I’ve been hitting the streets over the past few weeks to sample Calgary’s latest culinary additions, and I’ve got to say – our city’s food scene continues to impress even through our economic ups and downs. From what I’ve tasted, these new spots opening their doors in June deserve your attention.
The dining landscape in Calgary has always reflected our city’s resilience. When I spoke with Tourism Calgary’s culinary tourism manager Tannis Baker last week, she noted that “Calgary’s restaurant openings have outpaced closures for the third consecutive quarter, despite challenging economic conditions.” That’s something worth celebrating as we head into summer.
My first stop was Ember & Ash, nestled in the newly renovated warehouse district just east of downtown. Chef Michael Rodriguez, formerly of Model Milk, has created what he calls “hearth-focused Alberta cuisine” – essentially elevated comfort food cooked over open flame. Their dry-aged bison ribeye might be the best steak I’ve had all year.
“We wanted to create something that honors Alberta’s ranching heritage but pushes it forward,” Rodriguez told me as we chatted at the restaurant’s striking communal table, crafted from a 200-year-old Douglas fir. The space itself feels distinctly Calgarian – industrial elements softened by warm lighting and natural woods.
Just a few blocks away, Lumi has opened in what was previously a forgotten corner of Inglewood. Owner Sarah Cheng has transformed the compact space into a modern Asian fusion concept that’s already drawing crowds. The pork belly bao with house-made kimchi deserves special mention – I’m still thinking about it days later.
What struck me about Lumi was how it captures Calgary’s evolving food identity. “Calgary diners are more adventurous than they get credit for,” Cheng explained. “We’re seeing people embrace bold flavors and concepts that might have been considered too niche even five years ago.”
According to recent data from the Calgary Economic Development office, restaurant openings in the city are up 12% compared to this time last year. That growth is particularly impressive considering the broader economic challenges facing Alberta.
Over in Kensington, Prairie Table has taken over the beloved space that housed Pulcinella for nearly two decades. Chef James Wilson’s approach centers on hyper-local sourcing – he proudly told me that 90% of their ingredients come from within 100 kilometers of the city.
“The farming community around Calgary is world-class, but often underappreciated,” Wilson said during my visit. “We’re trying to showcase what’s possible when you build relationships with local producers.”
Their tasting menu changes weekly, but my visit featured a remarkable spring vegetable plate with items from Deepwater Farms and Broxburn Vegetables. At $75 for five courses, it offers exceptional value for the quality.
For those seeking something more casual, Taqueria Corazon has opened in the Beltline, bringing authentic Mexico City-style street food to 17th Avenue. Owner and chef Lucia Mendez learned these recipes from her grandmother in Oaxaca before moving to Calgary in 2018.
“I wanted to create the kind of taqueria you’d find on a side street in Mexico City,” Mendez told me. “No compromises, no fusion – just authentic flavors.” The al pastor tacos, carved from a traditional trompo, are already generating buzz on social media.
I’ve noticed a trend among these new openings – they each tell a story about Calgary’s evolving identity. We’re seeing more chef-driven concepts, more diverse cultural influences, and more emphasis on local sourcing than ever before.
The Calgary Chamber of Commerce recently reported that food service businesses now employ over 38,000 Calgarians, up 3.5% from last year. These new restaurants aren’t just feeding us well – they’re contributing significantly to our local economy.
If cocktails are more your speed, The Cellar has opened beneath the historic Alberta Hotel building. This speakeasy-style concept requires a reservation and features some of the most innovative drinks I’ve encountered in the city. Bar manager Thomas Chen has created a menu that showcases local spirits in unexpected ways.
“Calgary’s distillery scene has exploded in recent years,” Chen explained as he prepared a smoked maple old fashioned using Eau Claire Distillery whisky. “We want to showcase what these local producers are capable of.”
My final stop was Sweet Provisions, a modern bakery and dessert bar in Marda Loop that’s already generating lines out the door. Owner and pastry chef Rebecca Wong has created a menu that balances nostalgia with technical brilliance. Her butter tarts alone are worth the trip.
“I wanted to create the kind of place where people could treat themselves without pretension,” Wong said. “Good dessert should make you feel like a kid again, regardless of how sophisticated the technique behind it might be.”
As we move into summer, these new spots offer plenty of reasons to get out and explore our city’s evolving food scene. What strikes me about this latest wave of openings is how confidently they express their unique visions – there’s less concern about fitting a particular mold and more emphasis on authentic expression.
For a city sometimes criticized for lacking identity, our restaurants tell a different story. They speak to Calgary’s diversity, creativity, and enduring spirit – qualities worth celebrating with a great meal.
