So who's first?
It looks really intriguing!
At first glance, this place, its menus (both solid and liquid), look absolutely sumptuous. I do hope to afford it.
There's already been some reviews of this restaurant on the "Opening in Calgary" string.
I went last night, with the bf. I was surprised at how masculine the space was - black walls, leather banquettes, dark tables. For a local-centric resto, it was definitely giving off a more slick lounge vibe. But! That says nothing about the food!
They do a daily menu - and as far as I could piece together, a separate lunch and dinner menu. The bottle service is almost all organized, they were missing one of the draught beers. They offered house-filtered flat and sparkling water, much like Una has.
We started off with two appetizers: the racelette cheese with brioche, and the marrow bones. As I have owned a racelette maker in the past, I was a bit disappointed with how they served the cheese in a deep cast iron pot. It made it difficult to scrape the cheese out without burning your fingers on the pan. The brioche was fantastic. The marrow bones were definitely the best choice - two arrived, with buttered, toasted crumbs crowing in the bones, a lemon-y parsley salad, sea salt for sprinkling and toast points. I would go back for a serving of that alone.
For the main course we noshed on the Charcut board - a selection of cured meats. There was a thin-sliced salami, a pig's head mortadella, duck "ham" with shaved percino, and liverwurst croquettes. It was served with a lemon-y sauce for the croquettes, whole grain mustard with the mortadella, and the cheese. The serving was an excellent size for the two of us. I thought the mortadella was the best on the board, followed by the duck.
For dessert we shared a saskatoon berry cheesecake and americanos. The staff, we were told, had picked and preserved the berries from the summer. It wasn't a cooked cheesecake, rather layers of lightly sweetened cream cheese mixture interspersed with crumbled graham crackers and saskatoon berries. It was presently in a quaint canning jar. I'll admit I made the date polish off most of it, as the mortadella captured most of my attention during the meal.
The staff were really pleasant, and I'll definitely be back to sample other items. They have a lettuce and crispy chicken skin salad. I might die right after eating that, but at least I'll know what it tastes like!
Ok between your review and the blogpost mentioned above I so need to make a reservation! I know DH would be in heaven here... I think I found the place to take him for his birthday (big four-oh this year).
About how they served the raclette - did you mention the trouble with the pan? Sounds like they're eager to please, I'm sure they're receptive to feedback.
We visited Charcut on the weekend and had a delicious enjoyable meal. We started with some appetizers; Raclette cheese served with the sweet little brioche buns, Pigs head mortadella which was shaved thin and served in a pile with mustard (no bread or crackers come with this; you will need to order something), and chicironnes, which was basically bacon puffs without the fake smoke! They were my least favorite appetizer but still good, if you like that sort of 'skin' thing.
I had the prime rib (minimum 6oz @ $4.50/oz), which was first smoked and then rotisseried to medium. It was tender and juicy. Hot Date had the whole fish, a Manitoba lake trout, served with a tomato cocktail on top. It was succulent and moist. Apparently it was grilled but seemed more poached. Both mains were very tasty and cooked perfectly. Because the main dishes are mainly just meat, you need to order a couple sides as well. We got poutine, which was small but excellent with the truffle gravy and very squeaky fresh curds. We added an order of Edgar Farms asparagus.
The service was superb. Our waitress was well versed in all of the dishes and answered all of the many questions we had flawlessly. We were able to linger over our wine and not rushed in anyway.
My only complaint is that they only have 2 single toilets for the entire restaurant. Now I know why there are chairs set up outside the washrooms- for the wait!