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 Yardhouse's chicken dishes have been around the world and back. Chicken enchiladas, Cajun chicken strips, a chicken-souvlaki sandwich, and a vindaloo chicken wrap all speak to the kitchen's penchant for international recipes and punched-up pub cuisine. This global appreciation hasn't uprooted barroom tradition, however—classic chicken wings often steal the menu spotlight, especially on Wednesday, when they are prepared in batches of 100 per order.
Apart from worldliness, The Yardhouse stresses on-site prep, showcasing house-cut poutine fries and housemade falafel and marinara sauce. Despite elaborate recipes for pistachio-crusted salmon and maple mayo for yam fries, the dining-room atmosphere is a far cry from the stifled silence and mandatory caviar chugging of gourmet halls. Chatter overlaps with sports broadcasts, the tinkling of cocktail glasses, and the sound of draft beers being poured into pint-sized servings—or, for especially thirsty patrons, the bar's signature yard-long flasks. Bottled craft beers round out the drink list with ciders, ales, lagers, and stouts.
At Molly Malone's Irish Pub, rounded stone archways and etched windows evoke the ambiance of an authentic Irish pub. Weathered wooden tables and electric-candlestick chandeliers add to the feeling, enclosing diners in a cozy space where Guinness flows like apple juice at daycare. In addition to Ireland's flagship brew, the pub imports Kilkenny Irish Cream Ale and Harp Lager. Several of the pub's 40 or more brews even make it into meals: Guinness goes into the cheese that smothers corned beef and cabbage, and Alexander Keith's IPA adds flavour to the batter that coats fish filets. When the weather is fair, the pub opens up a sunny outdoor patio where visitors can enjoy upbeat music and signature cocktails.
Maurya Fine East Indian Cuisine takes its name from the Mauryan Empire, which to many symbolises a golden age in Indian civilization. The chefs do their best to live up to the restaurant’s lofty namesake, crafting traditional Indian daals and chickpea curries to pair with whole-wheat naan, even preparing gluten-free items. Creamy swigs of mango lassi counterbalance the heat of prawns cooked in spicy vindaloo sauce—a South Asian specialty—and clay oven-baked tandoori dishes, which chefs prepare in full view of customers. The dining room’s deep maroon walls and handmade wooden artworks visually complement the food, as do the stripes of the Bengali tigers pacing hungrily between tables.
Full Bar/Restaurant, with VLT machines, 2 pool tables, Arcade Games. Daily Lunch and Happy Hour specials. Special priced daily liquor/beer specials. Live Bands on Week ends. Happy atmosphere, catering to business and local traffic. 228 persons capacity, catering available for small and big parties. Fresh Pizza!!
Situated just off the banks of Calgary’s Bow river in Eau Claire, Oceana Seafood, Steakhouse & Bar features views of Prince’s Island Park pathways from three different dining rooms. Along with a huge selection of fresh fish—including Alaska King crab legs, Arctic char, and Pacific oysters—the eatery uses AAA Sterling Silver Alberta Beef for its juicy filet mignons and New York strips. Steaks can be combined with Nova Scotia sea scallops, lobster tail, or other fresh shellfish. Pasta dishes also take advantage of the fresh fish, with options such as the salmon linguine in an herbed lobster bisque sauce.
In addition to three dining rooms that pair the elegance of white-linen dining with the flair of animal-print chairs, Oceana’s lounge area helps diners cozy up with two fireplaces, leather club chairs, and clamshell booths taken from undersea toll ways. In the warmer months, the patio opens for additional dining space surrounded by lush greenery and potted plants. This comfort and hospitality is the vision of founder Nick Papaioannou, a transplant from Greece who has worked in Calgary restaurants for more than 40 years.