Ever since Duchess Bake Shop moved in, 124th Street looks extra tasty. The patisserie might have helped put the street on the map, but so many new flavours have cropped up since 2009, you'll need a map to explore them all.
By Omar Mouallem | March 1, 2013
*Editors Note: This story has been updated to reflect the recent closure of the Makk on 124.
124 Street: Hip Business Area, Edmonton
This map points out the walkable and fascinating businesses in the 124street area. These are some of our favourites
Its name comes from the three owners (plus an extra ‘k’ for good measure), but partner Matt Klatt says there are three more words to live by: “Casual, local, fresh.” It’s fine dining without the tablecloths, plus vegan and celiac options.
Which is your go-to Christmas movie?
12%Miracle on 34th Street
21%A Nightmare Before Christmas
3%Jingle All the Way
Owner’s Pick: Alberta duo, a Merlot slow-braised beef cheek and pan seared striploin with Merlot reduction
10522 124 St., 780-485-6125, canteenyeg.ca
Andrea and Frank Olson made their mark with the south side’s preeminent gourmet restaurant, Red Ox Inn. Now they’re touting casual dishes, overachieving wines starting at $36 and simple, un-muddled cocktails at Canteen.
Vegetarians rejoice! It’s everything you miss about diners, without the greasy meat. The menu turns seitan (or “wheat meat”) into tacos and donairs, and finds other detours to diner favourites at Clever Rabbit.
Owner’s Pick: Lentil loaf with cashew gravy
10721 124 St., 780-453-1000, blossomsedmonton.com
Built on a service for chocolate-dipped fruit bouquets, the real attraction is Julie andHeather Mateer’s family recipes. Whether waffles or moan-inducing Bavarian custard crepes, fresh fruit is always at the centre of their breakfast/lunch menu.
Owner’s Pick: Loaded omelet
Somerville Wine and Cheese
10723 124 St., 780-454-9463, somervillewine.ca
Though it opened at the height of the charcuterie rage, meats and cheeses areno longer the allure. The attraction is chefNeil Chamberlaine’s modern French dishes like pan-seared scallops with arugula, pesto, lime, chili and smoked sea salt.
Owner’s pick: Steak frites: a seven-ounce filet mignon with handcut fries, truffle butter and jalapeno ketchup
Hinted bythe National Post to be “the best patisserie in Canada,” this branched-out supplies shop carries everything to make the best pastries in your postal code – even an apple Earl Grey jelly so local, some of its apples are plucked from the neighbourhood.
Owner’s pick: Salted caramel
10748 124 St., 780-452-3393,
Name another place where you’ll simultaneously find kids building puzzles, yogis and studying students in the same line of sight? Sible Amlga’s vision of a utopian society converging over simple Italian recipes brings them together.
Owner’s Pick: Gorgonzola pizza with green apples and walnut
10810 124 Street, 587-521-6328, smokehousebbq.ca
A month into business this southern barbecue joint closed its doors due to -save the jokes – a fire. The restaurant will reopen within the next few months. Call it a hiccup, because nothing can replace Terry and Sherry Sept’s authentic recipes and smoker, which slowly softens briskets and ribs into napkin-requiring sandwiches.
Owner’s pick:Bacon Bomb sandwich
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A list of what’s delicious, delectable and delightful.