1. CORSO 32
When our panel of judges meets to discuss the best restaurants each year, it is no surprise that Corso 32 is one of the first names on the list of candidates. It has held the spot of best overall in Avenue‘s Best Restaurants list in 2012 and 2013, and took third place last year. The reason? Consistency. Sure, it’s an honour to be raised up by a city as the gold standard, but that means that the public has an eye out for the moment when an eatery as popular as Corso slips up.
But chef Daniel Costa‘s downtown dining establishment has held steady like a rock, consistently producing exemplary Italian food. The service is always top-notch; from the moment your host takes your coat at the door to producing it as you leave, someone from Corso is always at the ready to ensure your every need is met. You are never left wanting or wondering to which dark corner your server has vanished.
The glasses are always full (or at least offered to be kept that way), and the dining experience is just that: A culinary journey through Italian village recipes. From the antipasti to the carne to the dolci, the simple plates shine with the same mouth-watering flavours as the day Corso 32 opened. –Cory Haller
10345 Jasper Ave., 780-421-4622, corso32.com
2. RGE RD
Stepping into RGE RD is like stepping back in time. One minute, you’re on a busy Edmonton city street; the next minute, you’re in a rustic cabin, surrounded by the smell of wood smoke and the sounds of friends sharing a wonderful meal.
Much has been made of chef/owner Blair Lebsack and partner/general manager Caitlin Fulton’s eatery since it opened in 2011, especially their farm-to-fork approach that sources seasonal ingredients from all over Alberta – so much, in fact, that the restaurant’s Questionable Bits appetizer, which uses cuts of meat other chefs wouldn’t dare serve, has become a must-have item.
But the menu goes so much deeper than that, with dishes like bison or the pig roast – with farm-raised pork served in a multitude of ways – delivering on big flavour without the pretense that usually comes with fine dining. –Glenn Cook