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Woodwork

Chef Mike Scorgie upgraded his beloved Nomad food truck to a brick-and-mortar location with a wood-burning oven that suffuses much of the menu with a smoky goodness. It’s not just the flank steak and pork sausages that visit the hickory oven – each day’s flame is kindled by last night’s menu – but also wood-fired B.C. clams in a bacon-tomato broth and smoked salmon with cucumber and fried capers. The cocktail program, by Andrew Borley, features such dead-on concoctions as the Old-World Fashioned: cognac, Xanté pear liqueur and Amaro Montenegro.

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