“Elegant” describes the space and the dishes at Orchard, one of the promising new restaurants to open in Calgary in 2020. The bar is tiled in teals, greens and gold, evocative of topographic maps. Lush plants accent the room, with soaring ceilings punctuated by an abundance of chandeliers. Previously with Shokunin, chef Jenny Kang executes thoughtful Mediterranean-inspired dishes underpinned by Asian flavours — yuzu in the aïoli for a tiger prawn appetizer; marinated tomatoes with fermented plum, burrata, crispy basil and smoked olive oil; duck paired with chirizu, a Japanese dipping sauce. A solid wine list is bolstered by unique cocktails that play with botanicals, fruits and vegetal flavours.
The bright room is stunning. More importantly, thoughtful food from partner-chef Jenny Kang meets all expectations. Her Korean roots are reflected in all her dishes. Flavours are respected and technique is of the highest calibre. A standout: tagliatelle with Alberta rabbit, shimeji mushrooms, arugula, crispy sage, Grana Padano.
—Michael Allemeir, C100b Judge
Photo credit: Chris Amet