Änkôr lures savvy gastronomes from far and wide to its Canadian Rockies small town of Canmore, a little over an hour west of Calgary. Guests are greeted with the bucolic honey glow of the restaurant’s polished-pine bar and an expansive “living wall” of lush potted plants. It’s a striking, welcoming tableau, but the beating heart of the snug space is the open kitchen, where Danny Beaulieu and his team can be observed hard at work. Beaulieu’s food, presented on custom-carved marble plates, melds his Québécois heritage with techniques honed during his culinary immersion in Sapporo and Hokkaido. Expect Japanese specialties such as shime saba — fresh mackerel salted, pickled and cold-smoked, then paired with layered textures of burdock and sesame. Alberta lamb from Lambtastic Farms is showcased nose to tail, from braised belly with morel ragout to shio koji–cured loin, sliced carpaccio-style. At Beaulieu’s side is newly appointed sous-chef Michelle LeBlanc. Jo-Annie Deschamps provides highly accomplished desserts. A standout: lemon biscuit and curd, with elderflower pearls, white chocolate ganache, and a tuile-capped redcurrant sorbet. Confident, composed and technically assured, this is one of Alberta’s most compelling dining rooms.
Superb Canadian flavours, excellent plating, comprehensive wine list and discreet service.” Elizabeth Carson
Team at work during service.
Foie gras with Rhubarb, pistachio, burnt honey and house brioche.
Braised beef short rib with smoked beef tongue bread pudding, roasted cheese foam, allium textures.
Cured mackerel with black lime oil, seed crunch, burdock textures including fermented, braised, purée & broth.
Team at work during service.
Foie gras with Rhubarb, pistachio, burnt honey and house brioche.
Braised beef short rib with smoked beef tongue bread pudding, roasted cheese foam, allium textures.
Cured mackerel with black lime oil, seed crunch, burdock textures including fermented, braised, purée & broth.
