Avenue MarApr 2026

WHERE TO EAT NOW

BEST RESTAURANTS

A RICH HISTORY. A VIBRANT PRESENT.

Rooted in history and prairie spirit, Hawthorn is where the land comes to the table and people come together. Set within the iconic Fairmont Palliser, seasonal dishes and thoughtful cocktails come together to create evenings to be remembered.

HAWTHORN

Where others followed. You forged your own path... I

’ s

WILLOW PARK VILLAGE

A Standard Built by Choice, A Brand Remembered by People

At WOW Bakery, the most important decisions are made long before desserts ever reach the display case.

WOW Bakery co-founder Andrew Kim recalls a cake that never made it to the menu. During testing, it received positive feedback. Some felt it was already good enough. The flavour was solid. By most standards, it worked. Still, Kim chose to walk away from it.

“It wasn’t bad,” he says. “It just didn’t feel complete.”

Growing up in Korea shaped how Kim understands dessert — not as a simple indulgence, but as something meant for meaningful moments. In his experience, desserts were chosen with intention. Once placed on the table, they reflected the care and thought of the person who brought them. That perspective became the foundation of WOW Bakery.

“You really should try this. It’s my favourite cake in the city.” Kim has heard these words not through advertising or online reviews, but in quieter moments — when a bride, still in her wedding dress, personally served WOW Bakery cake to her guests, or when longtime customers return to the brand time and time again for the same dessert.

These moments don’t happen by chance. They are the result of restraint.

WOW Bakery’s menu evolves slowly. Items remain not because they follow trends, but because they consistently meet the same standard — whether served at a wedding celebration or at one of the brand’s retail locations on a quiet weekday afternoon.

That standard extends into the kitchen as well. Rather than focusing solely on growth through staffing, WOW Bakery partners with respected culinary schools in Korea, bringing trained pastry talent to Canada. It’s a demanding

path for both sides — one that requires adaptation to new environments, people and rhythms of life. But for the brand, alignment has always mattered more than convenience.

For Kim, growth has never been measured by volume alone. It’s measured by trust. “When clients choose us without hesitation,” he says, “that’s when we know we’re doing something right.”

“Skills can be taught, Standards can’t.”

—Andrew Kim

Born and baked in Calgary for over 10 years, WOW Bakery now serves communities across Calgary, Red Deer and Lethbridge. From wedding cakes and graduation desserts to the familiar slice of cake at the end of a long day, WOW Bakery seeks to be a brand chosen in moments that require certainty — and one that never takes lightly the memories left behind by that choice.

To learn more, visit wowbakery.co

At Logan Landing, nature leads the experience. From elevated ridge-top perspectives to peaceful riverside connections.

Now offering townhomes, duplex homes, laned rear-garage homes, and single-family front garage homes. Each thoughtfully designed to complement the surrounding landscape.

Logan Landing. Life flows naturally here.

DISCOVER THE UNEXPECTED

LIVE SHOP Play

Aspen Landing Shopping Centre features top retailers and services in unique, locally-owned storefronts sprawled across a distinctive landscape in southwest Calgary. Whether you need a quick check-up, a mouth-watering lunch, or need to complete an extensive to-do list, you can get it all done at Aspen Landing! FREE INDOOR PARKING.

Inspired by Calgary’s architectural heritage, this development community features beautiful executive homes, breathtaking views, walking and biking paths, as well as west Calgary’s premier shopping destination Aspen Landing Shopping Centre.

DRINK IN THE VIEWS DINE ON THE HEIGHTS

Once again, we showcase the best of what’s on offer in Calgary’s dining scene (plus a couple of Canmore picks) for Avenue’s annual guide to dining out. We highlight the Best New and Best Overall restaurants as well as a few judges’ selections that continue to put Calgary on the global culinary map.

While Calgary may seem like the land of plenty, many Calgarians face food insecurity. We examine this complex issue and how local organizations are stepping up to help.

84 Top 20 Under 20

The Class of 2026 makes us feel good about the future. See what these incredible youth are doing for their communities and beyond.

We look at how and why legal secondary suites are on the rise and what that means for housing in the city.

112 The Ascension of Rocky Formerly known as Rocky Mountain Soap Company, Rocky’s rebrand signals a new era for the natural wellness company.

SAVOUR THE CITY

CHRIS LANDRY ASSISTANT EDITOR clandry@redpointmedia.ca

Behind the Best

Working at Avenue, I’ve come to discover that our city is full of incredible people doing incredible things. And no one demonstrates this better than the chefs and hospitality professionals who keep local restaurants running.

When I was a younger lad toiling away in kitchens, I looked to Avenue’s Best Restaurants list for inspiration and creativity, but I felt like those list-makers were another world away. Now, I feel extremely lucky to be a part of that process, digging deeper into the stories behind Calgary’s culinary best.

The restaurant industry is a tough business. And even though everybody is aware of the struggles of a chef, I think restaurant workers still don’t always get the recognition they truly deserve. That’s exactly what we try to do with our Best Restaurants list every year — highlight those hardworking folks who make our food scene so impressive.

This year’s list, starting on page 38, is full of great restaurants, but they are not necessarily the only recommendation-worthy places to eat. In a city so full of options, there are plenty more that are worth a visit that didn’t make it onto our judges’ list.

And that’s where you come in. Our Best Restaurants Readers’ Choice Ballot asks our readers to choose their favourites, from Best

Steak House to Best Diners and everything in between. You can find the results of the Readers’ Ballot by following the QR code on page 77.

Unfortunately, even in a city as prosperous as Calgary, not everyone has access to good food. In our feature on page 78, “Food Fight,” funded through Avenue’s Community Story Development Fund, we dig into the growing rate of food insecurity among Calgarians. Nearly one-third of Calgarians live in food-insecure households, and that rate keeps going up.

The issue is a complex one, affected by factors like income, rising food prices and neighbourhood grocery access. Writer Cailynn Klingbeil spoke with Calgarians who are working hard to address the problem.

And, speaking of people working to address the city’s problems, in this issue, we also celebrate the next generation with our second-annual Top 20 Under 20, presented in partnership with YMCA Calgary, starting on page 84. These 20 young Calgarians are truly awe-inspiring — from creating advancements in AI and robotics to fighting for equality and building community, these young folks show that age is truly just a number. During a time that doesn’t always feel like we are moving forward, they give me a lot of hope for our future.

This is a big issue, and we hope it gives you the same sense of pride in Calgary that we felt putting it together.

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avenue

Publisher Käthe Lemon, klemon@redpointmedia.ca

Executive Editor Colleen Seto, cseto@redpointmedia.ca

Consulting Editor Meredith Bailey

Design Director Steve Collins, scollins@redpointmedia.ca

Digital Managing Editor Alana Willerton, awillerton@redpointmedia.ca

Senior Editor Tsering Asha Leba, tleba@redpointmedia.ca

Assistant Editor Chris Landry

Contributing Editor Olivia Piché

Staff Photographer Jared Sych

Graphic Designer Sofía Velásquez

Editorial Intern Sannah Chawdhry, Rylie Perry

Contributors Karen Ashbee, Elizabeth Chorney-Booth, Sarah Comber, Alyssa Hirose, Lisa Kadane, Cailynn Klingbeil, Patricia Lau, Eula Mengullo, Liz Middleton, Evelina Pak, Andrew Penner, Pete Ryan, Sean P. Young

Contributing Fact-Checkers Alicia L'Archevêque, Riley Fonger

Copyeditor Alex Rettie

Proofreader Alex Frazer-Harrison

Land Acknowledgement Advisors Elder Edmee Comstock, Elder Reg Crowshoe, Elder Rose Crowshoe

Print/Digital Production Manager Mike Matovich

Digital Producer Paula Martínez

Client Support Coordinator Alice Meilleur

Senior Account Executive Jocelyn Erhardt

Account Executives Nadine Benoit, Vicki Braaten

Events & Community Coordinator Dare Maurik

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Accountant Jeanette Vanderveen, accounting@redpointmedia.ca

We acknowledge the financial support of the Government of Canada and the Government of Alberta.

We acknowledge the traditional territories and the value of the traditional and current oral practices of the Blackfoot Confederacy, the Tsuut’ina and Stoney Nakoda Nations, the Otipemisiwak Métis Government of Alberta (Districts 5 and 6), and all people who make their homes in the Treaty 7 region of Southern Alberta.

Avenue is a proud member of the Alberta Magazine Publishers Association, Magazines Canada and the International Regional Magazine Association, and abides by the editorial standards of these organizations.

The Avenue Editorial Advisory Council

Laura Anderson, Julianne Beatty, Chrysta Benning, Alexis Berezan, Erin Best, Robert Blood, Shalini Bhatty, Brian Boulanger, Victoria Bradbury, Heather Campbell, Danielle Carrafo, Melinda Channon, Hildy Chong, Nicole Claiter, Amy Cooper, Steve Cordick, Michal Cote, Sidney Craig Courtice, Carolyn Cox, Brett Decarie, James DeKryger, Grant Doyle, Tania Drews, Brian Duggan, José Duchesne, Nicole Dyer, Russell Erickson, Meaghan Farquharson, Will Freeman, Janice Froese, Drew Gillson, Briggitte Gingras, Giono Studio Design, Naomi Grattan, Kelsey Hahn, Jillian Haneiph, Amanda Hamilton, Cat Hackman, Mark Heard, Lindsay Hill, Alayne Hing, Tara Hluchy, Rameez Husseini, Kyla Ilic, Tania Kaschl, La Klayman, Michelle Lee, Jamie Leong-Huxley, Jolene Livington, Brad Lohman, Quan Ly, Jil MacDonald, Leah Makin, Jodie Masikewich, Kris Matthews, Tammy McCorkell, Loni McDonough, Trina Morison, Heather Morris, Anna Murphy, Jeff Nechka, Melissa Norris, Maxim Olshevsky, William O'Yeung, Viktoria Paulovich, Kelly Pitaoulis, Colleen Pound, Natalie Preer, Rithesh Ram, Becky Rock, Paul Salvatore, Nolandeep Sangha, Ranny Shibley, D Smith, Mandy Smith-Haber, Cynthia Solano, Rachelle Starntes, Janet St Germain, Heather Stubbs, Ian Sutherland, Anila Umar, Gail Urquhart, Edie Vlooswyk, Janet Wakal, Andrew Ward, Christa Welsh, Wendy Winder, Naomi Withers, Kevin Wong, Stephanie Wozniak, Conrad Yeung

Members of Avenue’s A-List become a part of our team and have the opportunity to get a seat on Avenue’s Editorial Advisory Council and see their names here in the masthead of the magazine.

Gain access to unparalleled behind-the-scenes tours, intimate dinners, secret tastings and exclusive parties. The A-List is more than a membership, it’s your passport to the extraordinary.

PLATFORM CALGARY

A look at how this organization helps stitch together the fabric of Calgary’s innovation economy.

INNER-CITY DEVELOPMENT

New developments don’t just happen on the city’s outskirts. We look at the inception of a few master-planned communities in established areas.

WE LIKE THE NIGHTLIFE

Avenue’s first nightlife guide on where to go for a fun night out.

Dance Dance Disco 6 + 7 March 2026

Gamesymphonic with Eímear Noone 28 March 2026

Verdi’s Requiem 20 March 2026 La Vida Loca: Latin Pop Hits 10 + 11 April 2026 Tenille Townes + Calgary Philharmonic

23 + 25 April 2026

SPONSOR When Instruments Roamed the Earth! 1 March 2026

Vivaldi’s Four Seasons 17 April 2026

STEVE COLLINS Avenue’s design director, has worked on three continents (Europe, Australia and North America) in magazines for the past 30 years. He’s also an award-winning photographer with accolades from the Alberta Magazine Publishers Association and the National Magazine Awards. He’s a vinyl junkie who loves travelling, walking his dogs, gravel biking in the Foothills or hanging out with his wife in their camper van. See his design work throughout the issue and his amazing photos of our Top 20s, starting on page 84.

His favourite local

La Boulangerie in Mission Luna Blue and Recordland in Inglewood Loves the vibe of Dopo, but his favourite hang is The Ship & Anchor watching football with friends

ALYSSA HIROSE is a Vancouver-based writer, editor, illustrator and comic artist. Her work has been published in Vancouver magazine, The Georgia Straight, Western Living, Geist, BCBusiness, Serviette, Nuvo, Montecristo and more. She covers food, travel, arts and culture, style, interior design, and anything dog-related. In this issue, she wrote about some of our extraordinary Top 20s. She is also the illustrator of Curling Rocks! and draws diary comics every day on Instagram @hialyssacomics

Her favourite local Shop: Kit Interior Objects

Thing to eat: Chicken Karaage sandwich from Redheads Japa Cafe

Restaurant: Niubest Hand-Pulled Noodles

Bookstore: Shelf Life Books

CAILYNN KLINGBEIL is a writer, editor and freelance journalist based in Calgary, who wrote “Food Fight” on page 78. Her work spans a wide range of topics and has appeared in The New York Times, The Guardian and The Globe and Mail, among others. She also co-writes the newsletter Go Outside, sharing outdoorsy goodness with an Alberta audience. Away from her desk, she’s often outside, cargo biking around town with her young sons or heading to the nearby Rocky Mountains to hike. cailynnk.com

Her favourite local

Coffee spot: Phil & Sebastian (Simmons Building) Shop: BikeBike

Thing to eat: Fish la baja taco at Native Tongues

Restaurant: Ten Foot Henry

Find: Bow River Pathway system

The Road to Healthier Hair

Beacon Dermatology’s team of certified professionals uses advanced technology to offer patients new solutions for thicker, healthier, glowing hair.

Having healthy hair doesn’t always come easy. It may require additional care and even professional insight. For those experiencing dramatic hair loss, bald patches or even minor thinning, the team of specialists at Beacon Dermatology can help.

“Any hair loss that is of concern to patients is worth exploring because the underlying cause can be related to other medical conditions,” explains dermatologist Dr. Susan Poelman.

Poelman is a board-certified dermatologist who has been treating patients with hair loss for over 20 years. At Beacon Dermatology, Poelman uses an advanced AI-generated imaging system for hair analysis, helping her identify underlying issues and develop a tailored treatment plan.

“With our state-of-the-art technology, HairMetrix, we are able to analyze the number and type of hairs and more precisely

diagnose the cause of hair loss,” says Poelman. “With this improved diagnostic capability, we are better able to suggest treatment protocols with improved outcomes.”

Depending on the type of hair loss, the clinic designs an individualized treatment program for healthier hair outcomes. This could include medications that improve blood supply to the hair follicle, such as minoxidil foam, pills or lotions, or Platelet-Rich Plasma (PRP) therapy, a hair treatment offered at Beacon. PRP is a safe, effective treatment that extracts plasma from the body and injects it back into the scalp, stimulating new cell growth and healing.

For those without hair loss concerns, Poelman says maintaining healthy hair and preventing future problems can be as simple as eating a balanced diet and washing your hair only when needed.

To learn more about how Beacon Dermatology can help you maintain healthier hair, visit beaconderm.com

Imagine mornings where your biggest decision is how to enjoy the day, with space and open skies all around you.

This is a rare collection of architecturally distinguished estate homes, crafted to be the foundation for your next chapter.

Find your perfect retreat, whether you seek the tranquil beauty of a lakeside setting or the expansive freedom of a sprawling estate with endless views.

Community Benefits

Estate-sized lots for privacy and entertaining

Timeless architecture that honors the natural setting

Minutes from Calgary, worlds away from ordinary

Exceptional builders to choose from NuVista Homes | Baywest Homes

Scan to learn more

detours

BY OLIVIA PICHÉ

Having immigrated from Ukraine as a young teenager, Maxim Olshevsky understands that affordable housing doesn’t come easy.

And, as the president and CEO of Astra Group and managing director of Peoplefirst Developments, he’s working to address that issue in downtown Calgary.

Olshevsky and his companies reimagine vacant spaces through office-to-residential conversions. With successful projects like The Cornerstone and Petro Fina, Olshevsky’s goals are twofold — he revitalizes downtown by transforming underused buildings into affordable housing and, by doing so, he demonstrates how providing attainable homes and prioritizing people are necessary components of a vibrant city.

Maxim Olshevsky

We ask the entrepreneur and developer five questions to reflect on how thoughtful city building prioritizes people.

“You can either blindly put up a tower, or you can align it in such a way that you’re helping individuals.”

1

What makes you passionate about revitalizing downtown?

Being centred in Downtown West End, where all of our projects are, it’s close to my heart because I grew up here. We’re trying to improve the area that gave me the opportunity to be where I am today.

2

Why have you made affordable housing a central part of your business?

Helping small businesses and giving opportunities to new immigrants created a holistic approach where we saw that through a single project of ours, we … create an impact. You can either blindly put up a tower, or you can align it in such a way that you’re helping individuals.

3

Why do you prioritize helping people in your development projects?

When you live in apartments and go through the challenges of being a newcomer to Canada, you really see how people live. The whole idea behind Peoplefirst was to create the biggest value for individuals and, at the same time, [look at] how your venture really supports individuals and gives them the opportunity to progress. We take the projects where we can provide the most value and introduce [that value] to the individuals that need it most.

4

In terms of housing and density in Calgary, what’s missing from the discussion?

Everybody is focused on bringing a wide range of diverse people to downtown Calgary, but the one thing that is escaping conversations is the retail. How do we improve small retail businesses so that these individuals here have various services?

5

What do you love most about Calgary?

The fact that you have the opportunity to do and achieve whatever you want and feel safe while doing it makes it an amazing place.

HOW TO LOCALIZE YOUR KITCHEN

Support local with these kitchen products available through Calgary makers and businesses.

BREAD KNIFE

by Baby Tree Woodworks

Slice into a fresh loaf of bread with the help of this serrated bread knife created by chefturned-woodworker Mikael Valentin. Choose from a straight or curved-back handle made from your choice of woods like maple, white oak, wenge, padauk, walnut and more. $40. babytreewoodworks.com

SKATEBOARD & WALNUT PEPPER MILL

by AdrianMartinus

Calgary design studio AdrianMartinus Design crafts incredible furniture and home décor out of broken skateboards and other wood. This sleek walnut pepper mill, with its colourful striped top, adds a splash of personality to the kitchen table or counter. $165. adrianmartinus.com

There’s no shortage of Calgary food products to incorporate into your cooking, but, when it comes to supporting local in the kitchen, why stop there?

These companies make it easy to integrate products with a local connection into your kitchen routines, from the board you prep meals on to what you wear to stay clean while you do it.

END-GRAIN BOARD by

ChopValue

ChopValue recycles chopsticks into wooden furniture, décor and other products at its Calgary microfactory. Available in three sizes that use from 886 to 6,652 chopsticks, the end-grain board can be used for serving or cutting. $129 to $469. chopvalue.com

NOMAD APRON

by Medium Rare Chef Apparel

Started by local chef Cam Dobranski and former chef Andrew Dallman, Medium Rare Chef Apparel makes eye-catching aprons that keep you looking smart (and clean) in the kitchen. Choose from several styles, including the cotton-canvas Nomad, which comes with handy pockets. $88.95.

mediumrarechef.com

CONDIMENT JAR

by Bao Bao Pottery

Is there a more charming home for your condiments than a locally made ceramic jar (complete with a wooden spoon) that looks like a cute dumpling? We think not. Choose from a grumpy- or happy-face dumpling design online or at the new Bao Bao Studio in Montgomery. $94. baobaopottery.ca

AGENDA

FUN THINGS TO DO, SEE AND LISTEN TO IN MARCH AND APRIL

BY SANNAH CHAWDHRY

DO

Run the Original St. Patrick’s Day Road Race

March 15

Join hundreds of runners for Calgary’s first big road race of the year, open to all skill levels. After you cross the finish line, stick around for pizza, Village Brewery beer, prizes and medals, all in support of the Calgary Roadrunners Club and Diabetes Canada. calgaryroadrunners.com

Tackle the Calgary Tower Climb Challenge

Every Tuesday in March from 4 to 7 p.m. Take on the 802 Challenge and conquer all 802 steps of Calgary’s iconic tower. Feel the burn as you climb, then catch your breath at the top with panoramic views that make every step worth it. Whether you’re in it for the workout or the view, this is the one climb every Calgarian should try at least once. calgarytower.com/802-challenge

Attend the Calgary Underground Film Festival

April 16 to 26

The Calgary Underground Film Festival (CUFF) is back for its 23rd year, lighting up the Globe Cinema with a week of bold indie films from cult horror to comedy, along with the annual cereal cartoon party. Meet the filmmakers behind the stories, catch panels and live script reads and experience the festival that’s been showcasing a roster of rarely seen films for more than two decades. calgaryundergroundfilm.org

Wear Your Best Costume to Calgary Expo

April 23 to 26

Calgary Expo returns with four days of creativity and community at Stampede Park. Wander rows of artists’ booths, meet comic creators and voice actors, and see panels with stars from your favourite shows and films. From stormtroopers to superheroes, anime icons to horror legends, the costumes alone are worth the trip.

fanexpohq.com/calgaryexpo

SEE

Les Misérables

March 4 to 8

One of the world’s most popular musicals makes its way to the Southern Alberta Jubilee Auditorium. Experience the powerful songs, breathtaking staging and timeless story of love and sacrifice in this touring production of Les Misérables calgary.broadway. com/shows/les-miserables

The Barber of Seville

April 18, 19 and 24

Get ready to laugh as comedy, romance and a bit of chaos take over the Calgary Opera stage. With quick wit, soaring voices and a cast of characters who will keep you guessing, it’s a night of many twists. calgaryopera.com/the-barber-of-seville

LISTEN

Gamesymphonic with Eímear Noone

March 28

Music brings video games to life. It sets the mood, builds tension and makes every victory hit a little harder. Join the Calgary Philharmonic Orchestra and award-winning composer and conductor Eímear Noone for a night celebrating the soundtracks that define gaming. Hear her powerful music from World of Warcraft and gaming favourites from other composers, including The Legend of Zelda and Halo calgaryphil.com

Let’s Talk Gardening Podcast

Join Meryl Coombs of Spruce It Up Garden Centre for green-thumb inspo on Let’s Talk Gardening Listeners can call in during the live broadcast from 9 to 11 a.m. Sundays on QR770. Or listen anytime on Spotify or Apple Podcasts to learn tips for keeping plants happy.

A Vested Interest in Your Wealth

When it’s time for more freedom to do the things you love, be it travel, recreation or eating great food in good company, trusting investment professionals to grow your wealth for you ensures that you have more time for what matters most.

Dixon Mitchell Investment Counsel takes on the behindthe-scenes management of investing while offering clients complete transparency.

“We're taking that day-today management or burden off our clients’ shoulders and really taking it on for them,” explains Investment Counsellor Daley Madu.

Many of our clients are former business owners who are liquidating their life’s work and seeking guidance, affluent families trusting the firm with their legacy building or executives taking the next step in growing their wealth.

We create resilient portfolios that not only build wealth, but aim to protect it over the next 1020 years, if not longer. This is thanks to our two central principles: growth and risk management. Portfolios are built on a foundation of sustainable businesses that will compound over years. “Surviving adverse market periods with really good businesses is often the way to achieve longterm success,” says Investment Counsellor Riley Hunt.

For 26 years, Dixon Mitchell’s philosophy has remained the same: To treat our clients’ wealth like our own. And we really do. We are an independent, employee-owned investment counsellor. “Our ownership is internal. That creates a very different incentive and mindset, and pride in being a business owner at Dixon Mitchell,” says Hunt.

“It also ensures that we're aligned with our clients,” adds Madu. “So in addition to being all employee-owned, we invest alongside our clients. When our clients do well, we do well.”

MISSION & CLIFF BUNGALOW

Rich history, convenient amenities and some of Calgary’s best restaurants come together in these two bustling communities.

BY SARAH COMBER PHOTOS BY JARED SYCH

Vibrant southwest communities, Mission and Cliff Bungalow are the go-to ’hoods to sample some of Calgary’s most delicious restaurants, rummage through unique boutiques and experience a piece of living history. The adjacent communities are home to one of Calgary’s most popular summer celebrations — Lilac Festival.

Located near the Elbow River Pathway, Mission and Cliff Bungalow encompass the best of central-city living. From cafés filled with digital nomads to summer patios packed with people watchers, this trendy area has roots dating back more than 150 years.

In the 1870s, a mission was established in the area by the Oblates, a Catholic missionary order. Roughly 10 years later, the village of Rouleauville was established

around the mission, but was annexed by The City of Calgary in 1907. By the First World War, the neighbourhood was redubbed Mission. Cliff Bungalow was originally part of the Canadian Pacific Railway landholdings and is comprised of the land west of 4th Street S.W. and east of the escarpment (or “cliff”).

A number of historic buildings are still peppered throughout the area, including the Rouleau House (1885), the oldest surviving building in the Mission district. The iconic Tivoli Theatre sign, at the corner of 4th Street and 20th Avenue S.W., marks where one of Calgary’s first cinemas opened in 1936. The building is now home to businesses like French brasserie Fleur de Sel.

Mission and Cliff Bungalow’s tangible history blended with modern vibes and walkability lends to their appeal for residents and visitors, alike.

By the Numbers

MISSION

Population 4,505

Median Household Income $72,000

Housing Types Single-detached homes, row homes, duplexes, apartments

Percentage of owners 31 per cent

CLIFF BUNGALOW

Population 1,805

Median Household Income $60,400

Housing Types Mostly apartments and some single-detached homes

Percentage of owners 30 per cent

LISTING AT A GLANCE

Listed and sold by Jordan Walczak in September 2025 for $443,888, this 978-square-foot luxury condo combines modern design and natural beauty. Located a block away from the Elbow River, the condo features two bedrooms and two bathrooms. Built in 1984, the building is undergoing renovations. With more than $1 million in the reserve fund, monthly condo fees total around $700 and include one underground parking stall. Design highlights include a peninsula in the kitchen, a brand-new bar fridge in the dining area and a custom walkthrough closet.

Did You Know?

Home to the Alberta Ballet since 1990, St. Mary’s Parish Hall (221 18 Ave. S.W.) was originally built in 1905. It’s apt that the building now serves as the ballet’s rehearsal studios, since it was originally constructed to host performances and recitals. The hall was sold to the Canadian Northern Railway in 1911 and operated as a train station until 1971.

Highlights

Without Co.

What could you go without? At Without Co., sustainable living feels like a luxury rather than a chore. A beautiful space tucked behind the Fourth Street Hot Shop, the zero-waste lifestyle boutique and refillery was founded in 2019. The shop hosts an array of bath and home products, such as bath bombs and cleaning bombs made in-house, as well as shampoo bars, Swedish sponge cloths, candles and room sprays. 103, 2115 4 St. S.W. withoutco.com, @withoutcoyyc

Masters Gallery Ltd.

It’s hard to miss Masters Gallery when walking down Mission’s main drag, 4th Street. Not only do its generous windows host a range of Canadian historical, postwar and contemporary art, but at the gallery’s entrance on the south-facing side rests Van Gogh Observes, an eight-foottall bronze sculpture created by artist Joe Fafard, an officer of the Order of Canada. The sculpture is designed to appear as if Van Gogh’s eyes are following passers-by. Masters Gallery was founded in 1976 by Peter Ohler, Sr., a retired CFL quarterback. 107, 2115 4 St. S.W., 403-245-2064 mastersgalleryltd.com, @mastersyyc

Blue Rock Swim Club

One of Calgary’s dining epicentres, Mission includes industry heavy hitters like Shokunin, Anejo, Mercato Mission, and South Block Barbecue & Brewing Co. But below South Block lies one of Calgary’s hidden (and deceptively named) gems: Blue Rock Swim Club. The atmosphere? Effortless sophistication. The cocktails? Excitingly elevated. Dive into the deep end with Blanton’s Gold Old Fashioned ($40), featuring Blanton’s Gold Straight Bourbon, burnt brown sugar syrup, angostura bitters and burnt citrus bitters. Or opt for something a little more mellow like White Noise ($18), which blends Romero dark rum, plum wine, lychee liqueur, jasmine tea syrup and Mrs. Betters white peach bitters. 500 25 Ave. S.W., bluerockswimclub.com @bluerockswimclub

BEST 2026 RESTAURANTS avenue’s

Here at Avenue, we love restaurants. So do our readers. And every spring, in our Restaurants issue, we highlight the best of the best to shine a light on the incredible people and businesses making Calgary a world-class dining destination.

Calgary’s restaurants come in all shapes, sizes and flavours, and , for many of us, they’re not just about food — they’re places for celebrating milestones, socializing with friends and finding cultural connections.

There’s a camaraderie among restaurateurs here, and Calgary’s chefs push each other through collaborating rather than competing. Our

people are friendly, and we are known for a culture less about decorum and more about ensuring a good time for guests — you could call it “western hospitality.”

Because of this, our gastronomy may lean a bit more casual, but that’s not to say our restaurants aren’t still top-tier. Diners don’t always want a multi-course meal and a cloth napkin. But they do want delicious and authentic dishes, and the Calgary region has those in spades. From spots like Class Clown Hamburgers and Noble Pie to Teatro and River Café, the restaurants on this list span the spectrum of formality — but all execute on their concepts flawlessly.

The guiding principle for our judges was to

PHOTOGRAPHY BY JARED SYCH

showcase restaurants they would personally recommend. All of these eateries consistently offer the best combination of a great experieence, fantastic service and of course, delicious food. And, because a properly composed burger can be just as good as a perfectly cooked steak, our list includes a few casual spots that go above and beyond to reflect Calgarians’ penchant for more laid-back dining.

After much debate, our judges included two outstanding Canmore restaurants this year. For a special occasion , they are more than worth the trip, and their high quality is adding to the dining scene of the region in significant ways.

Here for your enjoyment, in alphabetical order, are Avenue’s 2026 Best Restaurants.

W HO’S BEHI ND IT

Chef-owner Danny Beaulieu

W HAT’S ON THE MENU

Contemporary Canadian dishes inspired by global flavours, artistically presented and crafted with precision

Just a short drive from Calgary, änkôr has been delivering a dining experience that rivals the city’s finest since opening in November 2020. With chef and owner Danny Beaulieu at the helm, this Canmore gem has redefined fine dining in the heart of the Rockies and earned its place among Canada’s most celebrated restaurants.

In just a few short years, the restaurant has earned national recognition, securing a coveted spot on Canada’s 100 Best list for the past two years.

The dining experience at änkôr may be refined, but Beaulieu’s philosophy remains grounded in warmth, comfort and authentic connection. And the dishes, while artfully composed, are rooted in approachability and personal meaning.

“This is the kind of food I love to eat,” Beaulieu says. “It’s how I cook at home for friends and family.”

His culinary style draws from his Québécois roots, enriched by the techniques and flavours he learned during his time living in Japan. Whether you opt for à la carte or entrust the kitchen with the stellar six-course tasting menu, Beaulieu crafts inventive, flavour-packed plates that highlight his mastery of seasonal ingredients and celebrate the richness of Canada’s diverse terroir, showcased in dishes like Alberta wagyu carpaccio with burdock, wild mushrooms, puffed tendons, buckwheat and a delicate cheese foam.

With a wine program tailored to enhance every plate and pairings expertly chosen by sommelier Romain Brillant, änkôr offers more than just a meal — it delivers a dining experience that feels personal, welcoming and genuinely satisfying. From the thoughtful details on the plate to the warmth of the service, every element is designed to make guests feel at home while still offering something exceptional. And, although it might be in Canmore, a trip to änkôr is worth the drive. —Patricia Lau

103, 1430 2 Ave., Canmore, 403-675-2424 ankorcanmore.com, @ankorcanmore

bar chouette

W HO’S BEHIND IT

Chef-owner Duncan Ly

W HAT’S ON THE MENU French-inspired shareable plates paired with a playful, modern laid-back vibe

In the heart of Calgary’s vibrant Beltline neighbourhood, Bar Chouette makes its mark as a hip French-inspired bistro from acclaimed chef Duncan Ly. A seasoned presence in the city’s culinary scene, Ly previously captivated diners with Foreign Concept, his award-winning restaurant that fused bold Pan-Asian flavours with refined French technique. At Bar Chouette, he shifts the focus towards French inspiration, accented by subtle Asian influences. Ly’s love of French cuisine dates back to his

formative years as an apprentice. He journeyed through France meeting some of the country’s most iconic chefs. Although classically trained in French cooking, Ly set out to create something different with Bar Chouette.

“I want it to be a cool place that you can come to unwind and have some fun,” says Ly. “I wanted a wine and cocktail bar serving small plates with a sophisticated elegance in a comfortable way.”

And he created exactly that — a funky, stylish spot to hang out and enjoy great Frenchinspired food.

The thoughtfully curated menu is centred around shareable plates and seasonal features. The menu is a true reflection of Ly’s culinary identity, rooted in classic French technique and elevated with subtle Asian influences that pay homage to his Vietnamese-Chinese heritage. Signature snacks like smoked trout

pâté with nori vinegar chips and beef tartare with Chinese black vinegar on tapioca crackers are crowd favourites. Ly also empowers his kitchen team to contribute creatively, resulting in standout additions such as the prawn katsu sando, served with spicy tartar sauce on rich, buttery brioche.

Complementing the menu is a stellar fresh pasta program led by culinary director Jeremy Ouellette, whose months spent in Italy mastering the craft of traditional Bolognese-style pasta shape seasonal dishes like hand-cut tomato leaf tagliatelle with fresh stracciatella.

With Bar Chouette, Ly offers Calgary a fresh, flavourful take on French-inspired food paired with a playful, modern laid-back vibe. — Patricia Lau

130, 227 11 Ave. S.W., barchouette.ca @thebarchouetteyyc

bar gigi

W HO’S BEHI ND IT

Co-owners Kayla Blomquist and chefs Alessandro Chinea and Jaden Kanomata

W HAT’S ON THE MENU

A rotating seasonal selection of creative, flavour-packed share plates

Since its opening in April 2024, Bar Gigi has become one of Calgary’s most talked-about culinary spots. This cozy dining spot is the brainchild of Alessandro Chinea, Jaden Kanomata and Kayla Blomquist. The three friends met while working together at some of the city’s top restaurants and shared a dream of creating something of their own.

When the former Halibut House on Edmonton Trail became available, the trio pooled their savings, overhauled the interior and transformed it into a stylish 20-seat restaurant.

They traded tradition for creativity, replacing the classic fish and chips with an ever-evolving lineup of exceptional share plates, with bursts of culinary ingenuity inspired by the season’s best.

Through countless menu iterations, two crowd favourites have remained untouched: the rich, buttery prawn toast and the charred cabbage with zesty hot mustard and sesame vinaigrette. Not to be missed are the weekly specials that keep things exciting, giving guests, whether first-timers or devoted regulars, something fresh and enticing to look forward to with every visit.

What truly sets Bar Gigi apart is the intimacy of the tiny space and the trio’s hands-on hospitality. With just seven tables, securing a reservation can be a challenge, but this intimate setup creates a relaxed, welcoming atmosphere where guests feel looked after and have a good time.

“When we opened Bar Gigi, we wanted it to be a place where people could eat some good food, have a good laugh and just enjoy themselves,” says Kanomata. And that’s exactly what they’ve created. It’s that blend of outstanding food, relaxed charm and genuine connection that keeps people coming back for more. —Patricia Lau

336 9 Ave. N.E., 403-612-4487 @_bargigiyyc

class clown hamburgers

W HO’S BEHI ND IT

Co-owners Xian Fullen and Noel Sweetland

W HAT’S ON THE MENU

Cheeky burgers, fries and natural wines served in a kitschy room with vintage vibes

What does it take for a burger joint to ascend from neo-fast food to one of the city’s best restaurants? On paper, Class Clown Hamburgers doesn’t seem that different from any other independently owned smash burger place in North America with its back-to-basics offerings and tongue-in-cheek nostalgia, but in

practice it truly is in a category of its own. First off, there’s the deeply personal nature of the project. Proprietors Xian Fullen and Noel Sweetland set out to create a place chock full of wacky things they love, including humorous winks like an old-school screen door at the front of the room, audacious wallpaper and visual reminders of their shared appreciation of Fernet-Branca.

Pushing their vision this hard took a certain degree of bravery and an unabashed sense of fun. “Our goal was to not take shortcuts,” Fullen says. “We decided to do exactly what we would want to see in the best restaurant we could imagine. We asked ourselves what we love, and how do we recreate that as something that’s approachable for everybody?”

The vibe is important, but the scenery melts away once you sink your teeth into that burger,

be it one of the smash burgers, a Winnipeg fat boy topped with coney sauce, or, if you must, a chicken, fish or veggie burger.

Sweetland grinds his beef chuck and brisket blend every morning and the combination of quality meat and the perfect amount of greasiness is transcendent. Pair it with some fries (they very intentionally choose to serve frozen crinkle-cuts, which are superior to hand-cut fries in every way) and some natural wine or a craft beer for a near-perfect and shockingly affordable experience. Plus, there’s often collaborative events with like-minded folks.

Yes, you’ll likely have to wait in a virtual lineup to get in. But it’s worth it, we promise. —Elizabeth Chorney-Booth

106, 1711 4 St. S.W., 403-243-8284 classclown.ca, @classclownhamburgers

W HO’S BEHI ND IT

Owner Tony Migliarese and chef David Leeder W HAT’S ON THE MENU

Elevated southern Italian cuisine with an emphasis on hand-rolled pastas

With its comforting, award-winning southern Italian cooking and warm hospitality, Dopo is a favourite among friends, families and couples. Ushered down a set of stairs and past a heavy velvet curtain, diners find themselves in a cozy trattoria with herringbone stone floors, low wooden ceilings, arched windows and the romance of candlelight.

The space reminded owner Tony Migliarese of his beloved Italian grandmother’s basement. “Most Italians live in their basement, as it has a kitchen,” he says. “I could not only picture my Nonna cooking, but also smell what she was making.”

The food, a spin on comfort Italian, approaches perfection in the hands of talented chef David Leeder. Having held senior positions at Michelin starred restaurants Frenchie, The French Laundry and Per Se, Leeder brings a thoughtful twist to Dopo’s rustic cuisine. Case in point: the beef and veal meatballs are a blend of both his and Migliarese’s grandmothers’ recipes. The signature crusty grilled bread with a mound of whipped ricotta and the pickled green tomatoes (holdovers from the days of D.O.P., one of Migliarese’s previous restaurants) remain welcoming starters.

The menu boasts a carne option, reminiscent of Bistecca alla Fiorentina, which immediately transports me to Italy. Other mains include a seafood dish which changes weekly — such as the popular Mussels Sambuca. “David loves the challenge of cooking fresh seafood and he has the chops to work with it,” says Migliarese.

While the food is consistently exceptional, the service is even more impressive. There’s always someone to greet you at the door with a glass of bubbles, pick up a dropped napkin or share stories.

Dopo was awarded fourth in Best New Restaurants on the 2025 Canada’s 100 Best list. That makes reservations hard to come by, but take heart — Migliarese makes a point of accommodating walk-ins whenever possible. —Karen Ashbee

10, 1907 34 Ave. S.W., dopoyyc.com, @dopo.yyc

WHERE CULTURE SHINES THROUGH AUTHENTIC FOOD

Built with a passion for Himalayan cuisine, Calgary Momo House brings Nepalese culture to Calgary.

Calgary Momo House was born from a deeply

were in their kitchen enjoying a cup of tea and craving the comforting flavours of home when they first discussed their desire to bring the authentic momos they grew up with in Nepal to Calgary. Momos are a Himalayan-style type of dumpling, filled with meat and/or vegetables and cooked either steamed or fried.

“What started as cooking for family and friends quickly gained a following,” says Pooja. “Our carefully hand-folded, generously filled and perfectly seasoned momos struck a chord in Calgary, reminding our guests of home, warmth and togetherness.”

Encouraged by community support, the family took a bold step in 2021 and opened Calgary Momo House in the heart of the northeast. The menu celebrates everyday Himalayan cooking with curries, street-style favourites and, of course, momos.

Because of growing demand, Calgary Momo House expanded to Crowfoot Village in the northwest in 2024, and both locations have become a gathering place — where

IT’S OKAY TO GO A LITTLE MAISIE!

Located in the heart of the Sam Centre is Maisie, a seven-day celebration of fine food and bevies.

families meet, friendships form and culture is shared through food. As one of Avenue’s 2026 Best Restaurants, Momo House continues to serve as a place where community can come together.

“Being named as one of the Best Restaurants in Calgary’s N.E. Suburbs is a proud milestone,” says Pooja. “It’s a celebration of family, community and a small kitchen dream that grew into one of Calgary’s most loved momo destinations.”

To learn more, visit calgarymomohouse.com.

From breakfast to half past happy hour, life’s too short for boring food. Let’s go a little Maisie! No gallery ticket required. maisieeatery.com

W HO’S BEHIND IT

Chef Darren MacLean

W HAT’S ON THE MENU

An intimate evening of incredible seasonal menus and Canadian food stories

Eight, with its exclusive eight seats and four weekly seatings, is notoriously difficult to book — reservations are released quarterly and quickly sell out. But, for those lucky few who snag a seat at Darren MacLean’s table, it’s worth it.

Eight placed as number six on Canada’s 100 Best list in 2025, the highest-ranking Calgary restaurant ever. Add in MacLean’s global recognition at The Best Chef Awards 2025, and you’ve got a bucket-list dining destination.

Through Eight’s unparalleled menu, often upwards of 20 small courses, MacLean reflects on Canada’s evolving identity — each dish a patriotic homage to Canada’s multicultural tapestry. “While our country is young, we are still defining what it means to be Canadian. In the generations to come, we will continue to meld our local ingredients with our ever-changing and dynamic Canadian cultures,” says MacLean.

Each dish tells a story, and each seasonal menu is unique. When I dined at Eight, MacLean served pickled beetroot in a Madras curry gazpacho, a dish inspired by his childhood friend’s mother, who was Indian, using beetroot in samosas; Har Gow dumplings stuffed with Nova Scotia lobster inspired by his first kitchen job at a Chinese restaurant; and a veal sweetbread with kohlrabi kimchi paying homage to French Canada. Desserts delight with beeswax ice cream and a chocolate tart lightly infused with roasted mushrooms and smoked whipped cream.

An evening at Eight starts at afterEight — recognized by World’s 50 Best Bars as one of the 11 new bars to try in 2025. AfterEight is inspired by Japanese Satoyama, the stretch of land between the mountains and the sea. The bar offers initial bites and cocktails made from local foraged ingredients and hand-crafted syrups. Post-dessert, guests return to afterEight for a nightcap and petit four treats, such as canelés with 18-year-old aged rum and whisky jellies. — Liz Middleton

631 Confluence Way S.E., 403-457-2153 eightcdn.ca, @eight_cdn

major tom

W HO’S BEHI ND IT

Chef Josh Pritchard and Concorde Entertainment Group

WHAT’S ON THE MENU

Modernized steak house fare and contemporary appetizers in a glam, sky-high dining room

Major Tom opened in 2021 with considerable jubilation. We were just coming off the worst of the pandemic and Calgary was ready for a splashy new hot spot. Reservations were impossible to land as diners flocked to the 40th floor of Stephen Avenue Place for a touch of glamour and that outstanding cityscape view.

Nearly five years later, Major Tom has settled into its place as both the jewel in the Concorde Group’s hefty crown and a major Calgary icon. While consistency has been key to the restaurant’s success — the signature Major Tom martini and Major Tots canapés will hopefully never change — the restaurant’s ability to gently evolve ensures a continued sense of excitement.

“Hitting our stride would be a good way of putting it,” says Concorde’s district general manager Taylor Koch. “The setting provides so much to the experience and sense of occasion. Our job is to constantly find what’s new and exciting to meet those moments and exceed expectations.”

In the spirit of reinvention, chef Josh Prichard updates the menu seasonally while maintaining Major Tom classics. The kitchen also recently introduced Alberta longhorn beef to its butcher-cut program and Pritchard also added a two-course “power lunch” (three-course with the optional dessert) for downtowners with little time to spare.

The bar program remains a standout, with one of the city’s most eclectic wine lists and creative takes on classic drinks, including regional bar manager Makina Labrecque’s alcohol-free cocktail menu.

Sitting at the Major Tom bar during golden hour, in front of an elegant drink and a delicious snack or two, remains one of the greatest pleasures a Calgarian can experience. —Elizabeth Chorney-Booth

4000, 700 2 St. S.W., majortombar.ca, @themajortombar

STEAKHOUSE EDITION NO TOYS. JUST STEAKHOUSE CLASSICS.

Ž STEAK FRITES + ADULT BEVERAGE | $29

ADULT BEVERAGE CHOICES:

• 2oz Classic Martini (Buckle Vodka or Eau Claire Gin)

• 16oz Heineken or Trolley 5 Levels Lager

• 5oz Feature Red or White Wine

• Zero-Proof Cocktail

• BTL of Lusso Spring or Sparkling Water

|

"I only eat Canadian So there better be Hawaiian Pizza, Ginger Beef and Caesars." "I only eat Canadian So there better be Hawaiian Pizza, Ginger Beef and Caesars."

Canadian fare or not, if you’re a pecky eater, we'll have something to satisfy your taste buds.

Are you a Snowbird returning from a winter retreat or are you just looking to escape town? Folks will be flocking to Bragg Creek to satisfy finicky palates and thirsts as Taste of Bragg Creek is back. Taking flight on Friday, April 24th from 5:00pm to 9:00pm, participating Bragg Creek & Area restauranteurs and liquor merchants will be featuring their culinary skills and products. Waddle door to door and sample delectable fare or visit retailers who will be staying open late to showcase their wares. Tasting tickets can be pre-purchased online and will be sold at convenient locations in the shopping areas during the event, so bring the entire gaggle to Bragg Creek.

New this year - participating restaurants will showcase special Taste of Bragg Creek features from April 25th to May 3rd to keep the festivities going so be sure to join us! For complete details visit tasteofbraggcreek.ca facebook.com/tasteofbragg @ tasteofbraggcreek

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noble pie

W HO’S BEHI ND IT

Co-owners Mike Lange and Leslie Lamont

WHAT’S ON THE MENU

Impeccably made pizzas in a casual, retro-styled space

When Noble Pie launched as a pop-up inside Eighty-Eight Brewing Co. back in 2018, owners Mike Lange and Leslie Lamont (pizza and life partners) never expected the immensely positive reaction it got.

Despite his lack of formal kitchen experience, Lange has been making pizza for nearly 17 years. “I had been trying to figure out what to do with pizza — I was obsessed,” he says.

That obsession eventually led to the pop-up. Business was good, but when the pandemic hit, things really started to pop off. Lange and Lamont could only make about 80 pizzas for takeout a day, and the pair could barely keep up with the demand, with each day’s pizzas selling out within minutes.

Fast forward and the pair opened Noble Pie proper in 2022. Decked out in the retro stylings of a New York pizzeria, Noble Pie feels unironically kitschy in the best way. That strong vision, combined with some of the best pizza in the city, makes this a restaurant that needs to be experienced.

Of course, the pizzas are the big draw here. The pies are simple, but meticulously made — large-format pizzas with a unique crust that, according to Lange, is “bigger, bubblier, fermented longer and baked at higher temperatures than what you find in New York.”

Thought and care are also put into the ingredients. For The Roni, Lange insists on bringing in Ezzo pepperoni — which curls to form cups as it cooks — considered by many pizza lovers to be the gold standard of pizza pepperoni.

The wine list also adds to the charm. It may be small, but it’s full of interesting wines made with little-known grapes, meant to push people out of their comfort zones to try different styles they may not have heard of before.

Noble Pie’s success hasn’t stopped its innovations. Lange still tweaks the timing and temperature during fermentation to ensure the consistency of the pies, especially as the weather changes. For a pizza nerd like him, perfection might never come. But, for the rest of us, it’s already there. —Chris Landry

Back alley entrance, 720 11 Ave. S.W. noblepiepizza.com, @noblepiepizza

river café

W HO’S BEHI ND IT

Executive chef Kristen Livingston, founder and proprietor Sal Howell

W HAT’S ON THE MENU

A timeless restaurant dedicated to a Canadian sense of taste and place

River Café on Prince’s Island is a veritable Calgary landmark, situated right along the Bow River. What makes the restaurant exceptional is that it’s a living, breathing place that cares deeply for every diner who makes the journey to this inner-city oasis, and tells the story of its foragers, farmers and fishers from coast to coast. The lively patio is the perfect setting for a long summer lunch, and as the sun sets the restaurant becomes one of the most romantic spots in Calgary.

With a 35-year history, River Café continues to earn accolades across Canada. Founder and proprietor Sal Howell is one of Calgary’s most respected restaurateurs, and the restaurant consistently places on lists like Canada’s 100 Best, LaListe, and Maclean’s “Best Places to Eat in Canada.” Howell and her team often bring in chefs from across Canada for collaboration dinners.

Executive chef Kristen Livingston is shepherding the restaurant’s local philosophy with her own perspective. “We’re passionate about extending seasons,” says Livingston. “We’re pickling sweet Taber corn and earthy lobster mushrooms, making beer and plum vinegars, fermenting tomatoes for remoulade and producing our own miso from kabocha squash.” Livingston’s plates are beautifully articulated, seasoned and well-balanced, instilling a sense of appreciation for every ingredient.

River Café’s wine program has been managed by industry veteran Bruce Soley since 1999. The 550-label list is carefully curated with an emphasis on sustainable viticulture. There is a focus on Canadian wine but the list extends to wines from around the world, anchored by a collection of Burgundy back vintages. Try the Keller Riesling Limestone from Germany — its bright citrus and stone fruit notes pair perfectly with the chicken liver parfait and Molnar Farms sugar pumpkin. —Liz Middleton Prince’s Island Park, Prince’s Island Park, 403-2617670, river-cafe.com, @rivercafeyyc

Your culinary companion

salt and brick

W HO’S BEHI ND IT

Executive chef Alejandro Buzzalino and managing partner Dallas Tambeau

W HAT’S ON THE MENU

A constantly evolving collection of deeply creative and globally inspired contemporary bites

When Salt & Brick opened in late 2023, the owner’s plans were ambitious. With two prominent chefs in the kitchen, a “fresh sheet” menu that changed daily, and an enormous multi-faceted room with a lounge, kitchen bar, private dining room and secret speakeasy in the back, the restaurant’s model

was exciting, but somewhat chaotic. Two years later, the team behind the restaurant acknowledges that they’ve scaled back slightly in scope, but Salt & Brick is stronger and more electrifying than ever.

Since those early months after opening, original chef de cuisine Alejandro Buzzalino has graduated to executive chef and, while the menu is still constantly changing, he’s moving five to seven dishes in and out each week, rather than doing a daily overhaul.

This allows the chef to exercise his immense creativity — he makes anything from French onion beef tartare with roasted shallot aioli to large-format steaks with whisky-maple jus, as well as seemingly constant experimentations with foie gras — while making use of seasonal ingredients and patiently aged proteins from his dry-aging chambers. “I don’t think our

dishes have ever been better, tighter or more well-executed,” Buzzalino says. “Before, we were doing so much amazing work but now we’ve got it down to the best hits all the time.”

The best place to experience Salt & Brick’s kitchen magic is from the engaging kitchen bar, which showcases the sunny camaraderie between Buzzalino and his team, including pastry chef Larissa Costella, who is making what are easily some of the most imaginative and delicious desserts in the city. The tightened kitchen focus has also led to more relaxed yet still attentive service, allowing guests to join in the fun while enjoying a cocktail or a glass of something from the restaurant’s thoughtful wine list. —Elizabeth Chorney-Booth

211 10 Ave. S.W., 403-371-3429 saltandbrick.com, @saltandbrickyyc

sauvage

W HO’S BEHI ND IT

Chef-owner Tracy Little W HAT’S ON THE MENU

Dishes showcasing local ingredients, representing the bounty of the Bow Valley

Chefs often talk about “taste of place,” or capturing the terrain and culture of a location through food, but few take it as seriously as Sauvage’s Tracy Little. A deeply creative chef with a penchant for hyperlocal (and often foraged) ingredients, Little uses the bounty and wilderness of the Bow Valley as her palette in painting a vivid portrait of mountain cuisine.

Little’s tasting menu forms the heart of Sauvage. It allows Little to take diners on a real trip through her home turf and her own sense of curiosity. The small, tucked-away dining room sets the mood for the food: it’s comfortable and luxurious, with hints of woodland whimsy scattered throughout.

“I want people to feel like they’re coming into my house, giving me an opportunity to feed them like I would at a dinner party,” Little says. “It’s important to show not a stiff version of who I am, but to give a true experience by being unapologetically myself.”

That means a constantly changing seasonal menu, with themes reflecting the seasons and Little’s own life (last year, she created a menu in homage to her newborn daughter). Ingredients like Arctic blueberries, venison, birch and pheasant frequently mingle together in immaculately plated and often surprising dishes, with a constant eye on ethical sourcing and sustainability. Under a less-deft hand it could all become overly rustic, but Little keeps things refined, never losing sight of her fine-dining aesthetic.

Combine all this with thoughtful wine selections, gutsy cocktails (including zero-proof for those driving home to Calgary) and attentive service, and you’ve got more than enough reason to head out to Canmore for dinner. The drive isn’t really much farther than a trip from the far reaches of one quadrant of Calgary to another, but tasting ingredients sourced from the wilds of the mountains while dining under the shadow of the Rockies is a one-ofa-kind experience. —Elizabeth Chorney-Booth

633 10 St., Canmore, 403-609-0583

sauvagerestaurant.ca, @sauvagecanmore

shokunin

W HO’S BEHIND IT

Chef and founder Darren MacLean

W HAT’S ON THE MENU

Contemporary Japanese dining in a casual, trendy atmosphere.

It’s hard to believe that Shokunin is 10 years old; it opened in 2016 and remains the definitive spot for cool and contemporary Japanese dining.

With the longevity (and the awards to back it up, including a regular spot on Canada’s Best 100), it’s no surprise the man behind the restaurant, Darren MacLean, is a formidable culinary talent set on precision and consistency. Despite the many accolades, Shokunin has demonstrated an ability to avoid complacency, and fans know to look out for

Cultural Chef Exchange events where MacLean brings international Michelin-starred chefs to Calgary for special collaborations.

Despite MacLean’s penchant for perfection, Shokunin’s dining room feels effortless. Always packed with a playlist of ’90s hip-hop setting the casual mood, the restaurant continues to buzz through the late hours of the night.

The lively open kitchen with head chef Keisuke Miura at the pass ensures no details are overlooked.

Start with a crowd favourite: Hokkaido cold-shucked scallops with a yuzu kosho nuoc cham — its punchy bold acidity makes this dish a must-order. Or, indulge in a sashimi platter with freshly grated wasabi, always super fresh and sourced sustainably.

Don’t fill up on sushi, though, as MacLean describes the robata grill as the heart of the Shokunin kitchen: “It’s where yakitori are fired

up on imported Japanese binchotan charcoal. Succulent cuts of chicken are grilled and brushed with a delicate sweet sauce, others with a sprinkle of sea salt.”

At the chef’s bar, the yakitori omakase menu includes even rarer cuts like the highly soughtafter, fatty tail end of a chicken. You can also try select cuts of A5 Japanese wagyu aged in beeswax for 45 days in-house.

When it comes to beverages, creative cocktails, Japanese whisky and rare sakes are carefully curated to pair perfectly with both delicate and bold flavours on the menu. The Park Hyatt in the Mist cocktail, with Japanese whiskey, fermented hojicha tea, orange peel and maple smoke captured in a glass globe showcases exactly why Shokunin is on another level. —Liz Middleton

2016 4 St. S.W., 403-229-3444 shokuninyyc.ca, @shokuninyyc

THANK YOU TO ALL WHO VOTED FOR ACME PIZZA & PASTA CO. IN THE CATEGORIES OF ‘BEST OF THE BURBS NW’ & ‘BEST PIZZA’! THANK YOU TO ALL WHO VOTED FOR US IN THE CATEGORY OF ‘BEST PIZZA’!

teatro

W HO’S BEHI ND IT

Executive chef Camilo Kobek and Teatro Group

WHAT’S ON THE MENU

Mediterranean-inspired fine dining in a majestic heritage building

Any city would be lucky to have a restaurant as grand and enduring as Teatro. With its dramatic white columns, quirky art collection and storied wine cellar stashed in an old bank vault, Teatro has served as the site of weddings, celebratory dinners and pre-theatre soirees for more than 30 years. With a second generation of the Berloni family helming the restaurant (founder Dario’s daughter,

Mia is now Teatro Group’s president and CEO), Teatro is successfully pulling off the complicated trick of balancing legacy and relevance.

Some of Calgary’s most celebrated chefs have come through Teatro’s extraordinarily well-equipped kitchen, with executive chef Camilo Kobek, who cut his teeth cooking in Vancouver at restaurants like Wildebeest and Pidgin, running the show for the past two years. Kobek certainly has a strong culinary point of view, and he’s made his mark on Teatro’s carefully curated version of excellent Mediterranean-inspired cuisine by leaning into his own love of seafood (he is from the West Coast, after all), sometimes adding subtle nods towards his Latin American heritage.

“I condensed the menu to make sure every single item is stronger,” Kobek says. “The menu is a little more focused and now has

more of my touch to it.”

While it’s hard to resist Teatro’s famous risotto or massive bistecca, the real magic can often be found in one of the menu’s three market specials (in carne, pesce or pasta categories) or in Kobek’s five-course tasting menu, with purées, nuts and fruit often showing up in surprising applications showcasing the chef’s remarkable command over playful textures and refined but unexpected flavours.

Naturally, everything at Teatro is even better with pairings from that legendary wine cellar, built over decades of ingenious buying practices and stewardship by a beverage team every bit as strong as the talent in the kitchen. —Elizabeth Chorney-Booth

200 8 Ave. S.E., 403-290-1012 teatro.ca, @teatrorestaurant

Local Restaurant Guide

2026

NATIVE TONGUES

Native Tongues – Authentic Mexican eats bringing people together for tacos, cumbia, and mezcal since 2015. Call Victoria Park (403) 263-9444, Britannia (403) 454-8976, University District (587) 349-7883 or visit nativetongues.ca for tacos, mezcal, and familia fun.

JANE BOND BBQ

Featured this year on Diners, Drive-Ins & Dives with Guy Fieri! Voted Calgary’s Best BBQ.

• 380 Canyon Meadows Dr. SE

• 102-101 Sage Valley Common NW

• 723 46 Ave SE • Catering@JaneBondBBQ.com

• www.JaneBondBBQ.com

FINEPRINT

Historic downtown destination for contemporary, French-inspired cuisine, craft cocktails, warm hospitality and memorable celebrations — an award-winning restaurant locals rave about. 113 8 Ave SW, Calgary (403) 475-5655 fineprintyyc.com/reservations

FONDA FORA

Fonda Fora – A modern nod to traditional Mexican fondas, gathering friends for delicious meals and conversation. Call (403) 764-6260 or visit

fondafora.com

OLLIA MACARONS & TEA

Ollia offers classic French, modern made macarons, gluten-free treats, curated teas, baking classes and Canadian-sourced goods, in-store and online!

810C 16 Avenue SW | 403-457-9775 www.byollia.com | @byollia

An Indian restaurant inspired by the cosmopolitan nature of Calcutta, where bold flavours, celebration, and community come together. 1213 1 St SW | (403) 719-1555 www.calcuttacricketclub.com

THAI SIAM RESTAURANT

Avenue Magazine’s 2026 Best Restaurants Winner. Thai Siam, one of Calgary’s most popular restaurants.

4127 6 St NE #15 | 403-680-0366 www.thaitakeout.ca

Authentic Indian street food and regional specialties, crafted with premium ingredients, bold flavors, and true desi warmth, serving unforgettable tastes in Calgary.

3309 19 St NE, Calgary | 403-455-9861 www.vivaansyummies.ca

NAMO CAFE BISTRO

Experience Calgary’s 2026 Best Brunch! Voted #1 by the community we love. Fresh ingredients and local heart, we can’t wait to serve you.

9737 Macleod Trl SW Unit D 290

824 Edmonton Trail | 396 11 Ave SW (403) 475-7010 | namocafebistro.com/

SHOE & CANOE PUBLIC HOUSE

Explore true Canadian fare at Shoe & Canoe Public House, located inside Delta Calgary Downtown, with free underground parking. 209 4th Ave SE | 1-403-205-5416

Email: shoeandcanoe@gmail.com www.shoeandcanoe.ca/

BUL DINING ROOM & BAR

Brings bold, fire-inspired Korean cuisine to life with refined flavours, modern design, and unforgettable atmosphere.

1244 17 Ave SW | (825) 413-8273 https://bul-canada.ca/

FLAVOURS

Six-time winner of Calgary’s Best African Restaurant—where authentic flavours, culture, and unforgettable dining experiences come together.

2702 Center ST N | (403) 719-2770 flavourcuisineandcatering.com/

THE SELKIRK AT HERITAGE PARK

Timeless flavours, locally sourced, rooted in history. Now that’s food worth slowing down for.

1900 Heritage Dr. SW, Calgary, AB Follow us @SelkirkGrille selkirkgrille.ca

THE DERRICK GIN MILL & KITCHEN

Bold Alberta beef, serious cocktails, and unmistakable grit. The DERRICK is Calgary’s go-to for dinner downtown.

620 8 Ave SW | (403) 475 - 7226 https://thederrickyyc.com

THAI SA-ON

Chef Patcharin continues the legend of Thai Sa On, bringing authentic street eats and sophisticated curries to Calgary. Must try!

351 10 Ave SW | 403-264-3526 https://thai-sa-on.com

A CERTAIN FLAIR CATERING

Family-run catering company serving Calgary and beyond, recognized as Avenue Calgary’s Best Caterer 2026, specializing in corporate and event catering. (825) 413-8469 www.acertainflair.com/

NEW 2026 RESTAURANTS BEST

Our judges pick the best culinary debuts from the last year.

THE CROWD-FAVOURITE POKE: SASHIMIGRADE AHI TUNA TOSSED WITH SHOYU, OYSTER SAUCE AND SESAME OIL, SERVED ON A HOUSE-MADE RICE CRACKER.

WHO’S BEHIND IT Joel and Chera Harris WHAT’S ON THE MENU Real-deal, everyday Hawaiian comfort food WHEN IT OPENED February 2025

While vacationing in Hawaii years ago, chef Joel Harris developed a deep connection to the island’s cuisine. This led him to spend a few years working alongside acclaimed chef Sheldon Simeon of Tiffany’s restaurant, embracing the island lifestyle along the way.

Harris wanted to bring a taste of the Pacific to Calgary. Together with his wife, Chera, they opened Aloha Modern

aloha modern kitchen

Kitchen, a cheerful, sky-blue island oasis. Taking to heart his mentor Simeon’s advice to “be true to who you are and what you want to cook,” Harris has created a menu at Aloha that is a heartfelt tribute to authentic Hawaiian comfort food — not the tourist-friendly version, but the kind locals crave.

With dishes like loco moco and classic plate lunches with flavourful proteins such as garlic shrimp and crispy mochiko chicken, everything is served with generous helpings of rice and creamy macaroni salad. The crowd-favourite Hawaiian-style poke is crafted with fresh

fish flown in weekly.

And the tropical cocktail menu will transport you to Hawaii with delicious creations like the tangy Li Hing made with Hawaiian salt-plum powder or the Tutu’s Mai Tai topped with guava foam — a playful twist on the popular Hawaiian restaurant Monkeypod Kitchen’s iconic drink.

Aloha Modern Kitchen is your gateway to a true taste of the islands — without leaving the city. —Patricia Lau

100, 5920 Macleod Tr. S.W. 403-333-3675, @alohamodernkitchenyyc

curtis creek japanese cuisine

WHO’S BEHIND IT Chef-owner Tetsu Mori

WHAT’S ON THE MENU Homestyle Japanese dishes, including Sendai specialties WHEN IT OPENED February 2025

Curtis Creek Japanese Cuisine isn’t your typical sushi joint. It’s chef and owner Tetsu Mori’s love letter to fly-fishing. With fly-fishing memorabilia adorning the walls, stepping inside feels like stumbling upon a hidden fishing hole in the heart of the Beltline.

The restaurant is Mori’s passion project, where he casts a line between his enduring love for fly-fishing and his nostalgia for the flavours of his childhood in Sendai, Japan. After spending decades refining his culinary skills, Mori finally reeled in his dream: a restaurant where he can combine his two passions. The restaurant is aptly named after his favourite fly-fishing book, Sheridan Anderson’s The Curtis Creek Manifesto.

Mori draws deeply from his upbringing in Sendai. “I want to introduce people to my hometown food,” he says.

That wish is especially evident in his rendition of Sendai’s iconic dish, gyu-tan shio yaki (grilled beef tongue). Sourcing premium cuts from Alberta’s Gemstone Grass Fed Beef, this dish is a study in simplicity and precision — the tender beef tongue is lightly salted, expertly seared and rich with umami flavours. Other menu highlights include nasu age-bitashi (an eggplant dish marinated in dashi and sweet soy) and grilled lamb chops.

Curtis Creek also stands out as Calgary’s only restaurant serving beers from Oldman River Brewing on tap, a Lundbreck Alta.-based brewery located near Mori’s favourite fishing spot. This collaboration was born from a serendipitous encounter between Mori and the brewery’s owner while they were both fly-fishing.

Curtis Creek is Mori’s way of inviting people into the world of fly-fishing and the tastes of his childhood. —Patricia Lau

1256 12 Ave. S.W., 587-353-4670, curtiscreekyyc.com, @curtiscreekyyc

kondattam

WHO’S BEHIND IT Owner Sudha Thangavel and chef Saravanan Senniappan

WHAT’S ON THE MENU A spread of Pan-Indian items, including curries, dosa, chaat and biryani WHEN IT OPENED July 2025

Saravanan Senniappan is a known quantity in the local restaurant industry as the owner of Big Fish and Open Range, but he and his wife, Sudha Thangavel, have always retained a soft spot for the Indian cuisine they grew up with. Thangavel longed for a more celebratory aspect of Indian food than what she was typically seeing in Canada. So, last summer she opened Kondattam (meaning “celebration” in Tamil), with her husband serving as chef.

The couple wanted to present an upscale side of Indian food with attentive service, quality ingredients, Indian wines and

on-theme cocktails. They travelled to India and filled a shipping container with ornate décor and furniture — and massive quantities of spices — all to give Kondattam a legitimately Indian look and flavour.

Kondattam explores the greatest hits of India, representing, as Senniappan likes to say, the route “from Kashmir to Kanyakumari.” That philosophy shines in dishes like the ultra-fragrant signature curry, bringing together 16 spices from the Karaikudi region of Tamil Nadu.

“At the end of the day, it’s about the full experience and thinking about all the senses,” Senniappan says. “From the décor to the scent of the food and flavour of the spices, we’re immersing you in Indian culture.”

—Elizabeth Chorney-Booth

1006 1st St. S.E., 403-453-0078 kondattam.ca, @kondattamyyc

l’olivo cicchetti & lounge

WHO’S BEHIND IT Lina’s Italian Market culinary director Giuseppe Di Gennaro

WHAT’S ON THE MENU Italian cicchetti cuisine or small plates WHEN IT OPENED June 2025

The elegant restaurant space inside Lina’s Italian Piazza (a.k.a., the one in Inglewood) has been largely underutilized, even after a dramatic renovation a couple of years back. The leader of Lina’s culinary programming, Giuseppe Di Gennaro — who Calgarians may remember as the chef behind restaurants like Capo and Borgo — knew he wanted to do something different than the typical Italian pasta restaurants around town and landed on the idea of cicchetti, popular in Italy among Venetian wine bars.

“We have to stay within certain boundaries but, at the same time, we’re detaching from the stereo-

typical Italian restaurant,” says Di Gennaro.

The result is a shareable menu of Italian snacks including plenty of cheese, meat and bread imported from Italy, which L’Olivo has easy access to through its connection to Lina’s. Di Gennaro and his team also developed a series of richly flavoured pastas and protein dishes, all served in smaller portion sizes to keep with the small plates theme.

While you should be wary of over-ordering — the bill can add up quickly with all of those tempting small plates — the format allows guests to build themselves a full dinner or a series of snacks to enjoy with one of L’Olivo’s excellent cocktails. —Elizabeth Chorney-Booth

Inside Lina’s Italian Piazza 1023 9 Ave. S.E., 403-960-1006 lolivo.ca, @lolivocalgary

true wild distilling

WHO’S BEHIND IT Head chef Jeff Lusis, founder and CEO Bryce Parsons

WHAT’S ON THE MENU Livefire cooking and craft spirits in a historic Calgary building WHEN IT OPENED November 2024

Microdistilleries are popping up all over the city, but they can feel like they’re missing something — without full restaurants on site, these spots may not fit the bill for either a casual meal or a special occasion. True Wild Distilling rises above the rest, thanks to its focus on creating a great restaurant that stands on its own (and inside a historic landmark, no less — Calgary Power’s first substation).

True Wild’s opening narrowly missed last year’s cutoff for Best New Restaurants. But the fact that our judging panel still had it on its radar says a lot about the quality of food here.

The kitchen at True Wild is helmed by head chef Jeff Lusis, who spent the eight years previous to the restaurant’s opening working in Sydney, Australia — most recently at Poly and Ester, both famous for live-fire cookery and elegant dishes. He brought that exciting live-fire cooking experience to True Wild, with a menu that feels distinctly Albertan and his Australian experience clearly evident in the simple and brave dishes. Lusis works with local

producers to find the best ingredients and allows them to shine, with a tinge of fire-kissed flavour in almost every dish. And meat and veg are placed on equally high pillars, including the cheeseburger (one of the city’s greatest) and the simply plated pickled vegetables and aioli. Even the bread, a malted barley sourdough, is incredibly complex — and possibly the tastiest I’ve had. True Wild goes well beyond a tasting room. While its cocktails are fantastic, True Wild is a true gem of a restaurant. —Chris Landry

3115 11 St. S.E., 403-2458269, truewilddistilling.com @truewildresto

are miniature masterpieces: fresh, creative choices that push the boundaries of Italian cuisine.

gatsby’s

WHO’S BEHIND IT Chef de cuisine Asher Wilson, Fleetwood Restaurant Group WHAT’S ON THE MENU Luxurious opulence and multi-course tasting menus WHEN IT OPENED May 2025

Enter Gatsby's through jewel-toned drapes, and be instantly transported to elegance and sophistication with a two-storey dining room adorned in black and gold accents. Inside, chef de cuisine Asher Wilson’s talent, refinement and precision are on full display through his fabulous tasting menus.

Wilson, raised in Calgary, studied political science at the University of Toronto before finding his passion in fine dining. He apprenticed at Loka, and then joined Michelin-recognized La Banane, rising from trainee to chef

de cuisine and helping the restaurant gain a spot on Canada’s 100 Best. With Jewish and Indian roots, his global perspective shows in the way he uses aromatic spices while staying grounded in classic French techniques of brining, poaching and sauce making.

The main attractions are the multicourse tasting menus, which are constantly revised to showcase the best of the season. The sixand nine-course menus include exquisite bites. In autumn, you may have composed dishes like a winter tartlet of beets, pecans and apples, or a profiterole filled with foie gras mousse and cranberry. Summer menus feature fish, while winter menus offer richer dishes like dry-aged duck and A9 wagyu beef.

Gatsby’s also has a six-course vegetarian menu — you might enjoy a wild mushroom

soufflé, smoked onion consommé, and house-made fazzoletti pasta with pumpkin, charred leeks and truffles. Short on time? The three-course signature menu is perfect before catching a show.

General manager and sommelier Jay Likely enhances dinners with a global fine-wine program that matches each wine to your unique palate and plate. For whisky lovers, Gatsby’s is the only restaurant in Canada to serve exclusive flights from House of Hazelwood.

From start to finish, our judging panel unanimously agreed that Gatsby’s deserves the title of one of Calgary’s best new restaurants. —Liz Middleton

524 10 Ave. S.W., 403-387-1335 gatsbysyyc.com, @gatsbysyyc

MENTIONS HONOURABLE 2026

While our judges work together to select the restaurants profiled on our lists, there are always a few that we can’t find consensus on. Featured here are the judges’ personal picks.

bar rocca

WHO’S BEHIND IT Owner Tony Migliarese

WHAT’S ON THE MENU Small plates, crafted cocktails and an admirable array of wines

When owner Tony Migliarese toured the space upstairs from Dopo restaurant, he knew he had to have it.

“I saw the potential for a casual European-style wine bar, with great cocktails and small plates,” he says.

A relaxed space with a heated patio, a cozy fireplace and a savvy

cocktail and wine program — it’s the perfect spot for a pre-dinner drink or late-night digestif.

But it’s easy to make a meal of the small plates should you decide to linger. Smoked olives, so good you can’t just eat one, generous and expertly prepared plates of carne cruda, and a variety of vegetable options — all so tasty, we almost licked the plates clean. —Karen Ashbee

10, 1907 34 Ave. S.W. barroccayyc.com, @bar.rocca

azito japanese restaurant

WHO’S BEHIND IT Mitsuru and Min Saito

WHAT’S ON THE MENU Chefcurated omakase course sets crafted with premium seasonal ingredients sourced from Japan

Azito is a bonafide Japanese gem that is absolutely worth the trip to Cochrane. Since its debut in 2020, this reservation-only spot has been a haven for food lovers seeking masterfully crafted authentic Japanese cuisine by Chef Mitsuru Saito.

With just a few reservations available each evening, the dining experience feels more like an intimate culinary escape to Japan than dinner in a suburban eatery

in the foothills of Alberta.

Those fortunate enough to secure an à la carte booking are rewarded with impeccably executed sushi and tempura. But it’s Saito’s exceptional omakase course sets, centred around sashimi, nigiri sushi and crispy deep-fried kushikatsu skewers — each meticulously composed with premium seasonal ingredients sourced directly from Japan — that truly elevate the experience and set Azito apart.

—Patricia Lau

1105, 116 Grande Blvd., Cochrane 403-932-9339, azitocochrane.ca @azitocochrane

luca restaurant

WHO’S BEHIND IT Chef de Cuisine Mustafa Zaidan, Fleetwood Restaurant Group

WHAT’S ON THE MENU Italian home-cooked meals in an elegant setting

Luca is a favourite for this Italophile. Every element speaks of a sumptuous experience: the jewel-toned and velvet décor, the gracious and professional service and the premium ingredients.

Chef de cuisine Mustafa Zaidan

advises the Humboldt calamari or Alberta beef carpaccio to start, moving into dishes like funghi fettucine or the lobster risotto.

The impressive wine list includes a special-occasion 1990 $3,200 French Burgundy and rich Brunello wines that perfectly match Luca’s braised meats. End the meal with a sweet house-made limoncello. —Liz Middleton

524 10 Ave. S.W., 403-261-1777 lucayyc.com, @lucayyc

Now let your team be coached by the experts who train Canadian Olympians and Paralympians and learn the performance tools that drive excellence in business with Podium Performance for Professionals

Learn about the program and sign-up today! You cheered them on in Milano-Cortina.

pizza culture napoletana

WHO’S BEHIND IT Chef and owner Jeremy Hube

WHAT'S ON THE MENU World-class Neapolitan-style pizza right here in Calgary

The cozy neighbourhood pizza joint Pizza Culture Napoletana is actually serving some of the best pizza in the world.

Pizza Culture was the only Canadian pizzeria to earn a spot on the prestigious 50 Top Pizza awards’ list of top 100 pizza places in the world.

That accolades come down to owner Jeremy Hube and his commitment to authenticity, from the incredibly hot wood-fired oven from Italy to sourcing the best ingredients.Toppings range from Neapolitan classics like margherita with D.O.P. mozzarella di bufala to new-world flavours like the Aloha State of Mind, Pizza Culture’s take on a Hawaiian and something that might be considered sacrilegious in Italy. But Pizza Culture makes it work. — Chris Landry

1, 1114 Edmonton Tr., 403-277-4900 pizzacultureyyc.ca, @pizzacultureyyc

calcutta cricket club

WHO’S BEHIND IT Shovik Sengupta, Maya Gohill, Amber Anderson, Thank You Hospitality Group and chef Amit Bangar

WHAT’S ON THE MENU Bold and chef-driven Indian fare

After moving out of its original location on 17th Avenue S.W. and into Victoria Park a little over two years ago, Calcutta Cricket Club grew in both size and scope, upping the glamour quotient while also allowing chef Amit Bangar to further explore the potential of modern Indo-Canadian cuisine.

Bangar pushes boundaries with his “touchings” (i.e., snacks) menu, braising goat to fill his habanero-brushed samosas and baking fragrant khara loaf to top with wagyu beef tartare. Add in revolving “trophy case” features, celebratory biryanis and a new “sweet shop” program, and you’ve got one of the spiciest (in all senses of the word) spots in the city. —Elizabeth ChorneyBooth

1213 1 St. S.W., 403-719-1555 calcuttacricketclub.com, @calcuttacricket

judges

KAREN ASHBEE

Karen Ashbee is a local writer, foodie and regular food and lifestyle contributor to Avenue. Her experience as a food writer and restaurant judge includes work on the annual Canada’s 100 Best lists.

ELIZABETH CHORNEY-BOOTH

Elizabeth Chorney-Booth is a frequent contributor to Avenue’s Dining section, as well as the restaurant columnist for the Calgary Herald and the food trends columnist for CBC’s The Homestretch.

CHRIS LANDRY

Chris Landry helps manage Avenue’s Dining content as assistant editor, drawing from more than a decade of cooking in fine-dining restaurants around the world. When not exploring Calgary’s food scene, he’s at home, cooking.

PATRICIA LAU

Patricia Lau has a passion for discovering great culinary experiences, both at home and abroad. For well over a decade, she’s been keeping tabs on Calgary’s restaurant scene, sharing her dining adventures on social media.

Tanya Eklund: Honoured to Represent Calgary’s Most Beautiful Homes

Recognized as the number one luxury Realtor in Calgary based on MLS sales volume from 2022–2025, Tanya Eklund approaches her work with humility, care, and deep appreciation for the trust placed in her

When Tanya began her real estate career in 2000, she never imagined she would one day represent some of Calgary’s most beautiful homes. Growing up in a close-knit family in an 850-square-foot bungalow, she understood home as a place of comfort and connection—not scale or status. Luxury real estate simply wasn’t part of her world at the time.

Today, Tanya is entrusted with properties that reflect exceptional craftsmanship, thoughtful design, and years of care from the people who built and lived in them. Each home carries a story, and Tanya considers it a privilege to help share that story with the next owner.

She works closely with sellers who have poured their hearts into creating meaningful spaces, and with buyers who are stepping into an important new chapter of their lives. Her approach is quiet, considered, and relationshipdriven—focused on doing right by the people behind every transaction.

For Tanya, success has never been about recognition alone. It’s about gratitude for the journey, respect for her clients, and the opportunity to do meaningful work every day. To be trusted with Calgary’s most beautiful homes is something she remains genuinely honoured by—one home, one relationship, at a time.

LIZ MIDDLETON

Liz Middleton writes about food and luxury travel. Born in Vietnam, she has also lived in Italy; West Africa; New York; Washington, D.C.; and Australia, and has eaten all over the world.

food fight

In her volunteer roles at the Calgary Food Bank, Jackie Busheikin sees the city’s food crisis up close. She sorts food donations and helps people at the city’s main charitable food hub access support.

Busheikin, a retiree who began volunteering in 2020, encounters a mix of people at the Calgary Food Bank — some who have just lost a job, newcomers facing language barriers and parents juggling the costs of raising children.

“I’m trying to be completely non-judgmental and a welcoming face,” she says. “I like to tell people that there are other people in their situations. They seem to feel like they’re the

WORDS BY CAILYNN KLINGBEIL

PHOTOS BY JARED SYCH

only ones going through this.”

It can be hard to understand how common hunger is in a place of abundance like Calgary. But more and more people here can’t afford enough food. Calgary’s rising food insecurity is outpacing national trends, spanning neighbourhoods, age groups and circumstances.

Data from the 2023 Canadian Income Survey showed that nearly one in three Calgarians are food insecure, and Alberta has the highest rates of food insecurity among the provinces

— including 38 per cent of children living in food-insecure households.

Miriam Bankey, family engagement and evaluation team lead at Brown Bagging for Calgary’s Kids and a member of the YYC Food Collaborative, says the situation is dire. “It’s absolutely unacceptable.”

Food is like nothing else, she adds — it is culture, relationship, family and nurturing.

“It’s all these things, and, when you don’t have it, it means something really, really big.”

Across Calgary, organizations are tackling the crisis on multiple fronts. From emergency food hampers to mobile markets, urban farms and policy advocacy, efforts aim both to meet immediate needs and address the deeper causes of food insecurity.

The city is facing a growing food crisis, with more and more Calgarians unable to afford enough to eat. A growing number of organizations are working to solve the problems, championing new solutions and innovations.

WHAT FOOD INSECURITY MEANS

“[Calgary is] in a crisis,” says Sundae Nordin, CEO of the Community Kitchen Program of Calgary. The organization has seen demand for its programs grow steadily over the past few years. In 2024, it served 563,057 clients across its four programs — a steep climb from 322,215 clients in 2021.

Nordin points out that it’s easier to skip a meal than to skip paying rent — or to fill the grocery cart with cheaper, lessnutritious options.

“Food will be the first thing that goes out of the budget,” she says. Her organization runs the Good Food Box program, which offers fruits and vegetables at affordable prices. Demand has soared, with the number of clients almost doubling between 2021 and 2024.

Food insecurity is complex but, at its core, it means not having enough food because of a lack of money. Household income is the strongest single predictor of who is at risk of experiencing household food insecurity, research shows.

Experiences range from what Statistics Canada calls “marginal food insecurity” — worrying about running out of food and limiting food selection — to “moderate food insecurity,” defined by skipping meals, to “severe food insecurity,” where food intake is minimal, and people sometimes go days without food.

In 2023, 31.9 per cent of Calgarians — more than half a million people — lived in food-insecure households, up from 24.9 per cent the year before and higher than the Canada-wide figure of 25.5 per cent.

The Calgary Foundation’s 2025 Quality of Life report shows that 44 per cent of parents in Calgary reported they had skipped a meal so their child could eat, while 23 per cent said their whole family skipped at least one meal. Community-

based food service use rose from 20 per cent in 2024 to 28 per cent in 2025 — and jumped to 44 per cent among 18-to-34year-olds.

People with disabilities are also at a higher risk of experiencing food insecurity. Children and working-age adults experience food insecurity at far higher rates than seniors, and female single-parent families are especially vulnerable.

Food insecurity is also racialized, disproportionately affecting Black and Indigenous people. “Working folks who are facing food insecurity are more likely to be female, ethnic minorities and single parents,” says Melissa From, Calgary Food Bank’s president and CEO.

WHY FOOD INSECURITY PERSISTS

Renée MacKillop is a project co-ordinator at The Alex Community Food Centre.

“When I started this work 10 years ago, food insecurity in Canada was at four million Canadians,” says MacKillop. “And in these 10 years, that number has more than doubled. That’s a tough thing to wrestle with.”

Many factors contribute to the income problems at the root of food insecurity,

says MacKillop: low wages, precarious employment and rising housing costs all make it harder for people to afford food.

The rising cost of groceries has only added more pressure. Between July 2020 and July 2025, Canadian grocery prices rose 27 per cent, and an average family of four now spends about $1,400 a month on food.

Income gaps deepen the challenge. Alberta’s minimum wage of $15 an hour — the lowest in Canada — falls well short of Calgary’s 2024 living wage of $24.45. Even steady employment no longer guarantees food security: in 2024, 27 per cent of Calgary Food Bank users were working full time.

MEETING THE MOMENT

Since Melissa From was appointed as its president and CEO in March 2023, the Calgary Food Bank has doubled its daily reach, now feeding 800 households a day. The organization has refined its focus from addressing hunger and its root causes, to making food accessible to everyone. The switch came after consulting clients, donors and partner agencies — the Calgary Food Bank gives food to about 70 other charities in the city.

“What we heard from those agencies was, ‘You do food, we do root causes,’” From says.

To make food more accessible, the Food Bank is expanding its footprint. A new downtown branch opened last December in the Neoma building, a former office tower converted into a shelter and affordable housing units run by Inn from the Cold and managed by Homespace.

Another major shift, launched in October 2024, gives Food Bank users choice.

“It’s really similar to a grocery store click-and-collect model,” From says. After contacting the Food Bank by phone or online, people book an appointment to receive a seven-day hamper. When they arrive, a volunteer greets them with a tablet, guiding them through a selection of food that fits their culture, dietary needs, health conditions and personal tastes.

It’s a particularly vital change for Cal-

gary’s newcomers, who face a higher rate of food insecurity, given unique barriers to meaningful employment, such as language barriers and foreign qualifications and work experience not recognized in Canada. Data from the Calgary Food Bank shows that 76 per cent of clients say the new choice model better suits their dietary restrictions, and 73 per cent say it better suits their cultural requirements compared to the old model. Choice may sound like a luxury for those in need, but a food hamper full of things that you can’t eat because of your health or religion isn’t helpful, even if you are hungry.

Pre-made hampers remain standard at the Food Bank’s 20 satellite locations, but From hopes that system improvements will soon allow customization there, too.

While the Food Bank meets urgent needs, others are reimagining how Calgarians grow and share food. One of those people is Jack Goodwin.

With a background in geochemistry and a curiosity for how science can benefit food systems, Goodwin has been building urban farms in Calgary for the last 12 years. His projects include Land of Dreams, an urban farm in the far southeast connecting Indigenous and newcomer growers and farmers, and Highfield Regenerative Farm, which spans 15 acres in the Alyth/Bonnybrook industrial area.

Goodwin’s latest initiative, Vacant Lots Farm Club, converts empty urban lots into growing spaces for food and flowers, with a focus on well-being and community. Anyone can join for free, sharing in the farm’s work and bounty. The club’s first site is a five-acre lot in the city’s north beside Vivo for Healthier Generations — the lot is currently empty, but slated to become a school.

Across these projects, Goodwin has worked with thousands of volunteers, eager to connect with their communities and roll up their sleeves. While backyards and community gardens offer opportunities to grow food, scaling up makes a difference. People turn their small contribution into a much bigger abundance than they could alone, he says.

Local entrepreneurs are also getting creative. Lourdes Juan started the food rescue foundation Leftovers in 2012 to reduce food waste; in 2024, the organization redirected more than one million pounds of food.

“I don’t think food insecurity looks like what people think it looks like,” says Juan. “I think people would be surprised to know that, in neighbourhoods across Calgary, there are homes that are food insecure.”

Juan also runs Fresh Routes, a mobile grocery store bringing fresh, affordable food to neighbourhoods that need it most, from food deserts to post-secondary campuses. “Fresh Routes was born out of the Leftovers Foundation, with this idea that we need to get more food dignity out there,” she says. Fresh Routes also partners with Indigenous communities, working closely with the Stoney Nakoda Nations, Tsuut’ina and Eden Valley Reserve to offer Indigenous-grown foods in mobile markets.

Most recently, Juan founded Knead Technologies, which provides logistics software for food rescue operations. “I’ve really enjoyed trying to tackle [food insecurity] from an entrepreneurial lens,” Juan says. “Entrepreneurs can be really nimble in how they do it.”

BUILDING LONG-TERM SOLUTIONS

On a Monday afternoon, the Alex Food Centre — housed in a former White Spot restaurant in Forest Lawn — hums with

“I think people would be surprised to know that, in neighbourhoods across Calgary, there are homes that are food insecure.”

LOURDES JUAN

activity. Volunteers in the kitchen prepare for the drop-in family dinner later that day, while others garden outside.

“We are a place that serves maybe 600 community meals a week,” says Darrell Howard, program manager at the Alex Community Food Centre. “A meal might support the people who come through our doors, but it doesn’t solve the issue of food insecurity for them or for others.”

Long-term change depends on policy addressing root causes.

“The good news is we know what works,” says MacKillop. “We know that income-based policy solutions reduce food insecurity.” Both the Canada Child Benefit and the Guaranteed Income Supplement for seniors have measurably reduced food insecurity.

Through its national partnership with Right to Food, The Alex advocates for a federal target to reduce food insecurity, income-security measures like a permanent Groceries and Essentials Benefit (similar to the Grocery Rebate the federal government provided in 2023), and Indigenous food sovereignty initiatives.

While policy work has been part of The Alex Community Food Centre’s mission since it opened in 2016, MacKillop says more local organizations are starting to see that systemic change is needed to truly address food insecurity. “There’s so much pressure on the sector that I think there’s more interest in policy advocacy, because something needs to change,” she says.

In June 2025, MacKillop helped Right to Food host 150 people from 60 com-

munity food organizations across the Prairies in Calgary. Locally, The City of Calgary convenes the YYC Food Collaborative — a network of 56 members representing 44 organizations.

Facilitating the group is part of The City’s larger plan to strengthen Calgary’s food system. Its Food Resilience Strategy, published in 2025 — the first of its kind in Canada — outlines how to build a system that can withstand crises, from extreme weather to pandemics.

The goal is to ensure food is available, accessible, acceptable and sustainable, says Syma Habib, The City’s food resilience specialist. The strategy builds on the federal government’s recognition that food is critical infrastructure, and lays out a framework to keep Calgarians fed no matter what challenges arise.

The YYC Food Collaborative is rooted in one such challenge. Bankey, from Brown Bagging for Calgary’s Kids, says organizations have come together before, but the COVID-19 pandemic was the catalyst for this particular collaboration. When the crisis hit, demand for emergency food access surged and many agencies were forced to pivot their operations. That urgency exposed gaps and vulnerabilities across Calgary’s food system — and it sparked a desire to build something stronger.

The collaborative has stayed active ever since and now has two working groups: one addressing short-term needs, another focused on root causes. Both groups aim to learn, innovate and find ways to work more effectively together.

“Dignity is part of the common discourse today, and it wasn’t talked about before.”

MIRIAM BANKEY

Conversations across the sector have evolved, too. “We’re talking a lot more about root causes,” Bankey says. “Dignity is part of the common discourse today, and it wasn’t talked about before.”

Those conversations are leading to tangible changes. Agencies are shifting their models and building dignity and choice into how food is shared, says YYC Food Collaborative member Christine Hentschel of Calgary Meals on Wheels.

“I’ve seen a lot of improvement in the sector in the last few years — a lot of ingenuity,” she says.

Both Bankey and Hentschel agree that collaboration is key. Food insecurity isn’t something any single organization or approach can solve, Bankey says. “It’s not going to be one thing.”

The challenge remains immense, but, for the people working in Calgary’s emergency food sector, there is hope. By pairing immediate access to food with advocacy for systemic change, Calgarians are getting at the root of food insecurity and addressing this growing crisis.

FOOD INSECURITY

ISN’T A FOOD PROBLEM

When it comes to hunger in Canada, Dr. Lynn McIntyre is blunt: “Food insecurity is not a food problem. It’s an income problem.”

professor emerita of Community Health Sciences at University of Calgary and one of the country’s leading experts on the issue, Dr. Lynn McIntyre has spent decades redefining how we understand food insecurity. She’s also a founding researcher at PROOF, a national research program studying effective policy approaches to reduce household food insecurity.

AThrough years of national monitoring and peer-reviewed research, McIntyre and her colleagues have shown that policy interventions improving the incomes of lowincome households reduce food insecurity. Food banks, gardens and other food-based responses may offer other benefits, but they don’t reduce food insecurity.

“This is not something that can be solved by charity,” McIntyre says.

Her recent work, a 2025 paper she coauthored, examines how attention to food access has derailed poverty reduction-focused food insecurity policy. Programs like the Canada Child Benefit, the Guaranteed Income Supplement for seniors and even temporary CERB payments during the pandemic all led to measurable drops in food insecurity, McIntyre says. She urges Calgarians to demand government accountability on the issue and support local groups helping to reduce poverty, working toward a fairer city of all.

BOTTOM LINE: Extra income allows foodinsecure households to make choices that improve their food security.

TOP20 UNDER20

Avenue’s Top 20 Under 20 Class of 2026, presented in partnership with YMCA Calgary, features the rising stars of Calgary’s next generation. They include published authors, environmental scientists, sea cadets, police cadets, builders, researchers, award-winning athletes and more. Their accolades and accomplishments are downright inspiring and prove that the future of Calgary is bright.

Joel Amaldas 16

HIS TECH-FORWARD SCIENCE PROJECTS AIM TO MAKE HEALTH CARE MORE ACCESSIBLE.

At first glance, technology appears to be at the forefront of Joel Amaldas’s much-awarded science projects: his work includes an AI detector app for melanoma skin cancer, an AI-powered portable ultrasound device to detect different kinds of cancer nodules, and a wheelchair and software for a headband that can control the wheelchair’s movement through its user’s facial muscles (which is potentially life-changing for individuals who are

paralyzed). But Amaldas’s true focus is medical accessibility and practical solutions that can improve lives, including his family's.

“My family in India don’t have a hospital near them,” he explains.

Spotting skin cancer via a phone app or using an ultrasound device that fits neatly into a box could mean early detection (and earlier treatment) of disease, particularly for those living in remote places. —A.H.

“I want to make solutions that are easily accessible for anybody . ”

Izyan Ali 19

HE AMPLIFIES VOICES BY CONNECTING PEOPLE THROUGH FILM.

Izyan Ali jumped into the world of filmmaking with no funding or connections and little knowledge, but a lot of ambition. The result was his crime/drama short film, The Legacy, which premiered at the Globe Cinema in 2023 to more than 100 attendees.

The project gave Ali the confidence to tackle more filmmaking projects and surround himself with other passionate creators.

“I just fell in love with the concept

that you can do anything; you can try anything. If you fail, you can still try again,” he says.

He continues to connect audiences with impactful causes through film as a youth ambassador for Struggle Is Your Success, a non-profit that empowers BIPOC youth. And, as the co-host for Ascend, a youth creative collective that organizes co-working sessions, Ali also encourages youth to explore their passions. —O.P.

“You can be passionate about what you do. You can let that be as loud as you want and communicate it with the world in whatever way you want . ”

Jonathan Greco 17

HE COMBINES HIS PASSION FOR CODING WITH HIS DESIRE TO HELP KIDS WITH DIFFERENT ABILITIES.

Jonathan Greco has been passionate about coding and robotics since he was 11. As a teenager, he volunteered for three summers at Camp Bonaventure, a camp for kids with a range of abilities. There, he learned how donating time and energy directly improves others' quality of life.

That concept sparked the idea that he could use his technology skills to benefit others.“It was my first realization that there could be a way for me to make an impact with my skill set and interests,” he says.

Through his school's Hack Club chapter that he founded in 2025, Greco and his team adapt various electronic toys — for instance, changing buttons and switches — to make it easier for kids with motor impairment to interact with them. They partner with Renfrew Educational Services, which offers programs and services for children with special needs, to rehome these more-accessible toys.

Greco aims to continue applying engineering and tech solutions to improve daily life for others. —E.M.

“I want to be someone who’s making a difference by building things that have real impact on people.”

Divakar Gaba 19

HE GENERATES SOLUTIONS TO EVERYDAY PROBLEMS THROUGH INNOVATIVE AI MODELS.

Divakar Gaba is a problem solver by nature. In 2025, at the University of Calgary’s HERO lab for human health and improvement through AI innovation, Gaba helped develop an app that detects early signs of dehydration using biometric data like heart rate, skin temperature and sweat levels.

Gaba and some of his peers won first place at the 2025 National InterUniversity Health Data and AI Inquiry

Program with an AI-powered platform that determines how various factors, such as air quality, can impact health outcomes.

“If you bring AI into perspective and into the equation, then I believe [health care] can be better enhanced,” he says.

Beyond health care, Gaba applies AI problem solving for legal support and for student transportation. —O.P.

“Looking for novel ideas, sitting down with people , and actually trying to figure out how to solve problems ... [are] my favourite parts.”

Annika Gupta 15

SHE'S A POWER-VOLUNTEER WHO DEVOTES HER TIME TO LEADERSHIP TRAINING AND PROVIDING ACCESS TO STEM LEARNING.

Annika Gupta is no stranger to effective leadership. As a sailing instructor with the Royal Canadian Sea Cadets, she makes quick safety decisions with confidence and offers clear guidance to her mentees through unpredictable weather conditions. Last June, she presented a TEDx Talk exploring how empathy and bias influence youth leadership.

Gupta also volunteers at the Quarry Park Library, where she teaches coding. Seeing her mentees’ pride

and self-belief grow inspires her to create more learning opportunities for everyone in STEM, where she sees a gap in literacy. Through the Alpine Reasoning Challenge, a youth-led non-profit that hosts STEM contests, she’s helped secure thousands of dollars in funding for STEM outreach and equitable access.

“I'm motivated by curiosity, empathy, all of these things that drive me to leave every space a little more open to the next person,” she says. —O.P.

“Collaboration helps bring different ideas to the table. Having different people and opinions ... creates a bigger impact, and it helps include everyone.”

Sania Grewal 17

AN INTROVERT WHO BECAME AN AWARD-WINNING SPEAKER, SHE PROVIDES FREE ACCESS TO TRAIN KIDS IN DEBATE.

For Sania Grewal, oral presentations were daunting until she saw a TED Talk where the speaker, like Grewal, had a reserved personality and communication style, but still spoke with great confidence.

During the 2024/2025 competition year with Team Canada, she competed at the World Individual Debating and Public Speaking Championships, winning first place in both impromptu speaking and interpretive reading.

Since 2024, she's provided a free, weekly drop-in program at the Genesis Centre for children from ages 7 to 12 to refine their speech through activities like improv games that encourage thinking on their feet and build confidence to speak in group settings.

“I learned there is no one way to be good at speaking. There are many different speaking styles. I want to share that with others,” she says. —E.M.

“To make a difference, you need to have advocacy skills and be engaged with the world; one of the best ways to do that is by public speaking.”

Divya Jhamb 19

SHE ROSE THROUGH THE RANKS TO BECOME THE CHIEF CADET OF THE CALGARY POLICE CADET CORPS.

When Divya Jhamb was 12, she joined the Calgary Police Cadet Corps, eventually climbing her way to the highest rank — Chief Cadet — while learning about leadership and what it takes to uplift others.

“Leadership is about being part of the team and being able to carry your own load, as well as gaining help from others and also being able to help others yourself,” says Jhamb.

Jhamb is also passionate about youth empowerment. In her role as

Chief Cadet, she oversaw dozens of youth cadets and helped support their individual growth. She helped coach hockey and soccer through Power Play, a Calgary Police Youth Foundation program giving kids free access to organized sports.

Her mission to help others is present in her career aspirations, too. As a second-year nursing student at the University of Calgary, she hopes to lead with calm and compassionate energy in health care. —O.P.

“A little bit of guidance or encouragement can help someone grow their purpose. T hat's what makes youth programming so vital.”

Lynn Huynh 19

SHE CREATES OPPORTUNITIES FOR YOUNG PEOPLE TO MEANINGFULLY IMPACT THEIR COMMUNITIES.

Growing up in Forest Lawn — a neighbourhood she says is full of potential, but often misunderstood — Lynn Huynh felt that her future was predetermined for her.

“I think that a lot of people think that our futures are defined within these borders,” says Huynh.

In 2023, she founded Count on Me YYC, an initiative at Forest Lawn High School that encourages students to lead community initiatives like fund-

raising for the Calgary Drop-In Centre or hosting a period poverty campaign for the Women’s Centre of Calgary.

In 2024, Huynh led the Bouquet Project, crocheting flower bouquets for long-term patients at the Alberta Children's Hospital.

As a University of Calgary business student, Huynh aspires to combine her knowledge with social entrepreneurship to establish other sustainable community projects. —E.M.

“I want young people from low-income communities to feel they truly belong in community spaces ... so they never feel like [they're] ‘taking up space.’”

THIS IS ONLY THE BEGINNING

You’ve already challenged expectations — asking bigger questions, pursuing bold ideas and shaping what’s next. This moment matters. But it’s just the start. Keep exploring, keep learning and keep becoming more than you imagined. The future is wide open.

Khalid Kassam 16

HIS SCIENCE FAIR-WINNING APP CAN HELP PREDICT HEART ATTACKS.

Khalid Kassam really has followed his heart. He remembers working on a clay model of the organ in grade 2, and he continues his focus on cardiology a decade later.

Last year, the Calgary Youth Science Fair awarded him a Canada-Wide Science Fair alternate award for his invention — a cardiac event prediction and repair app.

From user-provided data, the app’s models can predict the likelihood of a heart attack with 95 per cent accuracy or identify the condition of a heart

with 98 per cent confidence.

Kassam also volunteers for the Alberta Children’s Hospital Foundation Youth Council, the Ismaili Volunteer Corps, and Westmount Charter School’s STEM Fellowship team and debate program.

He stresses his commitment as an Ismaili Muslim to being a global citizen and leading through service, or khidma

“It’s of the highest essence to give back to the community for everything we've been so blessed with.” —A.H.

“I get to leave the world a little bit better than the way I found it , and I think that principle is very, very valuable.”

Noah Karmali 19

HE CHAMPIONS SOFT SKILLS TO HELP HIS PEERS PREPARE FOR AN UNPREDICTABLE FUTURE.

Post-secondary students may be grappling with foggy futures, but Noah Karmali is determined to arm his peers with skills they’ll always need.

“Working in a team, empathizing, collaborating — it's these soft skills that are really going to be beneficial,” he says.

He delivered a TED-Ed student talk called “A Simple Phone Call: Soft Skills are Critical to our Future” in Vancouver in 2024, and has supported

youth in developing these critical skills through volunteering for the Mayor’s Youth Council and his mosque. He’s also part of the University of Calgary’s Chancellor’s Ambassadors Club and the Kinesiology Students’ Society.

At age 13, he was nervous about making phone calls for his own pianolesson business, but now he’s confidently taking initiative and leading others to build vital communication skills for whatever lies ahead. —A.H.

“When we're looking at the changes in jobs, soft skills are the ones that will allow us to be flexible.”

Laiba Nasir 19

SHE HELPS YOUTH EXERCISE MEDICAL AUTONOMY WITH INFORMATION AND TECHNOLOGY.

For most youth, medical decision making falls entirely to their parents. That was the case for Laiba Nasir as she navigated a chronic illness. But her lack of power (and choice) didn’t sit right with her.

“I had no clue what was going on, and that was pretty scary,” she recalls. “I wanted to help manage myself — it was really important for me to be involved.”

Nasir believes that youth should be informed of their own decision-

making power in health care.

In 2022, she founded the Medically Autonomous Youth Society to provide education and resources to her peers. She recently launched MAYTECH (Medically Autonomous Youth Technology), a startup that uses medical research-supported AI to eas ily interpret lab results. Her research, advocacy and leadership continue as she pursues her degree in Community Rehabilitation and Disability Studies at the University of Calgary. —A.H.

“I t’s really important for people who want to make medical decisions for themselves to be able to critically analyze what their rights are.”

Evan Lau 19

HE’S CLIMBING HIS WAY TO THE TOP AND BRINGING OTHERS ALONG WITH HIM.

Evan Lau climbs for Team Canada, but competing at a national level is nothing new for him. He qualified for Canada’s Youth National Team for four consecutive years, earning seven youth national titles. Lau says it’s the community and collaboration that keep him in the sport.

“When we’re ‘competing against each other,’ we’re just competing against the route or the problem,” he says. “You can see everybody is min-

gling, and there's a circulation of ideas.”

Lau mentors up-and-coming climbers and is an athlete representative for Climbing Escalade Canada, the governing national body for competitive climbing, and the Alberta Climbing Association, where he brings athlete feedback to the organizations.

He also balances athletic feats with academic excellence in nursing, making the Dean’s and President’s Honour Rolls at Mount Royal University. —O.P.

“My proudest accomplishment is being able to enter an environment with a lot of people , bring them together and be a positive influence on everybody.”

Akshita Rawat 16

SHE MOTIVATES PEOPLE TO CHAMPION COMMUNITY, CULTURE AND SCIENTIFIC RESEARCH.

Calgary Public Library (CPL) has long been Akshita Rawat’s happy place. When she moved from India at the age of six, CPL programs helped her adjust to her new life in Canada. Now, she volunteers for CPL programs like Reading Buddies and Code Club, fostering the same community that welcomed her a decade ago.

Rawat self-published a motivational book in 2021 and launched a YouTube channel for young readers that same year. Her award-winning science

projects include researching the health effects of wax coatings on apples, the use of biodegradable hydrogels to save water in agriculture, and investigating new strategies for early leukemia detection.

Academia aside, Rawat can often be found performing Bharatanatyam, an Indian classical dance. And, she has served on the Mayor’s Youth Council and volunteered at the zoo. “Volunteering helped me give back what I got when I really needed it.”—A.H.

“I'm very proud that I'm able to connect with my culture through dance.”

Faizaan Habib 16

HE FOSTERS A LOVE OF MATH IN YOUTH AND PRIORITIZES INCLUSION.

Faizaan Habib was diagnosed with hearing loss at birth, which made life more challenging, but numbers were always his thing. As a child, he spent a lot of time in the kitchen watching his mother bake, and considers that his introduction to mathematics.

Since 2022, he has volunteered hundreds of hours at the Calgary Public Library, encouraging a passion for math in other youth.

“I’ve helped kids with hearing loss like myself, kids who are newcomers

to Canada … maybe they haven't had the best learning experience in school, and helping close those gaps really brings me a lot of joy,” he says.

Habib prioritizes inclusion as a sports coach at his local YMCA, ensuring children don’t feel excluded as he once was. And, baking remains part of his life. At 11, he founded The Cookie Jar, where he bakes and sells nankhatai shortbread and donates proceeds to charities like the Alberta Children’s Hospital Foundation. —A.H.

“My grandparents wanted to leave a lasting legacy of service to the community ... so that's why my cookies are always sold for a cause.”

Mekal Faris Umair 16

HE CO-FOUNDED AND RUNS A YOUTH POLICY THINK TANK.

In July 2024, Mekal Faris Umair cofounded the Youth Policy Council (YPC), one of Alberta’s first youth-run public-policy think tanks.

YPC aims to galvanize students around civic processes and policymaking and help equip youth with the skills and knowledge to become active, informed citizens and leaders.

As co-chair of the board of directors of YPC, Umair and his team personally connected with all of the top five candidates in the 2025 mayoral

election and hosted a series of fireside chats that had between 40 to 60 young attendees, proving that youth want to be informed and involved — they just need the opportunity. YPC has also written papers on housing and civic engagement.

Through debate and Model UN, Umair exercises his critical thinking skills and expand his understanding.

“It's really good to be able to see different perspectives,” he says.

A.H.

“Learning how to come up with an opinion you don't agree with innately gives you more compassion and more flexibility for what other people believe .”

Micah Schmidt 16

HE’S BUILDING INGENIOUS ROBOTICS

SOFTWARE AND BATTLING FOOD WASTE.

Working with robotics is challenging, but, for Micah Schmidt, the result is always worth it.

“Seeing an arm move or seeing it drive around after programming software is one of the best feelings,” says the award-winning student.

In September 2024, he co-founded Westmount Charter School’s robotics team, cold-calling companies for support until he scored the funding to get

it up and running (a $5,000 sponsorship from TC Energy). The school team now develops ingenious and efficient software that serves the robotics community in Calgary and beyond.

Schmidt is also a co-founder of Anngati, a startup that aims to decrease food waste in India by creating an online marketplace that allows consumers to buy produce directly from farmers. —

A.H.

“In robotics, teams will often ... help each other . Everyone's having a good time, and that's what I really like about competing.”

Congratulations, Top 20 Under 20! You inspire us with your passion, talent, and courage.

Sara Waqas 17

SHE TAKES HER ACADEMIC TALENT BEYOND SCIENCE FAIRS TO SUPPORT NEURODIVERGENT STUDENTS.

In 2025, Sara Waqas won the Top Intermediate Award at the Calgary Youth Science Fair and represented Canada at the European Union Contest for Young Scientists with her project on neurobiological dysfunctions in schizophrenia. These two achievements are the latest additions to her long list of awards — but her interest in neuroscience isn't just about accolades. It's also about making a tangible impact on Calgary youth.

Waqas is the co-founder of Neuroconnections, an organization that has donated sensory support items (think fidget toys and wobbly chairs) to classrooms since August 2024.

“They’re things that the kids find calming, relaxing or stimulating and help them focus,” she explains.

She also volunteers as a teen crisis-line responder at Distress Centre Calgary, further promoting mental health in her community. —A.H.

“I like science because there's never a set answer; there’s never a set conclusion. Every answer that you get is a whole other question in itself.”

Zehaan Walji 19

HE CHAMPIONS REMOTE AI SUPPORT FOR BETTER URGENT HEALTH CARE.

Zehaan Walji believes we can do better when it comes to emergency health care. At the University of Calgary, he started a medical MultiAgent System research project — an AI system that generates a blueprint of medical solutions for users, in much the same way as ChatGPT generates responses to prompts.

If successful, this project could help mitigate the effects of an accident before first responders get to a patient,

save someone a trip to the hospital or ease emergency overflow for healthcare professionals.

The initiative was piloted at Ward of the 21st Century, a health-care systems research and innovation centre based in UCalgary’s O’Brien Institute for Public Health and the Calgary Zone of Alberta Health Services. “I got a lot of exposure on the ground to see what patients and different people have to deal with,” he says. —E.M.

“I realized that some reform would be needed, that something could definitely be explored to improve the health-care system.”

A new generation of impact-makers is here.

Congratulations to this year’s Top 20 under 20. These young trailblazers have achieved incredible things while helping to build a healthy and vibrant community where everyone belongs. Your future is so bright, and we can't wait to see what you achieve next.

Zafina Zaman 16

SHE’S BUILDING A NETWORK OF CONFIDENT YOUTH WHO ARE INSPIRED TO MAKE A DIFFERENCE.

When your mom is part of a Toastmasters club, you’re exposed to public speaking at an early age — but Zafina Zaman still impressed when she first spoke in front of a crowd for a competition at the age of eight.

Often one of the youngest participants in competitions (even the World Championships), she wanted to change that. So she became president of Chinook Winds, Calgary’s Junior Optimist Club, leading local youth in public-speaking training, events and

volunteering, and increasing access to speaking resources, which aren’t always abundant in Canada.

“There's a lot of different debate associations in the U.S., but I wanted to share the resources that I had in Calgary for other youth to increase that network,” she says.

The honours student, motivational and TEDx speaker leads her club to get involved in global service projects such as donating more than 500 books to underfunded schools. —A.H.

“I like knowing that I'm having an impact on people's lives, especially when I can see them face to face … it inspires me to use my platform for good.”

Shannon Wong 19

SHE SPEAKS OUT AGAINST GENDER BARRIERS IN ENGINEERING.

Shannon Wong proves that your voice can make a difference, even at a young age. Earning her violin and piano Licentiate Diplomas (equivalent to a final-year recital of an undergraduate degree in music) at 12 and 13, respectively, she started her electrical engineering degree at the University of Calgary just two years later.

Often the youngest and one of the few females in a male-dominated space, she was inspired to speak up

against gender barriers, particularly through her participation in panels, conferences and her campus club — Society of Asian Scientists and Engineers (SASE) UCalgary. Under Wong’s leadership since 2023, SASE's membership has grown from 73 to more than 2,000, with 12 corporate sponsors.

“I never saw my age as a reason to hold myself back from opportunities or stop myself from contributing to my community,” Wong says.—E.M.

“I hope to work on cutting-edge projects that help improve the community and how we live in these communities.”

Meet the Judges

Jonathan Anderson

A strategic communications leader, Jonathan Anderson has vast experience in crisis communications, media and external affairs. His past roles include working with the Calgary Stampeders and Brookfield Properties, and, most recently, as director of alumni relations at Mount Royal University. As the former director of communications, marketing and events with Alberta Grains, he used public-relations initiatives to advocate for thousands of wheat and barley producers in our province.

Käthe Lemon

Käthe Lemon is the president and co-owner of RedPoint Media Group, Calgary’s largest independent, locally owned media company. RedPoint publishes Avenue and The Scene and, through RPM Content Studio, creates award-winning custom publications, including Leap for the Alberta Cancer Foundation, spur for Calgary Foundation and Create Calgary for Calgary Arts Development. In 2025, she received the Achievement in Publishing award from the Alberta Magazine Publishers Association.

Heather Campbell

An accomplished energy professional with a diverse, 30-year career, Heather Campbell focuses on energy transition, sustainability and inclusion. She is a board director with the Werklund Centre, a member of the Advisory Council for Western Engineering, and former co-chair of Alberta’s Anti-Racism Advisory Council. She's received the Queen Elizabeth II Platinum Jubilee Medal, the Calgary Black Chambers Black Achievement Award in Energy, and the 2024 Harry Jerome Decade Leader Award.

Sarah Meilleur

Sarah Meilleur is the CEO of Calgary Public Library. A recognized speaker at international conferences, she has authored numerous journal articles and lectures at Harvard University on library design. She led the design thinking, completion and launch of Calgary’s award-winning Central Library. She is an Avenue Top 40 Under 40 alum (2011), received the Queen Elizabeth ll Platinum Jubilee Medal in 2022, and received a Blackfoot name of Pookaipiyakii, which translates to Children Dancing Woman, in 2023.

Jeff Dyer

Jeff Dyer has served in the not-forprofit sector for more than 25 years, leading in agencies involved in poverty reduction, affordable housing, youth leadership development and ending homelessness. He serves as the CEO of Trellis Society, where he creates spaces for young people to thrive, leaders to grow and everyone to belong. He is also a member of the Neighbour Grants Committee with The Calgary Foundation and serves as board chair for A Way Home Canada, a national coalition tackling youth homelessness.

Mark Starratt

Principal of StarrGazer Advisory Inc. Mark Starratt was the founder and chair of the board of trustees for the Banff Sports Hall of Fame. He serves on the Cumming School of Medicine Dean’s Advisory Board at the University of Calgary and as board chair for Alberta Veterinary Laboratories (Solvet). He was also a director of the Paralympic Foundation of Canada. He has been a Rotarian since 1997, and was the co-chair of the host organizing committee for the 2025 Rotary International Convention in Calgary.

Sarah Imran

Sarah Imran serves as the director of career services at Mount Royal University. Since 2019, she has driven a comprehensive strategy overseeing experiential and work-integrated learning across university faculties. With a career spanning more than two decades in public post-secondary education, her expertise is deeply rooted in forging meaningful partnerships that bridge industry with academic rigour. She was formerly the associate dean at SAIT.

Hayley Wall

Hayley Wall is the experience manager at the Brookfield Residential YMCA at Seton, the largest YMCA facility in the world. With a Master of Science in kinesiology from the University of Lethbridge and a specialization in exercise psychology, she brings both academic insight and practical leadership to her role. She's been part of YMCA Calgary since 2023, where she leads with energy, empathy, and a commitment to creating positive experiences for both her staff and members.

A Peek Inside the Lives of the Top 20s

Four Students One School

STEM Innovation Academy proudly congratulates Joel Amaldas, Akshita Rawat, Sara Waqas, and Zafina Zaman on their Top 20 Under 20 achievements!

Tuition-free public charter school (Grades 7–12) delivering high academic achievements

Canada’s only school offering MIT-designed curricula

Future-ready education combining rigorous STEM and Options programming

What the increasing popularity of secondar y suites means for Calgar y’s housing future.

When Aaron Paton bought his house in Canyon Meadows in 2015, the basement’s potential was part of the appeal. He started developing a secondary suite shortly after moving in, and had most of the work done by 2017, but he’s been gradually bringing it up to code as The City of Calgary has simplified its secondary-suite rules.

“It’s an older bungalow with solid bones,” Paton says. “I always planned to do the basement properly and I’ve been picking away at it for a couple years now. I’m kind of a by-the-book guy, and the process is pretty straightforward once you start.”

For the 43-year-old media contractor, the decision to clear the last hurdle and work with The City to ensure his suite meets up-to-date safety and building-code requirements, and that the suite is legally registered, comes partly from how much simpler these once intimidating steps have become in recent years. It’s also part of a shift in how Calgarians are navigating housing affordability and civic policy.

“It’s cool The City’s actually making it easier,” Paton says. “You can tell most people want to do this the right way.”

Legal reform was necessary

Across Calgary, thousands of homeowners are reaching the same conclusion as Paton after years of political battles and slow reform. By The City’s definition, a secondary suite is a self-contained residence located within a principal residence. It must have its own separate kitchen, living, sleeping and bathroom facilities, as well as an entrance that is accessible from outside, without passing through the primary unit.

For decades, basement suites and backyard apartments (“in-law” or laneway suites) helped fill housing gaps in Calgary, but operated in a legal gray zone.

In 2009, a late-night fire in an unregulated basement suite in Parkdale killed three tenants. The space had no working smoke alarms and only one exit. The windows did not meet fire code, and were covered in metal bars that required tools for removal, trapping the victims. The tragedy shocked Calgarians and exposed the dangers of the city’s unregulated rental market.

The incident became a rallying point for reform. In his 2010 campaign to become mayor, Naheed Nenshi made secondary-suite legalization a campaign issue. Throughout the decade following Nenshi’s election, Calgary introduced a secondary suite registry, simplified approvals and rethought enforcement.

In 2018, two major reforms were passed to bring secondary suites more legitimacy. City council approved amendments to the Land Use Bylaw, making it possible for property owners to develop a secondary suite without approval from council on each individual suite. Plus, a two-year amnesty

Between 2022 and 2024, the number of new homes built with a secondary suite more than tripled.

Source: City of Calgary

period was introduced for illegal suite owners to self-identify, apply for the appropriate permits and legalize their existing suites at a reduced cost.

A supportive approach to secondary suites

Josh Howes, the City of Calgary’s secondary suites program manager, has witnessed this shift from

build and register secondary suites

“We’re not here to build the units,” Howes says. “We’re here to support people who are willing to invest and make their suites safe and legal.”

The approach seems to be working. In 2025, Calgary surpassed 22,000 registered suites, up from just 1,000 a decade ago. At the time of the 2018 reforms, The City estimated there were upwards of 16,000 illegal secondary suites in existence. Most new applications come from homeowners, not developers, which Howes sees as a sign of success. “A few years ago, people were afraid to even talk to us,” he says. “Now, they’re calling because they want to do it right.”

Even with the incentive program, the cost remains too high for some homeowners. So, thousands of unregistered suites remain in use. Enforcement, like inspections, is mainly complaint-based.

“We know there are illegal suites out there,” Howe says. “But the more people see the benefits of doing it properly, the more they follow suit.”

Builders respond with secondary-suite options

within. A 14-year City employee, he spent the bulk of his career in development, building and business licensing before taking on the suite program three years ago.

Howes says the current system focuses on education and support. That tracks with The City introducing the Secondary Suite Incentive Program in 2024. The program, partially funded by $40 million from the federal government, reimburses qualifying homeowners up to $10,000 in safety-related costs to

As established communities wrestle with the challenges of increasing density, new communities have adjusted quickly. For builders, secondary suites are becoming a standard feature. At Trico Homes, area sales manager George Safdary oversees sales in Heartwood, a new southeast community. After eight years with Trico, Safdary has noticed an increased demand for legal suites with prospective buyers. In response, the builder now offers “mortgage-helper” designs at the pre-sale stage.

“It’s an optional upgrade, but it’s appealing because it helps offset

More than 20,000 secondary suites have been registered on The City’s registry since it was introduced in 2015.

Source: City of Calgary

the mortgage or it can help people stay in the market,” Safdary says. “We can add the full legal suite at the time of purchase, or rough it in so homeowners can finish it later without major renovations.”

Jamie Ivey, area manager with Shane Homes, adds that the ease of the approval process has kept pace with demand.

“The City’s made it pretty easy to incorporate suites,” he says. “It used to be that the lots had to be 44 feet wide. Now we’re down to 32 feet. Parking restrictions are easier, too. Now you just need one extra stall, no matter how many bedrooms, and the driveways count. That small change makes a big difference.”

Not unlike other cities across

North America, Calgary is experiencing an enduring housing crisis. Here, some factors include the downturn of the economy and the rapid influx of newcomers over the past three years, enticed by promises of affordable living from former Premier Jason Kenney’s “Alberta is Calling” campaign. In this financial climate, homeowners in Calgary are increasingly looking for new solutions for their future living arrangements.

Backyard suites as part of the housing solution

Cory Markin, owner of Calgary Laneways, has carved out a niche building laneway suites in Calgary

since 2013. His projects often serve families looking for flexible, multigenerational living. Laneway suites (also known as backyard suites) are a type of secondary suite that is not attached to the primary dwelling.

“Mom and Dad sell their boomer house, build this in the back of their kid’s lot, and move in next door,” Markin says. “It keeps families close and adds value.”

Demand for laneways is up since 2020, Markin says. This could be in part due to the March 2018 secondary suites reform. Calgary Laneways is now doing close to 20 projects per year instead of the handful it was doing pre-COVID-19. And, while the upfront cost is often three to four times that of a legal basement suite (which his company also builds), Markin says the economics are hard to deny, especially in a tight housing market like Calgary’s.

“One of my recent clients in Ogden spent about $150,000 on her laneway suite. The property was worth maybe $500,000 before and now it’s worth close to one million,” he says. “She’ll be able to pay it back in four years and three months.”

Markin is not a fan of multi-unit buildings reshaping inner-city neighbourhoods like his home community of Highwood. “You

Relatively new subdivisions like Cornerstone have the highest number of legal suites, often built by developers.

Source: City of Calgary

An online map shows where all registered suites in the city are located: secondarysuites.calgary.ca

Include us in your outdoor adventures.

PROGRAMS & RENTALS

lose the trees and the light, and they feel overbuilt for the lots. Laneways are a way better solution. You add density without changing the face of the neighbourhood.”

Markin says he’d like to see The City adjust policies further so that homeowners can pursue laneway housing more easily.

“If I build a laneway, I have to have parking on site — no exceptions,” he says. “But, if someone knocks down a house and puts up a 12-unit complex, they only need four stalls.”

Howes says The City is adapting its policies to support expanding demand for housing, backyard suites included. “We’ve got funding set aside for backyard suites; the next chapter is seeing how people use that flexibility,” he says.

At the time of writing, the incentive program only included secondary suites attached to the main dwelling, excluding backyard and laneway dwellings. But The City did launch an online portal, open until December 2025, for feedback about a backyard suite incentive program.

While the wild housing ride in Calgary continues to shift, secondary suites will remain a key piece in helping The City manage demand, now and into the future.

“Secondary suites have been part of Calgary’s fabric forever,” Howes says. “What’s changed is that we’ve created a clear path for people to do them properly, openly and transparently.”

THE OF ROCKY

arina Birch stands in Rocky’s production facility wearing a white lab coat and a hairnet, watching as a team member uses a large hydraulic press to shape vanilla-coconut bath bombs into spheres.

More than two decades ago, those bath bombs were pressed by hand. Back then, Rocky was Rocky Mountain Soap Company, and just a small Canmore storefront that Birch and her husband, Cam Baty, purchased in 2000. Now, they’re co-owners of what has become a major Canadian company with 300 employees.

“It blows my mind,” says Birch, reflecting on how far the company’s processes have come.

The bath bombs are just one of the many products created, tested and developed in the impressive facility, which is one of three buildings (two production facilities and one warehouse, totalling 36,000 square feet) nestled among the mountains in peaceful Canmore.

It’s an unassuming home base for Rocky, a natural skincare company that produces soap bars, moisturizers and face serums carried by more than 90 retailers and in 15 Rocky storefronts across Canada. In Calgary and the surrounding mountain areas, it’s not uncommon to find Rocky’s shampoos and conditioners in stylish hotel showers, or a bottle of its hand soap in a local business’s washroom. The company also has partnerships with Canadian brands like WestJet, which stocks Rocky’s Lemongrass Foaming Wash in its airplane washrooms, and bookstore chain Indigo.

Yet, Rocky’s small-town roots feel decidedly

In 26 years, Rocky’s natural bath, skincare and body products have become household staples across Canada, while staying true to the company’s small-town Canmore roots.

BY ALANA WILLERTON

right for the brand, which has maintained its dedication to natural ingredients and giving back, even as it’s grown into a household name.

ASCENSION K

All Rocky products are made with natural ingredients — a feat that wasn’t so easy when it first started. Birch says that “natural” was not something people were asking for.

“The first 10 years took a lot of relentlessness and some perseverance, because, on the formulation side, the tool kit was very, very small,” says Birch. “It’s much bigger now in terms of natural ingredients that we can use, but, in the early days, we were working through challenges that nobody had ever done before. Trying to figure out how to create an emulsification system using only natural ingredients, trying to figure out a preservative system using only natural ingredients. Now this is commonplace, but, in the early 2000s, this was pioneering the industry. And we were one of the few brands doing that.”

Using local ingredients like Alberta beeswax and flaxseed whenever possible, Rocky focuses on natural ingredients to create products that are connected to the earth, scientifically effective and safe to use.

Giving back is also a priority Rocky pursues through initiatives like its Community Bar, a series of limited-edition soap bars — $1 from each one sold goes to Canadian charities and non-profits.

Similarly, in 2009, Rocky launched The Women’s Soap Run, an annual Canmore walk/run in support of the Canadian charity Girls Forward Foundation (formerly Fast and Female). The race returns this year from May 22 to 24.

The COVID-19 pandemic was also a significant time in Rocky’s journey.

In March 2020, the team fast-forwarded a normally years-long development and production process to just a few weeks to produce a Health Canada-approved hand sanitizer using a recipe from its prototype library. It sold out within minutes of launching. Rocky also donated soap and hand sanitizer to local medical organizations and women’s shelters.

Now, Rocky is on the cusp of a new era. Last year marked the company’s 25th anniversary and ushered in a significant rebrand, including more-sustainable packaging and a new visual identity with earthy colours. It also cut down its name to just Rocky.

“We’re doing it the way we want,” Birch says, pointing to the company’s steady growth.

“We’re not motivated to grow faster than the

“IT’S TAKEN US 25 YEARS TO REALLY FIGURE OUT WHO WE ARE AND WHAT WE WANT TO DO WITH THE COMPANY. I THINK THAT’S PROOF THAT THINGS TAKE TIME.”

Karina Birch

business can support, and we’re happy with that. Maybe we won’t see Rocky’s peak in our lifetime. Maybe it will be the next generation. So we’re kind of settled into building an enduring, sustainable business, not necessarily about conquering the world by Tuesday.”

The pair’s roles at Rocky have also shifted in the past couple of years — Baty and Birch have both stepped away from day-to-day operations, but remain co-owners and are actively involved in the company.

Baty says continuing the company’s growth, maintaining Rocky’s relationship with its customers and their team’s continued happiness are important for Rocky’s future.

“If we can achieve those three things, then I think the company’s a success.”

BY ALYSSA HIROSE

When a house is in foreclosure, it’s not staged for selling. That was abundantly clear to Chandra Vermeulen and Josh Farynowski when they first stepped into a musty Sunnyside home that had sat vacant for at least a year. The walls were dirty, pests were calling it home and, according to Vermeulen, the kitchen was “like a cubicle” — cramped and impractical. Hardly ideal for a couple expecting a baby.

And yet, it had heart — unlike the renovated homes they had viewed. Farynowski notes that those spaces felt cold, with grey-andwhite palettes that were nice but unexciting. “We wanted to do something ourselves,” he says. “Find a place that we could put our own stamp on.”

The Sunnyside house did have positives. It was close (but not too close) to downtown, it had natural light, and it featured a wow-factor open staircase and original wood accents. The couple bought the home in the spring of 2023 and brought in the design team at Studio Felix to transform the rest.

The cubicle kitchen was the first to go, and in its place stands a series of stunning walnut built-ins. The home’s first floor is only about 700 square feet, so the cabinetry needed to hold not only kitchen essentials like plates, cutlery and appliances, but also pantry items, coats, brooms, records and toys for the new baby. The cabinets wrap all the way around the main-floor powder room and house everything from loose keys to the coffee machine. “It’s not a huge space, but it is a powerhouse of storage,” says Suzanne

HAPPY ACCIDENTS

A foreclosed Sunnyside home gets a second chance (and a beautiful kitchen), thanks to a local family.

Tetrault, Studio Felix’s owner and principal interior designer.

As with any renovation, there were a few bumps along the way. The white cabinets over the stovetop were mistakenly installed too high, but the couple opted to go with the flow and put in open shelving for display-worthy ceramics. For extra seating, they ordered two stools to match ones they already had. But when they arrived, the colour and material were wrong. Or were they?

“We were like, ‘We love that, let’s embrace that,’” says Vermeulen, and the mismatched

stools stayed.

The kitchen serves many roles for the couple, who now have two young children. It’s a place to make canned preserves from the raspberry bushes outside, to bake a batch of fresh sourdough pretzel buns and, in a pinch, to use as a home office. Plus, the island’s rounded corner makes for a great racetrack.

“Our toddler loves it because he can run around in a circle,” Vermeulen says with a laugh. It’s moments like those that make this kitchen the heart of the home.

THE HANDLES

What came first, the cabinet or the pulls? In this case, the pulls. The high-contrast walnut cabinetry and the kitchen’s finishes were inspired by the sleek, curved pulls sourced from Banbury Lane.

THE COFFEE STATION

A kitchen of this size can’t usually accommodate a large countertop coffee machine, but the homeowners deemed it a must-have. Tetrault and her team designed the storage cabinets with a recessed spot especially for caffeinating.

THE BACKSPLASH

The square green tiles stand out in the space, chosen because of their unique, handcrafted vibe. The darkand-light combo also echoes the mismatched stool upholstery.

THE “SECRET” WINE FRIDGE

The island includes wine storage for both bottles and glasses, but you’d never know with the door seamlessly blending in with the façade.

“We forget it’s there sometimes,” admits Vermeulen.

HOT TUB HEAVEN

or a good day in the mountains, follow this recipe: Start with a dose of outdoor activity. Stir in a few good friends. Mix in laughter and storytelling. Lastly, add hot water — a couple thousand litres should suffice. Let the ingredients soak together for a few hours until fulfilment has been reached.

There’s nothing like chillaxing in the hot tub after a rowdy day of recreation. But hot tubs aren’t all created equal. You need the right one. Spacious. Good seating. Not too far from the bar. And a splendid mountain view is key. Here are some top-notch hot tub locations to close out the ultimate spring mountain day.

OTTER HOTEL

It’s tough to top a rooftop hot tub! And the Otter Hotel is the ideal place to hunker down for an evening soak under the star-splattered sky. Sit back, relax and enjoy the celestial beauty above Cascade Mountain.

600 Banff Ave., Banff, Alta., 403-760-8517, otterhotel.com

R ADIUM HOT SPRINGS

In early spring, when things tend to be a little quieter on the tourism front, a soak in these giant natural hot springs — while not technically a tub — hits all the right notes. Keep your eyes peeled on the west side of the hot pool, where bighorn sheep can sometimes be seen traipsing along the red, iron-rich cliffs. 5420 Hwy. 93, Radium Hot Springs, B.C., 1-800-767-1611, hotsprings.ca/radium

B ASIN GLACIAL WATERS

The thermotherapy circuits at Basin Glacial Waters at the Fairmont Chateau Lake Louise takes hot tubbin’ to a whole new level. Take in an iconic view of one of the most famous mountain lakes on the planet and enjoy luxurious, mineral-rich varying-temperature pools, saunas, steam rooms and more.

111 Lake Louise Dr., Lake Louise, Alta., 403522-3511, chateau-lake-louise.com/wellness/ basin-glacial-waters

E MERALD LAKE LODGE

Emerald Lake Lodge, thanks to its lovely lakeside setting, is a magical place any time of year. With views over the lake and beautiful snow-coated flora, a rejuvenating session in the recently renovated clubhouse and hot tub is an awesome way to close out your day.

1 Emerald Lake Rd., Field, B.C., 250-343-6321, crmr.com/resorts/emerald-lake

S UNSHINE MOUNTAIN LODGE

Sunshine Mountain Lodge, the only highalpine lodge in Banff National Park, boasts Banff’s largest outdoor circular hot tub. And it’s perfectly positioned near the base of the Standish Chairlift at Banff Sunshine Village. You can basically ski right into the tub! But that’s not actually recommended.

1 Sunshine Access Rd., Banff, Alta., 403-7626500, sunshinemountainlodge.com

PANORAMA MOUNTAIN RESORT

Yes, slopeside soaking is where it’s at! And the huge warm pool and two hot tubs at Panorama are precisely where you and your posse need to plunk yourselves down after playing in the powder. Gather your friends and let the wild wipeout stories begin!

2000 Panorama Dr., Panorama, B.C. 1-800-663-2929, panoramaresort.com

T HE MALCOLM HOTEL

This luxurious Canmore hotel, located in the Spring Creek community, serves up a splendid rooftop hot tub experience. And the best part? The jaw-dropping views of Faith, Charity and Hope — the trio of iconic peaks that comprise the Three Sisters massif — provide an unforgettable backdrop.

321 Spring Creek Dr., Canmore, Alta. 403-812-0680, malcolmhotel.ca

TANS, TURNS AND TUBBING

Ask any sun-bronzed ski enthusiast: spring skiing is the best! Why? Well, all that bonus sunshine is definitely a great start. And here are four more reasons why you should never put your skis (or your Speedo) away until all the snow is gone.

Pond skimming parties, live music events and other slopeside shenanigans are a spring staple. A couple of morning runs followed by afternoon patio time? Yes, that works. It’s all about the “corn!” Indeed, spring skiing on those grippy snow kernels — typically best in the afternoon, when the snow has softened — is always fast and fun.

Warm weather = fewer layers. No, bikinis are not out of the question. No need to change for the hot tub.

A longer spring day means a longer après! And, yes, more time in the hot tub.

Discover a slower pace, meaningful moments and lasting memories in the heart of the mountains.

Join a vibrant, year-round mountain community and invest in a world-class ski destination.

The trails are no longer just for the ultra-athletic — more runners are trading pavement for pine needlecovered paths. Here’s how to get started, and where to run in Calgary and beyond.

TRAIL RUNNING TAKES OFF

About three days a week, Heather MacPherson hits the trails near her home in Canmore. But, instead of hiking paths like the Highline Trail, she runs.

A longtime road-and-sidewalk runner, MacPherson, 51, started integrating mountain trails into her running routine about 10 years ago after reading a story about Canmore Trail Culture, an outdoor group started by Michael Fitzpatrick that organizes weekly trail runs for all skill levels. After a few group outings on local pathways, she was hooked. She even joined a second local trail group, Dirtbag Runners Bow Valley.

“It’s a totally different activity from road running,” says MacPherson. “It’s quiet. You’re off the street and you’re in the forest. You go up places you never dreamed you could run.”

MacPherson isn’t alone in pursuing this new passion. Over the past decade, Canmore Trail Culture’s Facebook page has jumped from around 200 followers to more than 4,000, and up to 100 runners come out in summer for the group’s weekly evening runs.

“The sport is growing massively everywhere,” MacPherson says.

Trail races are selling out across Canada and internationally, and outdoor adventure companies such as CMH Heli-Skiing & Summer Adventures now offer guided trail-running trips among the planet’s prettiest peaks, like the towering granite spires in B.C.’s Bugaboo Provincial Park.

Calgary-area trail runners, in particular, have plenty of reasons to love the sport: sublime mountain views, the challenging terrain that makes a run more fun, and the hits of nature therapy (and endorphins) from exercising in the great outdoors. The sport has been growing about 12 per cent year over year since 2010, and people within the trail-running community expect that trajectory to continue.

“It’s becoming more and more popular,” confirms Aly Walford, a physiotherapist with Banff Sport Medicine who treats runners in her practice. “You get away from the busyness of things, and it’s a fun challenge — you have to be mentally engaged.”

Trail running forces participants to be mindful on the trail; otherwise, they’ll trip and fall, or surprise a bear. It also requires strength

THREE TRAILS TO TRY*

NOSE HILL LAKE LOOP

Nose Hill Park

Right in the city and perfect for beginners, this route is an ideal introduction to elevation running. It gradually ascends 117 metres as it circles through open prairie landscape with city views, over a distance of five kilometres.

HIGHLINE TRAIL

Canmore

There are several pathways you can use to include the Highline Trail in your running, but, if you start and end at Quarry Lake, using the west and east connectors, you’ll find it’s a roughly six-kilometre run with a little more than 250 metres in elevation and some great views, too.

and stamina because of the elevation gain that comes with running in the mountains, says Walford.

To condition properly, she recommends new trail runners gradually build their pace, distance and elevation to prevent common running injuries like IT band issues or straining the Achilles tendon.

Walford also suggests runners strengthen their calves, quads, hamstrings, glutes and core, which reduces the risk of injury while helping with balance and stability over technical terrain.

TRAIL.

FULLERTON LOOP TRAIL

Kananaskis Country

This flowy trail near Bragg Creek covers roughly 6.8 kilometres and gains just over 200 metres of elevation through forested terrain with plenty of valley and mountain views. Running the loop counter-clockwise is best for a gentler ascent.

“It doesn’t have to be fancy,” she says. “Just simple movements like calf raises and different variations of squats, dead lifts and lunges.” When it’s go time, minimal gear is required, which makes trail running an easy sport to adopt. A run vest is handy for holding water, a snack, a windproof or waterproof layer and bear spray for mountain runs (remember to make noise on the trail and consider running in a group). For longer backcountry runs, carry a satellite communication system such as inReach. And, it’s definitely worth investing in a good pair of trail-running shoes.

Things We Love This Spring

Life After Ambition: A “Good Enough” Memoir by Amil Niazi

Canadian author Niazi examines how ambition shapes identity, adulthood, motherhood and class. I connected with Niazi because her career path feels aspirational. I wanted to understand how she got there, what that version of “success” cost her and where she ultimately found herself after questioning ambition. The book celebrates the joy of reimagining our lives. Buy at The Next Page, Owl’s Nest Books or Pages. —Evelina Pak, editorial intern, The Scene

Pink Floral Quilted Bomber Jacket

As the weather warms, the Jessica Quilted Bomber jacket from my local favourite shop, Adorn Boutique in Inglewood, makes getting dressed fun again. The floral print feels fresh without being too over the top. The puff sleeves give it just the right amount of shape and personality. And it’s fully lined in silky sateen, making it something you’ll reach for repeatedly. It’s the kind of jacket that makes jeans and sneakers look put together. —Sannah Chawdhry, editorial intern, Avenue

Bee’s Knees

As winter fades into spring, I often find myself seeking out lighter, floral flavours on restaurant menus and in the food and drink products I enjoy at home. Enter Wild Folk’s non-alcoholic canned cocktails. The Calgary company offers four different drinks, ranging from a vermouth spritz to a mezcal margarita, crafted with various botanicals and herbs. The one I reach for most is the Bee’s Knees, with notes of juniper, lemon, honey, Timut peppercorn and red clover in each refreshing, flavourful sip. —Alana Willerton, digital managing editor, Avenue