Crazyweed Kitchen
An eclectic approach to food, wine and ambiance makes this a highly regarded restaurant—“10 out of 10” said CBC Radio food critic John Gilchist. Chef/owner Jan Hrabec has presided over the culinary team (that now includes her two kids) since 1998. Although she is passionate about world foods, Jan sources ingredients locally when possible (garlic and strawberries grow on the restaurant’s sod roof).The contemporary décor offers interesting angles, big windows, and views of the mountains and open kitchen with wood burning oven. There’s a patio, and plenty of parking out front.
- Menu features change monthly to showcase fresh, organic and seasonal products from Alberta farms
- Vietnamese Pork Balls wrapped in lettuce, with chili and lime dipping sauce; and Crispy Spring Roll with pork, shrimp, herb salad and lime ginger emulsion
- Salt and Pepper Calamari: with nham jim dip
- 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; and Bella’s with rosemary potato, mushrooms, mozza and parmesan
- Flatbreads: grilled beef, sockeye salmon or The Massive with goat feta, lemon and vegetables
- Red Seafood Curry Bowl: cod, big shrimp and scallops in coconut curry over jasmine rice
- Chinook Salmon: cold smoked with soy sake, yam tempura and sticky rice cake
- Moussaka: puy lentils, eggplant with yogurt parmesan crust, and Greek salad on the side
- Alberta Sterling Ribeye: marinated in chimichurri and served with housemade tater tots
- Desserts: millionaire shortbread, ginger baby cake, banana cake-banana shake and kataifi baklava
