So, Scott Jonathan Iserhoff took to Instagram to let the world know that he worked with Saskatchewan chef Jenni Lessard to bring an Indigenous menu to New York City — for Bon Appetit magazine. That’s a pretty substantial achievement; so, of course this is a place that makes for a decent downtown lunch. The menu rotates with the seasons, but past offerings like the Barbecue Brisket Sandwich and traditional stews suggest that, well, whatever the season does bring, it will warm both the stomach and the heart. — Steven Sandor
McCauley | 11051 97 St NW #102, Edmonton | 780.760.5225 | peipeicheiow.com
The problem with Bite of Brazil is that it’s too damn tempting.
Everything is a bit different, too. The burger comes on a cheese bread bun, with a sweet mayo that’s hard to place but easy to enjoy, and the chicken in the tear-drop fritters (coxinha) is so shredded it blends into the savoury dough.
That’s enough for a solid lunch (might as well grab a can of guarana pop, too), but then you look at the display case and think, ah, screw it, I want dessert, too. I went with the Churro Muffin with a healthy dollop of dulce de leche caramel on top that’s almost too sweet (almost). Then I grabbed a half dozen, and became the office hero for one Brazilian-inspired afternoon. — Cory Schachtel
Downtown | 10114 104 St NW, Edmonton | 825.461.1222 | abiteofbrazil.com
If the definition of “Best Lunch” includes being fast and reliable, Nhon Hoa Sandwich Bar fits it perfectly. Each sandwich — or bánh mì, in Vietnamese — consists of a house-made baguette with fresh carrot, cucumber and cilantro, with optional jalapeño. The sandwiches are cheaper than any chain’s footlong, and they’re at least as filling. I had the Vietnamese Sausage and Shredded Pork, with a couple spring rolls on the side, which was plenty. But if you don’t have a meeting or heavy workload in the afternoon, get some soup or noodles, too. You deserve it. — Cory Schachtel
McCauley | 9718 106 Ave NW, Edmonton | 780.425.0932
Strathcona | 10154 82 Ave NW, Edmonton | 780.757.9988
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This article appears in the March/April 2023 issue of Edify