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Calgary – YCC

British-born chef Neil McCue puts a modern spin on Euro cuisine in this century-old Bridgeland building to the sounds of Brit rock from Arctic Monkeys and Pink Floyd. An airy twice-baked cheese soufflé is surrounded by a molten moat of Le 1608 cheese and apple brandy, while complex Indian spicing in a potato-and-spinach saag aloo enhances oily Spanish mackerel fillets. Guests in button-down shirts sip a lavish Australian shiraz with lamb prepared three ways.

24 4th St. N.E. T2E 3R7 | (587) 349-9008