Fulton Market Burger flips made-to-order prime-rib burgers, slinging specialty sandwiches as well as build-your-own varieties sporting any of more than 40 toppings and sauces. Fulton's beef architects construct such succulent edifices as the Rustic Triple Treat, loaded with a triumvirate of caramelized onions, grilled portobello mushrooms, and roasted red peppers ($8), and the fiery Inferno burger ($8), bursting with Cajun spices and an intricate terza rima rhyme scheme. Those who opt to build their own burgers can choose between a third-pound ($6.45) and half-pound ($7.45) prime-rib patty and top it with market-fresh adornments, including grilled portobello, banana peppers, and havarti cheese (up to $0.99/topping). Sides such as freshly cut fries ($2.45) and mushroom-melt poutine ($5.95) can complement carnivorous creations, and frosty hand-blended shakes ($3.25), made with Chapman's ice cream, offer as much cool comfort as a tray of hand-knit woolen ice cubes.
The Laugh Shop induces chortles and guffaws with sidesplitting stand-up acts that rotate across its weekend stage. Release the stresses of gum-ball number guessing by cruising through the balanced schedule of comics that cover legendary-veteran ground and prestigious, topical territory.
Dairy Queen offers a cool respite for shoppers tired of fitting-room lines and surly sales clerks. The signature Blizzard's chunky charms are as inescapable as ever, with classic candies and other flavour options blended to unmatched thickness with creamy soft serve (up to $5.99). The waffle-bowl sundae slathers vanilla soft serve in fudge for an appealingly layered delight ($4.99), and the milkshake puts spoons to shame with its refreshing strawability (up to $4.39). Alternatively, sizzle-starved denizens can gnash on a combo, including fries and a drink, of the mushroom-swiss burger ($7.99) or the crispy-chicken sandwich ($7.99). With a variety of meal options, the Beaumont location's grilled delectables offer appetites savoury samplings worthy of being referred to as the dessert that comes before dessert.
At Wild Wing, diners can relish salads, wraps, and its specialty chicken wings smothered in any of more than 100 sauce varieties. Choose between the menu's standard Wild wings ($9.99 for nine pieces) or a boneless version ($10.49 for 10 pieces) coated in a sauce smorgasbord rivalling the famed buffalo-wing-fests of Valhalla. Options cover the entire spectrum of connoisseur drizzlings, including tangy, barbecue, honey-tinged, creamy, and fruity variants, each one rated on a spice scale ranging from no-heat and palate-scorching to magma-approved. The kitchen also whips up nonavian edibles such as a veggie wrap of crisp greens, red onions, and shredded cheese encased in a white or whole-wheat tortilla ($7.49). Crunchy Wild fries made from skin-on potatoes can arrive unadorned or bedecked with seasonings such as hickory or mango chipotle ($4.99, $.99 for seasoning).
Chefs from India craft traditional dishes at New Asian Village's five locations, such as the vegetarian apna navratan korma, with its medley of vegetables and house-made paneer. Daily lunch buffets showcase unlimited quantities of spices and sustenance, served atop silver trays, much like restraining orders. The staff encourage diners to dig into their entrees with their fingers while surrounded by orange drapes in restaurant's intimate booths or colourful silks in the private maharaja rooms.
As the University of Alberta basketball team tour bus lumbered down the highway towards Phoenix, Arizona, Scott Gordon and Gavin Fedorak’s stomachs began to grumble. Agreeing that they couldn’t stand tasteless roadside diner food or unhealthy rest-stop snacks, the two friends began to converse about what they were really craving: the freshly made sandwiches served at their favourite Arizona sandwich shop, Dilly’s Deli.
Scott and Gavin never forgot Dilly’s Deli or their experiences on the road, and several years after graduating, they decided to open their own sandwich shop back in Edmonton. Enlisting the aid of Gavin’s brother Grant and a consultant from Dilly’s Deli itself, the friends designed a lengthy menu of the imaginative sandwiches that were lauded by a reporter from the Edmonton Journal in 2010.
The trio’s team of skilled sandwich makers gets up early in the morning to bake fresh loaves of whole-wheat, focaccia, and pumpernickel-rye breads. Once a lively lunch crowd starts to queue up at their counter, they begin layering the freshly sliced bread with quality meats, premium cheeses, and fresh vegetables.
Scott, Gavin, and Grant are not only committed to serving fresh ingredients, often from local sources, but also to reducing their carbon footprint. Their progressive establishment uses environmentally friendly packaging and discourages employees from wearing cowboy boots made from the skin of endangered dragon species.