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WHERE TO STAY IN CALGARY in the World. Co-owners Chef Paul Rogalski
Le Germain Hotel not only has its own and Olivier Reynaud serve up farm-to-fork
bleachers from which to watch the opening day dishes with many ingredients harvested from
Stampede Parade, but its spacious rooms are their luscious backyard garden. Says Chef
just a block away from Stephen Street, a Paul, “Cooks should know where food comes
pedestrian street packed with souvenir shops, from, harvest it, and grow it.”
outdoor bars, and restaurants. The award-win- The Mash: a funky pizza joint unlike any
ning CHARCUT restaurant has both an excel- you’ve ever tried, is a mash up between a
lent breakfast buffet and serves a delicious brewery and pizza. In the brewing process,
dinner with house butchered meats. grain separated out accounts for about 85% of
the total brewing by-product. Mash’s owners
WHERE TO EAT AND DRINK IN CALGARY: took that grain and recycled it into unique
You wouldn’t think a town that hosts the pizza dough, coming up with such flavors as
world’s largest Western-themed outdoor show Dill Pickle & Bacon with a honey drizzle, veg-
would be a place for imbibers and foodies, but gie, and wild mushroom pizza, and more.
that is exactly what Calgary has become. Modern Steak: one of the most unique steak
Maven: a newish restaurant for brunch, a experiences ever, including the ice cubes
café and even a plant shop. Funky and cozy which are branded with an “M.” There are 28
with great food choices as well as drinks with different steaks from eight ranches including
such names as “It Must’ve Been Love”, “This beef raised grass-fed, grain-fed, wet-aged, and
One’s Thrifted” and “Rough Cab Ride.” dry-aged. Try the sampling platter plate which
Skunkworks (So named because skunkworks arrives rare on a sizzling hot rock, giving you
the ability to cook it more or take it off the
is the view from the bottom of a still) is the
grill.
first moonshine distillery in southern Alberta
making premium small batch moonshine- River Café: One of the most romantic restau-
derived concoctions from Albertan beet sugar rants located in the middle of Prince's Island
instead of corn. Says co-owner/distiller Faye Park. Proprietor Sal Howell looks for unique
Warrington, “We are super picky on what we regional ingredients grown and raised by those
bottle, and committed to responsible stewardship of the
land. Plus, River Café's edible on-site garden
if you won’t drink it straight, we won’t put it
grows 80 ingredients.
in the bottle.” The libations here are smooth
and delicious, including the famous Calgary Made by Marcus has creative and delicious
drink, the Caesar, similar to a Bloody Mary. such as honeycomb icecream, Kentucky bour-
bon pie, and pretzel.
Rouge, located in an
historic house built Marcus used to make
in1891 by a prominent macarons, which
meant throwing away
cattleman (and one of
the original founders the yolks. In order to
of The Calgary Stam- use the yolks, he began
making ice cream in
pede) is now one of the
the same flavors as
Top 100 Restaurants
156 WINE DINE & TRAVEL MAGAZINE FALL 2023
