A chain of restaurants founded in 1952, Fatburger’s team of skilled grillsmiths tirelessly bustles about kitchens across the continent whipping up platefuls of fresh, cooked-to-order diner fare. Upon receiving each patron’s order, chefs spring into action meticulously preparing feasts from the finest of ingredients including AAA Alberta beef, hand-picked produce, and cholesterol-free oil. Frozen treat specialists plunge scoops into ice cream containers, extracting creamy orbs to be transformed into milkshakes so old fashioned that they only enter the straw after donning a set of pearls. Fostering an authentic atmosphere, each Fatburger location features retro decor and enforces a strict poodle-skirt-only dress code for all diners.
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.
Misella Delite, a 2011 Best of Edmonton nominee for Best Vegetarian, crafts a healthy menu of vegetarian savouries using fair-trade products and fresh, chemical-free local ingredients. Diners can tone dipping muscles with starters such as the seven-grain crispy tenders, a sextet of flavourful strips composed of beans, wheat grains, and vegetables with a sweet-chili-sauce accompaniment ($8.99). Meanwhile, the bruschetta veggie burger piggybacks jamaican jerk sauce and chees-z cashew spread on a homemade patty and is served with organic greens and house bruschetta ($8.25). Pizza, available in gluten-free versions ($10.25) or Broadway musical adaptations, arrives bearing a gooey cargo of cheese, red sauce, spinach, and sun-dried tomatoes ($8.25).
New Asian Village feels like a palace, and it's not only the lofty two-story ceilings, long, elegant tables, or impressive columns flanking the entrance that give that impression. Silk curtains surround guests in individual areas, imparting privacy, a sense of luxury, and an appreciation for the cultivation of silk fields that goes into making a silk curtain. But the true sign of decadence is the food. An intricate tiled backsplash surrounds chefs as they create curries using traditional East Indians recipes, crafting each fiery bowl of lamb curry with fresh ingredients. Pillowy pieces of naan accompany meals, and guests are encouraged to scoop up chunks of chicken or vegetables hot from the tandoori oven with the flavorful bread while listening to sitar music.
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.