Calgary Is a Culinary Destination on the Rise
"The newest outpost from chefs Connie DeSousa and John Jackson lands all the details: cheeky wall art, an immaculate curing room for dry-aging prime cuts, and an impressive selection of salumi. DeSousa's Portuguese heritage and Jackson's time learning sausage in Italy surface on the menu with linguiça and whole-pig mortadella alongside tender charred octopus, roasted bone marrow escargot, a handful of fresh pastas, and carefully sourced vegetables, salads, and salty fried snacks." - Jennifer Malloy
