Are you a foodie?
Now you know where the locals go to eat.
BEST NEW RESTAURANTS
ROSTIZADO, #102, 10359 104 St, Ph: 780.761.0911 MENU Situated in Mercer Warehouse in Edmonton's Ice District and Founded by Dani Braun, Chris Sills and Edgar Gutierrez, Rostiado is an old -world cooking concept made modern. The 70-seat eatery & bar combines the unforgettable cooking & dining style of Mexico's rosticerias with exciting modernity. Chef Edgar Gutierrez goes for home-grown goodness in a space that feels like relaxing at a friends home. Passing abundant platters, sharing drinks and celebrating everyday pleasures - whether big or small - is what Rostizado is about. BAR BRICCO, 10347 Jasper Ave, Ph: 780.424.5588 MENU Right next door to the acclaimed Corso 32, chef Daniel Costa has expanded his brand to include Bar Bricco. The no-reservations policy fosters a more casual atmosphere, but the food is equally incredible.
Bar Bricco isn’t a place for gut-busting entrées. Modeled after Italian spuntini bars, it’s a place to pop in for a glass of wine and light snack. Vases of grissini dot the tables and a cut of meat lays on the slicer, ready to make it onto the salumi tasting plate. - Adrianna Szenthe
MEAT, 8216 104 St, 587520.6338 MENU
Eating at Meat is a social experience. You take your place at one of the long wooden communal tables, where other parties are also eating away. It’s the perfect setting for food that’s meant to be shared. You order the meat by the pound, and the brisket and pulled pork is as close as we’ve come in this city to true American barbecue. The house-made cherry barbecue sauce is tangy and goes so well with the brisket, which is crispy on the outside and warm and moist within. Pick a bourbon from the extensive menu and it’s a truly Deep South experience, only you’re in Old Strathcona. —Steven Sandor
BEST BURGER JOINTS
THE NEXT ACT, 8224 104 St, Ph: 780.433.9345 MENU
Over the last few years, The Next Act has gone from an underground actors’ hangout to a bustling pub populated by anyone with an appreciation for a quality beer selection and an atmosphere separate from the nightclub vibe of Old Strathcona proper. It’s also the home away from home for those who crave an astounding burger.
An easy go-to — and crowd favourite, according to manager Mike Angus — is The Critic, a sizable beef patty topped with smoked cheddar, caramelized onions, bacon and barbecue sauce, cradled in between two toasted burger buns. While the ample bacon flavour makes this burger impervious to its namesake, the list of consistently excellent burger options — such as the surprisingly addictive PB&J, topped with peanut butter and jelly, and the Class Act, with its signature creamy overeasy egg yolk — are what makes The Next Act this year’s burger champion.
Throw in the weekly Cameo Burger — a special burger that’s only around for a week — and, like a long-running theatrical production, patrons are in for something new with each culinary performance. —Cory Haller
SUGARBOWL, 10922 88 AVE, Ph: 780.433.8369
If you’re looking for a good burger, the Sugarbowl is a great stop — as long as it’s not a beef burger you’re seeking. At this cozy brick-walled spot, you can choose between lamb, portobello mushroom and jerk chicken — a change of pace from the typical bacon cheeseburger.
At first glance, the lamb burger has a disconcerting goat cheese-to-patty ratio, but it ends up being a perfect balance. The free-run lamb patty is juicy, flawlessly complemented by the creamy cheese and caramelized onions. Even the condiments — including a rosemary aioli, rather than typical ketchup and mustard — are something special. Pair your burger with one of the Sugarbowl’s unique offerings on tap, and you have a delicious twist on the classic burger and beer. —Adrianna Szenthe
JACK'S DRIVE IN, 127 First Ave Ph: 780.962.2727 MENU
Jack’s Drive-In isn’t a 1950s-themed restaurant; it is a 1950s restaurant. The spot has been a Spruce Grove institution for more than 50 years. Inside the small red shack, you’ll see paintings of ’50s rock and pop-culture icons like Marilyn, Buddy and Elvis. And the oh-so-good Jack’s Special burger is reason enough to hope it goes for another 50. You’ll find a slice of ham plus melted cheese between the two patties, and the tangy sauce spills over the sides when you squeeze the bun. —Steven Sandor
CANTEEN, 10522 124 ST Ph: 780.485.6125 MENU
Canteen — one of the newer additions to the 124th Street culinary mix and the sister restaurant to the Red Ox Inn — has fast become a go-to brunch spot. The brunch menu has retained many staple dishes since Canteen opened its doors, but many new ones have since been added. Still, when you find a favourite dish, chances are good it will be there when you crave it again.
Just as brunch should be, the menu is moderately priced (dishes hover around the $17 mark), and it is worth every cent. The biscuits and gravy take an old-school breakfast tradition and add just enough flair to make it unforgettable. This isn’t just any biscuit after all — it’s made with cheddar and chives. Douse that in Canteen’s sausage gravy, complete with a healthy serving of Irvings pork and leek sausage, and you have an onion-esque love affair on your hands.
For those craving brunch from south of the border, the huevos Canteenos will assuredly satisfy. Corn tortillas are served with ample black beans, pico de gallo and creamy poached eggs, along with house-made ricotta and house-smoked pulled pork that is so tender, it barely needs to be chewed. Just don’t pop in without a reservation, as this 50-seat room fills to the brim every weekend. —Cory Haller
CULINA MUTTART, 9626 96A ST PH: 780.466.1181 MENU
Located right inside the front entrance of the Muttart Conservatory, the wood decor and bric-a-brac laid throughout the space exudes a feeling of warmth despite the institutional location. The nods to Mexican cuisine on the menu are what I like best; make sure to get an order of sweet grilled cornbread with the mixed-berry butter for the table. And the breakfast burrito, stuffed with a perfectly puffed-up egg, black beans and tomatillo sauce, is worth returning for time after time. For those with sweet teeth, the French toast with fruit compote never disappoints. —Steven Sandor
DARAVARA, 10713 124 ST PH: 587.520.4980
Daravara’s dinner menu is nothing to sneeze at, but brunch is where the 124th Street pub really shines. No doubt some of the Saturday morning clientele are returning to soak up the liquor from the night before — Daravara’s menu is wonderful, but it is a pub, after all — but the word has spread, and the place gets a little busier each weekend.
The menu features morning-after cures with enough protein to vanquish even the worst hangover and destroy any level of hunger you may have thought you had. Take heed: The dishes are hearty, savoury and intoxicatingly large. One such dish, the Dirty Burger, is a protein powerhouse. Two four-ounce house-made beef patties rest between sizable buns, but add to that a perfectly cooked sunny side up egg, beer cheese and a drizzle of sausage gravy, and you have yourself the most delicious mess this side of breakfast (or lunch). —C.H.
BEST FOOD TRUCKS
DRIFT FOOD TRUCK
Local TV and radio stations should put Drift Food Truck on their traffic reports because, wherever Nevin and Kara Fenske park their truck, there are sure to be swells of pedestrians and jams of cars looking to get by the spot where all of the foodies have spilled onto the street.
Drift’s go-to item is the fantastic pork belly sandwich, a playful take on a Vietnamesebánh mì. The addictive pork is served with shredded daikon and carrot. But the buttermilk fried chicken sandwich is also a highlight, and Drift’s tangy house-made ketchup makes even an order of fries a gourmet experience. Drift consistently finishes at the top of our Food Truck ratings, year after year. And the king shows no sign of abdicating his throne. —Steven Sandor
BULLY FOOD TRUCK - WEBSITE
If you’re not sure what to pick amongst Bully’s offerings, go for the dishes that bear the bright orange truck’s name. The Bully Mac is the perfect comfort food. Bully pours its signature sauce over an already creamy baked macaroni and cheese to produce a decadent dish with six types of cheese. There’s the option of adding proteins like lobster or pulled pork when they’re available, but why mess with perfection? For carnivores, the Bully Bomb combines AAA Alberta beef with Alberta pork, and the mixture is topped with smoked bacon, bruschetta and the Bully Mac. It’s a messy meal — a knife and fork are definitely required — but the best ones always are. —Adrianna Szenthe
Though Sailin’ On is the obvious choice for the vegans and vegetarians in Edmonton, it has quickly become a festival and downtown lunch hour favourite for everyone.
For veggie eaters nostalgic for the meat-filled dishes of their past, offerings such as the vegan reuben (made with a shaved seitan corned “beef” on rye bread), the tofu lemongrass “chicken”-filled Drunken Chicken or even the vegan corn dogs provide the flavours missed by those on a vegan diet. Add in the ample side dishes, such as the Irish — an overflowing mass of crisp fries smothered in vegan cheddar cheese, carrots, shredded cabbage, green onions and a rich creamy curry sauce — and it’s easy to see why Sailin’ On’s easily accessible menu is a favourite to those from all dietary walks of life. —Cory Haller