But, that may be a good thing, in time.

Related (please ignore the stupid, Slatey inflammatory headline):

http://www.slate.com/articles/life/dr...

Ha! I had the same thing the same night. My experience was completely different. The steak was just fine, but the asparagus was untrimmed and completely underdone. Just woody. Also, the wine list was bizarre. Almost exclusively new world and wines from Arizona and Idaho shouldn't be anywhere near a fine dining menu at this point. Even the sommelier seemed perplexed that they were on it. The service was decent though.

Oh, god no. Don't do more than a couple of hours. Tried salting a couple days ahead, just for the hell of it. The steaks turned grey. On the inside (no, not well-done. Grey.). I cooked them to rare and they had the correct texture, but they were grey. It was off putting.

That part was terrible advice

Serious Eats had a post on searing steaks in their Food Lab section. While I don't agree with all of it, salting a long time prior to cooking (more than an hour before) is preferable.

Salt does draw moisture out of the surface of the steak, but if you allow it to sink back in, it very much enhances the flavour and helps develop a nice crust when seared. Either that, or do it just before.

I feel marinades, like Worchestershire sauce, serve only to wet the steak, destroying any chance of getting a desirable crust. If you must, I'd use a dry rub and let it sit for a long time.

Go to Wine Ink.

http://www.wineink.ca/home.html

Kalamata grocery, any half decent Italian store, Co-op, Sunterra.

If you've never been to Caesar's, I highly recommend you check it out. Extremely old school. Your mother will love it.

Parking is an issue at Saltlik, usually. You may be able to get a spot on Centre Street or 9th Avenue, but it's a bit of a hike if you don't. The nearest parkade is Palliser, behind the Calgary Tower. Might as well go to Ruth's Chris if you have to park there.

Very late, but I agree with Veggo. At 160 degrees, it is overcooked a bit. The time to kill the cooking would be about 150, I think, with a quick broil and 10 to 15 rest.

The Old Spaghetti Factory. Just kidding. Yeah, I'd check with the River Cafe. There's also Q Haute Cuisine in the old LaCaille space. Can't vouch for it, but I'm sure you can find a review somewhere. If you're willing to a few blocks south there's dozens of options. Murrieta's, Teatro, Divino, etc.

Yeah, you can buy preserved lemons at Kalamata, among other cool things. Also, Atlas at 10th Street and 9th Avenue is a great place for Lebanese/general Mediterranean stuff.

Probably. Shame I missed it.

I shop at Midtown all the time and buy from the counter. Where did you find a bone in ribeye? I've only ever seen the trimmed and tied version there.

Ha! Great story.

So, in your experiences, what is the best butcher in Calgary? Beltline would be nice, and I already know Second to None, which is alright, I guess.

Also, as a corollary, does anyone know where I can pick up either a full a bone-on or, at least, untied Rib-eye of AAA quality? You'd think it wouldn't be such a problem in the heart of cattle country. The tied ones just fall to pieces on the grill.

I think you were right, anyway. I really can't see these trucks being around much after the current trend dies down.

Yes, they did.

Bought some at Sunterra Keystone. I'm guessing the other ones have them as well.

Retasted tonight. Yep, if you live in the Beltline, there is no reason to have any other pizza. Famoso, Una, and Beer Revolution also do well. but this is out and out great.

Yes. It's absolutely delicious. Gets my vote for best, easily. Italian style, thin crust, fresh ingredients. Beautiful sauce. Had one last night: prosciutto, figs, olives. Fantastic.

Cantos is two blocks away from Stephen Avenue, so anything there. Teatro, Catch, and Charcut are pretty close as well, but those are a bit more than $20/entree. Sunterra Keynote and La Vita Bella are pretty much kitty corner.

The Grizzly Paw in Canmore makes their own. Sunterra carries some brand. I'm also sure I saw some the other day at Co-op Midtown.

Nope, not at the moment. It is a very nice stout, though. Mill Street makes a nice one called Cobblestone available at a few different bars in the city like Craft, Beer Revolution (sometimes - their menu constantly changes) or Vicious Circle. It's only available on draft right now. If you're looking for bottled stouts, the better wine shops and liquor stores (Kensington Wine Market, Zyn.ca, Willow Park, Crowfoot Main, J. Webb) carry good selections.

Try these guys:

http://www.consumerdirectmeats.ca/pro...

So, I bought a vacuum-packed frozen duck leg about a month ago. I left it in the refrigerator to thaw and kind of forgot about it. I just happened upon it tonight. I did not take it out of the vacuum-pack and it looks fine, nice and red, but it's been sitting for a couple of weeks. Can I still confit it safely?

I've eaten there a couple of times now and it is an excellent pub with absolutely great food. They also did very well with the beer list. The prices are also outstanding, especially for a pub in the Beltline.

The menu is not exclusively, or even particularly, Mexican, though. There are a few items, but they're pulling from all over North America.

One caveat, though: you can still smell the fresh paint and glue. That'll go away of course; I'd advise sitting near the bar for now.

Kinda sorry, as I liked Brad, the previous owner. However, on first hype, this looks great.

So, what do you drink with meals now?

Restaurants? No. Bars with bad food? Oh my god, yes. Like forever.

But, there is a controversy. Tax protectionism doesn't justify a ban on 17th. The business owners have every right to be upset, but the City should not bend over to them. I also can be upset about things, but that doesn't mean I should be heard above anyone else. We are talking the same group of owners that has forced through movements like licensing bans on 17th to preserve their own business at the cost of consumer choice. Now, before you arm up about that, consider that a proposed change to licensing on the strip would equate to anyone being unable to open a new restaurant. A new restaurant, not a bar (though, I disagree with that restriction, as well). These are a few merchants controlling a prize through governmental means. Screw that. Compete.

It's also a bit of a shame. The old location was beautiful.