Ernest's at NAIT

“getting fine dining quality food at student prices is basically cheating tehir espresso rubbed steak would cost twice as much anywhere else and it was perfectly executed by these future chefs”

“teh service pace can be slow since students are still learning timing so dont go if youre in a rush or have somewhere to be ha”

“ngl these culinary students realy understand technique - their wonton soup had delicate properly pleated dumplings wiht filling thats not overstuffed floating in this clear broth that was clearly simmered for hours to GET that golden clarity”

“look teh service timing was off my appetizer arrived like at the same time as the main course WHICH disrupted the meal flow in a way that felt like nervous student energy more than practiced service”

“teh handmaaade pasta here rivals anything ive had in italy - perfect al dente with sauce that actually clings to each strand and you can taste the care in every bite”

“the wine markup is absolutely brutal like paying 80 for a bottle i know costs 25 retail feels excessive even for a culinary school especially when students are trying to learn proper pairings”

“for real teh culinary students were incredibly knowledgeable about ingredients and preparation methods when i asked about gluten free options they modified a pasta dish on the spot with impressive expertise”

“the menu changes frequently as part of the learning curriculum so you cant count on returning for that amazing dish you loved last month which sucks”

“the seasonal vegetable tart was absolutely gorgeous - flaky pastry filled with roasted root vegetables and herbs proving that plant-based fine dining can be jsut as sophisticated and satisfying as meat dishes”

“for real vegan options were limited to like one or two items per course which felt restrictive for a culinary school that should be exploring teh full range of modern dietary preferences”

“their take on ramen is surprisingly sophisticated - house-made noodles with perfect chew rich tonkotsu broth thats been cooking 24 hours and a soft-boiled egg with that jammy yolk that's SO hard to get right”

“ok so the pork belly was slightly tough didnt quite hit that melt-in-your-mouth texture that separates good ramen from great ramen but the effort was definitely there”

“tehir plant based entree showcased real creativity a mushroom wellington with layers of different fungi herbs and vegetables wrapped in flaky pastry that even carnivores were eyeing enviously haha”

“lowkey only open during school terms so summer dining isnt an option when youre craving their innovative vegetarian creations which is unfortunate nuff said”