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.
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.
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.