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Inside Noble Pie Noble Pie
Where to find chili pork-stuffed chicken wings, birria short rib tacos, shawarma poutine, and pina colada milkshakes in Alberta’s biggest city
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Inside Noble Pie | Noble Pie
The Calgary restaurant scene certainly isn’t what it used to be — and that’s a great thing. Once known as Cowtown for its strong beef industry and carnivorous cuisine, the city’s food and drink community has grown in dynamic ways over the past decade. Chefs have innovated on classic Canadian dishes, like the vindaloo-spiced Caesar cocktail at Moti Mahal and the shawarma-topped poutine at Beirut Street Food, even as stalwarts like River Café and Silver Inn Restaurant continue to deliver for longtime loyalists.
Today there are plenty of reasons for all types of hungry travelers from outside of Western Canada to pay a visit. From a robust Vietnamese food scene, to Top Chef Canada alumni working serious magic with Korean cuisine and fried chicken, to a swank 40th-floor restaurant, here are some great reasons to get excited about Calgary.
Prices per person
$ = Less than 20 CAD (less than 16 USD)
$$ = 20- 40 CAD (16-32 USD)
$$$ = 40 – 70 CAD (32 – 55 USD)
$$$$ = More than 70 CAD (more than 55 USD)
Dan Clapson is The Globe and Mail’s restaurant critic and columnist for the Prairie region. He is also co-owner of Calgary’s The Prairie Emporium as well as the digital media outlet Eat North, a judge for various restaurant award systems, and a regular culinary guest expert on Canadian morning television programs and radio. Clapson’s first cookbook, co-authored by Twyla Campbell, is scheduled to be released in late 2023 through Appetite by Random House.
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Note: Restaurants on this map are listed geographically.
4310 104 Ave NE #2150, Calgary
AB T3N 1W2, Canada
Head to the far northeast corner of the city to find an array of stunning Nepalese food at Momo House. Co-owners and co-chefs Gyanendra Sharma and Prakash Magar draw from their family roots to create elevated versions of South Asian comfort food. The goat- and vegetable-filled momos, for instance, are fried and pan-fried before being finished with a house tandoori spice blend. Dumplings and chutneys are the focal point of the menu, but also try the sukuti sandheko; the combination of aged goat meat, roasted soybean, crispy-puffed rice, and slaw is a true textural delight. [$-$$]
Fried and steamed momos Dan Clapson
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2702 Centre St N, Calgary
AB T2E 2V6, Canada
It would be a complete oversight not to include the birthplace of ginger beef on this map. Chef-owner George Wong is said to have originated the Canadian-Chinese dish at this popular Chinese institution in 1975.
