An eclectic approach to food, wine and ambiance makes this a highly regarded restaurant; “10 out of 10” said CBC food critic John Gilchist. Chef/owner Jan Hrabec has led the culinary team (that includes her kids) since 1998. Passionate about world foods, Jan indulges fresh ideas through fresh local ingredients (garlic and strawberries grow on the sod roof). The contemporary décor offers big windows, mountain views and an open kitchen with wood burning oven. There’s a patio and parking out front. Join the mailing list for wine dinner notices; menu and wine updates are posted online.
- Menu features change monthly to showcase fresh, organic and seasonal products from Alberta farms
- Lunch: small plates; open faced sandwiches; beef and pork burgers; chicken curry; big shrimp salad
- Small Plates: Vietnamese pork balls with lettuce wrap and chili lime dip; mixed greens with avocado, apple and lemongrass vinaigrette; salt and pepper wings with nahm jim dip; wild halibut ceviche
- Wood Fired Pizzas: Some Like it Hot with tomato sauce, chorizo, poblano charred onion and mozza; Milton Berle with pesto, smoked salmon, marinated onion capers and creme fraiche; Bella’s with rosemary potato, mushrooms, mozza and parmesan
- Award-winning Steamed Alaskan Sablefish and Chile Lemongrass Pork Belly: peanut nahm jim
- Red Seafood Curry Bowl: cod, big shrimp and scallops in coconut curry over jasmine rice
- ‘Pura Vida Farm’ Morroccan Roasted Chicken: olive, caper, prune tagine, buttery cous cous and mint
- Sterling Beef Ribeye (patatas bravas, wilted spinach); Short Ribs (rapini, horseradish cream, beet crostini)
- Desserts: chocolate baby cake with blueberry com-pote and housemade vanilla ice cream; lemon ice box with meringue; pine nut tart with honey custard
The recommendation for this restaurant by John Gilchrist is well-deserved. The food tastes good and is artfully presented. The wine is really good. Of course, everything comes at a price, but I personally guarantee you’ll enjoy yourself at Crazyweed.