Ampersand 27

A short while ago, I was invited to the Ampersand 27 media night on November 13th, where a number of Edmonton’s magazine editors and restaurant critics came together for a tasting of the new restaurant’s sharing menu.

As the new inhabitant of the space that was formerly Murrieta’s, Ampersand 27 is in a prime location on Whyte Avenue, occupying a portion of Varscona Hotel’s ground floor. The restaurant is the newest venture of Chef Nathin Bye, of Wildflower Grill and Lazia fame.

As for the name–well, it’s an unusual one. There’s a story behind it that you can read on their website; a cute tale that involves the ampersand as the 27th letter of the alphabet (prior to the 19th century). Chef Bye stated during the media event that he was a big fan of fonts, which explains the quirky name. As a copywriter (and not a graphic designer), I personally hate ampersands; thus, despite the restaurant’s use of alternative typography within their name (&27), I will humbly defer to the 21st century letters of the alphabet for this post.

I wasn’t sure what to expect before I visited. I’d heard that the charcuterie was the thing, but that portions were akin to many higher-end fine dining restaurants (i.e. teeny). I’d browsed the menu online and wasn’t sure whether to be amused or exasperated at some of the hipster-esque terminology (i.e. specials that were “evolving daily”; bread options that are referred to as “flour & water”; a menu item called “The Living Salad”). Was the restaurant aiming too high? It’s vision of uniqueness too grand?


In a word: no. Chef Bye has crafted something incredible with Ampersand 27–a stylish and unique concept that feeds off a family dining experience, variations in texture, and edgy menu items that offer just the right amount of daring. I came, I ate, and I was charmed.

There’s nothing quite like walking into a stunningly decorated restaurant and being presented with two plentiful charcuterie boards: wooden platters overflowing with an abundance of Ampersand 27’s specialties. Cheddars, bleus, chevres paired with mounds of your favourite salumi: chorizo, prosciutto, genoa–accompanied by pickles, mustards, grains, and the most decadently creamy duck and chicken liver pate you’ll ever taste.


Their cocktail list is just as inspired as the menu. I tried the Flora cocktail, made from gin, elderberry liquor, hibiscus raspberry shrub, and tonic. I’m a huge fan of gin cocktails when done well; this one was a little sweeter than I usually drink, but it was delicious and the hibiscus shrub was a cute touch.

Flora Cocktail

After the charcuterie boards came a flurry of tastings from their menu, as per below.

Beet Texture: A dainty salad of roasted, gelled, and crisp beets, served with sous vide and goat cheese ganache. Beautifully different for those who don’t usually eat beets, or who generally think all beets are served pickled. I thoroughly enjoyed the sweet and savoury flavours of this dish.

Beet Texture

Confit Parsnip: Sliced parsnip served with gremolata, pine nut, red pepper dust, and jam. A creamier take on the average parsnip and one that combined flavours together that were completely new to me. A nice dish, although I did prefer the Beet Texture.

Confit Parsnip

The Living Salad: Ah, The Living Salad. Order this and you’ll be presented with a mini tree trunk hosting a plant pot of local micro greens and a jar of cold pressed canola emulsion. And scissors, so that you can harvest your own salad. It’s a really cute concept, especially for those who think the novelty of cutting your own salad at dinner is exciting. For $15, though, it’s a fairly pricey novelty–especially for just a handful of micro greens.

The Living Salad

Maple Butter Pork Belly: It’s pretty difficult to screw up pork belly. Add some maple butter and Chef Bye’s inimitable talent, though, and you’ve got a winner of a dish. A true homage to the south, the pork belly was served with southwestern mesquite corn, baked beans, green peas, and fritters. Lovely and savoury.

Maple Butter Pork Belly

Pastrami Pork Cheeks: I feel like this dish is Chef Bye’s sharing menu’s understated pièce de résistance. Coming out under a glass dome (reminiscent of the one covering the rose in Beauty and the Beast), the pastrami pork cheeks are unveiled amidst a heady, charcoal-scented haze of smoke–the smell of which will incite memories of barbeques, smoked meats, and everything good and smoky and tender. Served with braised red cabbage, rye spaetzle, and sauerkraut creme, this dish is delicious and exciting. I strongly recommend giving it a try.

Pastrami Pork Cheeks

Seared Albacore Tuna: Almost every restaurant in Edmonton has a version of seared tuna or tuna tataki at the moment. It’s become a popular dish, particularly for those who aren’t quite ready for sashimi but want the flavour and texture of not-quite-cooked tuna. Ampersand 27’s version takes the seafood aspect a little more seriously than most, serving the tuna with pickled hearts of palm, citrus, seaweed, and cashew puree. The result is a seared tuna dish that’s a little more fishy than I’m used to, but that combines some interesting textures and flavours together that will surprise even the most veteran of seared tuna-goers.

Seared Albacore Tuna

The Seashore: I missed out on a photograph of this dish, which offered scallops, prawns, smoked trout brandade, and sea asparagus. A lovely option for seafood-lovers, The Seashore combined some of my favourite under-the-sea items and made them taste spectacular. Scallops. I’m always for the scallops.

We were also given the Pressured Octopus, which I only nibbled at because I despise the thought of eating octopus or squid (they’re two of the few things I won’t eat). Nevertheless, I tried the dish’s sea salt crusted potato and slices of chorizo. The chorizo tasted as most chorizo is wont to taste and the potato was delightfully seasoned. There were some concerns from the table that the potato was too salty, but I thought the salt level was just fine.

Rocky Road: For dessert, we were treated to a taste of Ampersand 27’s Rocky Road, a selection of “rocks” that have a hard shell and liquid interior and are served on edible “moss and sand.” In continuation of the restaurant’s attention to textures, this dessert is unique and delicious with a beautiful presentation. The “rocks” come in chocolate, mint, mango, and lychee flavours.

Rocky Road

Neaveau Misu: The restaurant’s most popular dessert is a modern take on tiramisu–a toffee pudding served with coffee caramel, amaretto, hazelnut, and brown butter, topped off with a side of macaron and ice cream. Bring me any kind of toffee pudding and I’m satisfied, but this one was exceptional. This was my favourite dessert of the evening.

Neaveau Misu

Citron Bleu

Citron Bleu: The Citron Bleu is a light, delicate serving of lemon buttermilk mousse alongside a portion of blueberries, earl grey gel and milk crisps. Lovely and sweet, this dessert is a must-try for those who like fruity and tart flavours.

There were so many things to taste and try that I’m certain I’ve missed out a few in this post, where I’ve simply tried to focus on the things that stood out during my experience. Regardless, I was very impressed by Chef Bye’s vision come-to-life at Ampersand 27. I look forward to returning to try a full-blown charcuterie, filled with my favourite things. And, in the future, I’d like to give some of their “Larger Provisions” a try–doesn’t a lacquered leg of duck and duck fat potatoes sound amazing?

I strongly recommend this restaurant with one small word of warning: it isn’t cheap. Like most other high-end restaurants in the city, the price point can be higher than most. A single charcuterie with two meats, two cheeses, and a few accompaniments can easily shoot past the $20 price range into the $30s and $40s, depending on what you order. Sharing plates range from $11 to $19 and the full meals start at $23. It’s not overpriced, by any means, but be wary of those charcuterie boards if you’re on a budget.

Ampersand 27
10612 82 Ave
Edmonton, AB T6E 2A6
(780) 757-2727


Bacon, bacon, everywhere! Edmonton’s first BaconFest.

The inaugural BaconFest launched on July 4th, leaving behind a wealth of thoroughly-porked, completely satisfied event guests. Because who doesn’t love bacon?

While Americans celebrated the 4th of July in their own fashion, with the usual fireworks, barbecues, and excessive drinking, Edmontonians did things a little differently. Those inclined towards the edible flocked to the ATB Financial Arts Barns for a taste of the good stuff: bacon. The city’s first Bacon Festival had two back-to-back events, offering guests a 150-minute opening to the best of the city’s porkiest treats. A ticket to the inaugural BaconFest guaranteed entry and gave you unlimited access (within reason) to each of the booths at the event.

Upon entry, guests were given a ticket for a free Pabst Blue Ribbon beer, although those averse to hops and malted barley could go left instead of right and find themselves at the Bakon Vodka booth, where two lovely ladies were serving up tasters of Bakon Caesars.

Across the entry lobby, you’d find bacon wares from Chicken Scratch, nibbles from restaurants such as La Ronde, Cookshack BBQ Nisku, and Century Hospitality Group, wine tasters from Lifford Wine and Spirits, and a delightful lounging area for those wanting to sit and savour their porky treats.

In the main hall, guests were treated to everything bacon, from Acme Meat Market‘s smoked bacon, to Central Social Hall‘s Bacon Roses, to The Popcorn Shoppe‘s bacon popcorn and Passion Sucree‘s Beer and Bacon Brownies. At the centre of it all, a DJ played great tunes while a big screen flashed bacon trivia to entertain the guests lingering at cocktail tables.

This festival didn’t just focus on the food, though. Around 10:30pm (we had attended the later time slot), the MC introduced the Baconmeister–Edmonton’s answer to Alan Carr in a bacon suit, bacon socks, and beautifully classic handlebar moustache. Games were played and prizes were awarded while the Baconmeister entertained the crowd with his delightfully flamboyant character and worldly “knowledge” of languages. In all honesty, I couldn’t quite keep my eyes off of his socks.

The event wrapped up with an acrobatic performance from Edmonton’s own Firefly Theatre, in which one performer undertook great aerial feats while wrapped in long sheets of cloth, which happened to look suspiciously like large pieces of streaky bacon.

As if these elements weren’t enough, there were also a gaggle of food trucks waiting outside for those who simply just wanted more. From Big City Sandwich to Molly’s Eats, the trucks had your back with even more bacon-inspired nibbles. They weren’t included in the ticket price, but that would be nothing to deter a true bacon-lover.

Here are my highlights from the first BaconFest event:

  • Cookhouse BBQ Nisku‘s Bacon and Brisket Sandwich – Coated in mustard, this sandwich was perfect. They kept it simple and it really, really worked.
  • Century Hospitality Group‘s BBQ’d Bacon – Not for people who don’t like a little fat with their bacon, this mini-meal was served with a beautiful smoky bean and bacon cassoulet and jalapeño bacon cornbread. Smoky and delicious.
  • Passion Sucree‘s Beer and Bacon Brownies – Delightfully baked with a hint of bacon, these were perfectly sweet and oh-so-moist.
  • Acme Meat Market‘s Smoked Bacon – As a bacon traditionalist, I appreciated the fact that one vendor served only bacon…and what bacon! Thick, smoky, and beautiful. Mmm.
  • Baconmeister’s Socks – I think I’ve made my point.
  • Chicken Scratch‘s Bacon Board Game – Actually, I’m impressed that Chicken Scratch managed to bring in THAT many bacon-related items. Who knew bacon chapstick, wallets, and Christmas tree ornaments were a thing?
  • Vegan Protesters – Guests were first greeted by vegan protesters outside of the building, all three of whom appeared to hold a personal vendetta against the fact that people willingly choose to eat meat. Their presence made for some pre-show entertainment, at least. C’est la vie, protesters.

All in all, a bacony good time was had by all. Great food and amazing vendors combined with hilarious entertainment and a solid number of bartenders did much to make this event a success. At the end of the day, though, those who love bacon tend to really love bacon, so the buy-in was immense. I’ll definitely be back next year and can only hope to get another glimpse of those bacon socks. Heck, I might even have a pair of my own by then.

BaconFest YEG
July 4th, 2014
ATB Financial Arts Barns
10330 – 84 Avenue 
Edmonton, AB T6E 2G9


A review of the food and drink at CRAFT’s pre-opening event on December 18th, 2013. I’ve already written about the history, foundation, and philosophy of CRAFT Beer Market, so this post will strictly cover the food and drink I (and a few friends)


Under the High Wheel is a cute, hip diner that serves simple comfort food made from local ingredients. Under the High Wheel reminds me very strongly of the Glasshouse Bistro in St. Albert’s Enjoy Centre: both serve an amazing brunch, both utilize