Pita Pit’s sandwich artisans arm themselves with fresh produce each morning as they battle the common assumption that healthful food is never delicious. They customize each fresh-made pita and salad with 15 veggie options and more than 15 sauces to dazzle taste buds during breakfast, lunch, and dinner. To quench thirsts, they blend myriad fruits into smoothies that are more refreshing than diving into a giant smoothie, complementing tender roast beef and spicy buffalo chicken wrapped in low-carb pitas.
Decorated with white linens and elegant statues, Haweli's two locations transplant India's varied, spicy dishes to an eatery emulating the opulence of a haweli —a place where ancient Indian royalty met to indulge in fine dining. In each kitchen, native Indian chefs fuse the rich spices and flavours of North Indian cuisine into authentic curries, rice-based biryanis, and clay-oven-baked tandoori entrees.
In 1961, Larry Campbell took his grade-school pal Jack Clarke to a neighbourhood corner store to show him the seemingly endless line of customers waiting for ice cream. Soon thereafter, the duo opened Jack's Drive-In, which has remained in the same spot for more than five decades. The public’s passion for ice cream has stayed just as steadfast, and, as a result, the drive-in’s menu has changed little since the '60s. Visitors can satiate their sweet teeth with 20 milkshake flavours—including pineapple and licorice—or soft-serve ice cream with optional candy mix-ins. On the savoury side, cooks whip up corn fritters, craft Mexican-style poutine, and crown buffalo burgers with fried onions and barbecue sauce.
Eschewing the dainty portions that some steak houses try to pass off as meals, Campbell’s Restaurant and Steakhouse prides itself on pairing hearty plates of steak-house and comfort fare with a low-key, neighbourly vibe. Though the restaurant’s all-day menu harbours dishes that range from omelettes to full racks of ribs, these generous portions serve as the common thread that unites the diverse elements and keeps guests returning throughout the day for more. After the sun sets on breakfast and lunch, soft lights illuminate the expansive dining room, where families and groups share platters of dry ribs and sizzling cheese toast and lone fishermen dangle baited hooks over plates of salmon salad.
Wok Box Fresh Asian Kitchen was founded in 2004 in downtown Edmonton, Alberta, and has successfully expanded to 60 locations throughout Canada by offering fast pan-Asian cuisine full of nutritious ingredients. The menu ornaments chopsticks with Thai, Indian, Cambodian, and Vietnamese cuisine, and some of its options follow the Health Check program guidelines put together by the Heart and Stroke Foundation's registered dietitians. At every location, patrons delight in chicken, beef, and vegetables clinging to jasmine rice and noodles while watching flat-screen TVs and celebrating this Chinese New Year, the Year of the Heffalump.
Tasty Vietnamese's walls flood with the same savoury aromas of sizzling meats, seafood, and vegetables that enticed the noses of reporters from the Grove Examiner. Chefs simmer pots of beef and chicken pho soup, assemble hotpots of lemongrass prawns, and adorn vermicelli with grilled beef, pork, and vegetarian-friendly tofu. A customizable menu allows diners to design their own meals by choosing from an array of meats, seasonings, noodles, and rice, while a selection of Vietnamese shakes, beers, and wine keep tongues from running dry. Takeout services enable customers to enjoy authentic Vietnamese fare from the comfort of their homes or neighbour's raspberry bushes.