French · Restaurants · Seafood · Special Occasion

Vin Mon Lapin

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Last week, I visited Montreal with my friends Emerald and Envy. The last time I was in Montreal was thirteen years ago when I was a broke student. I was excited that this time around, I could explore the local cuisine. For this post, let’s listen to “Thinking Out Loud ” by Ed Sheeran.

Obtaining a reservation to Vin Mon Lapin, Emerald’s suggestion, took a lot of work. Recently rated #1 of Canada’s 100 Best Restaurants, no openings were available even though I tried to book the day the spots were released. After several failed attempts on their waitlist, I did manage to snag a 9:45 pm on Wednesday.

We arrived on time and were seated on the patio behind the restaurant. Our server steered us to a stellar natural organic Spanish wine, Vernatxa Instint Primari Friasch, from Terra Alta, Catalonia ($91). This white wine was the best bottle we tried on the entire trip. I found it textured, light and fresh, with a refreshing acidity. This wine was so good, I drank every single drop in my glass.

As we drank our wine and soaked up the evening heat, we noticed things were slower in Montreal. At 10:30 pm, a different server saw our ravenous eyes telepathically begging for a Snickers bar. He came to take our order, and we picked our dishes based on the first server’s vivid and enthusiastic descriptions.

Our first dish set the night, Poireaux ($14). The leek stalks stood straight, packed in sardines in a tin. The marinade tasted clean and grassy oil. Emerald enjoyed the fresh, balanced flavour. Envy found the leeks smooth and savoury. I just liked that I was eating something unusual (to me) and enjoyed the additional crunch from the leek’s accompaniment, potato chips.

Envy and Emerald were impressed with the leek mussels, as it was different from a dish you would find in Calgary. Envy mentioned that Calgary is stronger with game meat because that’s locally available.

I was most excited to try the Corque ($24). The scallop sandwich was friggin incredible. The scallops were silky and smooth, highlighted by the outer layer of delicately crunchy bread. What a treat! Envy doesn’t eat carbs, so I ate her toast. The scallop dish was my favourite dish of the night.

Emerald and Envy loved the Tomate Beuf ($22). The tomato beef was another winner; it tasted sweet, ripe, and tomatoey. In Alberta, we are spoiled with excellent beef, so it was interesting to see that this version of beef tartar highlighted the quality of the fruit more than the meat. It takes some magic to get tomatoes to taste like this. Props to the chef.

Another server came to move us to the dining room for a different experience. I said it was a sweet gesture out loud, and Envy wryly informed me it was because the patio closes at 11:00 pm. Her stark and accurate realism altered my more romantic interpretation, but she agreed that being inside provided an improved experience once seated.

Inside, we met Samuel, a boyish server who recommended other wines by the glass and talked up the chefs responsible for all the deliciousness we ate. I asked for his name to credit him on my blog, but after I realized I may have given cougar vibes. Poor Samuel.

The Laitue ($20) was poetically described, so I was disappointed to learn it was just a salad. While it was a nice herby mix, I would have preferred a second order of any of the previous three dishes instead.

Envy took some of the Porc ($34) and thought it was excellent. I liked the contrast between the soft and crunchy fat on the pork belly. My pictures are worse than usual because Envy and Emerald were so hungry, and I didn’t want them to wait. Next time, I want my friend Lululemon to come. Sometimes she sees my photos and takes my phone to redo it.

The halibut was cooked so the white flesh was hot and soft. Envy approved of our second main, the Fletan ($42). I found the flavour of the fish delicate and perfectly cooked, almost velvety in texture. Envy said she would order this again.

Emerald picked a delicious Torte ($15) for dessert. The cake was coated in a warm, fluffy chocolate sauce. The espresso and rich chocolate reminded me of Coffee Crispy, my favourite childhood candy bar, but much better in every possible way.

I’m glad we were able to check out Vin Mon Lapin. It was worth the repetitive cycle of receiving notifications, frantically checking only to find the offer expired, until finally securing a spot. The food was delightful, and the wine was something special.

Curry · Indian

Saffron Street

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Olympian and I have been DM’ing each other since COVID. She found my blog on Pure Vietnamese, and ever since, we have traded tips on our favourite restaurants, Foreign Concept and Pure Vietnamese. When we discovered that Foreign Concept was closing and the owner, Duncan Ly, was opening Bar Chouette, we decided to meet. For this post, let’s listen to “Hey Baby” by Bruce Channel.

We met at First Street Market. We typically eat at Pure Vietnamese but agreed to check out a new venue if Chef Lam were away from his food stall. Olympian didn’t spot him, so we checked out Saffron Street.

She ordered the Butter Chicken Thali ($18) based on the chef’s recommendation. Despite the chef’s advice that I should also get the butter chicken, I resisted and ordered what I wanted, Chloe Batture ($15) and two Dahi Puri ($2). Olympian ate first, as my dish took longer to prepare. She offered to let me sample her food, but I thought it was too soon.

Photo credit: 4jki

Olympian confided she’s been ordering from Inspired Go, a salad delivery service. As a result, her stomach’s been shrinking, and she couldn’t finish her lunch. I perked up at this revelation and promptly ordered a week’s supply. She was worried that she hyped up Inspired Go and hoped I would like it. I told her not to worry. I wasn’t expecting a miracle from a 500-calorie salad.

My food was ready in about five minutes, and let me tell you, it was worth the wait. My order contained two massive, puffed bread balls. I marvelled at the crisp, bubbly exterior and ecstatically tore a crackling piece off, releasing the hot air. I scooped up the chickpea curry with the paper-like tissue. Each bite was delicate and delicious, spicy and filling. I would get this again.

Halfway through my meal, I discovered some spicy, tart vegetables tucked away in the corner of the tray. I wasn’t sure how to eat it, so I mixed it up in the rest of the chickpea curry.

Photo credit: 4jki

I mistakenly ate the dahi puri in two bites, and the wet filling spilled down on my hand. I found the ingredients sweet and tangy. I tasted mostly the tamarind, yogurt and the fruity pop from the pomegranate seeds. I gave a dahi puri to the Olympian to try and advised her to eat the whole thing in one bite to avoid my messy mistake. She enjoyed it even more than the butter chicken.

On our way out, we saw Chef Lam. I didn’t want to go up and say hello without buying anything, so I slunk away, happily stuffed but longing for some of the best Vietnamese food in town. I’ll have to bring L to First Street Market for our next date night so that I can get my Vietnamese fix.

Japanese · Seafood · Special Occasion · Sushi

Sukiyaki House – Kaiseki

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L and I finally made it to one of Chef Koji Kobayashi’s kaiseki dinners. Koji spent weeks working on the menu, as this was the first big event since COVID. We counted roughly 30 customers in attendance, a mix of couples on dates and regulars who you see throughout the evening, genuinely appreciating Koji’s creations.

Every guest sat at their table, as the restaurant was closed to the general public. When we were seated, I could sense the excitement in the air, similar to the tension you feel moments before the conductor waves his baton before his orchestra. I was downright giddy from anticipation. Let’s listen to some appropriately Zen-like music.

L and I added the sake sommelier pairings ($60), comprising 15 ounces of alcohol to match with Koji’s seasonally influenced eight-course meal. Our photos do not do the food justice. Check out Sukiyaki House’s Instagram photos to get a sense of the caliber of the presentation of the dishes. 

The sakizuke comprised four elements: daikon smoked salmon, mozuku seaweed, okra and edamame pure, and temari sushi. Judith paired the appetizer with Tenbi, Tokubetsu Janmai Genshu. The smoked salmon was bright with lemon and crunchy from the daikon. The cup of seaweed was phenomenal, cool, slippery and delicate. The flavour reminded me of walking into a tranquil forest. I had never tasted anything like it and worked to get every last strand of seaweed.  

The ossuimono consisted of minazuki tofu, seared uni, jyunsai (water shield) and lime. The soup was full of distinctly Japanese flavours. Light and lovely, I would pick out the juicy little sea treasures and then sip on the beautiful broth. The soup was my favourite dish; it was so sensual in flavour and texture. 

The munkozuke was a showstopper, Japanese halfbeak with yuzo and shiso. Twisted in circle, the spine of the whole fish encircled the sashimi. L loved the showmanship of knife skills and the freshness of the sashimi. The yuzu foam was dreamy, a fresh and gentle complement to the delicate, clean white fish. The soy pairing was familiar, and the contrast made the flavour pop. Judith paired the sashimi with Senki Muku, Junmai Daiginjo.

The takiawase was outstanding. My meat-loving, eggplant and tomato-hating husband was so impressed he declared the cold-style dish his favourite of the night. The eggplant was silky and smoky, gorgeously rich and luxurious. The tomato was plump and so refined in flavour that I couldn’t believe what I was tasting. Between sips of Hououbiden Kanbashi, I would slowly nibbled on the generous scattering of black truffles.

The yakimono course reminded me of the fall season. The grilled miso snapper was adorned with crispy fish scale chips and seaweed paste, reminding me of a cold October night. I loved the char on the baby corn and the giant crunchy spot prawn.

Before our shizakana course, we could smell the grounding fragrance of burning wood. I noticed the classical Japanese music was curated to each course at a volume low enough that my Shazam app couldn’t detect. Our plate of A5 Japanese Wagyu was decorated with a quail egg, foie gras mousse, lotus root chips and emerald-green fiddleheads. The foie gras melted in my mouth like whipped cream, salty and full of umami. Judith paired this dish and the next one with Terada Honke, Junmai.

The gohan mono was a rice dish of marinated squid, caviar, tamago and burock. The dark sauce was heavy and sweet. I enjoyed the combination of the sticky rice and salty crunch from the tobiko. We drank warm cups of sake, which heated me up like a good cup of tea.

The final course, mizumono, was a fun way to end the series. The vanilla ice cream was sandwiched with red beans and strawberries. Koji said the red beans would ward off evil spirits. When I saw how much L enjoyed his dessert, I gave him mine to eat as well. I loved the pairing drink, hojicha infused sochu, a concoction of tea, cold brew coffee and Kahlua. 

L and I were impressed with all the skill, imagination and beauty that went into each dish. The dinner took a tremendous amount of effort and coordination from all the staff, and we appreciated the performance. We look forward to the next kaiseki. Thank you, Koji and L, for a glorious experience.

Japanese · Seafood · Special Occasion · Sushi

Sukiyaki House – GOAT (Greatest of All Time)

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L won an award, and I received good news, so when we came home, we decided to go out and celebrate at Sukiyaki House. When I sat down at our table, I noticed almost every diner coming in was a regular. That’s pretty telling of a restaurant if all your customers are repeat offenders. Let’s listen to “My Cherie Amour” by Stevie Wonder for this post.

We started with an ice-cold Asahi beer (16 oz, $9) and munched on piping-hot pieces of chicken karaage ($14). When I took my first bite, I hollered, “La, la, la, la, la, la. How do they make these fatty, crunchy morsels so freaking delicious?” L grinned and looked around because I was being pretty loud. What can I say? I get excited easily. L commented that the marinated chicken was so juicy, brightened by the yuzu kewie sauce like a summer day.

That night, when I posted that Sukiyaki House is the GOAT (Greatest Of All Time) of fried chicken, a follower on Instagram DMed me to say it’s the best because it’s KFC (Koji Fried Chicken). I know Koji doesn’t prepare the kaarage because he creates specialty dishes at the front of the restaurant, but I get the gist: the standard in the kitchen is very high.

We selected some rolls and nigiri to round out our meal: Amabei (Raw Shrimp / Fried Shrimp Head, $5.50), Ebi (Cooked Shrimp, $3.60), Hamachi (Japanese Amberjack, $5), Maguro (Tuna, $3.5), Shake (Salmon, $3.50), Tako (Octopus, $4.20), Hotategai (Raw Scallop, $4.80), Negitoro (Toro / Green Onion, $7.50) Shake Maki (Salmon, $5.50) California roll ($15), and Kelly Tempura ($14).

Generally, I’m not too fond of sushi rolls, but Sukiyaki House has the only rolls my heart beats for. The rice was perfectly seasoned with vinegar and sugar. The tempura in the Kelly roll was still warm, and Sukiyaki House’s trademark airy batter with that mouthwatering flavour you only get from clean oil. So effin’ good.

I always get the California roll when I come here. The flavours hit right. I love the layers and textures of the buttery avocado, crisp nori, roasted sesame seeds and fluffy crab meat. The selection of nigiri was fresh as always, with the scallop being the highlight, plump and creamy as the Milky Way.

Next week, L and I are attending Sukiyaki House’s ‘kaiseki,’ a traditional fine-dining, multi-course meal. Koji spent a decade perfecting his craft in Osaka. So if the restaurant can make fried chicken and California rolls the highlight of my year, I can only imagine what to expect at the kaiseki.

Wine tasting

Juice Import – Harvest Tasting

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I had an extra Juice Import’s Harvest Tasting ($25) ticket because Beep Beep had to cancel her trip to Calgary. As Lululemon already bought two spots for herself and her fiancé Books, I invited Foodiegal as my plus one. For this post, let’s listen to “Got ‘Til It’s Gone” by Janet Jackson.

Foodiegal waited for me outside Bricks Wine Co. We signed in and partook in welcome bubbles from Brand Bros, Pet Nat ($38.95) when we walked inside. Foodiegal enjoyed the clean, soft bubbles so much that she put this bottle on her wish list.

The theme of this tasting was a comparative analysis between Brand Bros and Jochen Beurer, two wineries in Germany where Erik helped to harvest the grapes. He started us off with a “serious” rosé, Brands Bros 2020 Wildrosé ($34.95), a wine with incredible intensity. The grapes are from 50-year-old Portugieser vines, and the harvest for this vintage was excruciatingly hot and dry. As this rosé is unfiltered, the owner, Daniel, instructs customers to shake and wait ten minutes for the particles to settle. We admired the colour and how the light reflected off the sediment floating in the wine.

If Wildrosé is considered serious, Jochen Beurer Rosé ($29.95) is carefree with its soft, gentle flavour. Erik described the wine as “bright and juicy, with a ton of freshness.” Foodiegal and I enjoyed this rosé. Erik noted this vintage is the product of all the grape varieties, and “then the juice is bled off and spontaneously fermented to full dryness in stainless steel before élevage and bottling.”

Erik took a sip of Brand Bros Monastery Riesling ($46.95) and sighed at its haunting complexity and proclaimed that this was everything he loved about wine. Cloudy in colour, I appreciated how the Riesling sparkled against my tongue. Erik informed us that the fifty-year-old vines are planted in limestone-dominant soil, which helps preserve acidity, even in scorching weather. Lululemon and I bought a bottle because it was that good. Foodiegal wasn’t a fan, so I drank her glass. Unfortunately, I forgot to ask Erik what to pair with this Riesling.

Erik asked us which we enjoyed more, the Monastery Riesling or Jochen Beurer Jungrs Scwaben Riesling ($59.95). About half the group preferred the Jungrs Scwaben. I favoured the yum factor of the Monastery, but I still appreciated the richer, smoother, sweeter Riesling from Beurer. I asked Erik why does Germany have the best Rieslings? Erik reckoned it was a combination of factors. Perfect climate, soil, and having a thousand years of experience create generational knowledge that gets passed on.

I was pleasantly surprised by Brand Bros Red ($31.95). Quaffable, with a pretty scent and soft carbonation. Erik mentioned this red was easy to pair with lots of food. Lululemon, Foodiegal and I bought a bottle.

The Jochen Beurer Red ($29.95) was heavier and richer in taste than Brand Bros. I was surprised how much I enjoyed the red wines because Germany’s famous for Riesling. I was particularly impressed with the sparkling red. I wondered why these two German wineries offer such high-quality, reasonably priced wines compared to some other wineries. Erik explained the land is cheaper in Germany, and their harvest produces high-yield crops, unlike pinot noir or more difficult grape varieties. As well, the government offers subsidies.

I learned that Erik also hosts private parties. I may enlist Erik’s service when my sister Me Shell visits me this summer. I can’t think of a better way to spend an evening. Supping on steaks and sipping on fine wines while listening to Bard Erik recite his journeys tasting the most natural wines in the most unlikely places.

Burgers · Fast Food

Flipp’n Burger

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It was my colleague Mo’s turn to select the restaurant for our corporate lunch. He picked Flipp’n Burger, a retro diner specializing in super-sized halal beef and chicken burgers. For this post, let’s listen “Take On Me” by a-ha.

Most of us ordered the signature burger, The Flipp’n ($15.75). I opted for Onions Rings ($5.95) with garlic aioli. The batter on the onion rings was crisp and puffy. Since we ordered delivery, the onion rings were cold and a tad greasy. I preferred Sharon’s deep-fried pickles. The thin coating was still crispy, while the pickle was still warm and juicy. The garlic sauce was pungent, with more minced garlic than aioli. The flipp’n sauce was creamier with a strong smoky flavour. Next time, I’d order something simpler, like ranch.

We were all wowed by our burgers. The beef was charred and crusty on the outside. The smell and flavour of the ground beef were intense, and the texture was somewhat dry with a nice chew to it, like a coarse sausage. The double patties were hefty pucks glued with melted cheddar and Swiss cheese. Each ingredient was generous and high quality, from the sauteed mushrooms to the thick-cut bacon.

A week ago, I tried V Burger and enjoyed it, and I’m also a fan of Flipp’n Burger, though the two are opposite. V Burger was wet with an abundance of sauces. Flipp’n Burger serves up a flame-broiled burger, so you get this mouth-watering fragrance and the caramelized bark on the patty. I want to take L to Flipp’n Burger on our next date night because I know he will be impressed.

A new hire in our office suggested we order from Alumni Sandwiches for our next corporate lunch. I suggested if he wanted to pick the spot, he should volunteer on our social committee. He was in, even stating that he knows the owner’s brother-in-law and would pick it up himself if Alumni wasn’t on a delivery app. Connections, perseverance, and good taste! A welcome addition to our team. 

17th Ave · Burgers · Vegetarian

V Burger – Vegetarian Delight

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After our wine tasting at Vine Arts, Lululemon suggested we get something to eat. She recommended V Burger. I was game, since I’m a social vegan, I avoid meet. I’m so glad she recommended this place because I finally found a vegetarian burger I love. Let’s listen to “Somebody That I Used To Know” by Gotye.

At 2:00 p.m., I was surprised to see so many people still eating there. The place appears popular with families and groups. We picked the Big Kahuna Burger ($12) and shared a side of Tater Tots ($5.50). I also ordered burgers and tots for takeaway for her fiance and my husband as we opted to eat inside the store.

Holy veg, the pea protein burger is as good as beef burgers. The hefty patty was meaty and juicy. The only thing missing was that crusty charbroiled exterior, but the texture mimicked beef well.

I liked how the glossy brown brioche bun held up to the wetness of the teriyaki roasted pineapple and juicy tomato. The bac’n tasted similar to bacon, but the texture was more like salami. The green lettuce was wilted, which was a shame because otherwise, this would have been a near-perfect burger. When L ate his burger, he didn’t know it was plant-based until I told him. I bragged to L that eating meat is so yesterday and plant-based food is way more v-edgy.

Don’t pass on the tater tots, which were gloriously hot, crunchy and munchy. Done right, tater tots done well are such a satisfying snack.

My friend Beep Beep is coming to visit me soon. I’m tempted to take her to V Burger because she’ll be impressed with the food and their food philosophy. Hitting the Sauce gives V Burger two phat thumbs up.

Restaurants · Wine tasting

Keys to the Natural Cellar – Vine Arts

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I attended Juice Import‘s Keys to the Natural Cellar ($35) event on Sunday at Vine Arts on 17th Ave SW. I was looking forward to this particular event because Erik featured natural wines that showcase an ability to age gracefully, which I need to learn to do. For this post, let’s listen to “Shiny Happy People” by R.E.M.

When we arrived, a staffer gallantly poured us a flute of prosecco to sip as we looked around. The whimsical setup of the shop reminded me of the Leaky Cauldron in Harry Potter. After a few minutes, we were escorted upstairs to the tasting. Lululemon was pumped to attend as she thinks Erik is one of the fascinating wine gurus in town. She asked him if he would host a wine tasting at her office. We discovered he does; the cost is only the wine purchased for the tasting.

Erik began with a question. Can natural wine age? The first wine we tried was 21 years old, almost as old as me.

The 2002 Tarlant l’Etincelante Champagne Brut Nature from Champagne, France tasted softer and cleaner than its initial prominent scent. He noted that people often drink prosecco regularly and champagne on special occasions, which makes it even more pronounced how different they are from each other. One is young and fruity, while the other has yeasty characteristics and not as bubbly. Erik found the champagne satisfying, full of umami. At around $275, it was a treat for everyone at the table to try a champagne from a winery with such stringent standards for fermentation. The owners refuse to release any wine unless it is fully mature.

Next was the 2018 Domaine Marnes Blanches Savagnin Sous Voile from Jura, France ($75). Marnes Blanches is one of my favourite wineries; their wine is always a hit at my parties, as it is so easy to pair with melted Comte cheese. Lululemon could smell maple. While it smelled sweet, Erik described notes of camomile and fresh, dried and bruised apple. We learned this wine comes from 45+-year-old vines grown on marl and limestone. I loved this one so much that I bought a bottle, as did my friend. Erik recommended pairing this cuvee with something fatty and raunchy, like salty almonds or raw clams.

Our third tasting was a 2015 white wine, Domaine Garreliere Chenin Blanc “Coulée Douce” ($45), from Loire Valley, France. This wine smelled bright and floral, and the texture was much lighter than the previous wine. Erik described the notes of stonefruit and pointed out the green tinge of colour. We liked this one so much that we bought a bottle as well. Erik recommended pairing this wine with mushrooms, morels, or gorgonzola. There was a cheese master in the room, and he recommended a gouda, such as a Dutch Grasskass.

Erik described the next wine, the 2014 Pacina Rosso from Tuscany, Italy, as a classic old Italian wine that tastes just as the winemakers intended. Pacina seldom releases their vintages consecutively as they wait for the wine to reach optimal maturity. I found the scent pretty, but my favourite red wine was the next one.

The 2018 Franz Weninger Saybritz Blaufrankisch from Burgenland, Austria, was bright and delicious. We admired the violet and red plum hue. I asked Erik about sentiment and why some wines have it, and others do not. He informed us that sediment comes from many things, such as skins, yeast, and colour. Leaving the sediment in (unfiltered) provides texture and quality as the natural tannins act as filters. In commercial wines, filtering wines provides that sterileness that some people have come to think as standard.

The dessert wine was a 2017 Cantina Marilina Gocce d’Autunno Passito from Sicily, Italy. Erik noted the “rapturous sunlight from Sicily” wine was baked under the sun for 10 to 15 days, and it is a bottle you could keep for a couple of decades.


I’ve been to a few tastings, and this might have been one of my favourite events because of all the neat things I learned. Thanks, Erik, for hosting these informative seminars and teaching us about natural wines.

French · Restaurants · Seafood · Special Occasion

Cassis Bistro

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On Friday, L had plans that didn’t involve me, as none of his friends were bringing out their old broads. Boys’ night out is not only gender-unfriendly but is also the bane of my social life. To quell my displeasure, he promised we would go somewhere nice for dinner on Saturday. I wish I could say I am exaggerating that I subsequently spent hours debating between River Cafe and Cassis Bistro, but I’m dead serious. Did I want to go somewhere scenic and romantic? Or should I go somewhere close and charming? Cassis won in the end because the wines are more to my taste, and the latest Google reviews are consistently excellent. For this post, let’s listen to “Poupée de Cire, Poupée de Son” by France Gall.

Unlike Rea’s Italian Cucina, which is packed at 6:00 pm and empties out by 8:30 pm, the guests at Cassis Bistro dine much later in the evening. When we arrived at 6:00 pm, only a quarter of the restaurant was full. However, when we left at 7:30 pm, it was starting to bustle with customers.

L started off with a beer ($8), I picked a glass of Sauvignon Blanc ($12), and we shared the Foie Gras Torchon ($24). The sauvignon blanc was delightfully cold, with bright acidity and green notes. I remarked to L that the temperature was optimal, as I like my wines cool and crisp.

I told L I was surprised he wanted foie gras, as he doesn’t usually eat rich foods. He responded that Cassis’s version is the best in the city, and he still remembers when we last tried it over a year ago. The texture of the foie gras was light and buttery. The thin ginger crisp was sweet and crunchy, accentuating the delicate savouriness of the liver. The portion was so large, so we added a side of French bread to mop up the last smear.
Oh my gawd, the bread was terrific, crusty on the outside with soft, silky innards. Even the butter was sublime, creamy and grassy, unlike the waxy version I eat at home.

We ate slowly to make each morsel last as long as possible. As we tenderly shared the last piece of bread, I felt like I was in the spaghetti scene in Lady and the Tramp. At this point, I was getting excited for our main courses. L picked White Cream Veal ($44) for his main dish, and I ordered the BC Spring Salmon ($42).

The owner of Cassis recommended pairing our dishes with an oaky Novellum Chardonnay ($14). Pro-tip, always get the recommended wine pairing for each course, as this is the second time at Cassis that the wine and food pairing blew me away. Even L raved about the wine pairing. Again, my wine was served delightfully chilly – colder than my fridge can achieve.

The veal was firm but tender, and while the meat tasted clean and mild, the white cream was deliciously boozy. The side of potato gratin was piping hot and fluffy. The lentils were my favourite – lusciously seasoned and slippery smooth.

I typically order the mussels at Cassis, but I’m glad I ordered the salmon. The large flakes effortlessly fell apart when I took my fork to the salmon, which soaked up the rich, satiny smooth lobster sauce. I loved the fatty, fresh flavour of the salmon. This dish was so stellar that L was envious of my choice.

We shared Marquise ($14), a chilled dark chocolate bomb so damn good that I cleaned the plate. I don’t have a sweet tooth, so it has to be excellent for me to eat dessert.

This meal was so good I proclaimed that I would die happy if I died that night. When we woke up alive the next morning, L said that was one of the best meals he’s eaten all year. I concur. If you haven’t been to Cassis, I would highly recommend it.

Bars/Lounges · Beer · Dessert · Happy Hour · Japanese · Pubs · Seafood

Week of Gluttony – Koto Sushi, Two House, Bear & Kilt, Annabelle’s Bar, BBQ Express

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This last week has been a food fest. I met up with Zoomhahaa for oysters, L for pizza at Two House, Lululemon and Kournikova for beer, pizza, wine and dessert, and a takeout lunch of Chinese BBQ. Let’s listen to “Flowers” by Miley Cyrus for this post.

Zoomhahaa and I met up at Koto Sushi. Our server was friendly and didn’t make us feel bad for taking advantage of their wicked happy hour oyster special. West Coast oysters were only $1.25 each, and that is the deal of the year.

Zoomhahaa and I prefer West Coast oysters over East Coast because we like our oysters fat and creamy. In comparison, East Coast oysters are flatter and thinner in size, with briner, saltier notes.

We started with a dozen oysters each. Each oyster was shell-fragment-free, a major shucking feat, especially for happy hour. The sea morsels were milky and smelled like the ocean. We alternated between the green onion mignonette and eating the oysters with lemon and its natural juices. Paired with a cold Sapporo ($6) and a big glass of wine ($6), we both exclaimed there was no better way to spend an hour after work. We ordered a second dozen oysters each, and the last round was even better than the first. We left full and happy, and I swear, I was just one oyster away from gout.

The next night, I felt chipper after work, so I told L I was taking him out for pizza at Two House Brewery. We shared the Formaggi ($23) pizza. This pizza is so simple but so good. The cheeses paired well with the sweet drizzle of honey. We washed our supper with Yuzu Shio beer (12 oz, $6), a light, lemony beer.

I met Lululemon and Kournikova on Thursday at the Bear and Kilt on Stephen Avenue. Once you walk in, you feel like you are in ye olde Calgary. The whole setup is adorable, with old furniture and vintage memorabilia. We bumped into Christina, the co-owner of Klein & Harris, who rushed in to check something. Kournikova also knows Christina, and she mentioned she was heading to her restaurant for a late dinner with her husband.

Lululemon and I drank Wild Rose beers ($7.99) and personal pizzas ($14.99). Kournikova ordered Patron and soda ($14). For our second drink, Kournikova felt like wine, so we walked to Annabelle’s Bar across the street for another drink. There, we shared a bottle of sparkling rose. We met the manager, Simon, who knows Eric, the co-owner of Juice Imports. We chatted about the restaurant culture in Montreal and how getting wine from Pinard & Filles in Calgary was easier than in Quebec, where the winery is located.

Kournikova settled our tab and took off to meet her husband across the street for dinner. Lululemon ordered us beverages, as well as Whipped Ricotta ($15), Tiramisu ($12) and Crème Brulée ($12). I was so full from the pizza, but the tiramisu was so light and soft, it was too delightful not to devour. Lululemon took that photo below, in case you are wondering why there’s one good photo on the post. She told me not to fight for the bill, and she said it was such fierceness I backed down and said I would get the next one. When we finished, I called an Uber to take us home. The driver pretended to be outside but wasn’t and cancelled on me. Lululemon hailed us a taxi instead, and the next day on Good Friday, I slept off all the dessert and wine.


On Saturday, I went to Sun’s BBQ to pick up some duck and BBQ pork. After I made my purchases, I walked a block over to BBQ Express and picked up a two-meat-on-rice lunch combo ($11). I ordered soy sauce chicken and crispy pork. Two things stood out. First, the owner was so friendly and polite. Second, he was so generous with the meats he had to put a rubber band over the container so the food wouldn’t spill out.

When I got home, I hastily snapped a photo. Unfortunately, the angle of my image is awful, as it doesn’t show off the crispy skin. The pork was tender and cut well, so each slice of meat with crunchy skin was proportional and fit nicely in my mouth. There’s just something so winning about the combination of the plainness of the steamed rice in contrast to the rich, fatty crunch of the skin. The soy chicken was the show’s star, as the meat was plump and silky. The sauce on the chicken skin was light but flavourful, with a touch of sweetness. The food was so good I posted it on Calgary Food – FoodYYC.

Unfortunately, I received three unpleasant comments. One complainant doesn’t know how to use contractions. Another thinks anyone that has a cash only business is a thief, liar, or criminal. The third person tried to argue that I didn’t eat crispy pork, even though I said I did and you can see the crackling skin poking through. All I wanted to do was spread some good news about a cheap and cheerful eatery, but hey, it’s the Internet, and everyone has an opinion.

When I looked up the names of a couple haters, I recognized their writing style and realized they used to write nasty comments on my previous employer’s Facebook page. What a small world! I think I’ll stick to sharing my experiences on my blog, where it is a safe place to spread the word about delicious eats in Calgary.