Devlin’s Martini Bar and Cocktail Lounge
10507 – 82 Ave., Edmonton
780.437.7489
Executive chef and kitchen manager Mike Richard
(Culinary Arts ’03)
Seasonal tapas, with an emphasis on local organic meats and produce.

Duchess Bake Shop
10720 – 124 St., Edmonton
780.488.4999
duchessbakeshop.com
Pastry chef Curtis Jones
(Culinary Arts ’07)
Pastry chef Jake Pelletier
(Culinary Arts ’07)
Pastry chef Amy Pon
(Culinary Arts ’09)
Pastry chef Kerri Stennes
(Baking ’10)
Visit French-inspired Duchess for everything from croissants and pain au chocolat to tarts and macaroons. To ensure authenticity, the chefs use butter and chocolate imported from France and make everything by hand, from scratch. Enjoy a treat with an organic coffee – French press, of course.

Hundred Bar Kitchen
10009 – 101A Ave., Edmonton
780.425.0100
centuryhospitality.com
Executive chef Philip Caragannis
(Culinary Arts ’04)
Sous-chef Danny Strilchuk
(Culinary Apprenticeship ’09)
Chef de partie Dylan Lemmes
(Culinary Apprenticeship ’09)
Chef de partie Edgar Tutierrez
(Culinary Apprenticeship ’06)
With a menu modeled upon some of the hippest eateries in San Francisco, Chicago and New York, Hundred combines fine dining with world-class nightlife. Come for dinner, stay for cocktails.

L1 Lounge and L2 Grill
Fantasyland Hotel, 17700 – 87 Ave., Edmonton
780.444.5538
fantasylandhotel.com/dining
Executive chef Shane Chartrand
(Culinary Apprenticeship ’02)
Sous-chef Lindsay Porter
(Culinary Arts ’06)
“Boutique” dining in both venues means food that is fashionable, fun and fresh. Dynamic menus bear French and Asian influences and hallmarks of an eye for finer details. Expect hot towels and house-made chocolate in the Lounge and microbrew draft and fresh-baked mini-burger buns at the Grill.

Real Deal Meats
2427 Ellwood Dr., S.W., Edmonton
780.469.3325
realdealmeats.com
Co-owner Darcy Boisvert
(Retail Meatcutting ’97)
This family-run butcher shop sells a variety of meat products, including local beef, pork, chicken, bison, lamb and goat, as well as its own smoked products. The butcher provides custom cutting and sausage and jerky making.

Radha Yoga and Eatery
728 Main St.
Vancouver, B.C.
604.605.0011
radhavancouver.org
Head chef Andrea Potter
(Culinary Arts ’04)
Radha Yoga and Eatery, which takes its name from the Hindi for “universal love,” takes a holistic approach to well-being. To complement classes, the non-profit organization reenergizes patrons with local, organic meals prepared in its stylish vegan café.

Red Ox Inn
9420 – 91 St., Edmonton
780.465.5727
theredoxinn.com
Sous-chef Kris Armitage
(Culinary Arts ’03)
Line cook Jenna Beard
(Culinary Arts ’10)
Line cook Bryan Cruz
(Culinary Arts ’03)
Line cook Rob Giroux
(Culinary Arts ’09)
Tucked into a quiet, south Edmonton neighbourhood, the Red Ox Inn takes an eclectic approach to fine dining, infusing seafood and meat dishes with local ingredients. There are only 12 tables so be sure to call ahead.

Red Star
10534 Jasper Ave., Edmonton
780.428.0825
Chef Daniel Costa
(Culinary Arts ’05)
One of the mainstays of Edmonton’s burgeoning “resto pub” scene, Red Star features an inventive (and constantly evolving) Mediterranean-based menu to complement one of Edmonton’s most extensive imported beer lists.

The Royal Glenora Club
11160 River Valley Rd., Edmonton
780.482.2371
royalglenora.com
Executive chef John Lizotte
(Cooking Apprenticeship ’94)
Executive sous-chef Scott Ards
(Culinary Apprenticeship ’06)
Cook Terry Boyce
(Culinary Arts ’08)
Cook Shawn McKee
(Culinary Arts ’09)
Chef de partie Wesley Neeves
(Culinary Arts ’09)
After a menu redesign last fall, the Regal Glen Dining Room, Generations Sports Lounge and the Glenora Cafeteria serve contemporary dishes made from fresh ingredients. Befriend a member if you’re not signed on with the sports club already – besides a banquet, that’s your only ticket in.

Spago
12433 – 97 St., Edmonton
780.479.0328
Head chef Ricardo Nobre
(Culinary Arts ’02)
Try the Fisherman’s Plate, heaping with halibut, prawns, mussels, clams, squid and scallops for more than just a taste of Portugal, Spago’s country of culinary focus. Paella, as well as chicken and pork dishes, round out a distinctly European dining experience.