Boston's Bistro and Pub takes beer seriously—17 taps pour a rotating selection of global craft brews, and the beer list teems with more than 100 bottles. A beer garden gives its brews a place to roam outdoors, and an onsite brew school teaches beer enthusiasts the finer points of brewing while instilling etiquette and charm into rowdy porters and stouts. Owner David Boston balances this passion for beer with his family's Hungarian heritage, serving a bistro menu of traditional magyar kolbasz sausage, pork kraut, kosher soft pretzels from Rinaldo's Italian bakery, and Zwack slaw and incorporating European meats and cheeses into paninis, pizzas, and spinach salads.
David Boston and his pub trace their history back through the coal mines of West Virginia and the factories of Ohio, en route to West Dayton, where in 1927 David's ancestors set up their own business, the Ole Time Bar, on Fifth Street. Boston's Bistro and Pub is the family's latest culinary enterprise, now carrying the torch for fine, frothy brews and Magyar delicacies for more than 30 years.
Heritage Ranch immerses visitors in its idyllic woodlands crisscrossed by old dirt trails over which horses pull carriages, wagons, and sleighs that look as though they've rolled straight out of history. Under the tree canopies, couples can devote their time on the ranch to one another with romantic date night packages that combine carriage & sleigh rides with dinner and wine at Westlake Grille. The sound of laughter from children and families can be heard during trail rides as they wend through the property's 217 acres of parkland—equivalent to one clydesdale football field—and camps keep the good times coming during the summer.
As one of the world's largest chains of stand-up comedy clubs, Yuk Yuk's cripples audiences with side-splitting laughter cramps at giggle factories across the country. Patrons can set their smile lines at the Edmonton location while showing off gilded molars or savouring the uncensored performances on Fridays at 8 p.m., Saturdays at 8 p.m. and 10:30 p.m., and Thursdays at 7:30 p.m., when amateur jokesters tickle the stage with their burgeoning humour or in-case-of-emergency feather. Yuk Yuk's features and promotes Canadian comedians such as upcoming performers Lori Ferguson-Ford (June 10–11) and Damonde Tschritter (July 15–16), an energetic storyteller whose tear-jerking skills won him first place at the renowned Seattle International Comedy Competition.
Millhurst Pizza Family Dining & Buffet caters to appetites of all sizes with a menu of international food and a buffet with more than 20 dishes. Pierogi, barbecue ribs, and burgers share tabletops with plates of butter chicken (served weekends only) and pizzas such as the Sultan, which combines seasoned chicken with the bright flavors of ginger and cilantro. On Saturday afternoons and Sundays, families relax and spend time together while enjoying a brunch buffet.
Fuji Yama Sushi's head chef Francis Tam pays tribute to his roots in New York City—where he honed his sashimi-slicing skills—with specialties inspired by the five boroughs of the Big Apple. On the bronx appetizer, mild sriracha chili sauce dapples white-shrimp-coconut tempura, and the manhattan entree sizzles an Alberta AAA boneless rib-eye steak. Other traditional Japanese fare includes fresh sashimi hand-selected by the chef and teriyaki chicken and salmon on beds of Japanese rice.
Named as an homage to the House of Medici—a wealthy 14th-century family that influenced and funded the flourishing of Italian arts, culture, and cuisine—Osteria De Medici flung open its doors open in 1989. The brainchild of Antonietta and Rocco Terrigno, the family-run restaurant now also employs their sons, Maurizio and Mike, and Rocco acts as master chef, curating a vast menu of refined Italian cuisine and a well-stocked wine cellar. Each sharing a love and passion for cooking from a young age, Antonietta and Rocco have refined their culinary skills across more than 40 years spent in kitchens across the world, and have catered to A-listers such as Anthony Hopkins, Isabella Rossellini, and the hands that operate Kermit the Frog.
The smells of sizzling Indian and Chinese dishes mingle as they waft out from Masala Wok's kitchen. Inside, naan rises in tandoori ovens, and meat, poultry, and seafood simmer in saucepans of curries, stir-fries, and rice dishes. Chefs eschew trans fats in favour of canola oil, and fine Asian spices help minimize the use of sodium to craft healthier dishes. During midday, a lunch buffet of eclectic menu items stretches across the dining room beneath Asian artwork and walls the deep red of a fire truck wandering out of the wrong restroom.