A portion of the & 27 menu.

Ampersand 27 (@ampersand27yeg), one of Whyte Avenue’s newest culinary adventures, opened at the end of 2014 under the watchful eye of Chef Nathin Bye. His work with restaurants such as Wildflower Grill already raised the bar for food in this city, so it was only natural that we come to expect even more from his own venture.

Taking over the spot previously occupied by Murrieta’s, the space has been transformed into something more open, inviting and adventurous. Filled with curved lines, warm colours and the bask of glow from hundreds of twinkling lights, the eatery looks beautifully modern and high class while maintaining a casual sense of atmosphere.

Another view of the dining room.

The lounge of the restaurant.

The dining room as seen from the entrance.

A view of the dining room, which is lit by hundreds of twinkling lights.

Having made a reservation through OpenTable, we were guided to our table right after we were greeted at the door. Seated in a quiet corner of the dining room I was able to observe the rest of the room. Two long tables sandwiched by bench seating (not really the most comfortable) were surrounded by numerous tables for four, which are perfect for reconfiguring for additional large groups. Next to our table there were doors, which I assume lead into a more private space for special occasions. I’m unsure as to why I felt this way, but there’s something that seems special about this place.

As I took it all in, I started to work my way through the menu. Drinks first, I noticed that they have a well-rounded list of cocktails, beers and wine. In fact, the number of beverages available likely surpasses the food choices. But, I’m okay with that. I often find that restaurants that have more focused menus tend to do a better job with their dishes.

Part two of the food menu.

Part three of the food menu.

Drinks – Liefmans Fruitesse on the rocks and sparkling filtered Q Water.

The majority of the food items available for dinner are meant to be split with your dining companions. Broken down into share plates, build-your-own charcuterie boards, larger provisions and flatbreads, many of the options sound tasty. It comes across as a natural decision to divide the dishes amongst the group rather than hoard something to yourself because doing so means getting to sample a variety of things, which is what I often prefer to do since it allows for better and truer reviews.

On this particular evening, we chose three dishes: seared albacore tuna, maple butter pork belly and the forest floor flatbread.

Seared Albacore Tuna

I usually find it hard to pass up seared fresh tuna and I’m glad that we didn’t here. The fish was cooked perfectly with just the outer edges having been seared and the middle still a gorgeous pink colour. The dish was pleasantly light and healthy by plating the tuna with pickled hearts of palm, citrus, seaweed and cashew puree. The hearts of palm reminded me of artichoke with a bit more crunch, the citrus created a refreshing balance, the seaweed provided additional texture and salt, and the cashew puree gave it an subtly nutty quality. Essentially, this was the perfect start to our meal, one that would leave room for what was to come.

Maple Butter Pork Belly

Personally, I have a bit of a love-hate relationship with pork belly. The gummy mouthfeel of the thick layer of fat that so often accompanies this meat has always put me off, but I do enjoy a well made pork dish, so I was willing to chance it. Thankfully, the maple butter pork belly was excellent. Arriving at the table like a work of art, the maple glazed pork belly was just right. Sitting atop a bed of southwestern mesquite corn, baked beans, green peas and fritters like a crown, the fat from the meat acted like butter, simply melting away when eaten.

The Forest Floor Flatbread

Our last selection for the base of our meal was the forest floor flatbread, which is essentially a thin crust pizza. While the dough was too crisp for my taste, the foraged mushrooms, house made ricotta, truffle and arugula combined to make a delightfully earthy dish that is vegetarian friendly. I particularly loved the cheese.

Red Velvet

Tim Androschuk’s desserts

Cocoa Orange Cake Doughnut with Grand Marnier Glaze

It appears that no dinner outing is complete without dessert and because they have their own pastry chef (Tim Androschuk), we each opted for our own (sampling the other, of course). My friend’s doughnut was decidedly smaller than expected, but it was quite dense and rich, so it seemed like enough to satisfy the dessert craving. A cocoa orange cake doughnut with Grand Marnier glaze topped with walnuts and served with a side jar of cranberry preserve, it had many layers of flavour. I went for the red velvet. Deconstructed and artfully plated to include pieces of red velvet sponge cake (much airier), strawberry textures (meringues, strawberry pieces, fruit leather), rhubarb rose puree and whipped cream cheese, this was like my idea of dessert heaven. There were so many different things happening, but I could see that it was one cohesive dish where everything was fantastic on its own, but also came together in a wonderful marriage.

Other than the stellar food, one of my favourite things about the restaurant was the professional and knowledgeable service. The staff all seemed to know their stuff when it came to the menu. They were attentive throughout the night, and often times the chef or management would do a round to make sure every guest had their needs met.

It’s that attention to detail in all that they do that will continue to make Ampersand 27 feel like a special place to dine.

For a more in-depth look at this establishment’s involvement in the local community and its efforts towards sustainability visit The Local Good to read my profile of Ampersand 27.