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.
Zinc Restaurant
Zinc Restaurant’s Chef Dave Omar is featuring a pork and wild mushroom Vol au Vent with bechemel and pickled Saskatoon berries on his Downtown Dining Week lunch menu.
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.
$28 Dinner
The Common
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.
Hardware Grill
Chef Larry Stewart is sharing his love of Alberta pork on his executive menu at Hardware Grill by featuring a heritage pork chop white bean Cassoulet with bacon.
Madison’s Grill
Start your three-course dinner at Madison’s Grill off with the duet of pork – hickory smoked jowl with braised cheek paired with spicy blackberry gastric & chipotle tossed frisee.
Sorrentinos
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.
The Marc
Over at The Marc, Chef Bryan Cruz is featuring an organic pork chop served with smoked paprika spaetzle, lettuce greens, garlic, and espelette oil.
Normand’s Bistro
Warm your belly with a winter duck ragout with braised pork belly, mashed potatoes & vegetables at Normand’s Bistro located in the Citadel Theatre.
Share
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..
Sabor
Check out Chef Lino’s take on surf and turf at Sabor with a Valenciana paella made with chicken, pork, seafood, saffron rice, and vegetables.
