The Tomato

January 5 2017

enter your nominations for the tomato top 100!

What was the best thing you ate or drank in 2016? The best thing you ate or drank could be: a restaurant dish, something from the farmers market or a food truck; a cocktail, a craft beer, or an exceptional vintage; a condiment, a snack, or something grown by your favourite local farmer. Let us know by following on Twitter @tomatofooddrink and Instagram (use the hashtag #tomatotop100) or talk to us on Facebook: Or, visit

Nominations close January 27.

opening soon

Bündok (10228, 104 street, 780-420-0192, in the Fox Tower by talented chef Ryan Hotchkiss is opening, maybe, next week? One permit hurdle to go they say. Looking forward to dining in this modern Canadian bistro.

we can’t wait

Baijiu (byejoe) in the Mercer Building, an intimate space with a focus on fine cocktails by Tommy Cheng and Asian-inspired plates by Alexei Boldireff, is also delayed. Highly anticipated, we hope they open soon.

atlas is the real deal

We’ve been talking about small and intimate with Bündok and Baijiu. On a completely different scale is Atlas Steak + Fish in the Grand Villa Casino at Rogers Place. The Spanish Josper grill, which cooks meats at extremely high temperatures over mesquite wood, turns out the best steak in town. Check it out.

don’t you love the move back to the neighbourhood?

Perhaps not quite a trend, but certainly a trendlet, is the number of small indie restos opening in older established ‘hoods. Juniper Cafe and Bistro (9514 87 Street, 780-490-6799, opened last year in Strathhearn. Not only is their hand-held bennie a thing of beauty, Juniper has become the neighbourhood gathering place. Bodega (6509 112 Avenue, 780-757-0137, opened in the Highlands, there is Little Brick (10004 90 Street, 780-705-1230 in Rossdale and soon Grandin will have its very own fish & chips shop. And now we have Otto (11405 95 Street) in Norwood, the latest project by Ed Donszelmann. And, further along this year, will be the Ritchie Mill project of brewery, restaurant and butcher shop, joining the Blue Chair Diner in the Ritchie neighbourhood.

berry scone at Juniper Bistro

fund fuge fine meats

Chef Steven Furgiuele has jumped into the crowd-funding arena with an ATB Alberta Boostr campaign. The idea is to build a proper salumeriera (a larger production facility) with a walk-in curing refrigeration unit. Fuge Fine Meats are on offer in several restaurants around town and at Bon Jour Bakery. Love Fuge charcuterie? Move this project along! Visit before January 29.

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