Restaurant Buzz: Pigeonhole

0
64

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.