Restaurant Buzz: Pigeonhole


One part snack bar and one part wine bar, with a sprinkle of dive-bar feel, Pigeonhole is finding its own niche in Calgary. The newest concept by Model Milk’s Justin Leboe, in partnership with Brad Morrison and Victor Choy, claims to lack a specific culinary focus, but its menu tells otherwise, burrowing deep into the depths and flavours of the vegetable-forward plates. Charred cabbage is served atop Japanese mayonnaise, infused with jalapeño vinegar and covered with shaved Mimolette cheese ($9); Sweet and Sour Cucumber is topped with whipped ricotta and lime ($9) and chewy beets with goat cheese meringue and fine herbs lead the charge next to meat options such as grilled Waygu and Berkshire pork, complemented by a variety of organic and bio-dynamic wines. The RAD Architecture and Interiors-designed space makes use of repurposed materials including a tin ceiling and marble countertops sourced from an old building exterior downtown. The 3,000 sq. ft. space seats 78, with standing room for 10.

306 17 Ave. S.W., Calgary

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