Calgary Restaurant: Chefbar

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Nestled on 11th avenue in the Beltline district, Chefbar brings unique eatery experience to its guests with chef-inspired food, quality ingredients and handcrafted cocktails. The casual contemporary setting creates a laid back, intimate atmosphere, with an outdoor patio hosting up to 40 guests. Downstairs is the Gerry Thomas Gallery where it occasionally caters events up to 240 people.

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On our first visit, we popped in for dinner. All the plates on the menu was small and meant to be shared. Keeping in mind that each dish served 2 people, Kev and I selected the meat balls ($12) and baby back ribs ($18).

The meatballs, covered in fresh tomato sauce, were succulent, packed with fragrant spices. Served alongside were slices of crispy buttery bread grilled to perfection.

meat balls

meat balls

The ribs, coated thinly with sweetness, fell right of the bone. The only defect was its dryness. The slaw was fresh and crunchy with a mixture of slight bitterness and spiciness (from the jalapeno). I liked how it was not excessively creamy and saucy. The giant onion rings were crisp, not overly greasy.

baby back ribs

baby back ribs

We later came back for brunch. I tried its prosciutto benny ($14), which came with arugula and shaved red onion, topped with chervil champagne hollandaise. Paired with roasted potato hash and fruits on the side. The hollandaise sauce reminded me of caramel candies. While eating together with the poached eggs, it transformed into a lighter, refreshing taste. Thumbs up for the buttery toasted English muffin! However, I was let down by the missing arugula. I confronted the server about it and she said the kitchen ran out of the ingredient that morning. Instead of informing me after the fact, I would appreciate if the server proactively tell me about it when I placed the order.

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prosciutto benny with arugula and shaved red onion

Kev’s prairie hash skillet ($13) consisted of roasted potato hash, house cured pork belly, dried tomato, mushrooms, scallions and poached eggs, drizzled with chervil champagne hollandaise. Gently poking a hole in the pillowy soft eggs, golden runny yolk oozed out, coating the dish in a naturally savory sauce. The sweet hollandaise sauce lightened the salty taste of the meat and removed the grease taste.

prairie hash skillet

prairie hash skillet

Overall,  the outstanding dinner plates had made an impression on us. Great food at reasonable prices. We are looking forward to its future events 🙂 On the other hand, the brunch dishes were merely passable. I would rather go to Monki for brunch.
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