DINING
Chef
Spotlight
PAUL ROGALSKI
Calgary owes a debt of gratitude to
Paul Rogalski’s grandparents. The first
seeds of his love and passion for food
were planted when, as a child, his paternal
grandmother would prepare family meals with ingredients from her
huge kitchen garden. On the other side of the family, his maternal
grandfather was a butcher and co-owner of Bon Ton Meat Market,
who would bring home the tastiest cuts of meat for the family to enjoy.
“I remember sitting on the back stairs
of the Bon Ton as a kid watching the
butcher shop in full swing,” Rogalski
says. “It was an amazing experience
for me.”
Those seeds germinated into a career
that has seen Rogalski working in
some of the most prominent fine
dining restaurants in Calgary, not to
mention California, Singapore, Kuala
Lumpur, and Grand Cayman. In 2001,
he opened Rouge (page 58), then
called The Cross House, with
partner Olivier Reynaud.
“Sometimes
cooking and
manipulation
is not
necessary—
celebrate a
perfect tomato
as a perfect
tomato.”
Rouge, which is located in the historic former home of
prominent businessman A.E. Cross, is well known for
elegant and innovative Canadian cuisine made with
locally sourced ingredients—much of the produce is
plucked directly from the large on-site garden behind
the restaurant. “I believe that food should be sourced
from growers that are as geographically close to the
The following listings include cafes
and restaurants that the editors judge
worthy of your attention, including
advertisers in Where Calgary. Prices are
based on a dinner main course per person
without a beverage — ($) under $15; ($$)
$15 to $25; ($$$) more than $25. The map
coordinates at the end of each listing (E4, E8
etc.) refer to the city maps on pages 75 to 76.
If you have an observation regarding any of our
listings, please email [email protected].
ADVERTISER
FOR FULL LISTINGS, PLEASE VISIT
where.ca/calgary
BARBECUE
BIG D’S SMOKEHOUSE This barbeque shack’s marinated
and spice rubbed meat is slow smoked for 4-14 hours over
real chunks of hickory wood. Choose from “build your
own” beef brisket or pulled pork sandwiches, pork ribs,
smoky glazed chicken, sausage link of the day, or a bowl of
Big D’s signature smoked brisket chili. Entrees: $$. 510 - 77
Ave SE, 403-667-0625. Map 1, H7
BIG T’S BBQ & SMOKEHOUSE True Southern barbecue
with slow-smoked barbecue ribs, chicken, pulled pork and
more. Served with tasty homemade sides. Try their deep-
fried pickles. Casual vibe and a great bourbon selection.
Entrees: $$ 2138 Crowchild Tr NW, 403-284-5959. Map 1, F5
restaurant as possible so the flavour of the terroir of our region stays
intact,” Rogalski says.
“My food philosophy is simple, but it took a while to come to the place
I am currently in. As a young cook I wanted to manipulate food in as
many ways as possible, but over time I developed a philosophy to
showcase food naturally, when it is at its peak quality.”
Over the past 16 years at Rouge, Rogalski has seen numerous changes
in the restaurant industry, but there are some demands that he has
embraced with open arms. “I am happy to say that there is more of a
push for ‘farm to table’ and ‘cooked from scratch’ in restaurants these
days, which is a trend that I hope is here to stay.”
—Rachael Frey
BOOKERS BBQ GRILL & CRAB SHACK With a rustic
warehouse interior, this casual barbecue and seafood
restaurant serves smokehouse brisket, crab legs by the
bucket, blackened catfish, jambalaya and smoked chicken
wings. All-you-can-eat crab and ribs Sun. Live blues bands
Fri and Sat nights. Entrees: $$ 316 - 3 St SE, 403-264-6419.
Map 2, D7 www.bookersbbq.com
HAYDEN BLOCK SMOKE & WHISKEY House-smoked,
true Texas BBQ brisket, turkey, and pulled pork paired
with hand-crafted whiskey cocktails. 1136 Kensington Rd
NW, 403-283-3021. Map 1, G5 www.haydenblockyyc.com
beers. Global fusion menu served every day until 2 am.
Live DJs Fri and Sat. Group and party bookings available.
Entrees: $$ 1410 - 17 Ave SW, 403-229-1410. Map 2, H5
www.1410bierhaus.ca
4TH SPOT KITCHEN & BAR A casual local eatery that
serves upscale pub food including pizza, pasta dishes,
and ribs. Nightly drink and food specials every day of
the week. 2620 - 4 St NW, 403-984-3474. Map 1, F5
www.4thspot.com
HOLY SMOKE BBQ & SMOKE PIT Pork and brisket
sandwiches wood smoked at low temperatures for hours
in the traditional Southern U.S. style topped with choose-
your-own barbecue sauces. Entrees: $ 4640 Manhattan Rd
SE, 403-605-9365. Map 1, I7 BEER REVOLUTION Premium beer and wood-fired, thin
crust pizza. The 24 draft lines change several times per
week with a focus on breweries outside the mainstream.
Try the Blazing Saddle Pizza with blackened steak,
banana peppers, cajun remoulade, and horseradish aioli.
Entrees: $$ 1080 - 8 St SW, 403-264-2739. Map 2, G2
www.beerrevolution.ca
PALOMINO SMOKEHOUSE & SOCIAL CLUB A bustling
restaurant and bar featuring American slow-cooked
barbecue. Live music. Entrees: $$ 109 - 7 Ave SW,
403-532-1911. Map 2, E5 www.thepalomino.ca THE BLUES CAN Live blues bar serving up Cajun
food. It is an intimate venue with good acoustics and a
good view of the stage all over the bar. 1429 - 9 Ave SE,
403-262-2666. Map 1, H7 www.thebluescan.com
BAR & PUB BOURBON ROOM A private, speakeasy style tavern
located above National on 10th Avenue serving up
1410 WORLD BIER HAUS Specializes in international
TIP
Get a 12-pack of truly Canadian beer. The Red Racer Across The Nation Collaboration is
a collaboration of breweries across the country, including Last Best Brewing and
Distilling (page 56), who have created a special Canada 150 pack.
JUL