A sneak peek at CHARCUT
Honestly, I haven’t been this excited about a new restaurant opening in a very long time.
CHARCUT Roast House, which has been in the works for in the neighbourhood of 3 years now, is finally about to open. Like, tomorrow. John invited me down for a sneak peek on Friday night, and I arrived to find his mom and a dozen or so others (and a few of their moms) hard at work cleaning, organizing, installing and yes – even starting the prepping in anticipation of Monday’s opening.
Yes, it’s a carnivore’s Disneyland. But there’s a lot on the menu for non-meat-eaters too. I already know what I’m going to have first: Romaine and Crispy Chicken Skin with Buttermilk Dressing.
(Love the hand-written note: because you can’t have any salad without meat.)
I could easily end there, with a side of Raclette (!) and house-made pickles. (The Raclette comes with a little cast-iron pan of brioche knots with garlic butter, served pull-apart style.) But if you move over to the left you’ll notice BONE MARROW GRATIN. Just roll that around for awhile – bone marrow gratin. Further down, Crispy Fois Gras Croquettes. Duck Fat Poutine. House-made sausages and cured meats. I’m going to need bigger pants.
There are wonderful people at the helm here – a lot of very big hearts. The menu will change daily as they play in the kitchen. You have the option of your own table, a seat at a long communal table (a thick slab of wood that came all the way from San Francisco) or to saddle up to the bar at the kitchen to watch them cook as you eat. Everything is made from scratch. And the prices – they’re about on par with Earl’s. Cheap, as John puts it – he and Connie are the chefs at CHARCUT, and they just want to feed people – to let them share the experience of wonderful, real food. It seems to me they’re going to succeed. (Four friends – two couples – have paired up to make it happen – the founders of CHARCUT are Chef Connie DeSousa, Chef John Jackson, Service Director Jean Francois Beeroo and Carrie Jackson.)
Everything in the restaurant has a story, from the reclaimed wood to the communal table and cow painting – I don’t want to spill all the beans yet though – I’m doing a story for the FFWD Bar & Restaurant Guide, so have to leave some stuff to the imagination.
The calm (and clean) before the storm:
Copper bowls make great bathroom sinks:
Come to think of it, I didn’t even get a photo of the enormous custom-made iron chandeliers that incorporate glass mason jars – they hadn’t been hung yet, and still sat on the cement floor by the entrance. I imagine it’s been a mighty busy weekend around there.
CHARCUT opens tomorrow. I’ll pay them another visit at my earliest capability and report back. As a personal favour to you guys. In the name of research, of course.
February 21 2010 09:39 pm | eating out
Cheryl on 21 Feb 2010 at 9:42 pm #
Our offices may be moving to the same building, I am rather excited.
Laurie in Burnaby BC on 22 Feb 2010 at 12:18 am #
Holy cow! This is going to make me want to visit Alberta
Jan (family bites) on 22 Feb 2010 at 5:12 am #
Wow! What I wouldn’t give to live a litle closer to give this place a try. I adore Raclette and duck fat poutine- oh heaven.
bellini valli on 22 Feb 2010 at 8:29 am #
Calgary has always had some memorable restaurants..this sounds like it may go on the list.
Amanda on 22 Feb 2010 at 8:35 am #
I fantasize all the time about Fois Gras Poutine from Au Pied du Crochon in Montreal, but local Duck Fat Poutine… I may have to delay any Montreal travel Plans…
Vivian on 22 Feb 2010 at 9:10 am #
I felt like I was invited to the second half of “Restaurant Makeover”. How exciting. Makes me wish I lived in your fabulous city. Those menus, although I know they are the “house”, ie. for kitchen prep only, are wonderful. If they used them out front it would certainly be unique and let the patrons feel right in the middle of the action, food-in-progress kind of thing. The process is often more intriguing than the end product…although I’m SURE the end product at CHARCUT will be deluxe!
Marisa on 22 Feb 2010 at 10:30 am #
I don’t think I need to tell you how much I’m dying to see a chandelier that includes mason jars. Please, please post a picture!
Ulla on 22 Feb 2010 at 2:19 pm #
I just got my copies of the blog aid cookbooks and I am so very impressed! How is it possible to make such a beautiful cookbook in such short time? This really confirms my belief that “if you want something done, ask a busy person”. Great job Julie and Company.
Dana McCauley on 23 Feb 2010 at 7:54 am #
What a lovely new kitchen! I’m excited about this place. Can’t wait to come to Calgary and try it out.
Amy will be in town next week – I’m sending her there to do a trial run!
Jason Wettstein on 23 Feb 2010 at 9:50 pm #
Looks like I am going to have to fly over to Calgary for dinner.
Kirk Bodnar on 24 Feb 2010 at 10:49 am #
Thanks for the great post Julie! I’m incredibly excited about working with the folks at Charcut! The food is truly amazing – but just wait until you try the dishes with the appropriate beer – mind blowing!
Cheers,
Kirk Bodnar
Charcut’s Beer Cellar Steward
Kristy Dennison on 27 Feb 2010 at 1:42 am #
To be honest, this restaurant delivers exatly what it promises – back to basics food, with back to basics flavour, but absolutely delicious! If you are looking for amazing value, in a comforting, warm setting, you have to visit – request the eat in charcuterie bar!