Food & Drink
Cornerstore Comebacks
Remember the bags of candy and Popsicles you used to buy as a kid? So do Canada’s chefs.
Atelier (Ottawa) opens its meals with a “Creamsicle” that’s made from apricots and basil, then flash-frozen in an Anti-Griddle. Ah, when technology meets nostagia.
Rush (Calgary) nods to the trend with a pink grapefruit freezer pop. Who said fine dining and a brain freeze can’t mix?
RauDZ© Regional Table (Kelowna, B.C.) – yes, it is the oddest name ever for a new restaurant – leaves a house-made watermelon and Pop Rocks lollipop with the cheque.
La Salle à manger (Montreal) serves up a homemade ice cream sandwich, complete with wax-paper wrapper.
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