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Bundok Soup - Trends
Credit: Twyla Campbell

March 13, 2018
Category: DT Advantage Spring 2018

Downtown Food Trends

What are the hot trends in Downtown dining this year? According to food writer Twyla Campbell it’s all about veggies, sharing, and craftsmanship.

According to a December 2017, Food & Wine magazine article, vegetables will have their days in the sun, and diners will strive for deeper connections to each other over shared plates.


By all indications Downtown restaurants are on point!


At the Blue Plate Diner, almost half the lunch and dinner menus feature meatless options. The food here, like the Chipotle Chick Pea and Sweet Potato Burger, Zucchini Corn Fritters, and the Veggie Shepherd’s Pie, packs a flavourful wallop. One bite of the Blueberry Lemon Curd Pancakes or the Southwest Breakfast burrito and it’s easy to understand why the BPD has long reigned as a favourite Downtown brunch destination.


kb&Co is one of the newer kids on the 104 Street block. This is exactly the place to take that friend who turns up his/her nose at vegetarian food. Check out the Turmeric Toona Sandwich filled with chickpea salad, romaine, tomatoes, pickles, red onions, micro greens, and wasabi mayo. Kb&Co is on a mission to prove that vegetarian options will leave you completely satisfied on all counts.


At  Bündok, next door many of the plates are meant to be shared. So take friends and taste as much as you can. Start with the Grilled Apple Tartine topped with oka cheese and honey, and follow up with the velvety parmigiano soup. Say “oui!” to the Parisienne Gnocchi topped with brussels, kabocha squash and breadcrumbs. In fact, just say yes to all the vegetarian options; you won’t be disappointed.


Shareable plates continue to be popular because variety, really, is the spice of life. Baijiu and Bar Bricco are two hot spots for sharing with pals.
Bricco originally started as a wine bar but has added about 10 cocktails including classics like the Aperol Spritz and the Negroni. The food menu has changed little since Daniel Costa opened his second restaurant in 2014, and for good reason: If the Fonduta Agnolotti or the Egg Yolk and Ricotta Raviolo came off the menu, customers would likely revolt.


Cocktails at Baijiu are made to pair with the dishes created by Chef Alexei Boldireff. The Sakura Spritz, a glass of refreshing citrus components and sparkling wine cuts through the rich potency of the Wasabi-laced Deviled Tea Eggs.


With the focus on craftsmanship the humble hot dog is getting a complete makeover at Mayday Dogs. The grass-fed beef wieners by Pine Haven Colony are served on soft white buns by Popular Bakery. Toppings are made in-house, save for the kimchi prepared by Thanh Thanh Noodle House. They keep things creative and interesting with odd and unusual toppings like whipped cream cheese, salsa golf, remoulade, and yali pear.


Mayday Dogs is in the basement of the Mercer Building. While you’re there grab an Alberta-made beer and do your part in supporting local brewers.
Craftsmanship used to be a way of life. If it’s considered a trend now, let’s hope it’s here to stay.


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