Best Sharing

Avenue Best Restaurants 2018




February 28, 2018


photography by Curtis Trent 

executive chef and owner Daniel Costa


1st

Bar Bricco

Can you tell we like Bar Bricco? With a beautiful room, top-notch Italian food and attentive yet discreet service, it’s hard to beat. It’s also hard to make a decision about which bread, meat, cheese or pasta dish to indulge in at this vibrant wine bar, so don’t decide — bring some friends and order a few plates. I mean, I like the idea of eating the decadent cheese plate by myself — and the black truffle honey — but it’s better to share so you can sample a bit of every delectable dish. If I had to choose, the perfectly runny egg yolk and ricotta raviolio, perfect pockets of agnolotti and butter-smooth beef carpaccio are good bets. Everything on the menu is share-able, and best eaten with a round of drinks or bottle of wine. On Sundays, pop in for aperitivi drinks and complimentary spuntini. —Breanna Mroczek

10347 Jasper Ave., 780-424-5588, barbricco.com


2nd

Cibo Bistro

The home-spun pastas, with delectable fillings and sauces that include rabbit, goose and veal cheeks, are a great sharing item, as are the cheese plates and good-as-a-main Brussels sprouts. But the real test of if you’re a generous person or not is the zeppole, light-as-air doughnuts with limoncello and mascarpone cheese. If you can actually share those, you’re a better person than me. —Steven Sandor

11244 104 Ave., 780-757-2426, cibobistro.com


3rd

Bündok

Deciding which plates to share from Bündok’s menu is almost like crafting your own culinary adventure. Opt for decadent fried chicken skins, livened up with a tang of honey mustard, and follow it with a light, citrus-packed sea bream crudo. Balance the carnivorous punch of beef tartare with a tartine, topped with crisp apple slices, creamy Oka cheese and honey. Pair it with a cocktail or glass of wine and you’ve got a stellar experience on your hands. —Adrianna MacPherson

10228 104 St., 780-420-0192, bundokyeg.com


This article appears in the March 2018 issue of Avenue Edmonton. Subscribe here.


 

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