Page 27 - 05_June-2025

Relish also sells chilled wine and
spirits by Canadian and international
producers, carefully curated by gen-
eral manager Kristin Morandi, and
again priced for dine-in or take-out
options. Sip a can of Nova 7 by
the east coast’s Benjamin Bridge, a
sprightly Troubled Tea by Red Deer’s
Troubled Monk, or a canned cocktail
of tequila and citrus fruits by Cal-
gary’s Confluence Distilling. Sober
curious folks have the County Bounty
artisanal sodas from Ontario to
choose from, including an apple,
lemon and fennel combo.
Outside the cooler, you’ll find a
seasonal selection of red wines and
several spirits from largely local
distillers such as Black Diamond
and Strathcona Spirits. There are also
tempting cocktails on the menu.
Morandi (who also preps food and
drink) stirred up a rum Old Fashioned
for us tha t spread warmth through-
out the body with one delicious sip.
House highballs (with local spirits
except tequila) are frisky with mixers
like kombucha and strawberry rhubarb
sparkling tea.
With any new concept, it takes a
while to figure out how you want to
roll. But the fun of Relish is in its giddy
mix of retail and restaurant. Late at
night, it feels like you’ve been let into
a department store after closing and
been given permission to jump on all
the beds. ED.
–Liane Faulder
TOP LEFT:
Kristin Morandi, wine and
snacks in the market
TOP RIGHT:
A Reuben made with Brio
Prairie Sourdough and
Meuwly’s smoked brisket
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