Where Calgary Magazine Where May June 2017 | Page 42

Dining
BY GWE N D OLYN R I C H A R DS
NEW
TRIED
AND
TRUE
While it can’t quite be considered a hidden gem — the secret is
out, as the weekend lines for brunch can prove — Monki is still
worth searching out. Tucked away just outside of the downtown
core, this tiny joint offers unique versions of traditional breakfast
items with a little punk edge to it all. The brisket hash is deeply
meaty, while the smoked salmon eggs benny uses hefty chunks of
flaked salmon instead of the standard thin slices. Both are topped
with a deftly-prepared Hollandaise that gets a nice twist from the
addition of prosecco. Even the requisite fruit cup is full of nice
chunks of different fruits instead of the standard melon. While
the dishes need no augmentation, a veritable smorgasbord of hot
sauces lines the counter to spice things up; the server will usually
grab a couple but you’re invited to make your own selection
(page 44).
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where.ca
MAY/JUNE 2017
HOT DISH
Charbar’s pistachio and avocado brushetta
— served with slightly charred pieces
of crusty sourdough from neighbouring
Sidewalk Citizen Bakery (page 49) — is
next-level avocado toast. The perfectly ripe
avocado is mixed to a velvety smoothness
and then topped with a generous handful
of roughly-chopped pistachios and a drizzle
of oil. The nuts add a nice spike of saltiness
and crunch, serving as the perfect foil for
the buttery avocado (page 48).
COMMUNICATIONS;
At Foreign Concept, executive chef Jinhee
Lee and chef-owner Duncan Ly have
created a menu that takes ingredients from
numerous Asian cuisines and melds them
in creative ways. The imperial rolls, stuffed
with pork and vegetables then fried until
golden crisp, are a must. Roll in the pieces
of lettuce and top with thin strips of pickled
vegetables and fresh herbs, drizzling over
a bit of the nuoc cham dipping sauce for a
taste that hits spicy, sour and sweet notes
with a nice crunch (page 51).