Edmonton’s Downtown Dining Week March 10 – 19, 2017
Downtown Dining Week: March 10 – 19, 2017
For the next ten days, over 30 of Edmonton’s downtown restaurants will feature two-course lunches for $15, three-course dinners for $28, or an Executive dinner for $45.
The event is the perfect opportunity to treat your taste buds to a variety of flavours throughout the downtown core, but without breaking the bank; I look forward to Edmonton’s Downtown Business Associations annual Downtown Dining Week each year.
For a full list of participating restaurants and menus visit the Downtown Business Association’s website. This year there are loads of options for those of us who have a passion for pork. I’ve created a hit list of restaurants featuring pork dishes you won’t want to miss:
Atlas Steak & Fish
Chopped Canada winner Chef Shelly Robinson is serving up spaghetti carbonara made with Josper smoked pork belly, garlic, parsley crumbs, Grana Panado, and a poached egg at Atlas Steak & Fish in the Edmonton Ice District.
The Free Press Bistro
For a dose of comfort food, head over the The Free Press Bistro for their BBQ pulled pork sandwich pressed on ciabbata bread and served with house potato chips.
Chef Jesse Morrison is offering a braised warm cabbage salad with bacon on his $28 dinner menu at The Common. This dish made an appearance on their recent Swine & Dine menu in January and it was delicious!
$45 Executive Dinner
Crash Lobby Bar
Chef Nathin Bye is at the helm of one of Edmonton’s newest restaurants – Crash Lobby Bar. For the executive menu, Chef Bye is introducing diners to his Brussel sprout & bacon dish featuring Moroccan spice fried chickpeas.
Chef Alberto shares his house-made smoked ham wrapped around honey melon pickles and layered on a crostini at Sorrentinos Downtown. The Prosciutto Affumicato is availailable as a starter on the three-course executive dinner.
Pop in to Share at The Westin where the downtown dining week executive menu features a Bear and the Flower grapefruit beer brined pork chop with corn and chorizo fricassee with braised Alberta wild rice, and citrus honey glazed heritage carrots..