An Essential Guide to Eating Your Way Through Alberta | Eater
"Chef Danny Beaulieu is a Quebec transplant, but he’s here with a very firm mission: push Canmore’s hiking-town cuisine to new culinary heights. Foie gras is a menu staple at Änkôr, as are pedigreed ingredients from both Canadian coasts. The menu changes seasonally, but recently, the house bread and butter service featured crunchy, warm sourdough served with East Coast lobster and miso butter (and some caviar for good measure). Mangalitsa pork belly (sourced from Eh Farms, the first Mangalitsa pig farm in Alberta) is dry aged, charcoal-grilled, rolled into a croquette, and served with tiny pickled clams, and scallops from the Bay of Fundy are seared and served with British Columbian side striped shrimp and smoky potatoes. Order the above a la carte, or dive into a six-course tasting adventure. Either way, Beaulieu has a knack for visuals, so expect highly expressionist (and incredibly photo-worthy) plates." - Kate Dingwall
