|Jamesons Pinapple Maple Sour|
Once seated, we quickly chose some drinks, and Uri Heilik, who is one of the co-owners of Alloy greeted us. Connie DeSousa from Charcut had emailed to let him know we were coming, and he warned us that the kitchen would be sending out a few surprises throughout the night.
|Lobster Tempura with Orange Ponzu|
Uri returned with complimentary beverages, a non-alcoholic blood orange fizz that was well balanced, neither too tart nor too sweet, and very smooth. He also presented a pineapple maple sour made with Jamesons Irish Whiskey that was created by the manager of Alloy. This drink was part of a contest to concoct a drink for Jamesons in order to win a chance to represent them at a trade show in Ireland. It was mildly sweet without being able to detect the normally strong whisky taste, meaning it could be somewhat dangerous to drink too quickly.
|Pistachio Crusted Seared Scallops|
After consuming three unexpected courses, we finally got down to eating the courses we ordered. First truffle gnocchi with field mushrooms, cream and parmesan, which was smooth and incredibly creamy. The truffle flavor was subtle and didn’t overwhelm the dish, allowing you to taste the perfectly cooked mushrooms as well. The tomato salad was coated delicately with mildly sweet white balsamic and the goat cheese croquettes were crispy on the outside but velvety soft inside with a nice tangy finish. The pistachio crusted seared scallops were plump, buttery, and perfectly cooked, hooves down the best scallops we’ve anywhere had since a trip to Chef Tom Douglas’ Dahlia Lounge in Seattle in 2007. The pistachios added a nice crunchy contrast to the incredibly soft scallops, and the coconut sauce was very mild so it didn’t overwhelm the delicate taste.
|Cherry Blossoms = Awesome Decor|
The service throughout the evening was friendly, attentive and quick, the complete opposite of our experience at Anju the evening before. Before we had spent any time with the menu, the server asked for dietary restrictions or allergies so she could review the menu with us and let us know what dishes would be safe and what alterations could be made to other dishes, so we didn’t spend too much time pouring over the menu without knowing what was and wasn’t possible. She was also quick to return to the table to fold a napkin if someone left the table to go to the washroom, refill water glasses, and ensured no other drinks or requests were needed whenever she visited the table either serving or clearing. It was clear that as she was serving other tables, she was always keeping an eye on all her tables to ensure she was there if someone needed her. She was friendly without being over friendly, always sharing her favorites with us when we were unsure of a dish.
|Uri and The Moo|
Uri was a very friendly, talkative, and welcoming host, checking in on us several times, as well as other tables in the restaurant. He also assisted in serving and clearing tables when required throughout the restaurant. My favorite moment was when I asked if Uri would mind having his photo taken with me and he told me he was honored, as he wasn’t sure if that was allowed since he noticed that there very few photos of this Moo with humans on my blog.
We left Alloy happy, full, and with leftovers. We will definitely be revisiting them on a return visit to Calgary and they are tied with Charcut for our two favorite restaurants in Calgary. I definitely recommend checking out Alloy if you’re looking for a fine dining experience, without the pretentious atmosphere, attitude, or small portion sizes.
More photos at PhotoBucket.
220 42 Avenue SE
Calgary, AB T2G 1Y4