Charcuterie plates made for sharing in Calgary
Variety is the spice of Calgary’s contemporary restaurant scene, and the charcuterie plate is an edible ambassador of local tastes. Whether enjoyed as a starter or as a snack paired with drinks, charcuterie is a means to sample a restaurant’s pickling and meat-curing prowess as well as gain an appreciation of regional and specialty treats.
The Block Kitchen & Lounge
2411 4 St NW, Calgary AB T2M 2Z8New on the emerging Fourth Street Northwest restaurant row, this contemporary bar and eatery features a charcuterie plate heaped with variety. A changing selection of house-made preserves such as green beans, red onion and asparagus is paired with local and Canadian cheeses as well as in-house and locally made meats from gravlax (cured salmon) and salami to duck prosciutto. Mustards and compotes complement.
Escoba
624 8 Ave SW, Calgary AB T2P 1G4A cozy downtown hideaway, Escoba’s charcuterie platter is heaped with house-made meats including not-too-spicy chorizo sausage, honey-smoked salmon, prosciutto and smoked duck. These finger-licking nibbles are paired with garlic flatbread, red-pepper bean hummus and a selection of premium cheeses that changes daily.
Bar C
340 17 Ave SW, Calgary AB T2S 0A8A Beltline outpost of Canadian Rocky Mountain Resorts (CRMR), Bar C has access to the group’s Alberta game ranch. As such, its cured meat selection is tops. The small-plate charcuterie selection may include smoked bison and duck, capicola ham, elk salami and venison pate. House-pickled pickles, crostini and grainy mustard are the accompaniments. Pair with a cheese platter featuring such selections as Morbier, Roquefort Papillon and Jarlsberg with fruit, warm baguette, honey and fig jam.
