Best of Kin

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L came home early and asked if I wanted to start the long weekend on the right foot. Before he even finished his sentence, I rattled off a list: Best of Kin, The Greek Corner Calgary, or Hanbo. We decided on Best of Kin, as the roads were still icy, and the brewery was closest to us. Let’s listen to “Inner City Pressure” by Flight of the Conchords.

We each ordered a flight of beers ($12 for 4 x 4oz pours). As we sampled each other’s selection, I noticed the crowd reminded me of the professor emeritus at the University of Calgary. L and I were the only ones not wearing North Face jackets. I kept waiting for Dr. B, my master’s supervisor, to jump out and ask me how my stats class was going. The volume of the music was audibly quiet, which suited the clientele.

Barley Pop was our favourite beer, as we found it light with pleasant notes. I thought Dad’s Beer was clean and easy to drink. Summer Crush was sweet and reminded me a little of Kool-Aid. L enjoyed the IPA, which I found bitter with less carbonation than the other beers.

I liked the Sailor’s Delight – it was a tasty coffee stout. Mom Perm was another standout – fun, light and a little sour. I appreciated the beer’s subtle flavours, almost wine-like and quaffable.

L and I were blown away by the food, particularly the Smoked Korean BBQ Chicken Sandwich ($17). The fragrance and taste of the smoke were unreal. The Kewpie mayo added another layer of richness. The chicken thigh meat was satiny smooth. The jalapenos and kimchi slaw mingled with spicy heat and a pickled, tart crunch. This chicken is the best BBQ I have ever tasted. Personally, I think the prices are too low for the quality they are serving up. Cost-wise, this place charges less than your average pub on 17th Avenue.

The Fish and Chips ($19) was wickedly decadent. Our server, when asked, told us the seasonal day boat fish was blue cod. I loved the flaky, buttery filet and the crispy, melt-in-your-mouth batter.

The tartar sauce was thick and herby, similar in freshness to the homemade tzatziki we would eat in Greece. Even the coleslaw rocked – the vegetables were crunchy, and you could taste the freshness of the ingredients.

The fries were fresh-cut, thick cut and mealy on the inside. The golden brown fries were so good we didn’t need any dip. The portion of fries that came with the fish was more than generous. I could feel myself puffing up from all the salt and deep-fried goodness.

I noticed the chefs put great care into prepping the plates. You can taste that same attention to detail in the flavour and quality in the food. Days later, we were still raving about the smoked BBQ chicken. I’m dying to try the beef brisket on my next visit. The BBQ chicken is so mind-blowing that Best of Kin is on Hitting the Sauce’s list of best eats in Calgary.

Fusion · Special Occasion · Vietnamese

Foreign Concept

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Jacuzzi is in town! For his first night in, I took him to Foreign Concept and then to the Comedy Cave. For this post, let’s listen to “Saturday Night’s Alright (For Fighting)” by Elton John.

We sat in the back, near the bar section. I peeked through the screen and saw Duncan Ly, the owner and chef of Foreign Concept. Even if he weren’t in the restaurant, we would be in good hands, as I hear he trains his chefs exceptionally well.

We ordered the Fish Sauce Caramel Brussels Sprouts ($15), Pork Belly & Foie Gras Steamed Buns ($32), Lemongrass Glazed Duck Breast ($37), and the Squid Ink Spaghetti ($29). Three entrees and one appetizer were the perfect amount of food for the three of us.

When the tantalizing aroma of the brussels sprouts hit our table, I knew this appetizer would be a winner. The Brussels sprouts were crispy, saturated with the hot juices of fish sauce, caramelized sugar and sausage. The layer upon layer of flavour was fabulous. This dish isn’t something I could make at home. I would order this again.

The squid ink spaghetti arrived next, nestled with chili prawns, clams, and charred octopus. The black noodles were el dente, coated with a subtle Panang curry emulsion, and spicy from the crunchy jalapeño slices. I enjoyed the scent of dill and the sweetness of the peas. The prawns were plump, with a texture that made me think the prawns were fresh and not previously frozen.

Jacuzzi and L raved about the pork belly steam buns. We were impressed with the super thick, tender slabs of pork belly. The soft meat melted in our mouths. Jacuzzi commented that the white buns were pillowy and warm. The pate added umami, while the pickled cabbage added a crunchy acidity to each bite. I enjoyed the noticeable fragrance of the basil leaves.

The yuzu cucumbers were nicely pickled and tasted like Hendricks gin. The Asian pear added some sweetness and softness. L said the Ssamjang aioli gave this dish a nice kick. What I loved is the condiments aren’t just an afterthought. You can tell a lot of preparation ensures every component of the dish is top-notch. L said this was his favourite dish of the night.

Jacuzzi was impressed with the quality of the braised duck leg confit and the breast. He pointed out that the colour of the duck was a perfect hue, and it wasn’t greasy or overcooked like the Peking duck in Vancouver. I noticed the crepes were thin, smooth, and light. Jacuzzi noted the wrappers held the ingredients together and didn’t have the gummy texture of the wraps in his hometown. We topped our duck with zingy strands of cucumber, scallions, pickled carrot and papaya. Jacuzzi doesn’t generally like duck, but even he said this was the night’s best dish.

The food was so yummy, L and I wondered why we don’t eat here more often. After last night’s experience, Foreign Concept will be on our regular roster.

Fusion · Japanese · Vegas

Cafe Sanuki – Las Vegas

April 22, 2022April 30, 2022 Hitting the SauceLeave a comment

After our big meal at Lefty’s, Jacuzzi and I decided to walk around to burn up all those extra calories. He stopped by for a coffee at Starbucks and asked me if I wanted anything. I said no. Let’s listen to “You’re Gonna Go Far, Kid” by The Offspring for this post.

He returned with a Perrier for me and said this was a long time coming, but it was his apology. Fourteen years ago, I spent a month with my brother in Toronto. On a scorching hot day, I asked him to bring me a Perrier when he returned from his class. He refused because he said he didn’t feel like it. It’s been an ongoing joke between us ever since, and whenever he asks for a favour, I always tell him he should have brought me my damn bubble water. Half an hour later, Jacuzzi ruined this special moment by drinking my sparkling water because he was thirsty and too lazy to line up again for a drink. He even had the nerve to balk at me when I refused to carry his half-drank bottle in my purse. I reminded him that he mocked my bag earlier, stating it was too bulky for travelling.

We left for an early dinner at Cafe Sanuki. Unfortunately, the restaurant was short-staffed and was closed for the next hour and a half. Our Uber driver warned us when he dropped us off that it would be near impossible to get a taxi or Uber in the next two hours due to the BTS concert. Jacuzzi and I decided to grab a beer to kill time. He vetoed the nearby pub, stating it looked too sketchy. Instead, we popped into a family-friendly Vietnamese restaurant. At the stroke of 5:30 p.m., we entered Cafe Sanuki.

I have wanted to hit this restaurant ever since I saw Mikey Chen’s Strictly Dumpling Youtube video. He liked the udon so much that Mikey filmed here twice. Cafe Sanuki makes their fresh-made udon using their Yamato udon noodle making machine. The owner even brings in two udon masters from Japan to ensure the quality is up to par with what you expect.

I ordered the dish Mikey recommended – Seafood in Mentai Cream Udon ($12.90). The mentai cream sauce was surprisingly light, and the fresh sea flavour from the egg roe was subtle. My bowl contained ample amounts of white fish, shrimp and calamari. I enjoyed the taste of lemon, garlic and green onions mingled in the sauce. The noodles were fantastic – so soft, slippery and fat. I’ve eaten udon numerous times in Tokyo, and I prefer Cafe Sanuki’s version.

Jacuzzi ordered the Cheesy Carbonara ($9.50). We had both never eaten anything like this before. The super cheesy sauce created almost a pool-like surrounding around the udon noodles. The sauce was so thick and heavy that you could see the long strands of cheese stretch apart when you pulled the noodles up.

What made this dish unique was the torching of the cheese on the top, combined with the smoky bacon pieces. Jacuzzi said this was so much cheese that one person couldn’t possibly finish a bowl. He exclaimed that you’d only love this dish if you dig a lot of cheese and bacon.

We agreed that the udon at Cafe Sanuki was incredible and worth returning to if we came back to Vegas. Simply Dumpling, you did it again! Hitting the Sauce gives Cafe Sanuki two fat thumbs up.

Fusion · Vietnamese

Pure Street Food – Part Two

March 19, 2022March 19, 2022 Hitting the SauceLeave a comment

On Sunday, Bex.oxo invited me to National Geographic Live. Before the presentation, we planned to dine at Maven, but the 1.5-hour wait deterred us. So instead, I suggested First Street Hall & Bar, as I knew Bex.oxo would find something she liked. Let’s listen to “Delicate” by Taylor Swift for this post.

We stopped by for a coffee at Alforno. As we sipped our cappuccinos, I showed Bex.oxo around the market. She noticed all the vendors are notable restauranteurs in Calgary’s food scene. I had the best intention of checking out Actually Pretty Good and La Mano, but I remembered seeing Foodkarma’s post on the dry noodles at Pure Street Food. I’m a sucker for a good recommendation, so I ordered the Hu Tieu Mi Kho Noodles ($15) and Spicy Bo Kho Brisket Sesame Donut ($6).

What blew me away was the sesame donut. The shell was thin, light and crackled when I bit into it. The brisket was so tender; I barely had to chew. The crowning glory in this donut was the layers of fresh basil, chilled cucumber and crunchy carrots. I noticed as the donut chilled, the flavours became even more pronounced. For me, this was like a banh mi but intensified. We both didn’t use the dip. We felt the donut was flavourful enough and didn’t need anything else.

The Hu Ties Mi consisted of wok-tossed egg noodles, char sui, ground pork, spring greens, slices of fish cake, and a side of rib bone soup. The portions are so generous. I made Bex.oxo eat some of my lunch. I was instructed to sip the soup independently rather than mixing it into the bowl. I loved the broth’s flavour, which was so vibrant and lively. The big piece of rib meat was soft and meaty. I would order the soup again.

The sauce on the noodles had a robust spicy kick to it. The noodles were chewy, soft and sticky. There was so much char sui, ground pork, and noodles, the portion was big enough for two meals.

The spring roll was killer – thick and densely packed with a savoury filling. I thought this was one of the better Vietnamese spring rolls in town. You can tell there was no scrimping of ingredients or love.

I’ll have to come back and try another vendor other than Pure Street Food. Old habits die hard. But if I died that afternoon, I would have passed away happily. The sesame beef donut was one of the best things I’ve eaten in 2022.

Bars/Lounges · Fusion · Seafood · Special Occasion

Orchard Restaurant

January 25, 2022January 27, 2022 Hitting the SauceLeave a comment

Kournikova, Betty, and Québecois dropped by my house before our dinner at Orchard Restaurant. Betty is the latest addition to our monthly dinner club, referred by her best friend, Kournikova. We started off with champagne and then a bottle of my favourite red wine from Burrowing Owl.

L dropped us off and encouraged us to take our time, as he planned to watch a big match on PPV. I knew that was code for “be quiet when you guys come back home. I paid to watch this fight.” Unfortunately for him, we came home and partied on well past his bedtime. For this post, let’s listen to “Material Girl”.

Orchard is a gorgeous restaurant, resplendent with high ceilings, cascading plants and a variety of chandeliers. In terms of impressive digs, I’d say Orchard and Major Tom lead the pack in Calgary.

We each started off with a cocktail. Kournikova, Betty and I ordered From Shelter with Love ($15). Kournikova mentioned the passion fruit in the cocktail reminded her of the guava mimosas in Hawaii.

Our server told us about a bin end sale of French Sauvignon Blanc ($40). What a steal! I enjoyed this bottle as I found the wine smooth and not tart like I find to be the case for many New Zealand Sauvignon Blancs.

Betty informed me that her favourite food is Beef Tartare ($18), so of course, we had to order it. The lighting in the restaurant is dark, so when I mistakenly scooped up all the cranberry mustard, I mentioned the beef tasted oddly sweet. Betty laughed and pointed out what I was eating was beets and not beef.

Kournikova and I both loved the Grilled Humboldt Squid ($16). The squid was toothsome and so expertly cooked; it made me think of Chef James Water version at Klein and Harris. The salad was delicious, bright with citrusy orange notes. I thought each unique ingredient in this dish worked – the salsa verde, green olives, and lemon. I would order this again.

Québecois and I enjoyed the Beet and Burrata ($15). The Italian burrata was fresh and creamy. I liked the sweet, savoury and fragrant combination of the beets, hazelnuts, and orange. Québecois enjoyed the crunchy burst of hazelnuts, and Kournikova mentioned she liked the smoky pesto.

My favourite appetizer was the Eggplant and Maitake ($15). I thought the mix of the soy glaze, mushrooms, and eggplant was insanely delicious. I would order the eggplant again as well.

We wanted to try the Miso Maple Cured Sablefish ($38). However, on this night, Icelandic cod was used instead of sablefish. The fish was soft and covered in a delicate, buttery sauce. Kournikova and Québecois raved about the juicy bok choy.

I was pleasantly surprised with the Ocean Cioppino ($36), as I’m generally not impressed with this dish at other restaurants. The scallops were so fat and sweet, I thought it was just as good or even better than the scallops at Hawthorn Dining Room. The prawns were large with a delectable crunchy texture. The mussels and clams tasted fresh and were perfectly cooked. I also loved the rich flavour of the marinara sauce. I would order the cioppino again.

Kournikova loves a good duck, so we shared the Bougie Duck Breast ($35). The duck meat was flavourful but a little chewy. Everyone was a fan of the Israeli couscous. The sauce and couscous were creamy and silky smooth.

Betty picked out two desserts for us to share – the White Chocolate Tiramisu ($11) and Rocher Chocolate Cake ($11). The chocolate shell was hard and then quickly melted in your mouth. The tiramisu was soft and creamy, with a texture similar to semi-melted ice cream. Wowee – both were so good; I was scraping the sides of the dish to get every last drop.

We all enjoyed our experience at Orchard. The food, service and ambience were top-notch. Hitting the Sauce gives Orchard two phat thumbs up.

17th Ave · Fusion · Japanese · Sushi

Sushi In – Revisit

January 17, 2022January 17, 2022 Hitting the SauceLeave a comment

Another boring Saturday in what I consider the worst month of the year. January is generally cold, dull, and downright depressing. The only thing keeping my mood up is my latest obsession with Joan Jett. Now, that’s a chick who knows how to rock and roll. Let’s listen to “Do You Wanna Touch Me” for this post.

I told L I was taking him out for dinner at Sushi In, a Japanese restaurant in our neighbourhood. We ate there once when it first opened, but I gathered we went on an off night based on recent reviews on Instagram.

Our sushi and sashimi were the first dishes to come out. L enjoyed the Dynamite Roll ($8). This roll was simple – filled with a small piece of tempura shrimp and a smidge of avocado. He also tried the Salmon ($2.50), Tuna ($2.50) and Tako Nigiri ($3). He said the portion of fish to rice was proportional, and the seafood tasted fresh.

The Salmon Aburi ($12) is worth ordering again. Most places that serve aburi make it overly sweet. At Sushi In, the salmon had that perfect amount of char, just faint enough so that the flame-seared flavour wasn’t overpowering. The squeeze of lemon added an excellent brightness to the fish. The fatty flesh of the salmon was tender and warm.

The Assorted Sashimi ($25) was also a winner. Except for the surf clam, each piece was large and plump. The scallops were large and lightly seared. The hamachi (yellowtail) and salmon belly were rich and buttery. The tuna was creamy and smooth. The surf clam was sliced into segments, the texture was crisp and chewy. Our only qualm was the sashimi was served too cold. After letting the dish sit for about 10 minutes, the temperature was optimal. L and I both agreed the sashimi is worthing ordering again.

I noticed other customers raving about the Best Ever Roll ($9). However, this style of sushi was not for us. The roll was drenched in a sweet, crunchy coating. I could taste the garlic and seasoning that reminded me of spicy bbq potato chips. I know Sushi In is popular with customers for its specialty rolls, bedazzled with sauces and crunchy adornments. However, L and I prefer the traditional dishes, like the sashimi and nigiri.

The Vegetable Tempura ($10) was toothsome. All the vegetables were served still sizzling from the fryer, coated in a crunchy batter. I particularly enjoyed the rich, creamy texture of the pumpkin and avocado. I was also a fan of the zucchini, which melted in my mouth.

L wanted to try the Spicy Chicken Karrage ($10.95). This boneless chicken was spicy, saucy, and a little sweet. I enjoyed it, but I still prefer the crispness and flavour of Sukiyaki House’s chicken karrage.

I’m glad we gave Sushi In another try. We found the sashimi and sushi fresh and affordable. If you are looking for some neighbourhood sushi joint – traditional or fusion, I would recommend checking out Sushi In. Hitting the Sauce gives Sushi In two phat thumbs up.

Fusion · Restaurants · Vietnamese

Foreign Concept

April 26, 2021April 27, 2021 Hitting the SauceLeave a comment

My new Instagram friend – 4jki – is even more passionate about Vietnamese food than I am. Two of her favourite restaurants are Foreign Concept and Pure Modern Asian Kitchen. After seeing her numerous posts of takeout from Foreign Concept, I got “influenced”. For this post, let’s listen to “Where Is My Mind” by Pixies.

I ordered Bun Bo Hue (Beef & Pork Noodle Soup, $20), which came with two imperial rolls and an order of Banh Cuon (Vietnamese Steamed Crepes, $15). On the way back to our house, L stopped off to buy some Churros Bites ($9) from a food truck.

4jki loves Foreign Concept’s pork and shrimp imperial rolls so much, she eats them cold the next day for lunch. Each roll was still crispy, accompanied with big pieces of lettuce leaf, pickled vegetables, and fresh basil and mint.

I’m a fan of the Bun Bo Hue. I found the flavours in the broth fragrant and light. The white noodles were slippery and bouncy. The slices of beef were thick and tender to the tooth. I enjoyed the simple, clean flavours that stemmed from the raw onions and basil. The portion is big enough for two to share as an appetizer. Below is a picture of slightly more than the half portion. L is a light eater and I always take advantage of that fact.

I was surprised the beef balls were so juicy and springy. I found out that Foreign Concept blends pork and air into the meat mixture, which gives the beef balls its lighter texture. The bun bo hue is something special, I would order this again.

The Banh Cuon is a must order. The rice rolls were soft, filled with a savoury mixture of pork, shrimp, and wood ear mushrooms. The rolls are garnished with pork floss, Thai basil, bean sprouts and pickled carrots. I love the contrast between the crunchy sour vegetables, the sweetness from the sauce, and squishiness of the rice rolls. The Vietnamese sausage was yummy – the texture was nice and firm. This was my favourite dish of the three I tried.

I was really impressed with the subtle yet lively flavours in the bun bo hue and rice rolls. Foodkarma noted that Chef Duncan Ly’s food is well-balanced and the flavours are not in your face because of his fine dining background and culinary training.

I’m looking forward to ordering from Foreign Concept again. I’m excited I can get my banh cuon fix so close to home. Keep on eye on their Instagram page for new upcoming features.

Chinese · Fusion

Respect the Technique – Lunar New Year

February 14, 2021February 14, 2021 Hitting the SauceLeave a comment

I wanted to order something special for Lunar New Year. On Instagram, I was immediately taken by Respect the Technique’s (RTT) “Ox Hound” special ($100 per couple). In celebration of Justin Timberlake’s apology to Ms. Britney Spears, let’s listen to her song, “Toxic”.

As it was a 15-minute car ride to get our takeout, I reheated the soup, noodles and pork belly. I didn’t microwave the fish because it was still warm and I wanted to preserve the integrity of the batter.

I was too impatient to eat, so I ignored L’s request to choose a playlist to listen to during dinner. I also didn’t know what music would jive with Chinese New Year. Back when I lived at home with my family, sweet silence was music to our ears.

In the soup, there was an earthiness from the assorted mushrooms and a saltiness from the lobster. The texture reminded me a little of hot and sour soup, cloudy and chock full of ingredients.

The Taiwanese pork belly was delicious. RTT buys their pork from Bear and The Flower Farm. I enjoyed the tasty flavour of the soft skin and the tender pork belly. The chicharron taste a bit like bacon, but with a dry, airy consistency. The bok choy was sweet and crunchy.

The lobster lo mein is a bougie Chinese version of spaghetti carbonara. Our individual servings contained big, firm chunks of sweet lobster. It took no effort to jiggle the meat out of the shells.

The house made noodles were chewy and coated in a spicy, creamy sauce. The combination of XO sauce, fresh green onions and tobiko worked well with the noodles. L loved the texture and flavour from the guanciale, a cured pork jowl from VDG Salumi. I would order this again.

The lobster dish was fantastic but it was the karrage fried fish that stole the show. The fish was fluffy and flaky. I took a spoon to the fillet and it parted easily from the bones. The crispy skin was delicate and lightly salted. The fish looked flat and thin but there was a lot of flesh on it. I’m curious as to what type of fish this was because I didn’t find it muddy tasting.

This was a proper feast to bring in the Lunar Year. The food was on point. L was impressed that the meal consisted of both Japanese and Chinese influenced dishes. I appreciated the quality of ingredients and big portions. This meal could have easily feed a party of four. I’d recommend keeping an eye on RTT’s weekly features for something special. Hitting the Sauce gives RTT two fat thumbs up.

Fusion · Restaurants · Vegetarian · Vietnamese

Pure Kitchen & Bar – COVID-19 takeout edition

July 23, 2020 Hitting the SauceLeave a comment

L and I dropped by Uncle Ben’s house for dinner. Since Veggie Girl is having pregnancy cravings for bún (vermicelli bowl), we ordered Vietnamese takeout. I picked Pure Kitchen and Bar because their vegetarian dishes offer a more varied selection than its competitors. For this post, let’s listen to “No More Drama” by Mary J. Blige.

My photos are particularly bad as I didn’t feel like even putting in my usual half-ass effort. Pandemics make me unmotivated for self-improvement. Hopefully Pure Kitchen and Bar doesn’t mind me using some of their Instagram photos.

Screen Shot 2020-07-22 at 11.35.43 AM — Photo credit: Pure Modern Asian

I’m a big fan of the Papaya, Mango & Shrimp Salad ($13). I thought there was a lot of shrimp in this dish, particularly for the price. The fresh basil was aromatic and plentiful. The shredded papaya and mango was pleasingly chewy. The chilli lime sauce was really spicy. I liked all the crunchy elements in the salad – peanuts, fried taro and crispy onions. I couldn’t finish this salad in one sitting and the next day, it tasted just as good.

Screen Shot 2020-07-22 at 3.22.06 PM — Photo credit: Pure Modern Asian

L and I shared the Salted Duck Yolk Shrimp Tempura ($15). This dish illustrates how Chef Lam has mastered the art of takeout. I want to know how the shrimp remained so crunchy almost forty minutes after picking up our order. The dipping sauce of nori and tobiko mayo stood up beautifully against the crusty battered shrimp. He needs to charge more for this dish.

Veg

I ordered Veggie Girl the Vegetarian Vermicelli ($15). She raved about the texture of the fried tofu and noted that other Vietnamese restaurants often skimp out when it comes to the vegetarian dishes. Veggie Girl mentioned the vegetarian spring roll tasted similar to a Chinese style egg roll.

Screen Shot 2020-07-22 at 11.34.50 AM — Photo credit: Pure Modern Asian

I ordered Uncle Ben the Lemongrass Ultimeat Feast Vermicelli ($17) because he doesn’t often get the chance to eat meat. The ultimeat feast includes chicken, beef, shrimp and a pork spring roll. Uncle Ben mentioned the shrimp was large and not like the peanut sized ones that other Vietnamese restaurants use. He said that all the meats were generous in size and not overcooked. When Veggie Girl mentioned she was digging her spring roll, Uncle Ben chimed in that he enjoyed his spring roll as well. When I pressed him to describe the flavour he said, “It tastes like a good spring roll”. Uncle Ben, for the love of my blog, you got to work with me.

Screen Shot 2020-07-22 at 11.34.37 AM — Photo credit: Pure Modern Asian

I ordered L the Caramelized Chilli Lemongrass Chicken ($17) but I substituted vermicelli noodles for the rice. When I handed L his food, he asked me what I got him. I reminded him that in March, he wanted to try the lemongrass chicken but with noodles instead of rice. I tried a bite and I can confirm that I prefer the original rice version. The rice soaks up the rich flavour of the lemongrass better than the noodles.

Screen Shot 2020-07-22 at 11.36.25 AM — Photo credit: Pure Modern Asian

I ordered the Crispy Chicken Noodle Soup ($17) to eat the next day. The broth contained strong notes of garlic and something sweet. I opted for the spicy broth version and by the end of my breakfast, my whole face was perspiring. Yes, this is definitely a pho to eat at home alone, and in the dark. The portion was so generous I was able to make the soup last for two meals.

pho

With the rising number of COVID cases in Calgary, L and I are being extra careful where we dine. Currently, Pure is only accepting takeout or delivery orders. If you are ordering pickup, you have to call the restaurant once you get there and an employee will bring out your order to the door. I’ve ordered twice now from Pure Kitchen and I’m satisfied with their safety precautions.

salad

Burgers · Dessert · Fusion · Restaurants · Vegetarian

Donna Mac – COVID-19 edition

May 15, 2020May 18, 2020 Hitting the SauceLeave a comment

Restaurant owners in Calgary and Brooks are dealing with excess food after the Alberta Government delayed Phase 1 of the province’s relaunch strategy. Despite the fact restaurants were already stocked, staffed and ready to go, these businesses can’t open until May 25th. Some owners are requesting reimbursement for the last minute reversal date of the opening date.

Screen Shot 2020-05-15 at 6.52.14 AM

Municipal politicians are encouraging residents to purchase takeout from these restaurants to help use up produce that would otherwise go to waste. For a list of restaurants that were ready to open, visit Savour Calgary’s list.

Screen Shot 2020-05-15 at 6.51.26 AM

L announced that this long weekend, we were going to eat out at least twice. As I’m always eager to play the role of best supporting wife, I suggested several restaurants I wanted to try. For this post, let’s listen to “I Will Follow Him” by Little Peggy March.

One restaurant that’s been long on my wish list is Donna Mac. I called and requested curbside pickup. Customers can also order delivery available via DoorDash, though keep in mind when a delivery app is used, that company receives a hefty commission from the restaurant.

fries

The Mac Burger ($11) reminded me of L’s go-to spot in the city – Clive Burger. The patties oozed with the juices of the meat. The patty tasted like it was cooked over charcoal. I enjoyed the thick, sticky layer of American cheese so much I scraped the leftover remnants stuck on the foil wrapper with my fries.

half big mac

I recommend adding the fries to the burger, as it adds a crunchy contrast to the softness of the patties and squishy bun. I preferred the smoked dijon aioli to McDonald’s Big Mac sauce. My favourite part of the burger was the smoky flavour of the beef and heavy handedness of the cheese.

chicken

Despite the ten minute drive home, the batter on the Fried Chicken Sandwich ($11) was still crunchy. I liked the sweet tang and heat of the gochujang mayonnaise sauce. The slightly acidic pickles added a little taste of summer to the sandwich. I could taste and see the quality of the white chicken meat.

half chicken

I thought both burgers were a gourmet take on fast food, but with better ingredients and sauces. I don’t think I can eat at McDonald’s anymore, knowing what I know now.

burger

The fries ($4) were well-seasoned, skinny and crispy. The mouth feel of the potatoes reminded me of McDonald’s fries. Next time I order burgers from Donna Mac, I will request a side of the chicken burger sauce for my fries.

doughnut

For dessert, we ordered the daily made Donut ($5). The doughnut was soft and fluffy, rolled in a thin, crunchy layer of cinnamon and sugar. The lemon curd filling was bright and lemony, smooth and creamy. The next time I go to a party, I’m going to order half a dozen of these babies. I’m not a doughnut person, but Donna Mac’s version is so superb, I predict it’s going to win a future award in Avenue Magazine’s “best of” category.

side doughnut

I’m excited for this weekend. I can knock off a couple more restaurants off my wish list. Have any suggestions? Send me a message.