An Essential Guide to Eating Your Way Through Alberta | Eater

"Nupo’s menu focuses on two things: fish and vegetables. This may seem like a simple concept, but with Calgary’s chef Darren MacLean in the kitchen, it’s anything but. In the center of the dining room is his custom-made dry aging cellar, where sustainably sourced Canadian and Japanese fish are patiently aged to amplify the flavors, textures, and aromas. When ready, they’re sliced into sashimi, nestled into bao, or served as nigiri at the omakase bar. Vegetables are treated with equal care. A humble radish is braised, seared, and served with a deeply flavorful tantan sauce. Tomatoes are smoked and turned into a bisque, then served alongside crunchy tempura cheese curds — like a leveled-up tomato soup and grilled cheese. Keep an eye on the restaurant’s social media, too: MacLean runs a culinary cultural exchange that brings world-renowned chefs to Calgary to take over Nupo and Eight, his eight-seat tasting menu space." - Kate Dingwall