Support Local YEG: Black Box x Gibbard Block Kickstarter Campaign

Three ventures to anchor the historic Gibbard Block.

Earlier this week, Kirk and I were invited to Salz for a media event. As you may or may not know, Salz is owned and operated by Nate Box and his partner Mike Forgie under the Black Box Hospitality Group umbrella. Alongside that business, they also run Elm Café & Catering, District Café & Bakery, and Little Brick Café & General Store. All of those forged ahead by embracing their place in the community to which they were situated.

Today, Black Box is embarking on their largest project to date. The evening we attended was an effort on their part to spread the word about their plans for not just one, but three endeavours that they intend to open in the historic Gibbard Block building (6425 112 Avenue) over in the heart of the Highlands neighbourhood. They are working closely with the landlord/developer, Sparrow Capital, to make this a reality.

The plans are already underway!

Their ambitious vision will see to it that the heritage of the building is not lost. Simultaneously, they want to bring new favourites into the area that will meet the needs of residents without impeding on other businesses that already call the Highlands home. While they have even more ideas in the works, it was after careful consideration that they came up with June’s Delicatessen (named after Mike’s mother), Fox Burger (the moniker is an amalgamation of Forgie & Box), and Highlands Liquor (dreamt up when they realized there were no stores selling craft beer in the vicinity). Those ventures are going be the anchors to the Gibbard Block, taking up 8,000 square feet of space on the main floor.

Anyone who has shown interest in the restaurant industry is probably aware that it’s a very fickle business. Even the best of the best don’t always succeed. Despite Black Box Hospitality Group’s stellar track record, the bank needs to know that they can meet them part way before they agree to fund a portion of the estimated $900,000 project.

A screenshot from their live Kickstarter page.

Therefore, Black Box is looking for help by turning to crowdfunding. They have just under three weeks left to raise their all-or-nothing goal of $100,000 through their Kickstarter campaign. Within the first day they managed to make it a tenth of the way there and they’re currently sitting at $30K; however, they need a big push to accelerate them to where they need to be.

It isn’t always easy to understand why entrepreneurs ask for assistance. After all, someone who owns a handful of successful businesses shouldn’t have any issues, right? The thing is, it doesn’t equate to millions or even hundreds of thousand dollars sitting in their bank accounts at this second. It just means that they’ve taken enough risks and seen enough gains to ensure that daily operations can run smoothly.

The campaign offers a number of fun rewards.

The beauty of backing a Kickstarter is that it comes with very little risk to you. If they don’t collect enough through pledges, your money stays in your wallet. Yet, if they do, you receive a selected reward in return. In this case, there are some excellent ones available at a variety of accessible price points: free monthly coffee for a year ($25), dinner for two at Fox Burger ($75), roof top kick-off party ($97 per person), customizable tasting for eight ($200), and many more.

Ultimately, by getting involved, you’re helping to shape the culture and the landscape of the community for the better. With a more vibrant area and an increase in jobs, it’s a win-win situation. So, I’ll stop preaching to you now, but I highly encourage you to visit the Black Box x Gibbard Block Kickstarter page. Watch their video and read through their pitch. They’ve got a great group of passionate people behind this, and I hope you’ll choose to back it like I have.

Edmonton Restaurant Review: Chartier

Start with dessert first: Banana Phone on a vintage plate.

I follow a lot of Edmonton’s local and surrounding restaurants on social media. Included in the mix is Chartier, a French-Canadian eatery out of Beaumont. Known for their elevated take on rustic dishes, it wasn’t their regular menu that pulled me into their establishment. Instead, I was enticed by their weekly Tuesday night burgers, specifically the Fall menu from September 19 that was posted on Instagram.

Chartier has a great story. Starting with the name, owners Sylvia and Darren Cheverie dug into the history books to learn of a man named Father Morin who travelled to Ottawa from Alberta in 1895 to petition for a post office to be placed in the small French colony from which he came. In order to do so, he needed to present potential names for the community. Of the three possibilities, ‘Beaumont’ is the one that stuck. ‘Chartier’ went unused until the couple launched a Kickstarter as a way to fund their dream of opening a local eatery. It ended up becoming the most successful restaurant campaign in Alberta and Canada on the crowdfunding platform, raising over $107,000 in just two months.

Approximately one year after they had raised the money, the restaurant opened in March of 2016 to rave reviews of chef Steven Brochu’s offerings. Another year and a half later, Chartier was listed as one of 30 finalists vying to become Canada’s Best New Restaurant for 2017 by Air Canada. That accolade, along with a unique, limited-edition menu, spurred my first visit.

My boyfriend and I drove from south Edmonton to downtown Beaumont within 20 minutes. There were no problems finding free on-street parking right outside the building, so we made it there for our 6:00 pm reservation (booked online through Yelp) with a few minutes to spare.

Entering through their threshold, you’re welcomed by a cozy waiting area that houses a cabinet of their own pantry items and branded products. Immediately past that space, a large bar and dining room is to be found. On this evening, the majority of their vintage, colourfully painted mismatched chairs were already filled with happy people. We were seated at a table for two near the kitchen. There, I was able to take peeks at the chefs as they worked. I also took my time appreciating the design of the venue. With cinnamon-maple stained columns and beams as well as reclaimed wood paneled walls, and a large barn door, that country charm really came into play.

The Fall Burger Menu

To get the night started, my other half ordered one of the draught beers. It seems that they only have a few on tap. Therefore, the choices were minimal. But, it’s okay because he still found a new beverage to try. As he waited for his drink to come, the two of us paged through a handful of sheets printed with their menus. To be honest, I barely even glanced at their usual dinner selection. Although, I will have to make a point of coming back to sample it down the road. My mind was completely set on those burgers. Of the four options, we decided to split the Messy Bun and Uggs ($21) and the PSL ($20).

The Messy Bun and Uggs was described as a six ounce sheep burger stuffed with bacon and cheese. It was put onto a house made messy bun (basically a cheese bun) and topped with smoky BBQ sauce and caramelized onions. Overall, it was well-made; both of us appreciated the juiciness of the meat and the barbecue flavour. Yet, it felt as though something was missing. Ultimately, it came down to the taste of the patty. The meat lacked that gameyness that is so strongly associated with sheep or lamb, and while it’s not always a palate pleaser for some, that’s what we had expected and wanted out of the meal. As it turned out, the burger simply tasted like beef.

Our side for this main was the Salade de Chartier. Tossed arugula, spinach, kale, pickled Brussels sprouts, and red onions were combined with roasted root vegetables in a peach maple mustard vinaigrette and topped with finely grated Sylvan Star Grizzly Gouda and candied walnuts. It was certainly a hearty salad, but I thought it started to become too salty. Sure, there were plenty of flavour profiles throughout the dish — tangy dressing, sweet walnuts, bitterness from the greens — but they were all overtaken by that single note in the end.

PSL with Wedge Fries

Our favourite of the pair of entrées was the PSL burger. Short for Pumpkin Spice Latte, I felt that this was where the kitchen’s creativity really excelled. The PSL consisted of a six ounce beef patty covered with whipped pumpkin chèvre, cinnamon, truffle, onion relish, sautéed mushrooms, and roasted garlic. It was literally autumn in burger form. What amazed me most was the fact that none of the flavours overwhelmed the others. I was able to pick out every ingredient with each bite that I took; I thought it was superb. In particular, I loved the use of cinnamon. I learned long ago that cinnamon is an amazing spice that can be used in all sorts of recipes to give them that je ne sais quoi quality. Here, it helped Chartier raise the pedestal of what a burger could be while simultaneously remaining down-to-earth. The side of hand-cut wedge fries were also delicious. Crisp on the outside with plenty of fluffy potato on the inside, I couldn’t stop eating them.

Banana Phone

Having reviewed the desserts earlier in the day, I knew I couldn’t leave without ordering one. We elected to go with the Banana Phone ($11). As I suspected, we chose well (our server even agreed that it was her preferred plate). Toasted banana bread served with brûlée banana, banana cream, and a scoop of tonka bean and Tahitian vanilla ice cream, this was worth the extra calories. Being easy to come by, bananas, which are often eaten as a quick snack, aren’t usually given lofty goals. But, in this instance, they were everything. I will admit that the banana bread was initially drier than I would have liked; however, the ice cream and the banana cream sauce quickly mitigated that potential misstep. What I truly appreciated was the simplicity of the banana halves torched with a thin layer of crunchy caramelized sugar. The sweetness wasn’t overwhelming; it was just right.

Now that I’ve actually eaten there firsthand, I can say that the praise they’ve received is deserved. Not only is the food at Chartier top-notch, I’d say the service is as well. The staff is welcoming, friendly and team-oriented.

Before we even left, my boyfriend was already planning our next date night at Chartier. As such, it’s safe to say that we’ll be back. Perhaps I’ll even attempt to drop by on occasion to pick up some baked goods from their bread window. From what I understand, they open the window strictly on weekends from Friday to Sunday. Yet, lately, on Instagram, I’ve noticed photos and posts about their lineup during the week as well. Either way, they’re definitely doing a good job of drawing me in again.

Until next time, Chartier!