From the glass enclosed wine room to the white leather banquettes, Alloy’s Chef/Owners Rogelio Herrera and Uri Heilik have designed a restaurant with great style.
Their menus are beautifully written, full of the colourful culinary influences of their Mediterranean and Latin heritages, and Calgary is richer for it. But no matter the origin of the dish, the ingredients are Albertan. It may be the samfaina soup, a lighter Catalan version of ratatouille, made with roasted tomatoes, zucchini and red pepper or a supreme of free range chicken anointed with miso soy and served with potato korokke, the panko-coated Japanese version of the croquette. I don’t think I’ve seen a more opulent version of ‘surf and turf’ than the one served at Alloy. Alberta beef tenderloin is paired with a butter-poached lobster tail, some lobster risotto and blessed with lemony hollandaise.
Alloy’s General Manager, Darren Fabian, was raised in Saskatoon and now, with well over a decade of experience across Canada, not only tends the bar at Alloy with great flare, he also organizes their extensive wine programme.
Alloy is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
Alloy est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs . Contactez Alloy directement, au numéro ci-dessous, afin de faire votre réservation pour Journée des terroirs.
220 42 Ave SE,
Calgary, AB T2G 1Y3
T: 403- 287-9255