Northern Alberta Institute of Technology

The NAIT guide to food and drink

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Cafés and delis
Contemporary and regional
Food trucks
Pubs and casual
Shopping: Butchers, food and drinks
Outside of Edmonton


Edmonton and area

The Art of Cake
11807C 105 Ave

Co-owner Gloria Bednarz (Cooking ‘86)

The Art of Cake specializes in art you can eat. Made-to-order cakes and treats (including cookies, cupcakes and more) vary from classic and elegant to modern and fun. Bednarz can only make so many cakes a week, so book early – up to a year ahead.

Artistic Bake Shop
6820 - 104 St.

Baker and co-owner Perry Schwabenbauer (Baker '88)

Two generations of Schwabenbauers have worked to recreate the European bakery experience in this independent shop, baking fresh pretzels, breads, pastries and wedding cakes for more than four decades.

La Boule
8020 - 101 St.

Owner and pastry chef Jennifer Stang (Culinary Arts '07)

After honing her skills in several respected establishments, such as the Shaw Conference Centre, Jennifer Stang has opened La Boule, a French-inspired patisserie and bakery. Stop in for sweets, cakes and the shop's speciality, eclairs. Upon opening, she offered 9 varieties of the latter, with more to come.

Brio Bakery

Owner/baker Todd Barraclough (Management '17)

Bread - the old-fashioned way. At Brio Bakery, all of the bread has only 3 ingredients: water, flour, and salt. After a decade of perfecting his art and learning from the best, Todd Barraclough and his bread and viennoiserie can be found every Saturday at the City Market.

10328 - 124 St.

Pastry chef Kai Wong  (Culinary Arts 2007)

Visitors to Chocorrant are greeted by the scent of freshly baked croissants. Each day, the west Edmonton shop rolls and bakes croissants in unique flavours not found anywhere else (imagine strawberry or matcha green tea). They also serve up a light lunch menu with a daily soup, quiche, and croissant sandwiches.

Cookie Love Cafe
10235 - 101 St.

Co-owner Iva Stone (Chemical Engineering Technology '02)

Stop in for coffee and any of more than 13 kinds of cookies baked fresh from scratch, or order up a batch from the shop's catering arm. A portion of all cookie proceeds go to charity.

Confetti SweetsRead about how Kathy Leskow has shared her cookies with Hollywood stars.
#6, 41 Broadway Blvd, Sherwood Park

14253 - 23 Ave. NW
(in with Prairie Mill Bread Co. by Starbucks)

6861 - 170 St.

Owner Kathy Leskow (Management '96)

Does butter make it better? Taste one of Confetti Sweets cookies – also made with top-notch chocolate and vanilla – to find out. (Be sure to try the coconut, a favourite of the editor.)

Duchess Bake ShopJacob Pelletier, co-owner of Duchess Bake Shop
10720 - 124 St.

Chef and co-owner Jake Pelletier (Culinary Arts ’07)

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.

Dutch Delicious
13232 - 118 Ave.

Baker Elien de Herdt (Baking '14)

It may be Dutch at heart but this "little piece of Europe" in north Edmonton also specializes in the pastries and breads Germany and Italy, as well as a variety of European products. Custom cakes are available for order.

Sugared and Spiced

Owner and baker Amy Nachtigall (Baking '13)

This baker specializes in elevating all manner of treats: her passion for making high-quality cookies, scones, macarons, cupcakes and more has been praised in several local media outlets. Her Cake Club - a subscription service offering 3 cakes a year - is operating at capacity, with memberships sold out. Here's hoping new spots open once Sugared and Spiced moves into a new space made possible by a recent crowdfunding campaign.

Darcy Scott, owner of Whimsical Cake StudioWhimsical Cake Studio
8716 - 109 St.
780.988.CAKE (2253)

Owner and baker Darcy Scott (Baking '08)

After building her reputation as a freelance baker, Scott purchased the Whimsical Cake Studio in early 2014. In addition to cupcakes and caramels (from bacon to sea salt), she creates cakes that are confectionary dreams transformed into sweet and stunning reality. Need menu R&D? She does that, too.

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Cafes and delis

Edmonton and area

Ben’s Deli
15726 Stony Plain Rd.

Co-owner David van Leeuwen (Retail Meatcutting ’92)

Since opening in 1956, this family business has been a west Edmonton fixture for quality cuts of meat, poultry and fish – not to mention Dutch comfort foods including cheeses, breads, treats and more. Third-generation owner David van Leeuwen stocks plenty of local produce, and a selection of gluten-free items. Don't miss the sandwich counter.

The Carrot Community Arts Coffee Housemary ann aquino of the carrot coffeehouse
9351 – 118 Ave.

Operations manager Mary Ann Aquino (Culinary Arts '10)

After starting as a 6-month trial in 2007, the Carrot is still operating as a not-for-profit cafe and community hub. It's run by volunteers and is a steadfast supporter of local arts and neighbourhood initiatives. Stop in for regular live music, direct trade coffee, micro-brewed sodas and a selection of pastries, sandwiches and more.

Duchess Bake Shopjake pelletier of duchess bake shop edmonton
10720 - 124 St.

Chef and co-owner Jake Pelletier (Culinary Arts ’07)

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.

Elm Café
10140 - 117 Street

Head chef Allan Suddaby (Culinary Arts '10)

Ever since opening in a tiny central Edmonton location in 2010, Elm Cafe has been a hot spot for top-quality sandwiches and direct trade coffee. Menu changes weekly, sometimes daily but features local ingredients whenever possible. Keep track of it all on Twitter @elmcafe.

Little Brick Café and General Store
10004 - 90 St.

Co-owner Jay Downton (Finance '02)

Stop in for breakfast (muffins, homemade yogurt, a breakfast sandwich and more) or lunch (chicken stew, plentiful paninis, several salads and still more) at the historic former home of Edmonton entrepreneur J.B. Little. Just like the décor and community-oriented atmosphere, the coffee is fantastic. Check out the general store too, filled with all manner of local stuff.

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Edmonton and area

cater AT NAIT

Catering co-ordinator Chris Jeon (Hospitality Management '10)

When not serving clients on campus, cater AT NAIT can deliver its extensive offerings to locations outside the polytechnic. Ask about everything from coffee and light snacks for your business meeting to 4-course meals for elegant events.

#2, 10169 - 104 St.

Owner Tricia Bell (Cook '98)

Choose from a "portfolio" of 75 cheeses to take away or stay and enjoy a selection on a cheese board, light fare, dessert, coffee and wine, beer and spirits. Cavern doesn't take reservations but will cater events and take private bookings.

Elm Café Catering
10556 - 115 St.

Head chef Allan Suddaby (Culinary Arts '10)

Sandwich and coffee hotspot Elm Cafe can tailor its acclaimed and varied fare to suit all manner of meetings and events. Have it delivered or pick it up and be sure to give them at least 2 days' notice. Elm aslo does private dinners at its sister cafe, Little Brick Cafe in Riverdale. Check out the menu.

Funky Fork
17, 604 - 62 St. SW

Owner and chef Erin Howe (Culinary Arts '05)

Erin Howe has combined her passions for fitness and food by offering a healthy freezer meals, such as pastas, stews, curries and more. She'll also do private events and cooking lessons. Get a gift card for a friend.

KitchenBrad Smoliak of Kitchen
#101, 10130 - 105 St.

Owner and chef Brad Smoliak (Marketing ’88)
Chef Tracy Zizek (Culinary Arts '02)

Located in the heart of downtown, the 140-square-metre (1,500-square-foot) studio features an area for cooking classes, private dining, catering and even food product development. Open by appointment or booking only.

Shaw Conference Centre
9797 Jasper Ave.

Senior chef de parti Myles Fedun (Cook '11)
Executive pastry chef Jason Wang (Baking '07)

Under the guidance of award-winning chef Simon Smotkowitz, young chefs such as Erin Clarke and Myles Fedun help make events of every size and style memorable culinary experiences. Choose from a range of menus to suit the occasion.

Toast Fine Catering
7609 - 115 St. (Old Strathcona Farmers Market)

Head chef and owner Spencer Thompson (Cook '12)

Find Toast at the Old Strathcona Farmers Market on Saturdays, where Thompson and the team transform what's on offer from other vendors into tasty meals. At your service all week long as well. Thompson is also a chef at Alberta Hotel.

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Contemporary and regional

Edmonton and area

10363 - 104 St.

Executive chef Alexei Boldireff (Accounting '04, Finance '05, Culinary Arts '10, Retail Meatcutting '11)

Located in the heart of the arena district, Baiju serves contemporary Asian-inspired dishes (Sichuan confit chicken, for example, or a whole fried ocean perch - served family style for sharing) alongside a lengthy list of original cocktails. Housed in the hip and happening Mercer building, Baiju keeps a casual atmosphere accented by hip-hop on the sound system and late hours perfect for walk-ins.

Bar Bricco

10347 Jasper Ave.

Owner and chef Daniel Costa (Culinary Arts '05)

Jasper Avenue has its first spuntini bar. Costa told Liane Faulder that, in Italy, “These are small places you go into and you get a snack and have a couple of glasses of wine. It’s not tapas, it’s a little more than that. Small plates, with cured meats, not charcuterie." Costa's second venture is next to Corso 32, his first. Just drop by – reservations aren't accepted.

Bar Clementine
11957 Jasper Ave
Reserve online

Chef Roger Letourneau (Cook '10)

Situated in the vibrant Oliver neighbourhood, Bar Clementine is ambitiously renewing cocktail culture with drinks, says their website, "named and fashioned to invoke particular feelings and memories." Each features no less than 5 ingredients, making for interesting pairings with Letourneau's imaginative menu, featuring everything from sourdough rye pancakes to elaborate cheese plates to humpback shrimp.

Blue Chair Café
9624 - 76 Ave.
Reserve online

Owner Harold Wollin (Culinary Arts ’77)

The Blue Chair Café combines a homey but diverse cuisine (much of it inspired by owner Harold Wollin’s days as a backpacker through Asia and Central and South America) with another key ingredient: live music on the weekends. It’s casual dining for the whole family, with prices to match.

10228 - 104 St.
Reserve online

Owner and chef Ryan Hotchkiss (Cook '12)

OpenTable users have praised this downtown bistro Bundok for its cozy (36-seat) atmosphere, attentitive service and great food. The menu revolves around French techniques applied to Canadian comfort food. What exactly does that mean? Since the dishes change with the seasons, you'll have to pay a visit to find out.

#2, 10169 - 104 St.

Owner Tricia Bell (Cook '98)

Choose from a "portfolio" of 75 cheeses to take away or stay and and enjoy a selection on a cheese board, light fare, dessert, coffee and drinks. Cavern doesn't take reservations but will cater events and take private bookings.

5012 - 50 St., Beaumont

Co-owner Sylvia Cheverie (Marketing '09)
Head chef Steven Brochu (Culinary Arts '06)

As part of Chartier's rustic French-Canadian offerings, dinner features the likes of a tomato bone marrow soup, authentic poutine, beef borguignon and more. For lunch, try the Montreal smoked meat sandwich or, for brunch, duck and waffles. All of this is brought to you, in part, by Kickstarter. To date, Chartier is the crowdfunding platform's most successful Canadian restaurant project.

Cibo BistroRosario Caputo of Cibo Bistro
11244 - 104 Ave.
780.757.2426 (CIBO)

Chef and owner Rosario Caputo (Culinary Arts ’05)

One of the latest Edmonton restaurants to usher in the city's renaissance of Italian food, Cibo Bistro, tucked into a corner of Oliver Square, is earning high praise. Expect locally sourced food, fresh-made pasta, an evolving menu and dishes that that focus on flavour. "We want the ingredients to speak for themselves," says chef Rosario Caputo.

Characters Fine Dining
10257 - 105 St.
Reserve online

Chef and owner Shonn Oborowsky (Cook '91)

With a history as a globetrotter, Oborowsky adds seasonal flavours from around the world to a foundation of French cuisine, along with other surprises (peanut butter and peach sauternes jelly with duck foie gras, anyone?) Don't be surprised if the chef visits your table in this lively but comfortable dining room.

The Common
9910 - 109 St.

Chef Jesse Morrison-Gauthier (Baking '07)

A fine example of the quality of Edmonton's gastro-lounge scene, the Common offers pub food defined by creativity and quality. Share classics like mussels and fries or try an old favourite with a twist, like the honey basil pear grilled cheese.

Corso 32
10345 Jasper Ave.

Chef and owner Daniel Costa (Culinary Arts '05)

One of the most high-profile chefs in Edmonton, Costa has made his name in authentic Italian cuisine. Eat homemade pasta and meats cured in-house until the wee hours. Let Costa himself tell and show you more, including recipes, on his blog.

Culina Muttart
9626 - 96A St.
Reserve online

Sous chef Jeremy Johnston (Cook '13)

Culina brings its unique food concept to a unique environment: Edmonton's leafy, lush and fragrant Muttart Conservatory. The cafe serves a popular brunch and is very friendly to those looking for vegetarian, vegan and gluten-free choices.

Die Pie
neil royale die pie pizza11215 Jasper Ave.

Chef and co-owner Neil Royale (Culinary Arts '08)

No meat, no cheese, no problem. Die Pie brings vegan pizza and pasta to downtown Edmonton, with homemade cashew-based cheese, jackfruit in place of pulled pork, and a menu full of other delicious novelties. Open for brunch.

6A Village Dr. RR#2, Westerose
780.586.2627 or 780.586.2623

Chef and owner Tim Wood (Apprentice Cook ’77, Red Seal)

EcoCafé stands out as much for its philospohy as for its food. Make the trip for organic and locally raised fare served in a cozy room about an hour southwest of Edmonton. Organic extends to the beer and wine menu as well, and meat and fruit pies are available for take out.

Ernest's Dining Room

11762 - 106 St. (NAIT Main Campus)
Reserve online

Fine dining at reasonable prices, featuring outstanding contemporary cuisine prepared and served by Culinary Arts and Hospitality Management students and using high-quality local ingredients. Extensive wine list includes a number of Canadian producers.

Grandin Fish and Chips
9902 - 109 St.

Chef Jesse Morrison-Gauthier (Baking '07)

Chef Jesse Morrison-Gauthier serves up a new interpretation of fish and chips, blending the traditions of London chippies and East Coast seafood, offering diners a sustainable and health-conscious reimagining. Enjoy it hot from their kitchen, take it home, or take advantage of their catering services and fresh seafood sales.

The Keg Steakhouse and Bar
Multiple locations

Operations director Troyan Mason (Finance '93)

The Keg is nearly synonymous with steak, especially the well-trimmed, aged, well-marbled, uniquely spiced and seared-just-right variety. Prime rib, seafood, chicken and ribs round out the menu. Salads, too – which can be topped with cuts of beef, chicken and seafood.

The Local Omnivore
10933-120 St.

Chef and co-owner Mark Bellows (Culinary Arts '05)

Reviews for the sandwiches, brunch, atmosphere and service have been great for this food-truck-turned-stationary-eatery. Those that eat here promise to return. Join them to enjoy a menu featuring house-smoked bacon sandwiches, poutine, tacos and more.

Lux Steakhouse and Bar 
10150 - 101 St.
Reserve online

Executive chef Tony Le (Culinary Arts ’03, Red Seal)

Owned by local legend Ryan Smyth, Lux is a modern take on the traditional steakhouse. Come for heritage Angus beef cuts and the richly designed decore. Boasts a hip, refined interior and a delectable modern steakhouse menu.

The Marc
100 Sterling Pl., 9940 - 106 St.
Reserve online

Chef de cuisine Bryan Cruz (Culinary Arts ’02)

This French-inspired bistro focuses on braising, roasting and grilling dishes to bring out flavour, and features fresh Alberta ingredients and a downtown vibe. Plenty of French wine choices and daily specials.

8216 - 104 St.

Chef and co-owner Nathan McLaughlin (Cook ’04)

The Next Act Pub just got a little sibling with Meat, a smokehouse opened up right next door by McLaughlin and the ownership team. It's southside southern barbecue: brisket, pulled pork, pulled chicken, all featuring homemade sauces. And, of course, there's bourbon.

Red Ox Inn
9420 - 91 St.
Reserve online

Head chef Sean O’Connor (Culinary Arts ’06)

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.

10643 - 123 St.

Chef and co-owner Blair Lebsack (Cook ’98)

As one of the city’s biggest champions of local food, Blair Lebsack created a unique concept: cook where the food is. After years of setting tables at a farm near you, he's set up a space based on the same culinary theme just west of downtown. In 2014, it made number 4 on enRoute magazine's list of best new restaurants in Canada.

Rostizado (by Tres Carnales)
102, 10359 - 104 St.
Reservations for parties of 8 or more

Chef and co-owner Edgar Gutierrez (Cook ’05)

Lauded for its authenticity, Rostizado borrows from the diversity of Mexican cooking and its reliance on slow-roasted ingredients. With a menu virtually bereft of the word taco, this Tres Carneles spinoff offers much for lovers of chicken and pork but, with plenty of seasonal veggies and seafood, also welcomes a breadth of diners.

Sage (River Cree Resort and Casino)
300 East Lapotac Blvd., Enoch
Reserve online

Executive chef Shane Chartrand (Culinary Apprenticeship ’02)

Often compared to the best restaurants of Vegas, Sage offers a distinct, elegant dining experience in the heart of the River Cree Resort and Casino. Diners rave about the crab cakes, bone marrow, lobster bisque and steaks, and are invariably impressed by the way Chartrand's Cree heritage is expressed through the ingredients and preparation.

10723 - 124 St.
Reserve online

Partner and executive sous chef Jamin Sharp (Culinary Arts '09)

As part of its mission to use the freshest ingredients, Solstice changes its offerings seasonally, complementing them with herbs grown on site. The menu is relatively short, but rich with variety: bison, rabbit, lamb, arctic char are a few of the proteins present; wild mushrooms and carefully conceived salads help round out the ever-changing list.

Three Boars
8424 - 109 St.

Chef and co-owner Brayden Kozak (Culinary Arts '02)

Share dishes from a menu that changes with the seasons, and the day, for that matter. Locavores will delight in lamb, pork, quail and fresh veg served with flavour and flair. Pair with craft beers, wine, or sip from a sophisticated list of liquers and single malts.

Tres Carnales Taquería
10119 - 100A St.

Head cook and co-owner Edgar Gutierrez (Cook ’05)

In Mexico, Tres Carnales translates as three friends – in this case the ones (Edgar Gutierrez included) who brought authentic Mexican street food to downtown Edmonton. The produce is fresh, the meat locally sourced, the atmosphere casual. Expect fast food, says the head cook, but good fast food.

Tzin Wine and Tapas 
10115 - 104 St.
Reserve online

Owner Kelsey Danyluk (Marketing '02)
Chef Corey McGuire (Cook '07)

Enjoy your pick of 20 wines served by the glass and fancy snacks (stuffed and fried Manzanilla olives, potato bravas, etc.) and meals (roasted Alberta lamb chops, pan-seared salt cod, etc), while hanging out in one of downtown's coolest dining districts.

10349 Jasper Ave.

Chef and owner Daniel Costa (Culinary Arts '05)

Whereas hist first restaurant, Corso 32, leans toward fine dining, and Bar Bricco, his second, has more of a bar-type atmosphere, Ucellino, opened right next door in June 2016, is a more casual Italian eatery. Reservations aren't required for half the seats to allow for drop-ins. Those lucky enough to squeeze in can enjoy rustic, trattoria-style dishes that are being lavished with rave reviews.

Vaticano Cucina
10310 - 45 Ave.

Executive chef Dione Harwood (Management '15)

Does authentic Italian cuisine with the freshest ingredients available and warm hospitality sound like the perfect dining experience? Take a trip to Vaticano Cucina. Savour a late night of wine, handmade pasta and wood fired pizza or drop in for weekend brunch and watch the chefs prepare your meal in their open-concept kitchen.

10542 Jasper Ave

Chef and owner Brayden Kozak (Culinary Arts '02)

The third installment of the Three Boars restaurant group, Wishbone showcases Brayden Kozak’s twist on a surf and turf menu. Enjoy the lunch and dinner menus or slip in for their late night service - don’t let the hour keep you from indulging your oyster craving.

Workshop Eatery
2003 - 91 St. SW
Reserve online

Owner and chef Paul Shufelt (Cook '01)

After years of overseeing all things food at one of Edmonton's major restaurant operations, Shufelt has lighted out on his own with Workshop Eatery, where almost everything is handmade in house. The rustic yet sophisticated menu is seasonally focused, and features, when possible, produce grown onsite at Workshop's location at the Mosaic Centre, Canada's first net-zero office building.

XIX (Nineteen)
5940 Mullen Way
Reserve online

#104 150 Bellerose Dr., St. Albert
Reserve online

Chef and proprietor Andrew Fung (Cook ’01, Baking ’98)
Head chef (St. Albert) Rino Lam (Cook '10)

What was once available only to members of the Blackhawk Golf Club, Andrew Fung’s former cooking gig, is now for all to enjoy. Visit Andrew Fung’s “clubhouse” (XIX, as in 19th hole) for casual but classy dishes inspired equally by Asia and Alberta. If you’re hungry, don’t look at this menu.

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Food trucks

Attila the Hungry
Location changes daily. Track the truck @AttilaTheHUNgry, on Facebook and on the Edmonton Streetfood App.

Chef and owner Levi Biddlecombe (Culinary Arts '11)

Asian fusion plus North American comfot food equals creative menu offerings including Thai PB&J, tater tots topped with braised duck, and plenty of Sriracha. Biddlecombe offers new items with every outing.

Big City Sandwich
Track the truck @bigcitysandwich.

Chef and owner Chris Delaney (Culinary Arts '94)

Delaney, a veteran of the Edmonton pop-up scene, has increased his mobility and visibility with his own truck. Sandwiches lean toward barbecue and southern spice. Don't miss the fresh-cut fries.

Use @BullyTruck and Facebook to find the truck.

Owner and executive chef Dean Gossen (Culinary Arts '92)
Cook Karen Kwong (Culinary Arts '08)

Gossen wants your lunch money. To get it, he's offering an extraodinarily varied menu – sandwiches, burgers, salads, soups, you name it, all using locally sourced ingredients – from his rolling kitchen, which he purchased 20 years after his dad said, "Hey, why not start a food truck?"

DriftDrift's back bacon and brie sandwich
Various locations around Edmonton. Track the truck on Twitter @driftfoodtruck.

Co-owner Nevin Fenske (Cook ’05)

Nevin and Kara Fenske deliver fancy roadside meals with their mobile eatery. Expect to rethink your notion of street food, and to struggle to pick between a variety of inventive sandwiches, including duck confit and back bacon and brie.

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Pubs and casual

9570 - 76 Ave., Suite 101

Chef Christine Sanford (Culinary Arts '07)

Located in the new Ritchie Market, Biera is a neighbourhood restaurant that pairs plates for sharing with beer brewed on-site. Instead of burgers or wings, you'll find charred cornichons with leek oil and dip, candied radicchio, and much more.

Browns Socialhouse
10-1010 Webber Green Dr.

5210 Windermere Blvd.

2511-17 Street NW

Chef (all locations) Eric Amyotte (Cook '09)

Browns Socialhouse features classics like wings, burgers and fish and chips but the broad menu will appeal to palates seeking suprises. Choose from innovations including charred pepperoni pizza, tahitian tuna salad and the Asian-inspired "#28 Dragon Bowl." House drinks including lager and wine help enhance the highly social character of the house.

Craft Beer Market
10013 - 101A Avenue NW

Executive chef Peter Skwaruk (Culinary Arts '02)

Inspired by the craft beer culture of Portland, Oregon, Craft offers more than 100 beers on tap to suit every taste, many of them brewed in Alberta. The food also leans toward local and fresh. Breads, sauces and dressings are made in house to create a "New North American Classic Cuisine," from soups and salands, burgers and sandiches, pastas and more.

Denizen Hall
10311 - 103 Ave.

Kitchen manager David Litke (Cook '02)

Denizen Hall pays homage to its century-old origins as a community gathering spot and live music venue by recreating the welcoming, laidback atmosphere and performance space. Expect elevated pub food, including mac n' cheese wedges, gyoza, BBQ veggie nuggets, steak sandwich on ciabatta and much more.

Have Mercy
8232 Gateway Blvd.

Chef Michael Giasson (Cook '04)

Have Mercy brings the flavour and rustic charm of an American South roadhouse to south Edmonton by way a lengthy whiskey list, snacks like fried green tomatoes, sandwiches that go beyond the basic burger, and an invitation, stamped on the menu, to "eat good food, drink booze, and talk loud!" Live music and ecclectic artwork add to the unique ambiance.

Malt and Mortar
10416 - 82 Ave.

Executive chef Guy Nicklin (Culinary Arts '12)

Looking for the perfect balance of classic and quirky? Check out the menu at Whyte Avenue’s Malt and Mortar. Start with some classic wings and one of the beers on their rotating tap list or try the malt tatchos – their take on nachos, made with seasoned, lattice-cut potato chips.

The Nest Taphouse GrillThe recently renovated bar at the Nest
11762 - 106 St., NAIT Main Campus, Room S110

To complement the recent renovation of NAIT's campus bar, the Nest's menu has transformed from standard to stunning. The burgers come on artisan bread, the oyster starter is "cajun corn fried," the hot dogs are foot long, and your espresso comes with the option of biscotti.

The Next Act
8224 - 104 St.

Chef and co-owner Nathan McLaughlin (Cook Apprentice '04)

As the part-owner tasked with kitchen duties, McLaughlin has freshened up the pub grub concept by insisting everything be made in house, from the hamburger patties to the fish batter to surprises like Pulled Pork Nachos and imaginatively decadent desserts.

'Ono Poke Co.lawrence hui, chef and owner at ono poke, edmonton
10142 104 Street NW

Chef and owner Lawrence Hui (Culinary Arts ‘07)

We may live in the landlocked prairies but chef Lawrence Hui’s authentic Hawaiian poke offers diners a tropical escape even in depths of winter! Dig into a bowl of fresh seafood, locally sourced veggies, and housemade marinades and garnishes - you’ll think you’re on the beach.

Oodle Noodle
Multiple locations

Co-owner Sonny Pham (Cook '01)
Co-owner and president Jay Downton (Finance '02)

This Edmonton-born quick serve-noodle shop (the local factory supplies 8 northern Alberta locations and counting) strives for freshness, flavor and fun. Choose from salads, soups, appetizers and tasty noodle dishes that draw their inspiration and authenticity from founder Sonny Pham's time spent living and traveling in Southeast Asia.

11405 95 St.

Chef Thomas Spacinski (Cook '14)

For those who see sausage and beer as the equivalent of chocolate and peanut butter or milk and cookies, Otto is your next favourite restaurant. Choose from locally made sausages derived from culinary traditions around the world and pair with comforting sides like fries, mac and cheese, salad and more. Then add beer, the vast majority also locally made, enhancing the homey, unpretensious feel of the place and its food.

Provincial Pub
#160, 4211 - 106 St.

Lead chef Cedric Boeglin (Retail Meatcutting Certificate ’08, Culinary Arts '10)

Provincial Pub is on a mission to support Alberta makers of produce and drinks. Patrons who join the cause will be rewarded with what the pub claims are the best burgers and wings in south Edmonton, as well as with new takes on reliable pub food – all of them featuring as many homegrown ingredients as possible.

Square 1 and The Stone & Wheel Pizzeria
15 and 17 Fairway Dr. NW

Co-founder Jonathon Brozny (Computer Systems Technology ‘03)

Serving craft coffee in Southwest Edmonton. Next door, there's authentic thin-crust pizza. Each one is carefully handmade with fresh ingredients including sauces and dough made from scratch.

Square One Wye Road
#32, 993 Fir St. Sherwood Park

Chef and co-founder Phillip Caragannis (Culinary Arts ’05)

Just a few minutes east of Edmonton in the heart of Sherwood Park, Square One offers "kicked up" comfort food in a lively yet refined atmosphere. Couple inventive sandwiches, a vast selection of sharables, thick steaks and more with an extensive list of beer, wine and cocktails.

Tony Roma’s
Various locations

Area Manager Steven Koch (Cook '95)

Enjoy casual family dining with a focus on BBQ ribs and steaks featuring signature sauces. The claim of "world famous" holds up: the chain includes 150 locations across 6 continents.

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Shopping: Butchers, food and drinks

Acme Meat Market
9531 - 76 Ave.

Owner and butcher Corey Meyer (Retail Meatcutting '96)

Get Alberta beef, pork, chicken and lamb at this neighbourhood meat market, in operation since 1921. Custom cuts while you wait, along with a variety of fresh sausage, including breakfast links, spicy Italian, Greek lamb and a celiac-friendly variety made with buckwheat.

Ben’s Deli
15726 Stony Plain Rd.

Owner David van Leeuwen (Retail Meatcutting ’92)

Since opening in 1956, this family business has been a west Edmonton fixture for quality cuts of meat, poultry and fish – not to mention Dutch comfort foods including cheeses, breads, treats and more. Third-generation owner David van Leeuwen stocks plenty of local produce, and a selection of gluten-free items. Don't miss the sandwich counter.

Catfish Coffee RoastersDominic Ries of Catfish Coffee Roasters
Old Strathcona Farmers Market (10310 - 83 Ave.), every Saturday

Co-owner Dominic Ries (Culinary Arts ’89)

A small-batch roasting company, Catfish strives for environmental and social responsibility – and a variety of great coffees. Roaster Dominic Ries will be happy to help you choose.

#2, 10169 - 104 St.

Owner Tricia Bell (Cook '98)

Choose from a "portfolio" of 75 cheeses to take away or stay and and enjoy a selection on a cheese board, light fare, dessert, coffee and drinks. Cavern doesn't take reservations but will cater events and take private bookings.

D'Arcy's Meat Market

#50, 40 Chisholm Ave.

Owner and butcher Kyle Iseke (Retail Meatcutting '09)

Since buying the shop from his dad in 2009, Iseke has added specialties like fresh pepperoni and homemade beef jerky to a selection of beef, pork, chicken and bison, all cut on site and by hand. Also on offer: organic and free-range items.

Dog Island Brewing
Chad Paulson and Ben Fiddler of Dog Island Brewing250 Caribou Trail SW, Slave Lake

Owners and brewers Ben Fiddler (Instrument Technician '01, Electrician '02) and Chad Paulson (Instrument Technician '09)

Since October, 2016, Ben Fiddler and Chad Paulson have put their trades training to work tweaking and improving processes at their up-and-coming brewery, Dog Island. At the start of 2017, the beer was only availble in Slave Lake, with plans to expand distribution later in the year. Stop in for a taste or take home a growler (a.k.a. jug). Don't miss the refreshingly crisp DIBS raspberry wheat ale.

#101, 10130 - 105 St.

Owner and chef Brad Smoliak (Marketing ’88)

Located in the heart of downtown, the 140-square-metre (1,500-square-foot) studio features an area for cooking classes, private dining, catering and food product development. Shop online for bacon jam and other flavourful novelties.

Real Deal Meats
2427 Ellwood Dr.

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.

Retail Meat Store
NAIT Main Campus

NAIT Professional Meat Cutting and Merchandising staff and students

From mid-September to mid-December and mid-January to mid-April, while students gain hands-on experience in their profession, shoppers can choose from reasonably priced cuts of beef, bison, pork, lamb, seafood and poultry as well as cured, smoked and processed meat and sausage. Here's how to find it.

Secret Meat Clubpeter keith, secret meat club, edmonton

Co-owner/general manager Peter Keith (Cook '12, coach of Culinary Team NAIT)
Co-owner/charcutier William Kotowicz (Culinary Arts '05)

Finally! A charcuterie subcription service has come to Edmonton. Inspired by a similar business in the American South, Secret Meat Club is the flagship offering of Meuwly's Deli, slated to open this fall. It delivers handmade charcuterie, condiments, pickles and more. Though currently sold out, you can add your name to a waiting list.

Sgambaro’s Signature Seafood
Look for Sgambaro products in shops and markets around Edmonton.

Chef and owner Robert Sgambaro (Cook ’86)

Like salmon? With lox, sausage, jerky and several other items made from the tasty pink fish – fresh, never frozen – Sgambaro’s will have you hooked.

The Violet Chocolate Co.Chocolatier Rebecca Grant
17515 - 10 Ave.

Owner and chocolatier Rebecca Grant (Culinary Arts '08, Management '13, Marketing '14)

Looking for avacado-, wasabi- or jalapeno-flavoured chocolates? Find Grant's handmade treats at Edmonton farmers' markets, shops, or call to arrange an appointment at her kitchen – she does custom orders.

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Outside of Metro Edmonton



Elieneke's Bake Shop
5706-49 St.
Barrhead, Alberta

Baker/owner Elien de Herdt (Baking '14)

Take a drive out to Barrhead to discover fresh European baking made from scratch and using local ingredients! Elien De Herdt, Canada’s first ever Young Bakery Hopeful, brings the taste of Belgium to Canada with fresh chocolates, pastries, cakes and breads.


Itza Bakeshop
111, 908 - 17 Ave. S.W.

Operator and owner Alexandra Chan (Culinary Arts '98)

She'll never give in to the current cupcake fad, but Itza owner Alex Chan will happily make you a Whoopie Pie, a sort of cookie-and-marshmallow sandwich. She also does French-inspired pastries, fresh artisanal bread and even wedding cakes, all made with whole foods.

Modern Steak
107 - 10A St. NW
Reserve online

Executive chef Dustin Schafer (Cook ’08)

Celebrated as one of Calgary's best steakhouses, Modern Steak also boasts an atmosphere that rivals top cocktail lounges. In the end, though, it's devoted to the painstaking preparation of the best possible cuts. Modern Steak serves fresh (never frozen) Alberta beef from specific ranches, cooking it on an 1,800-degree infrared grill to perfection. Seafood and salads round out the menu.

Slave Lake

Tony's Custom Catering

Owner and chef Tony Giesbrecht (Culinary Arts '11)

Tony Giesbrecht's catering seeks to suit a variety of tastes while keeping a focus on Alberta beef and sustainable seafood. Custom menus are modern and elegant, featuring fresh-smoked meats, artisan breads and memorable desserts. Prepared heat-and-eat home meals are also available for busy families.

British Columbia

Bogner’s of Penticton
302 Eckhardt Ave. West, Penticton

Chef and proprietor Darin Paterson (Cook ’98)

Not only does Darin Paterson make his European-based dishes from scratch, he grows his own vegetables on a two-acre farm outside Penticton (and in the restaurant’s front yard). Choose from fixed and à la carte menus at this cozy, 35-year fixture in the heart of the Okanagan.

Vikram Vij's group of restaurants
Vancouver, Surrey and Victoria

Co-founder and chef Vikram Vij (Hokanson Chef in Residence '16)

At Vikram Vij's 4 restaurants and a food truck, "Everyone’s a VIP," declares his website, "as long as they love Indian food." A convivial host, talented chef and successful entrepreneur, the past Hokanson Chef in Residence stands out by combining Indian spices with local meat and seafood to create a seasonal menu. There are no reservations taken at his establishments so he warns you might be in for a wait. You're also in, however, for a memorable meal.


Smak Dab
Winnipeg, MN

Owner Carly Minish (Culinary Arts '10)

After giving away homemade mustard as Christmas gifts to the great delight of family and friends, Carly Minish saw an opportunity. No one was doing small-batch mustard locally. Now she does. Spice up whatever you like with beer chipotle, cranberry wine, maple and many more variations on the mustard theme. Order online.

Toronto and area

EdulisTobey Nemeth and Michael Caballo, owners of Edulis
169 Niagara St.
Reserve online

Chef and co-owner Michael Caballo (Cook ’02)

Edulis ranked high among top-restaurant lists of 2012. Reasons include the chef’s time spent abroad, the laidback atmosphere, and, of course, the food, which involves quite a few mushrooms, with Caballo’s  favourite being the porcini, a.k.a boletus edulis.

Eigensinn Farm
#449357 – 10th Conc. Grey Highlands, R.R.#2, Singhampton, Ont.

Chef and owner Michael Stadtlander (Hokanson Chef in Residence '15)

Canada's father of farm-to-fork cuisine serves signature back-to-the-land meals at his own farm. Expect in-season ingredients so fresh they were likely plucked from the earth minutes before. Seating is limited for this rustic yet exclusive eight-course dining experience, so call ahead.

603 and 601 King St. West
Reserve online

Chef Susur Lee (Hokanson Chef in Residence '11)

As far as Asian fusion goes, these places are the talk of Toronto. Pair dishes made for sharing with a lengthy wine list at Lee, or head next door for more of the same, but spicier still for the liveliness of Lee Lounge, one of the city's newest, and quite likely hippest, spots to eat and be seen.

265 Davenport Rd.
Reserve online

Executive chef and co-owner Massimo Capra (Hokanson Chef in Residence ’12)

As a celebrity chef, food writer and talented cook, Massimo Capra has direct influence on Canada’s food scene. That’s perhaps no more obvious than in Toronto, where you can sample his brand of Italian cuisine at Mistura: simple yet innovative, surprising and tasty.

Ruby Watchco
730 Queen St. E

Owner/chef Lynn Crawford (Hokanson Chef in Residence '14)
Cook Julia Hogendoorn (Culinary Arts' 14)

During her visit to NAIT Lynn Crawford regaled students with tales of gettig-close up and hands-on with the food we eat. Visit the restaurant of the Food Network Canada host and author for adventurous yet down-to-earth dishes from a set menu.

Sopra Upper Lounge
265 Davenport Rd.
Reserve online

Executive chef and co-owner Massimo Capra (Hokanson Chef in Residence ’12)

Companion to Mistura, Sopra – Capra’s other Toronto property – combines his unique Italian creations with live music three nights a week. The result is one of the city’s most vibrant and intriguing lounges.

United States

Dirt Candyamanda cohen, dirt candy owner and 2017 NAIT hokanson chef in residence
86 Allen Street

Chef and owner Amanda Cohen (Hokanson Chef in Residence '17)

Dirt Candy proves that vegetables aren’t boring and has the recognition to prove it. Leader of the vegetable-forward movement, Amanda Cohen’s restaurant has received two stars from the New York Times, was recognized by the Michelin Guide 5 years in a row, and many additional awards. Dirt Candy was the first restaurant in New York City to eliminate tipping and share profits with employees.

St. Regis Monarch Beach Resort

One Monarch Beach Resort, Dana Point, Calif.

Executive chef Collin Thornton (Cook '94)

Named a world's best family resort by Travel + Leisure magazine in 2015, St. Regis has no shortage of dining options. Relax in Stonehill Tavern, the Lobby Lounge, Pool Bar and Grill or Crust Coffee Shop, take in the views at Monarch Bay Club or Club 19 (after 18 holes, of course), or enjoy coastal cuisine at Motif. Probably best just to try to hit them all.

1155 14th St. N.W., Washington, D.C.
Reserve online

Chef Susur Lee (Hokanson Chef in Residence '11)

Lee brings his brand of Asian fusion to the American capital, featuring dishes like Mongolian rack of lamb and wasabi mashed potatoes. The menu rounds out with sushi, sashimi and rolls, and an extensive sake list.

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