Canada’s best new restaurants of 2015, chosen by the editors of Where
Banff, Canadian Rockies—Park Distillery
Where Canada’s Best New Restaurants is an annual award program that recognizes the top new dining destinations across the country. Where magazine’s editors deliberate at the end of each year to nominate an outstanding restaurant from their region.
This year’s selections celebrate our country’s bounty, with choices that favour seasonal offerings. Where Ottawa gives props to The Pomeroy House for its changing menu of comfort cuisine, while Where Halifax pays homage to Primal Kitchen where everything is made in-house. Workshop Eatery gets Where Edmonton’s seal of approval for the honey that comes directly from the rooftop beehive (it doesn’t get more local than upstairs from the restaurant!), and Where Toronto bestows accolades to Backhouse in the Niagara region for employing a farmer full-time to provide sustainable ingredients. Together, these restaurants and seven more, represent the top 11 new restaurants in Canada in 2015.
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- Park Distillery is one of the most ambitious restaurants ever to open in the Canadian Rockies. This ‘alpine hut’ on Banff’s main street boasts a wood-fired grill and rotisserie—and Banff’s first liquor-producing stills. Some of Park’s campfire-inspired cuisine is infused or marinated with spirits distilled in-house, including vodka made from glacier water and sustainably farmed Alberta grain. Popular dishes include the charred AAA T-bone, lamb chops, baby back ribs and mahi mahi fish tacos. Park Distillery has two bars, a fireplace and two patios with mountain views. There’s also a retail store where liquor and merchandise is sold. Free still tours run daily.<br /> <br /> 219 Banff Ave., 403-762-5114; <a href="http://www.parkdistillery.com/" target="_blank">parkdistillery.com</a>
- <strong>Banff, Canadian Rockies—Park Distillery</strong>
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- Nestled in the heart of Victoria’s bustling Chinatown neighbourhood, Olo has been a welcome addition to the city’s culinary scene, serving exceptional farm-to-table cuisine crafted with ingredients straight from local farms and waters. Believing that relationships are forged over food, owner and executive chef Brad Holmes creates seasonal menus filled with dishes that will bring you back for more, from the multi-course family meal to alder-smoked sockeye salmon to Parry Bay Farm lamb roast. <br /> <br /> 509 Fisgard St., 250-590-8795; <a href="http://www.olorestaurant.com/" target="_blank">olorestaurant.com</a>
- <strong>Victoria, British Columbia—Olo Restaurant</strong>
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- The latest restaurant from the much-lauded Toptable Group lives up to all the hype. Bar Oso serves a wealth of mouth-watering Spanish-influenced shareable plates—including wild scallop crudo, seafood escabeche and chorizo sausage—and charcuterie boards that pair perfectly with the contemporary cocktails, wines and craft beers. Both the food and drinks menus reflect a passion for fresh, seasonal, locally-sourced ingredients. And don’t worry if you find yourself reluctant to actually share the shared plates; when food is this good, we understand the feeling. <br /> <br /> 9-4222 Village Square, 604-962-4540; <a href="http://baroso.ca/" target="_blank">baroso.ca</a>
- <strong>Whistler, British Columbia—Bar Oso</strong>
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- Torafuku, which means “lucky tiger,” yields a wealth of modern tastes, inspired by elements of Japanese, Korean, Taiwanese, and Vietnamese cuisines. Cheekily monikered dishes roam from smoky, tender Peter Piper’s Peppers and Rye So Messy (Gochujang-marinated) chicken wings to Kick Ass Rice, Mr. Tuna vs. Dr. Octopus and more. The boldly modern Main Street space proffers yards of polished cement (including a giant communal table), open kitchen, comfortable banquettes and a more quiet corner, as well as conversation-friendly baffles. With smart wines and cocktails, laid-back but intelligent service and highly affordable dishes, Torafuku takes pan-Asian plates to another level.<br /> <br /> 958 Main St., 778-903-2006; <a href="http://torafuku.ca/" target="_blank">torafuku.ca</a>
- </strong>Vancouver, British Columbia—Torafuku</strong>
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- Opened by chef Paul Shufelt, this new restaurant focuses on seasonal fare that uses ingredients grown within the region. The menu is carefully curated, and features change daily based on ingredients that are currently available from farmers’ markets or local growers. All of the jams, jellies, pickles, and preserves are made by chef Shufelt and his team, and honey is collected from beehives that live on the roof of the warm, rustic space. For an unforgettable culinary experience, book a meal at the Chef’s Table and watch as the talented team goes off-menu and creates unique dishes right before your eyes! <br /> <br /> 2003-91 St., 780-705-2205; <a href="http://theworkshopeatery.com/" target="_blank">theworkshopeatery.com</a>
- <em>Photo Credit: Lindsay Shapka</em>
- <strong>Edmonton, Alberta—Workshop Eatery</strong>
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- Chef Justin Leboe's latest venture—located right next to his acclaimed restaurant Model Milk—is a cozy-yet-roomy wine and snack bar that serves up eclectic small plates that bring together unexpected combinations of ingredients. Unfussy, well-rounded dishes with plenty of vegetarian options are complimented with an excellent wine selection, including bottles not often seen at other restaurants, makes it a wonderful place to socialize, with plenty of personality in both the decor and the food. The menu’s variety comes from the chef’s desire to not be “pigeonholed” into any one category or type of food, so diners are bound to find something that satisfies them.<br /> <br /> 306 17th Ave. SW, 403-452-4694; <a href="http://pigeonholeyyc.ca/" target="_blank">pigeonholeyyc.ca</a>
- <em>Photo Credit: Jason Dziver</em>
- <strong>Calgary, Alberta—Pigeonhole</strong>
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- With fusion food always trending, this new spot is taking Winnipeg’s multicultural core by storm with Asian-Latin mash ups not yet seen in our prairie city. The space, inside the ultra-cool Alt Hotel, is loud and proud, popping with blasts of red, colourful print banquettes, and a brick wall dominated by a giant rooster mural. Crowds of downtown diners indulge family-style at communal tables, while the sleek open kitchen churns out a parade of tongue-tingling flavour with energetic efficiency. Dishes like crispy Korean fried chicken, slow-burning papaya som tum, and rare tuna tacos keep us coming back for more.<br /> <br /> 314 Donald St, 204-615-2278, <a href="http://www.themerchantkitchen.com/" target="_blank">themerchantkitchen.com</a>
- <strong>Winnipeg, Manitoba—The Merchant Kitchen</strong>
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- Already a comfortable and bustling neighbourhood gem, The Pomeroy House opened in the Glebe in September. Here, chef Rich Wilson, a former sous-chef of Beckta Dining and Wine, and sommelier Lindsay Gordon, have created a sleek and comfortable space with a welcoming 17-seat bar and casual banquettes. Taking advantage of local ingredients, the menu focuses on refined, modern comfort food such as hot chicken, roasted duck breast, and grilled leeks. Exquisite desserts such as Baked Alaska and apple pull apart are made in-house. Warm, well informed service will help you choose from Gordon’s interesting wine list or try a signature cocktail.<br /> <br /> 749 Bank St., 613-237-1658; <a href="http://www.thepomeroy.ca/" target="_blank">thepomeroy.ca</a>
- <strong>Ottawa, Ontario—The Pomeroy House</strong>
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- For the past half-decade or so, chef Patrick Kriss has been something of a best-kept secret among Torontonians seeking inventive yet refined cuisine. He earned a reputation as a perfectionist in the kitchens of some of the city’s top restaurants; now he’s parlayed that experience into his own establishment, a stunning, timeless ode to tasting-menu dining. Kriss’s five-course tasting menu—typically with two options per course—leans toward French classicism while avoiding affectation. A separate bar area caters to guests seeking more casual small plates plus superior cocktails. And discreet yet eminently amiable servers ensure the atmosphere of practiced effortlessness remains just so.<br /> <br /> 163 Spadina Ave., Third Floor, 416-260-2222; <a href="http://alorestaurant.com/" target="_blank">alorestaurant.com</a>
- <strong>Toronto, Ontario—Alo</strong>
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- Bev Hotchkiss and Ryan Crawford are familiar faces in Niagara. Both have worked throughout the region, including a stint together at the now-shuttered Stone Road Grille, where Crawford served as executive chef. It’s where the returned this year to open their own restaurant, Backhouse. Focusing on sustainable “cool climate cuisine,” Crawford’s menu is driven by the seasons and often draws on produce grown by an on-staff farmer. Hotchkiss handles the hospitality in the 44-seat dining room, which boasts a wood-burning oven and grille, and tables built locally from reclaimed barn boards. There’s also an 18-seat chef’s bar at which patrons can entrust their meal to Crawford—and Niagara’s seasonal bounty.<br /> <br /> 242 Mary St., Niagara-on-the-Lake, 289-272-1242; <a href="http://backhouse.xyz/" target="_blank">backhouse.xyz</a>
- <strong>Niagara, Ontario—Backhouse</strong>
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- Located in the heart of Halifax on Brenton Street, Primal is the latest project from husband-and-wife culinary team Morné Van Antwerp and Sue Ann Lambert. They’ve created a fun, laid-back environment in the former home of long-time Halifax favourite Fiasco. Drawing on their experience from kitchens around the world, they’ve created a truly unique menu, with everything made in-house (often showcasing local food producers). The house specialty is expertly prepared meat from the region’s farms, paired with the best ales from Nova Scotia’s burgeoning craft-beer scene. <br /> <br /> 1463 Brenton St., 902-429-3499; <a href="http://fiascorestaurant.com/" target="_blank">fiascorestaurant.com</a>
- <em>Photo Credit: Jessica Emin</em>
- <strong>Halifax, Nova Scotia—Primal Kitchen</strong>
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Stay, Dine, Do
Congratulations Backhouse :) Owners & Staff are Amazing and deserve this! Backhouse has such a Wonderful concept and the food , flavors are beyond delicious! A must go to place to Dine!