Sukiyaki House – Welcome back dinner

June 15, 2021June 15, 2021 Hitting the Sauce3 Comments

On June 10th, Alberta entered its Stage 2 reopening. No surprise here, to celebrate the lifting of government restrictions L and I dined at Sukiyaki House. For this post, let’s listen to “Dancing In The Streets” by Martha and The Vandellas.

This is my first dining out experience since I’ve started using Noom – a health and fitness app. I’ve never lasted more than six hours on any diet, but I figured it was time for me to become healthier. After surviving two days, I assessed Noom to be a Debbie downer. There are no fun foods that I can eat without breaking my daily calorie count. As Foodiegyal7 informed me, Noom is not a site for foodies. L timidly observed that I’m noticeably more irritable since I’ve been on Noom. Poor L.

Our server Judith has the best taste in sake. When we asked for a suggestion, she recommended Fukucho Hattanso 50 Junmai Daiginjo ($46, 10 ounce). The sake smelled fragrant. The flavour was light and clean, with a honeyed sweetness. If fairies existed, this would be their drink.

For our first dish, we ordered BC Spotted Prawns (market price). Head chef Koji Kobayashi hit a home run on this creation. The spotted prawns sat in a gorgeous tomato yuzu shisho sauce. The raw shrimp was soft and creamy. The sea lime green sauce was refined and balanced, with bright, summery notes. L said the hint of lime in the sauce reminded him of Mexico. I could eat this dish all day long. The fried shrimp heads were scrumptious. I could tell the difference between the BC prawns and the regular ones. The BC prawns are sweeter and the meat has a lighter flavour.

We ordered Sawagani Crabs ($2.50 each). I’ve seen these crabs before in the food markets in Tokyo and Kyoto. The shell was thin and crunchy, similar to the outside layer of a candied apple. When I bit into the crab, the flesh was warm and juicy, with no fishy aftertaste.

Every time we visit Sukiyaki House, we order the Tako Carpaccio ($16). The octopus was thinly sliced and crunchy. I loved the balanced flavours in the yuzu sauce and the added layers of texture and flavour from the topping of arugula, kewpie mayo and potato strings.

L ordered Kani (Snow Crab $3.7), Tako ($3), and Atlantic Salmon Nigiri ($3). He said the salmon melted in his mouth. The snow crab was sweet. L mentioned the sushi rice was a cut above other Japanese restaurants in Calgary. He liked how the amount of wasabi in each piece of nigiri was subtle and not overwhelming like other restaurants.

I ordered the Irodori Hiyashi Udon ($24). This is a great summer dish. The udon noodles were thin and chewy. The tamago (egg omelette) was sweet, with a soft firm texture. I thought the yuzu dashi broth perfectly highlighted the flavours of the hotategai (hokkaido scallop), hamachi (snapper), ebi (steamed shrimp) and Ikura (salmon roe).

We enjoyed being back so much that we didn’t want to leave after we finished dinner. Instead of dessert, I asked for the driest white wine and L ordered an Asahi, so we could sit and soak up the exuberant vibes. You could feel the excitement to be back from the customers. Better times are coming. I’m hoping Calgarians get their vaccine so we can get on with Stage 3.

Restaurants · Seafood · Special Occasion

River Cafe – COVID-19 dine-in edition

July 31, 2020August 1, 2020 Hitting the SauceLeave a comment

With COVID-19 hampering our summer plans, L and I are making an effort to visit the more picturesque restaurants in Calgary. I’ve been wanting to return to River Cafe ever since we celebrated Ottawa and Soup’s wedding in 2019. For this post, let’s listen to “She’s Got the Look” by Roxette.

We didn’t manage to score a patio table but in the end, it worked out for the best. It was a cool night and the breeze would have prematurely chilled our entrees. Instead, we sat by the window and were afforded a view of the patio and passersby roaming around Prince’s Island Park.

champagne

I chose a glass of champagne (Gardet Brut, $19) to pair with our fresh oysters while L stuck to a pint of Establishment Brewing Company beer ($9). Whenever we share a plate of oysters, L ensures I get the largest ones. He knows the way to my heart.

Oysters

We ordered four west coast oysters ($19). One variety was Sun Seeker and the other (I think) was Kusshi. The Kusshi was soft, fat and creamy. The Sun Seeker had a lighter flesh with a texture that reminded me of watermelon. The oysters were served at a temperature slightly below room temperature.

Oyster 2

L would have preferred a mignonette over the pickled Salt Spring Island ginger but I disagree. With these oysters, I wouldn’t want anything to cover up those clean ocean flavours.

Oyster 3
We shared the Chicken Liver Parfait ($19). Our toasted brioche was generously spread with a mousse-like pate. The nectarine, cherries and Saskatoon berries were served at the optimal stage of ripeness.

pate

The nectarine was sweet and juicy, but the skin still had some resistance. The meaty softness of the cherry melded with richness of the pate. The ice wine gastrique was unique – I found it tart and sweet.

toast

I paired my Beef Tenderloin ($52) with a glass of Bordeaux (2015 Chateau Patache d’aux Medoc, $14). The beef was well-seasoned, soft and almost buttery in texture. I was surprised there was so much flavour in this cut of meat, as I normally find tenderloin bland.

Tenderloin 1

The emerald broccolini stalks were cooked so that it still retained a crunch. I could taste a smokiness on the charred florets. I loved the combination of the crispy onions and the decadently creamy Popular Bluff pureed potatoes.

Tenderloin 2

This beef was more satisfying than the steaks I’ve tried at Caesar’s Steakhouse. Though the steak appeared smaller in size than what you get at a traditional steakhouse, the portion we received was filling. We were so stuffed, we declined dessert.

dessert

Thanks L for an incredible meal. I’m keen to come again, perhaps in the afternoon for oysters and wine. I love this restaurant so much, River Cafe makes it on my list of Best Restaurants in YYC.

Japanese · Restaurants · Special Occasion · Sushi

Sukiyaki House – Birthday Dinner

February 1, 2020August 11, 2020 Hitting the SauceLeave a comment

My last meal at Sukiyaki House was so memorable, I returned a week later to celebrate my milestone birthday. That day, L and I were literally counting down the hours before our dinner. For this post, let’s listen to “Number 1” by Goldfrapp.

Justin called L to confirm our reservations. He also wanted to check with him that the ingredients and price range of the two dishes that head chef Koji Kobayashi wanted to create for our meal was suitable. That’s some next level customer service. We were impressed with Justin’s consideration of our taste and budget.

sake 2

L and I toasted to my old age with a flute of Kozaemom Junmai Ginjo Omachi ($12). I thought this sake was fragrant with a viscosity similar to a riesling. I also tried Kuheiji ($15), which in comparison to the other sake was more delicate. If pretty had a flavour, it would be Kuheiji. I’m a fan of both sakes.

glass

Koji made two special off the menu dishes for us. The first to arrive was Koji’s signature dish – Duck Breast with Braised Daikon, Foie Gras Mousse and Matcha Potato Brûlée ($24). Personally, I think Justin should have charged much more for this dish. The portion was huge, and the flavours were stunning. I could tell a lot of labour, love and talent when into this dish.

duck

The duck is sous vide for five hours, resulting in tender, succulent meat. The edging of duck fat melted beautifully as I chewed. The duck gravy was so mouth-watering that I wanted bread to mop up every last drop. The matcha brûlée was lacy and crisp, a nice contrast to the velvety smooth foie gras. The daikon was so warm and juicy, it made me weak in the knees. I know it’s early in the year, but so far, this is the best dish of 2020.

duck piece

The second dish Koji prepared just for us was Aji Four-Ways ($45), but I think it should be called Aji Five-Ways. L thought this dish showcased Koji’s talent for knowing how to combine different flavours and ingredients together.

platter

Koji used an entire horse mackerel flown in from Japan to create five different experiences. The sashimi showcased the strong flavour of the mackerel – light and not fatty like tuna or salmon.

tartare

For some reason, I thought the mackerel nigiri was more mellow in comparison to the sashimi. L thought the fresh wasabi and the crispness of the scallions were the perfect pairing for the fish.

fish nirg platter

The mackerel tempura was tossed with matsukaze matcha and rice cracker batter that reminded me of cornmeal. The texture of the fish reminded me of a fish meatloaf nugget. I thought approach created a scrumptious bite that illuminated the oily, dense flesh.

tempura

I found the mackerel tartare light in flavour but heavy in texture. I could taste a hint of fresh ginger, soy and mirin in the mixture. I love the colourful garnish of flowers and greens on top of the tartare.

fish bone

The deep-fried bones made for a nice crispy snack. At this point, I was getting too full so I only nibbled on the meatier bones. I appreciated that Koji used a type of fish I’m unfamiliar with. The texture and taste of horse mackerel made me think because it wasn’t the usual salmon or tuna I’m accustomed to eating. This dish was a thoughtful creation and got us out of the comfort zone of eating the more common and popular types of Japanese fish.

uni

Justin informed me the Uni Sea Urchin ($15) I ordered has a premium platinum status. Flown in from Hokkaido, the uni was unlike the more common type in British Columbia. I’ve never eaten uni so sweet and creamy, it melted in my mouth. So good, I had a foodgasm.

nigiri platter

The Aki Maguro Chu Toro ($4.20) was nice and fatty. I also liked the fat high content in the Shima Suzuki Striped Seabass ($5). The bass was smooth and firm, with a sweet aftertaste. The Ebi ($3) at Sukiyaki House is consistently superior than other Japanese restaurants. The steamed prawn was crunchy and flavourful.

crab

The Kani ($3.70) was also a winner. The crab was sweet and juicy. The texture of the crab meat was tender and flaky. I’d order this again.

shrmip head

I happily chomped on my Amaebi ($4). The raw shrimp was perfectly crunchy and cool on my tongue. The fried shrimp head was still warm when I ate it. Oh my goodness – turning forty never tasted so good.

chopped

This part of our meal always gets my heart racing with sweet anticipation – raw scalllops. The Special Scallop ($3.80) was full of buttery goodness, dotted with the crunchy, salty pop of fish roe. The chew of the nori was a good contrast to the creamy scallop mixture.

scallop flower

A highlight of our selection of nigiri was the Hotategai ($4.20). The scallop was sliced in a way that it gave the same sensation of being chopped. The scallop crevices glided over my tongue like silk. When I chewed, the scallop fell apart in my mouth in a textural explosion. Below is a photo of me after eating the hotategai. I have to credit sous chef Yuki Koyama for his sushi masterpiece. Phenomenal. Yuki truly is an artist.

For dessert, we shared the Matcha Shiratama Zenzai ($9) and a glass of plum wine – Ume Niwa No Uguisu Tomari Umeshu ($10, 3 ounce). I don’t normally like plum wine, but this wine was delightfully tart and refreshing.

UMI

I knew the moment our dessert hit our table that L would be pleased. After ten years together, I can read him like a book. If you appreciate the subtlety of Japanese sweets, you will love this dessert. The mochi was soft and smooth. The flower was still warm, and I thought I could taste the essence of mandarin oranges. The grapes gave a nice pop of sourness, a contrast to the natural sweetness of the red bean paste.

dessert

L and I were surprised that we didn’t have a favourite dish of the night. Everything, from the specialty dishes to each piece of nigiri was spectacular. I highly recommend that if you want to try something authentic or non-pedestrian to call ahead of time and arrange something with Justin. My Instagram friend lovegastrogirl is the opposite of me and she is a super baller. I told her to contact Justin so he and Koji can prepare something special for her.

Screen Shot 2020-01-31 at 5.23.04 PM

Sukiyaki House is something special. This is artistry and craftsmanship in culinary motion. With Koji and Yuki at the culinary helm and Justin at the hospitality front, they are an unstoppable trio. Thank you for preparing such a memorable meal for me. You are ichiban (#1) in my books.

Bars/Lounges · Beer · Fusion · Restaurants · Seafood · Special Occasion

Nights & Weekends – Pop-Up Restaurant and Bar

January 29, 2020November 17, 2021 Hitting the SauceLeave a comment

It’s my birthday week! L picked me up from the airport and told me I had one hour to get ready for our dinner reservation. His colleague M emailed him an article about a pop-up restaurant – Nights & Weekends. What interested L was that co-chefs Bern Glatz and Nick Berenyi collectively worked at Ten Foot Henry, Anju, Mercato, Bar Von Der Fels, and Una Pizza + Wine. He figured since we like all those restaurants, we would enjoy Nights & Weekends. As always, L is correct. For this post, let’s listen to “I Want To Hold Your Hand” by The Beattles.

On Thursday, Friday and Saturday evenings, Nights & Weekends takes over the space at Shiki Menya. The restaurant is dimly lit, with the exception of the glow of the pink neon sign. The tunes are rocking and the vibe is intimate.

kitchen

Initially, I was skeptical when the bartender informed us they only sell four wines – bubbles, rosé, white and red ($12 glass, $48 bottle). After sampling three of the four wines, I realized you don’t need a large selection if each bottle is well chosen. Kudos to Katie, an employee from Vine Arts who selects all the wine for Nights & Weekends.

bubbles

L ordered a pint of Asahi ($7) while I requested a glass of French bubbles ($12). I found the bubbles tight and clean tasting.

eggs

We ordered two servings of the Tamago ($4). The egg was cool and soft. As I slurped the egg back, it felt like I was eating an oyster. I enjoyed the restrained use of black sesame and chili oil. However, L’s portion received all the scallions. Luck of the draw.

The Waygu Beef Tartare ($14) is a winner. L appreciated how the focus of dish was the meat rather than competing flavour of secondary ingredients. The beef tasted supremely fresh. I didn’t even want to use the potato chip because it would take away from the flavour of the waygu. As I chewed, I savoured the texture of the beef. Oh so good.

tartare

The bartender recommended I try the Russine (2017) rosé with the wagyu tartare. He described this wine as a winter rosé. I was reluctant to try it because too often, I find rosé tart, sweet or fake tasting. He didn’t steer me wrong. The wine was heavy for a rosé and a little dry. I would order this again.

rose

The Poached Tiger Prawn ($10) was the star of the night. This sandwich was off the hook. The kewpie sauce was light and just enough to bind and coat all the ingredients together. The pea shoots helped to cut into the mayo. The tobiko added a pop of the sea.

prawn

The prawns were plentiful and sweet. With each bite, proportionally, there was more shrimp than bun. We liked how the bun was squishy and mushable against the crunchy prawns.

brawn bite

The Handmade Pasta ($18) was unique. What I liked was the firmness and bite of the noodles. The combination of the cheese, guancialle (cured meat), dashi, gachujang (Korean red chili paste), mushrooms and nori reminded me a little of Kraft cheese, but in a good way.

psata

I drank one more glass of wine because I was having so much fun and I didn’t want to leave. The Maggiorina Vino Rosso (2018) was interesting. The wine hit my tongue hard but then mellowed out.

red

In my opinion, this little pop-up restaurant competes with the best restaurants I’ve tried in this city and elsewhere. I love it so much, Nights & Weekends is making it on my list of favourite restaurants in Calgary. Hitting the Sauce gives Nights & Weekends two fat thumbs up.

Japanese · Restaurants · Seafood · Special Occasion · Vegas

Vegas 2020 – Raku Japanese Charcoal Grill

January 28, 2020October 11, 2021 Hitting the SauceLeave a comment

My friend Ms Biz highly recommended Raku for my birthday dinner. This was my favourite restaurant on our trip. If I could only go to one restaurant in Vegas, Raku would be it for me. For this post, let’s listen to “You Might Think” by The Cars.

I told Beep Beep I didn’t want any alcohol with this dinner because I wanted to focus on the food. I’m becoming my father. Ludwig won’t drink if he’s listening to classical music because he needs his full concentration. For beverages, we ordered Hoji Tea ($2.50).

tofu

To start, we shared the Half Tofu ($4). The consistency of the homemade tofu was like a ultra creamy cheesecake. We were instructed to cut into the tofu and taste it using two types of seasoning.

marcha

The first approach was to dust the green matcha salt over the cold tofu, along with the condiments of bonito flakes, chives and grated ginger. This style accented the fluffy texture and clean taste of the tofu.

tofu soy

The second version was to add Raku’s specially made soy sauce. I preferred this style because the sauce was unique in flavour and I enjoyed the thick consistency of the sauce paired with the ginger.

enoki 1

My favourite bite of the night was the Enoki Mushroom Bacon ($3.50). In fact, I loved it so much, we ordered a second one at the end of our meal. Two things stood out for me. Flavour and texture.

enoki 2

I enjoyed crunching into this bundle of love. The mushrooms took on all the smoky flavours from charcoal grill. The bacon bound all the mushroom threads together and provided a salty omph.

scallop

The Butter Sauteed Scallop Soy Sauce ($7) was perfectly seared. The exterior of the scallop was hot and crispy. The center of the scallop was cooler in temperature and still silky smooth.

beef

The Kobe Beef Outside Skirt Steak ($8) was served warm. The meat was flavourful and fell apart like a filet of fish. The steak was chewy and juicy.

tendon

The Kobe Beef Tendon ($4) was my second favourite bite of the night. The tendon was soft and sticky. Like the enoki wrapped bacon, the tendon took on the flavour of the charcoal. I’d order this again.

foie gras

The flavour of the Foie Gras ($19) was subtle. For foie gras, I found it was light and clean. I enjoyed this dish but I prefer the heavier, richer, smokier flavours of the tendon and enoki mushroom.

shrimp

For the Crispy Fried Shrimp ($7), I didn’t add any other seasoning or sauce because I preferred the simple, natural taste of the shrimp. I could taste the sweet juice of the whole shrimp.

shrimp 1

This is one restaurant that deserves its hype. I’m already planning another trip to Vegas. I’m eager to return to Raku and based on lovegastrogirl baller recommendations, I want to check out Carbone and the Vegas Golden Knights.

ill

Thank you Beep Beep for treating me to a food and booze fueled trip! You started my birthday week with a bang. Beep Beep!

Beer · Japanese · Restaurants · Seafood · Special Occasion · Sushi

Sukiyaki House – Ichiban (#1 in #YYC)

January 11, 2020January 17, 2022 Hitting the SauceLeave a comment

Now that L and I no longer have our annual trip to Japan, we crave sushi all the time. I noticed on Instagram, Sukiyaki House receives constant praise from foodkarmablog, Miss Foodie and Loaf2go. Sukiyaki House is located in the heart of downtown core. Pro tip – after 6:00 p.m., there is free heated parking.

Loaf2go

Sukiyaki House is known in Calgary for Head Chef Koji Kobayashi’s elaborate omakase dinners. Chef Kobayashi was born in Osaka and trained in “kaiseki”, the highest form of Japanese fine dining. Below is a picture I took without permission from their Instagram account.

koji best

Foodkarma recommends the agadashi tofu, tempura and special event dinners. Miss Foodie orders the sukiyaki hot pot and other specialty dishes. I like to focus on the nigiri. For this post, let’s listen to “Lights Out” by Santogold.

L knows the owner’s son – Justin – a graduate from the Haskayne School of Business. I think it is endearing that when we visit, there are other U of C graduates dining there. I’m thinking of organizing a get together with our previous Japan kids at Sukiyaki House, who are also Haskayne alumni.

Justin impressed me with his knowledge of sake. He treated us to a glass of premium sake – Kozaemom Junmai Ginjo Omachi ($90 bottle, 3 oz glass $12). Wowzers. The sake was flavourful and it smelled incredibly nice. I loved the dryness and the viscosity of the sake. This is hands down my favourite sake. I would order this again.

We started our meal with a dish off the regular menu – Sawara Tataki ($24). Holy Mackerel! This dish made me appreciate the subtlety of fine dining. The delicate textures of the daikon and chrysanthemum was a nice contrast to the mackerel. The greens and garlic chips added a dainty crunch to each bite. The sauce was refreshing and perfectly balanced.

We ordered an assortment of nigiri and maki rolls, as well as a pint of Asahi ($7, 16 ounce). Justin informed us that he imports the beer from Japan. I could tell the difference between Asahi made in Japan and the stuff made elsewhere. In 2019, L and I visited the Asahi factory to learn about their brewing process. Asahi made in Japan tastes purer and the bubbles are tinier.

The Aka Maguro (red tuna, $4.20) is a must order. The tuna was firm in texture but rich and fatty. The tuna literally melted in my mouth when I slowly chewed it. L noted that the fish to rice ratio was balanced.

red tuna

Amaebi (raw prawn, $4) is one of my favourite things to order. The prawn was cool on my tongue, sweet and crunchy. Equally delicious was the accompanying fried shrimp head, dusted with matcha salt.

The shrimp head was served still warm. The fried shell was covered in a soft, light layer of tempura. The texture and taste of the shrimp head meat reminds me of fried soft shell crab.

I think Sukiyaki’s Ebi (steamed prawn, $3) is the best in town. The prawn was tasty with a pleasant crunch to it. We both thought the Shake (Atlantic salmon, $3) was creamy with a rich, smooth flavour. The Tamago (egg omelette, $2.40) was sweet with a light, almost foamy texture.

The Hotategai ($4.20) was large and plump. The freshness of the scallops was exceptionally lovely – silky smooth with a clean flavour profile. L noted the use of wasabi in the sushi was just as it should be – present but not overpowering.

We also ordered one of the specials of the night – Sawara ($6). When I put this piece of Spanish mackerel in my mouth, my head exploded with the realization that I don’t have to go to Japan in order to eat excellent sushi.

L enjoyed the Special Scallop ($3.80) even though he doesn’t care for scallops or mayonnaise. Despite the thick and almost buttery dressing, I could still taste the freshness of the scallop. The pop of saltiness from the flying fish roe added to this insanely decadent bite.

L ordered a Prawn Dynamite ($11). What a rookie move! I didn’t want L to order a dynamite roll but sometimes you gotta let your man order his food. Don’t get me wrong – the dynamite roll was made well, but there’s so many better things you can get. For example, my Shake Skin Roll ($12). Now this is a roll worth ordering.

The semi raw salmon was scorched on the top. The salmon skin was crunchy and smoky. I enjoyed the sauce which added a touch of sweetness. L doesn’t like salmon skin but he admitted that he now understands the appeal of BC rolls.

After our meal, L spoke to Justin to book my milestone birthday at Sukiyaki House. I normally shy away from extravagant meals but at Sukiyaki House, I see the value in such an experience.

dishes

The sushi was so excellent, I couldn’t stop raving about our meal. I haven’t been this excited in a long time. When we went to bed, I told L that if I died that night, I would die happy. I was serious. If you love sushi, you must check out this restaurant out. Hitting the Sauce thinks Sukiyaki House is the best sushi restaurant in Calgary.

Bars/Lounges · Restaurants · Special Occasion · Steakhouse

Caesar’s Steakhouse

October 17, 2019January 8, 2022 Hitting the SauceLeave a comment

To celebrate Bobbino and G-Mah’s 50th wedding anniversary, the kids took them out to Caesar’s Steakhouse. For this post, I’m going to play “Will You Still Love Me Tomorrow” by The Shirelles.

The restaurant is an indulgent time warp to a 70’s version of the Roman Empire. The chandeliers sparkle against the glass mirrors and gold drapes. The shiny red leather seats match the bright, bold carpets. My favourite fixture in the restaurant is the chef, who with over 25 years of experience, masters his art over a fiery grill. Mad props to this dude, he is Calgary’s finest steak wizard.

Our maître d’ Joel knows his wine. If you are lucky enough to get him as your host, tell him what you are comfortable spending and he won’t steer you wrong. He helped me select two of three bottles ($110-120), all from Napa Valley. My favourite bottle was the Ridge 2016 Geyserville, as it paired best with the steaks and I enjoyed the ruby finish. Joel also picked out a Spanish wine by the glass which I enjoyed.

We all ordered the ‘Emperor’s Feast’. The feast includes caramelized onion soup with house-made beef broth and a Parmesan crouton, a mixed green salad, cheese toast and garlic bread, and a twice baked stuffed potato.

cheese bread.jpg

I heard much about the famous cheese bread. The heavy dusting of cheese was dry and salty. L complained it reminded him of Kraft Parmesan. The bread was free so I didn’t care. I told him to choose the garlic bread next time.

The caramelized onion soup had a touch of sweetness to the broth. Uncle Ben enjoyed his soup more than I did.

If you order an entree, you can upgrade to a traditional Caesar salad for $9.00 per person. I watched as Joel whipped up the dressing from scratch. Holy moly, what an awesome salad. The lettuce was cold and crunchy. The sauce was garlicky and cheesy, with the brightness of fresh lemon juice and a hint of anchovy. The homemade croutons were light and added a crumbly texture. I would order this again.

I asked Joel which cut of steak was his favourite. He asked me what I cared about in a steak. I said taste. He said in that case, go for the rib-eye. I ordered the 14 ounce rib-eye ($58) so I could share my steak with L and Uncle Ben. I asked for my steak to be cooked to a medium rare, even though my boss told me to order it medium rare, but closer to rare.

ribeye me.jpg

Though my steak was cooked to a perfect medium rare, the meat was still hot. Joel mentioned that their beef never hits the freezer and the meat is climatized near the grill so it doesn’t bleed on the plate. I can honestly say this was the best steak I’ve consumed in my life.

The flavour of the beef was rich, and the texture was ultra tender. Using a knife was optional. We learned from Joel that all the beef is cut in house from specially selected Sterling Silver and Prime Alberta Beef and cut to order. The top tiered beef is aged a minimum of 35 days.

Turned and G-Mah both ordered the 14 ounce rib-eye ($44). I overheard everyone said their meat was cooked to their specification. I gave about half of my steak to Uncle Ben, L and Dave. L doesn’t normally like rib-eye but he thought my steak was even better than his 14 ounce New York steak ($64). I thought all the steaks I tried were excellent. You can’t go wrong with any cut.

I enjoyed L’s New York steak. The meat was firmer and more lean than the rib-eye, but the flavour was beefier. L loved the char on the outside and said it was damn near perfection. I think there is something superior about a steak charred on an open grill.

tbone

Dave ordered the 20 ounce T-Bone steak ($64) rare. He gave me a bite and I thought his steak was yummy. He packed some of his T-bone home and gave a piece to his mother and dog. His mother told me it was still juicy when she tried it. His dog Sam apparently rolled his eyes to the back of his head in pleasure.

Uncle Ben loves a nice rack, so he ordered the Rack of Lamb ($50). The herb roasted spring lamb was tender and lean, with a mild flavour. This is one of the best lambs I’ve tried.

I called ahead of time and asked if the chef could make something special for Veggie Girl. I was informed that the restaurant offers a vegetarian appetizer and main, but there is no unique creation. I asked if the server could lie and tell her that it was made specifically for her. I got a giggle on the telephone, but when it came down to it, Veggie wasn’t lied to by Joel. Luckily, said she enjoyed every element of her meat free entree.

double baked potato.jpg

For dessert, Bob and G-Mah ordered the Cherry Jubilee. Joel also brought over a complimentary panna cotta. I was in a meatcoma at this point and I was too lazy to take a picture.

Joel informed us that Caesar’s has worked with the same supplier for over four decades and as a result, they receive Alberta’s finest beef. I concur. Along with the master chef, the end product is beyond reproach. The smell, temperature, texture, and taste of the steaks is superb.

Price-wise, it is expensive but worth it. Expect to pay about $150 a person. We sat and enjoyed our meals over a three hour period. We were not rushed out and the GM even took the time to take numerous family photos by the entrance. If my father’s health permits, I’d love to bring my family to Caesar’s Steakhouse for an authentic Calgary experience.

Bars/Lounges · Burgers · Happy Hour · Patio · Restaurants · Seafood · Special Occasion

Klein & Harris

June 15, 2019October 16, 2021 Hitting the SauceLeave a comment

L won an award! To celebrate this special occasion, he took his parents and I to Klein & Harris Restaurant. For this post, let’s listen to “Whatta a Man“ by Salt ‘N’ Pepa.

Originally, L wanted to take his parents to Caesar’s Steakhouse. I convinced him to change the venue to Klein & Harris. He was initially worried his parents would be confused with a menu that wasn’t just meat and potatoes. Klein and Harris only uses Canadian produce, wines and spirits to create a ‘true North cuisine’.

prosecco

I first met Christina Mah – the co-owner of Klein & Harris – when she was the GM at Raw Bar. When she heard we were celebrating a special occasion, she sent over a complimentary round of prosecco with sumac and kiwi bitters. L’s teetotaler mother G-Mah admired the pretty pink hue so much, she even took a sip. This is the sort of drink I adore – light, refreshing and bubbly.

We arrived early enough to partake in happy hour drinks. L and his father Bobbino enjoyed an easy drinking beer – Philips Kolsh ($5.00). G-Mah ordered a mocktail made with seasonal ingredients ($5.50). I found a new favourite white wine – Longhand Pinot Grigio 2017 ($9, HH $5). The regular price for a bottle is only $42, which is a wicked deal, particularly on Stephen Ave. The wine was pleasant, smooth and clean. I also tried a buttery, full-bodied glass of Chateau des Charmes Chardonnay 2017 Niagara on the Lake ($14.75, 7 ounce).

room

For appetizers, we ordered Diver Scallops ($20), Mushroom Ravioli ($16), and Grilled Humboldt Squid ($18). For our mains, we ordered Alberta Lamb Loin ($26), Duck Breast ($26), and the Wednesday’s Coastal Feature ($25). I only ordered three appetizers and three mains because L had to leave early to prepare for the ceremony and I’m trying to eat smaller portions. If you have a regular appetite, I would highly recommend that each person order an appetizer and main.

G-Mah thinks she’s allergic to peppers. As a result, the chef prepared all the dishes without peppers, and instead, put it on the side for us to enjoy. We really appreciate the extra effort, as that was a lot of work for the chef to accommodate one guest while still allowing the rest of us to taste the dish as it was originally intended.

scallop

The Diver scallops were cooked to perfection. The outside was caramelized brown and the inside was silky smooth. These scallops were savoury from bacon and sweet from the apple nosh.

squid

The grilled Humboldt squid was overwhelmingly impressive. Unless someone told me this was squid, I wouldn’t have known because the smooth, soft consistency was unlike any squid I have ever had.

mushroom

G-Mah was enthralled with the mushroom ravioli. The filling was finely chopped, almost like a puree or a pate. L is not a fan of mushrooms and he was impressed. The pasta itself was tender and delicate. The addition of the leeks, blistered tomatoes, greens and smoked Gouda made this dish quite substantial for an appetizer.

lamb

The lamb loin was pink and juicy in the middle. Like the Humboldt squid, I’ve never tasted lamb with such a succulent texture. The sauce of green tomato and rosemary relish was really tasty and a wonderful compliment to the mild flavour of the lamb.

fish

L enjoyed the Coastal Feature, a white fish. He said it reminded him of Scandinavian cuisine. He liked the pickled potatoes, the freshness of the flavours, and the crispness of the fish and lettuce.

duck

My favourite entree was the duck breast. The meat was thick, soft and satiny. I’m familiar with Chinese BBQ duck, which is more gamey, dry and has a rougher texture. At home, I’ve made duck breast twice before and it was so rubbery, I had to throw it out.

This was an eye-opening experience for me. I am astonished that scallops, squid, duck, and lamb can taste like this. I credit executive chef James Waters’ technique and skill. Truly, he is a master with meats and seafood.

I think Klein and Harris offers some of the best value in Calgary. That’s saying a lot because I find my go to restaurants in the city are well-priced. This gem makes it on my list of favourite restaurants in Calgary. Hitting the Sauce gives Klein & Harris two enthusiastic thumbs up.

Bars/Lounges · Burgers · Restaurants · Special Occasion · Steakhouse

Bar Modern – No Man’s Dinner #2

May 3, 2019February 1, 2020 Hitting the SauceLeave a comment

For our second No Man’s Dinner meetup, our supper club met at Bar Modern on Stephen Ave. L was initially hesitant to join our club due to a past negative experience. In 2012, I dragged him to a food event. We learned years later that one of the guests we met was charged for child luring and sexual touching of a minor. C came to L’s defense and said she doesn’t blame him, as she too would be jaded if she accidentally met a pedophile. For this post, let’s listen to “Heebie Jeebies” by The Bosell Sisters.

Bar Modern offers a daily happy hour menu from 3:00 pm – 6:00 pm. For six bucks, you can choose from house red or white wine, beer, highballs and some snacks. I detest house wine so I ordered a 5-ounce glass of Cabernet Sauvignon (Submission, Napa Valley $12.25). The wine was plummy and jammy, with a sweet vanilla aftertaste. I preferred my second glass of wine – a light and peppery Pinot Noir (Spy Valley, New Zealand $9.75).

wine

Our server Jordan gave us a rundown of the menu. His mouth-watering description of the Modern Smash Burger ($19) sold us. L liked the ratio of meat to produce. The double patty was crispy on the outside and the meat melted in your mouth. L described the burger as a sophisticated Big Mac but with top quality ingredients.

burger leighton

I’d recommend you add bacon ($2) and upgrade the fries to truffle ($2). The bacon was crisp and arrived still glistening. Every element in the burger was excellent. Even the slice of tomato was a treat – so sweet it tasted like it was plucked from a garden.

I announced that L’s burger was one of the best I’ve tried in Calgary. Seashell said she is wary when people claim something they have eaten is the best, because what is that based on and how can you compare that to someone else’s experience? Someone at the table clarified that I said it was the best burger I had in Calgary. C said she needs to eat more burgers before she can decide. T was impressed the bun held up to all the juices and sauces in the burger. @pak_to_eating_yyc tried a bite of her boyfriend’s burger and wished she ordered that instead of the beef rib. All I know is that if we spent this much time talking about a god damn burger, it must be something special.

C enjoyed her New York Striploin Steak frites ($34). She thought the striploin was nicely cooked and simply seasoned. I tried a piece of C’s meat and I could tell the difference between Modern Steak’s beef and what L normally buys on sale from Safeway. The flavor of the steak and the juiciness was superior. @kimrobynyyc ordered the 7 oz Flat Iron ($29) and she thought it was yummy.

kim

I ordered the Steak Tartare ($18). Lately, I’ve been on a steak tartare bender. The tartare was both tender yet chewy. I forgot to give C a piece to try.

artartar

C permitted Seashell to pick the next venue. I suggested that she pick whatever she liked – be it the Ship and Anchor or some other Calgary institution. She nodded and said she would need some time to think about it. I just hope Seashell picks a restaurant with a decent wine list. Otherwise I’ll be irritable and likely focus my negative energy on L.

tartar

Thanks to the members of No Man’s Dinner for the good company and fun. I’m looking forward to the next meet-up.

Brunch · Chinatown · Chinese · New York · Patio · Restaurants · Special Occasion

New York – Bar 54, Ellen’s Stardust Diner and Cheong Fun Cart

April 3, 2019October 10, 2019 Hitting the SauceLeave a comment

Beep Beep wanted to have a drink at Bar 54. She mentioned the bar was overpriced and touristy, but she wanted to see the rooftop view of Chrysler Building and of lower Manhattan. We toasted to her birthday with an Aperol Spritzer ($26) and a Rosolio Spritz ($26). The spritzer tasted gross and reminded me of cough medicine. Pro-tip – stick to wine. We much preferred our glass of Rodney Strong Knights Valley ($19) over the cocktails. After midnight, we decided to call it a night.

We were about to enter the subway when a dirty looking man peeped through the gate and started babbling in a high-pitched baby voice: “Nooo? Yesss! Nooo? Yesss!” Before I could stop myself, I responded “Noooo.” Subway Guy looked excited and repeated “Yesss?” I sternly shook my head and said firmly “No!” Since we hadn’t entered through the gate, he assumed we were looking for another train. He said if we went up the stairs and to the left, the other train would be there. I didn’t like his eagerness and the fact he wanted to continue our ‘conversation’ so we pretended to exit. When I heard him take off, we returned to wait for our train. There was another guy there who there who half-heartedly muttered, “Noooo? Yesss!” We ignored him. For this post, let’s listen to Trouble by Pink.

A minute before our train arrived, Subway Guy came back and told his friend he couldn’t find us. I pulled my large black hood over my head. Beep Beep whispered, “Your disguise sucks. You are not fooling anyone.” She was right because Subway Guy spotted me and said something that is so obscene, I will not repeat it. I’ve already said too much. My father reads my blog. Knowing Ludwig, he will tell on me to my mother. I know I’m going to get a flurry of emails from Boss Lady telling me to quit creating drama and getting into trouble. Sorry ma, old habits die hard.

On the way home, Beep Beep really had to pee. She ran ahead and then would stop, crouch down with her knees pressed together and bellow “Nooo?” Then she turned around to face me and coo, “Yesss!” I doubled over with laughter and couldn’t breathe or walk until she stopped mimicking the Subway Guy. Omigod, we are so immature.

The next morning, Beep Beep woke me up at 6:30 a.m. so we would to make it to Ellen’s Stardust Diner by 7:00 a.m. Ellen’s is known for its singing wait staff. Beep Beep ordered the Smoked Salmon Plate ($20). The cook forgot to put the cream cheese on the bagel. Our server was absent so she ate her bagel without any cream cheese.

IMG_7059 (1)

I wasn’t feeling well, so I ordered a ginger ale and a Fresh Fruit Cup ($9). I found the assortment of cantaloupe, honeydew, grapes and pineapple incredibly fresh and sweet. Beep Beep took a bite and said it was normal fruit, I was just hung over. I ordered a latte ($6.50) that tasted like it come out of a vending machine from the 90s. Beep Beep said I should have just drank her latte, because she didn’t like it either.

I enjoyed the confetti that fluttered down from the ceiling. Some of the wait staff differed in charisma, but I enjoyed listening to them sing. A staffer came come out and gave a long story about how hard the staff worked to both sing and bring your food, so donations for their singing classes would be appreciated. The suggested additional tip was $20 bucks.

Before we left for the airport, we stopped by Union Square Farmer’s Market, Little Italy and Chinatown. Beep Beep wanted us to try the Cheong Fun Cart. After using Google maps, I found it. Beep Beep asked a waiting customer if this was the famous Cheong Fun Cart. I knew the lady Beep Beep asked had no clue. I looked up the cart on Yelp to confirm the pictures of the cart and location. The lady said no, we needed to go to a cart that was ten minutes away. I told Beep Beep this was the right cart and showed her the matching pictures I found.

Beep Beep freaked out because there was only a small slit through the metal cart where the vendor’s face would pop out to ask you what you wanted. The elderly woman working there was tiny, and it looked like there was enough room for her and her husband. I requested two small cheong funs ($1.50), one with pork and the other with chicken and an egg (50 cents). I added green onions and requested no cilantro.

Oh my goodness. If you are into the texture and subtle flavours of Chinese dim sum, you’ll love these silky pools of noodles. The noodles are made fresh for you, and it was everything I was craving. Steaming hot, soft with little specks of meat and sauce to give it the right amount of savoury, salty flavour. Next time I’d omit the egg as I found texture of the yolk too dry. I would also add hot sauce. Since Beep Beep and I were sharing, I didn’t add any.

team hot.jpg

Cheong Fun Cart was one of our favourite eats in New York. When Beep Beep complained again about the work conditions, I informed her that the woman working in the cart was the owner, so it was her decision. If she wanted to unionize, she could. Besides, after only three days in the Big Apple, I too would want to be enclosed in a metal container to protect me from being spat on, hustled or spoken to in an indecent manner.

Before we left for the airport, Beep Beep found me a Trader’s Joe store so I could stock up Everything But the Bagel seasoning and Mushroom & Company Multi-Purpose Umami Seasoning Blend . Happy 40th birthday Beep Beep! I had an amazing time with you.