For this followup to my CBC on-air review, I was just going to post pictures and leave it at that, because, as they say, a picture(s) is worth a thousand words.
But then my righteous indignation kicked in and I just couldn’t let it go.
A month ago, I ran into a couple of food friends from Calgary at a function in Edmonton. I was surprised to see them knowing that for these two stupidly busy people to make the six-hour round trip for a one-night-culinary stand must mean one of two things: a) they did something terrible wrong and had to get out of Dodge for 24 hours (knowing these two, that would be entirely plausible), or b) something so good was happening that there was no way they could miss it.
What they were coming for was to see for themselves what the hell was going on with Edmonton’s food scene. You see, a few days earlier, Enroute magazine released its long list for Best New Restaurants in Canada. Three restaurants (on that list of 30) were from Edmonton: Rge Rd, Woodwork and North 53. Three. It’s like being nominated for an Oscar.
Edmonton’s food scene has gotten just plain crazy in the past five years, and, over-the-top outrageously sick in the past three. It all started with Daniel Costa opening Corso 32 in late 2010, and Tres Carnales in 2011. Since then it’s gotten sicker, slicker and so seriously wonderful that when people from Calgary start talking about Edmonton’s food scene, well, our chests puff out just a bit. When EnRoute released their latest list, it was the validation this city was undeniably waiting for—and deserving of: Edmonton can run with the big dogs. Anybody who is thinking of opening a restaurant right now better know that they will be judged, and judged harshly. Cliche time: If you talk the talk, you better walk the walk, and that’s why I couldn’t just post pictures of the food I had at Icehouse and let it go at that.
If you’re putting out the amount of money to make the space look as beautiful as Rocky Mountain Icehouse (and, I’m looking at you, too, El Cortez) then for God’s sake, make sure the food is as good or better than anything that’s out there right now.
But, in order for that to happen, the owners (or investors behind the business), need to appreciate, understand, and respect food. Plain and simple. Some customers can still be fooled by booze and flash, but most will see through the veneer.
With that, I give you the evidence:
Crab Cakes with Chipotle Aioli Dip
Cheese Mac Hushpuppies with Chipotle Aioli Dip
Pig Nuts with Mustard
Gumbo
Cajun Chicken Three Cheese Dip
Fried Chicken and Fritters (with Chipotle Aioli Dip)
Jambalaya
Bailey’s Chocolate Ganache Pie
If you missed the link to my CBC Edmonton AM review, click here.
Had the displeasure of working at this restaurant for a few weeks and was “fired” for “inefficiency” and “poor service” when I was the lone server scheduled to serve the entire room and patio by myself on a Saturday afternoon in July. Not to mention, I was never legitimately fired- I was pulled off the schedule and when I inquired as to why I was told I was being let go via text. In the same weekend, another girl was fired on shift for similar reasons.
My experience as a staff member here seeing the food come out first hand was disappointing. A lot of the time, ingredients and garnishes were forgotten by the kitchen. We were also never really briefed on product knowledge which made it awkward and hard to answer customer questions.
The Owner here doesn’t want to spend money on labour, thus understaffs likes crazy and nobody can give good service. I’ve also never been treated so horribly by an employer. Good riddance.