Fennec Kitchen and Bar

“teh steak was Alberta beef, well-marbled and cooked perfectly. Good sear, pink center, rested properly. With roasted potatoes and seasonal vegetables it was a classic plate done at a high level. Straightforward and excellent chefs kiss”

“Some menu items were too experimental for me!!! deconstructed this foam that I jsut wanted to eat my food without analyzing the concept. The simpler dishes were the strongest ones.”

“teh seasonal vegetable tasting course showcased beautiful local produce like each vegetable was prepared to highlight its natural flavor with minimal intervention. seriously roasted, pickled, raw, fermented. A nutritious celebration of Alberta farms trust me”

“The portions were fine-dining sized, meaning beautiful but small. The three-course prix fixe left me slightly hungry. A bread course between would've added substance without compromising the elegant pacing”

“like the braised short rib had a beautiful spice crust with smoked paprika and cumin. Good heat, good depth, tender meat that fell apart. The chef isn't afraid of seasoning and it showed. Bold flavors on a refined plate.”

“The appetizer course was very mild compared to the bold main. The beet salad needed more acid or salt to stand up to the richness that followed. Build the flavor arc, don't start flat.”