One of the advantages of establishing your restaurant in a repurposed automotive garage is that the building is already set up with openings for garage doors. BLAKE Canmore takes full advantage of that, with three 13 foot glass doors that roll up on sunny days to provide diners with a simultaneous opportunity to bask in the sun and enjoy mountain views, along with a giant patio that surrounds almost half of the building if not more. Everything reflects the unified vision of designer/owner Norm Flann and his son Blake.
Blake is the menu creator whose inspiration for many of his dishes are non-traditional and world flavours, and spices he experienced in his extensive travels, offering an enticing meld of old world and comfort.
The menu is designed to bring people together, to connect and enjoy the fun and originality of dishes meant to be shared, beginning with the complimentary house popcorn that gets you anticipating dishes to look forward to.
For “snacks” the Grilled Avocado is perfect for the sharing theme. Creamy, rich and delicious, topped with fresh Pico de Gallo and sided with a combo of Elote style grilled corn, mayo, lime zest, serrano peppers, olive oil and their signature black salt. Use the fresh, fried tortillas to scoop it all up!
When was the last time you ate your borscht with a fork? Beets by Blake is an inventive deconstructed version, blanched and lighted breaded in panko and dill. Crispy with a sweet, caramelized beet powder gastrique and sided with a tangy, horseradish sour cream, it makes a memorable impact.
Try not to get addicted to the “Crack Fries,” lol, dusted with a light curry spice and topped with house made pickles, house made “crack” mayo, green onions, serrano peppers and scallions. Finished with cilantro. Can’t… Stop… Eating…
Ramen Cacio E Pepe is a must try, an Italian staple with a twist. Fresh Ramen noodles sautéed with brown butter, Pecorino Cheese and roasted ground pepper, topped with a fresh egg yolk, and a little black salt making this dish a creamy, cheesy delight.
For a vegetarian take on sous vide try the Curry Cauliflower Steak, 100% vegan and gluten free, thick slabs of cauliflower rubbed with curry powder, garlic and a little salt are cooked sous vide at 54 degrees and then seared in the pan for a nice char. Served with ginger and carrot purée, fenugreek papadam and toasted cashews.
A dish that offers authentic fall-off-the-bone tenderness and a nice heat are the Pho Spiced Short Ribs. Braised in Pho for 8 to 10 hours and served with lime rice noodles, basil Chimichurri, pickled chilies, fresh white onion, fried Thai basil and topped with a little more Pho spice. We put this dish on the order again list.
So you may have gathered this but just in case… everything is made in house from scratch with Blake’s own recipes and “secret” crack spices that compel you keep to coming back, but remember, it’s all legal!
810 Bow Valley Trail
Daily 11:30 am – Late