Destinations Magazine

Muse – Fresh and Fun Fine Dining in Calgary

By Kenin Bassart @Constantramble

It’s not often that you can effectively mix fine dining with a casual and comfortable environment. Somehow though, the team at Muse has managed to do just that. Located in the trendy Kensington neighborhood just outside of downtown Calgary, Muse is a great spot to relax and enjoy a romantic evening while also pleasing the most refined of pallets.

Muse Calgary Open Kitchen

Executive Chef JP Pedhirney began his culinary career working through various award winning restaurants throughout Canada and the United States. Ultimately though his career brought him back to Calgary and ironically to the first restaurant he’s ever experienced a tasting menu at, Muse. It’s interesting to see that Muse has both inspired it’s own executive chef, but also inspires diners to try something new and exciting through their chef’s tasting menu.

Muse Calgary Interior

What makes Muse extra special to me is the fact that they were able to combine a fantastic fine dining menu, with a comfortable almost cozy environment. Being able to relax made the culinary tasting adventure so much more fun.

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While Muse does have a solid standard menu that focuses on using fresh and locally sourced ingredients, their tasting menu is where the restaurant’s access to seasonal and limited ingredients really shines. We recommend choosing the tasting menu, and if possible, the set wine parings that go with it. To spice things up a bit, Lauren ordered the standard eight course tasting menu and I went for the vegetarian option. We thought that way we would get to see the Chef’s creativity from two different perspectives.   To begin our meal we were started off with some sashimi that was out of this world incredible.

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We were started off with soups and salads. We were exited to see seasonal ingredients like beets, used in creative ways.

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Not only was the food fantastic, but the presentation was phenomenal. I couldn’t believe how well plated the Foie Gras was.

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Once we made it past all the beginning courses, we were floored with the land, sea, and vegetarian options. With plates like steak tenderloin, gnocchi, and rabbit saddle there was something to please every palette.

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Of course, we had to leave room for the best part. Two dessert courses! Well technically it’s a chocolate course and a dessert course, but who’s counting?


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