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| - I have been loving the restaurant scene in Calgary lately because there seems to be something brilliant for everyone. I was so impressed and anxious to try one the famed Alley Burgers back in the day when people would line up out back of the restaurant, cash in hand, for one of these very limited and exclusive burgers. At the time, it wasn't just about the burger, but more so the whole sense of excitement and exclusivity one felt to be the lucky person to get one.
Though the late night burger line is now a thing of the past, Charcut is still as cool as hell and has no intention of stopping. The burgers are still available, now more than ever, with the Alley Burger food truck. They are still as awesome as ever, but that is another story.
This story is about some of the great things coming out of the kitchen and minds of chefs and co-owners, Connie DeSouza and John Jackson. With a menu that changes daily, there's always something fresh and inspired. The interior is open and clean with some clever rustic touches throughout the space. I love the giant cow mural - quite fitting considering the theme of the restaurant.
Our server was knowledgeable about the items and very helpful when it came to recommending how to maximize our experience at Charcut. Thought the items are available as single servings, it is much better ordering everything family-style. The portions are larger and presented in a glorious spread on a thick wooden board. No nonsense. Just tuck in.
We had the pleasure of trying a Spragg's farm double thick pork chop, the butcher steak with chimichurri, the infamous duck fat poutine with black truffle gravy, a barley risotto and a simple, but very tasty roasted cauliflower gratin.
The meat was cooked to perfection. The pork, an item that is almost always cooked beyond recognition, was juicy and blushing. A nice medium rare on the butcher steak left us with a beautifully juicy and flavourful bite, with the herbaceous tones from the chimichurri to complement the bold and savoury flavours.
The poutine was something special. Duck fat makes a wonderfully balanced french fry with both crispness and a hint of duck flavour. The earthy perfume of the truffle comes through with an amazing gravy that envelopes the generous pile of fried goodness. Add to that the melted cheese and say goodnight.
Cauliflower is one of those vegetables that holds an incredible secret. Once roasted, it becomes something completely different than what you may have experienced before when you eat it simply boiled or steamed. The cauliflower gratin at Charcut is roasted to achieve a rich golden colour and almost nutty flavour. Within that, there is this aged cheddar that adds a slight sharpness and complexity, interspersed throughout. When you think that things are too sharp, the edge is softened with a soft egg yolk that, once broken, cascades down throughout the entire dish to bring unity. Simple perfection.
The barley risotto was very tasty and a nice departure from the traditional arborio rice variety. It was the perfect grain to hold onto the rustic nature of the entire meal. Both tender, but also with a little tooth, the barley is a fine complement to the already impressive array of dishes we experienced at Charcut.
I felt that our dining experience was well worth the price. The family-style presentation was not out of place in a fine dining atmosphere and I was comfortable and made to feel welcome by the great staff. I highly recommend this place to anyone that hasn't been. You will be impressed.
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