crunch of white fat on the edge. Five Stars said it was what you expect when you order a steak. He regretted eating the short rib first, as it was so outstanding that anything else wouldn’t compare. I disagree. I enjoyed the firmer, cleaner, familiar taste of beef. It was interesting to switch between cuts for comparison.

The 28-day-aged, skewered chuck was a surprise winner, thin, silky, and lightly sweetened by the sauce, with a smoky grill flavour. I haven’t eaten at Shokunin in a while, and I would like to do a cross-comparison. I would order the chuck again.

Five Stars mentioned the tabbouleh was a good palate cleanser between the meats. I enjoyed the salad’s complexity. It was spicy from the jalapeños, cool from the crisp cucumbers, pungent from the red onions, and tangy from the room-temperature tomatoes.

Phil is not only well-versed in the menu and cooking process, but he is also sharp. We wondered out loud whether we were supposed to slice into the meat on the big bone or if it was just there for show. I suspect the latter. Phil handled it tactfully, turning what could have been awkward into something funny. If I were a manager for an upscale restaurant, I would poach him in a second.

This is easily one of the best restaurants in Calgary if you care about both food and room. When the cooking hits this hard and the service keeps pace, it’s hard to forget a meal like this. Hitting the Sauce gives Chef Gusztak and Phil two phat thumbs up.