Chorney-Sales space: YYC Kitchen and Bar is subsequent chapter in native success story

Article content material

When Yash Sharma opened his YYC Pasta Bar within the Beltline in late 2020, eating places weren’t opening at a really quick tempo, for apparent causes. However, regardless of opening simply as a spherical of pandemic closures took maintain, Sharma’s restaurant flourished, providing tasty pasta dishes at an inexpensive worth. Individuals beloved what he was doing a lot that he opened a second location in Kensington in early 2022. With two extra new eating places showing this summer time (the already open YYC Kitchen and Bar and a 3rd Pasta Bar coming quickly), Sharma has rapidly turn out to be a real native success story.

Article content material

Sharma is a relative newcomer to Calgary — he’s solely been within the metropolis since 2019, after initially transferring to Canada from India in 2017 (with a stint cooking on cruise ships in between). His enterprise mannequin has been about creating comforting and simply customizable meals that clients can tweak to satisfy their style. His new YYC Kitchen and Bar on Memorial stems from the identical philosophy because the pasta bars, however given its geographical proximity to the Kensington location, he determined to attempt one thing barely totally different.

Article content material

The 60-seat YYC Kitchen and Bar sits in what was most not too long ago Daydream by Flora Fromage, maintaining the earlier restaurant’s recent pastel color scheme and funky checkerboard ground. Following on the idea of customizable menu gadgets, Sharma designed it across the thought of build-your-own mimosas, partnering with farmers’ market mainstay The Cherry Pit and its Higher recent juices. Prospects select their glowing wine or beer and the choice of an added spirit and fruity topping. The mimosas led to turning the restaurant into an all-day affair, providing brunch, lunch, and dinner.

Article content material

Article content material

So far as what kind of meals YYC Kitchen and Bar serves, Sharma sticks to his “give the folks what they need” strategy. The chef says he’s at all times had a knack for observing which dishes folks are likely to order in eating places probably the most, and that psychological tally knowledgeable his menu. For, brunch which means a basic Eggs Benedict ($15), waffles with fruit and whipped cream ($15) and avocado on sourdough toast with goat cheese and eggs ($16). The dinner menu follows go well with, with every thing from a satisfyingly crunchy hen parmigiana on a mattress of linguine pomodoro ($20), coconut-milk spiked Thai curry over jasmine rice ($17) and maple-glazed salmon with potatoes ($22).

The 2 most costly gadgets on the menu (a full rack of child again pork ribs and a succulent braised lamb shank) are available at $28, placing YYC Kitchen and Bar firmly into the “low cost and cheerful” class, an rising rarity in Calgary lately. Offering worth and high quality is one thing Sharma gained’t waver on at the same time as his empire grows — it’s what’s earned him the belief of the neighborhood.

“I’m not a businessman, I’m a chef. I put all my coronary heart into no matter I prepare dinner,” he says. “I’m so grateful for this nation and particularly this metropolis. That’s why every thing I open is named YYC. I owe this metropolis huge time.”

Article content material

The subsequent YYC Pasta Bar is about to open any day now within the former Ricky’s location in Douglasdale and also will characteristic the primary YYC Patisserie, a bakery to spotlight Sharma’s roots as a pastry chef. From there, the sky’s the restrict — Sharma says there’s far more to come back.

YYC Kitchen and Bar is positioned at 412 Memorial Dr. and could be reached at 403-453-0614 or by yyckitchenbar.ca. The restaurant is open Wednesday by Monday from 8 a..m to 9 p.m.

For one thing utterly totally different, Modus Vivendi is a brand new long-term pop-up within the downtown Meat and Bread sandwich store, which Con Mi Taco moved out of earlier this yr. Modus Vivendi is the work of chef Christopher Picek, who determined to go the non permanent pop-up route to check the waters on the idea whereas decreasing some riskshe threat of opening a restaurant in what are nonetheless unpredictable occasions.

Picek’s background is basically in Italian meals, which definitely shines by on Modus Vivendi’s menu, although he provides himself sufficient room to play with totally different inspirations. Components are king right here, with a decent menu crammed with smaller plates like a rabbit and bacon paté ($18) and cavatelli pasta with beef ragu and pork crackling,g ($22) in addition to bigger format dishes similar to halibut with bacon, clams, and vermouth sauce ($40) and a beef flatiron steak with morel mushrooms, ramps, and Madeira sauce ($42).

Article content material

“That is actually about specializing in the meals and the drink,” Picek says. “The meals is unquestionably on the extra refined facet, however it’s not stuffy or pretentious. My thought is to do higher-end meals however not essentially in a high-end setting.”

Modus Vivendi takes over the Meat and Bread store at 821 1st St. S.W. each Thursday, Friday and Saturday from 5:30 to eight:30 p.m. Picek doesn’t have a agency schedule as to how lengthy the mission will run however expects to be there for a minimum of the subsequent few months. Make your reservation at modusvivendiyyc.com.

Elizabeth Chorney-Sales space could be reached at [email protected]. Comply with her on Instagram at @elizabooth.

Article content material