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…
810 Bow Valley Trail
Daily 11:30 am – Late
Next on the list was Bao, Chinese steamed buns . We chose Terimayo, Pork belly slowly braised to tender in a salt and sugar brine then topped with the house teriyaki sauce that is crafted with authentic ingredients from Japan. Sandwiched between pillowy steamed buns with Kewpie Mayo, cucumber and scallions, you can’t go wrong with this dish.
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.
The carnivore will devour the Flinstone sized, bone-in Honey Laquer Pork Tomahawk. Locally farmed, outdoor raised pork from Bear and Flower Farms, washed with a pickle, mustard honey, and lemon zest mixture, also cooked sous vide, that offers amazing tenderness. The side of creamy potato salad with organic butter, poppy seed and bacon pairs perfectly.
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!
• Alberta sirloin, turmeric aioli, mango, peanut soil, cilantro, fenugreek papadam, coal salt
• Fried whole chicken wings, cornbread cheese curd waffles, hot honey
• Alberta beef, Le Fournil + BLAKE co-lab charcoal sesame milk bun, Alberta ground beef, American cheese, iceberg lettuce, onion, house pickles, truffle secret sauce, salt & pepper gaufrettes
• Corn, Thai basil, seranno pepper
• PEI blue mussels + white clams, Valbella chorizo + fennel cream, Le Fournil bread