Edmonton Restaurant Review: DOSC Restaurant

DOSC Bar

Sometimes a business comes along and it completely changes the game. After a handful of visits since they opened a month ago, I’d now safely say that DOSC Restaurant is one that falls in that category. Located on 104 Street and 102 Avenue in the downtown core of Edmonton, it resides in a seemingly “cursed” space (four other eateries have shut down in the past few years); however, I’m truly hoping that this ambitious cafe/bar/steakhouse defies the odds.

Previously, upon the launch of DOSC, I had written a preview post about my experience at one of their media dinners. It was a night that I’ll remember for a long time to come, not only because of the offerings and the people, but also for the showmanship. Today, I really want to delve into the menu, focusing on all of the food and drinks I’ve had the pleasure of trying thus far.

After the dinner Kirk and I attended before their official opening, I wasn’t too keen on putting an actual review of the food out there right away. While we got to sample an array of items that they would be serving at the restaurant, I didn’t know what the actual size of the dishes would be like and, of course, during a media event, it’s always going to be their best foot forward. So, it was hard to judge the place properly based off of the one night.

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Plates that we were presented with at the preview event included: Tostada, Pate, Sweetbreads & Tendons, Wagyu Tartare, Marrow Mash, Pickled Asparagus, Liver & Onions, Tongue, Brisket, Miyazaki Chuck Wagyu, Hickory Smoked Chocolate, and Pineapple Cake. Almost every one still resides on the current soft opening menu in some form or another. As they continue to receive feedback they are tweaking the dishes to find the best fit. Eventually, the tongue to tail menu will be expanded to fully encompass the whole animal as available options, at the moment, are limited to slightly more common offals.

Tostada

Personally, I wasn’t a big fan of the Liver & Onions more due to the metallic taste than the texture. I also wouldn’t necessarily go out of my way to order the Sweetbreads & Tendons, which were cooked until very tender, but just not a mouthfeel that I’m too keen on. Everything else was excellent though. I especially liked the Tostada with its layers of chipotle crema, salsa verde, feta, Brussels sprouts, avocado mousse and quail egg. It was light and complex. Hints of Chef de Cuisine Israel Alvarez’s Mexican upbringing shone through and it was a standout. It used to be found on their breakfast menu, but is now listed on their dinner menu and served with beef tongue ($12).

Tongue

Speaking of the tongue, the only way to try this fantastic selection right now is with the Tostada. Their latest menu was recently updated, taking away the choice of ordering the tongue in three, six or nine ounce portions. Still, take a chance on it. Tongue is typically quite tough. Here, at DOSC, they cook it sous vide until it’s incredibly tender, like the best cut of steak.

Wagyu Tartare

I have a tendency to lean towards tartares. The Wagyu version ($18) here is exceptional. The meat melts in your mouth and it pairs well with the potato bread that they make in-house. Just be aware that the portion of meat is only about three ounces, so it’s not a lot. Wagyu is pricey as it is, let alone to be importing it to Edmonton, so it’s understandable that it’s not going to be the usual amount of beef tartare that may be seen at other local establishments.

Miyazaki Chuck Wagyu

If money’s no object, do order the Miyazaki Wagyu ($59 for six ounces or $88 for 9 ounces). I’d probably opt for the rib eye cut with the horseradish, volcanic salt and arugula butter. The meat has a beautiful flavour and a gorgeous texture.

Both of the sweets were fantastic. The Pineapple Cake ($9) is served upside down with a walnut honey ricotta, salted rum caramel and tarragon créme. It’s very decadent and quite sweet. Some think it’s sacrilegious to share dessert, but this one and their tart (to be discussed below) are perfect to be split. Their ice cream and sorbet, on the other hand, are recommended for one. The Hickory Smoked Chocolate Sorbet ($9) is to die for. Last I’d noticed, it’s still being served at the table in a bell jar filled with smoke. It’s kind of theatric and fun to order for that reason alone. The sorbet is made with Mayan 70 per cent dark chocolate, morita flake (chili) and smoked espresso salt. Creamier than expected, it’s got a distinct smokiness to it while retaining a little sweetness and a hint of spice at the end.

DOSC Bar Menu

We found ourselves downtown one weekend shortly after and decided to drop in for a night cap. This time, we sat in their cafe, which is towards the front of the space with windows overlooking 104 Street. It’s comfortable and cozy with such a pretty cafe counter. We started off with some alcoholic beverages. Those who lean towards beer will have a decent local selection (think Blindman Brewing, etc.) from their twelve rotating taps. In fact, one of my favourites that they seem to keep regularly is the WTF Raspberry Sour from Situation Brewing (around $8).

For those who prefer cocktails, they have a stellar team at the bar. The Rose + Leaf ($11) and Transom Sour ($11) are my drinks of choice. Both are great to sip through dinner, although the Rose + Leaf, with it’s underlying flavour of lychee and top note of watermelon, is more refreshing and ideal for those hot summer days. They even have a few mocktails on the menu for anyone who doesn’t or can’t imbibe.

Matcha Latte

In terms of the DOSC cafe, I find the cost of the drinks to be pretty much on par with any other specialty coffee shop in the city. The beans here come from Rogue Wave Coffee. Unfortunately, I don’t drink coffee, so I can’t really talk much about that. My beverage of late is definitely their Matcha Latte ($5). While most other places in Edmonton mix ones that are much sweeter, their baristas use pure matcha with milk. It results in a much stronger flavour. For some, it may be too bitter, but I love it.

Our third visit was with friends over supper. We went to town that night. Kirk ended up ordering the 16 oz. T-Bone Steak ($30). This was pan seared and simply seasoned with salt and extra pepper. The flavour of the meat was allowed to come through rather than masking it with a heavy sauce. On the side, they put a dollop of their freshly grated purple horseradish that has been pickled with cabbage, sherry and corn nectar. It works really well with the beef. To go with the steak, Kirk also went for their Daily Bread ($4). Kirk thought it was delicious, but with just two slices of the bread and a square of cultured butter, it was a tad expensive. Had the slices been thicker, the bread may have been justifiable, but they were very thin pieces. He also chose the Russet Fries ($5), which were an amazing starch. Thick, hand cut potatoes are whole wheat crusted, infusing them with an intense flavour and creating a nice crisp outer shell.

I had enjoyed the tongue so much at the media dinner that I had to have it again as my protein on this evening. I selected the three ounce size for $6, and it actually seemed like a more generous portion than that. It was also prepared as well as I remembered. I combined that dish with their Brussels Sprouts ($8) and Brown Barley Fried Rice ($9). Between the two sides, the Brussels sprouts was, hands down, the better. Don’t get me wrong, I liked the rice with it’s leeks, funghi, crispy ginger egg, and pickled shallot, but it had almost too slick of a texture over the rice and the mushrooms were a little bland. The Brussels sprouts were awesome though! Big, round Brussels were cooked thoroughly. The outer leaves were charred and crisp. Tossed with large, perfectly cooked pancetta and using an egg white foam and cured yolk as a sauce, it’s like no other Brussels sprout dish I’ve ever had.

Citrus Tart

Finishing off our date night, Kirk and I shared the Citrus Tart ($9). Made with whisked egg yolks to create a sabayon custard, this dessert utilizes a handful of citruses: lemon, lime, orange, grapefruit, and yuzu. It holds their essence without becoming overly sour and the sugariness is light, too. On the palate, the pastry shell is more like a butter cookie and the custard is creamy.

My latest visit was with another friend of mine for an early dinner after work this week. We decided to share four items. Since we both have an affinity for Brussels sprouts, that was a repeat dish. Yet, I did make a point of trying some new to me things: Pappardelle ($9) and Skirt Steak ($13 for 6 ounces). We also got a bowl of the Marrow Mash ($5). Regarding the latter, this is just such a rich take on mashed potatoes. The use of marrow makes the Yukon potatoes taste butterier than butter itself. The herb oil is a nice touch, adding a bit of earthiness. Stir it up to get the best flavour profile. The green pappardelle is freshly made and tossed with garlic leek, roasted garlic oil, kampot red peppercorn, and lemon. The oil makes it a little slippery in texture, but the overall taste is great and it’s different from the typical saucy pasta.

Skirt Steak

The star of the evening was definitely the skirt steak. This cut is smoked with juniper and dry rubbed with espresso cocoa grounds from Rogue Wave Coffee. It’s delectable. My friend, who isn’t even a huge fan of steak, said it was her favourite dish of the night. Usually, skirt steak is not the best cut to order. It can often be overcooked and chewy. DOSC handles the meat with precision. Seared so the juices stay in the steak, it’s actually superbly succulent. No word of a lie, it’s probably one of the best things I’ve eaten in a while.

Earl Grey Ice Cream

Added to the dessert menu this week was an Earl Grey Ice Cream ($9). It was infused with orange and rosemary and topped with sponge toffee. I’m usually not one to order ice cream from a restaurant as it’s sort of costly for what you’re getting. But, it was the only dessert I hadn’t tried. I’m also weary of tea-flavoured desserts because it’s often the case that the flavour doesn’t come through enough. Surprisingly, DOSC managed to saturate the ice cream with the earl grey taste.

DOSC seems to have found early success. Patrons steadily come in and out whenever I’ve been there, and, on weekends, it’s clearly a bustling place until closing. From my perspective, DOSC is getting better and better. Each time I go, it’s evolving and improving. The service is impeccable and the team behind it is fantastic. Honestly, my hope is that it’s just too good to fail.

Edmonton Restaurant Review: Station on Jasper

PB&J Firebread Sandwich

Closing amid allegations against one of the previous owners, the space once occupied by The Needle Vinyl Tavern (10524 Jasper Avenue) sat unused since November 2017. Then, on June 25, I received an email from Station on Jasper. They were a new business and they had inherited the Needle’s existing email list upon purchasing the restaurant/music venue. With the introduction came an offer for $12 off during dinner when dining in July.

I held onto the coupon and with one weekend left before it expired, I dragged my fiancé, Kirk, with me. I thought it’d be a good excuse to try it out. From what I could tell, the menu had been revamped since the Needle’s time. Back then, the food was pretty subpar. Now, the listings looked to be promising.

We arrived at around 7:00pm on a Saturday night. It was empty inside, although their patio was definitely being utilized. We seated ourselves indoors just shy of the patio to get the fresh air without the crazy heat. Our server came over with menus and started talking about happy hour before realizing that it was actually too late for us to order any specials. Still, I asked her what they usually offer during that time, so I could make note of it for my YEG Food Deals pages. She admitted that they didn’t actually have anything solid in place yet.

The interior of Station on Jasper has a kind of indoor-outdoor feel with the lights.

It turns out that when the business transferred over to the new owners, they literally hired all staff within a two week period, set a date and opened their doors. As I soaked in my surroundings, I could see that the design of the bar and restaurant was largely unchanged. The exact same tables, chairs and setup as before were being used. As I mentioned, the menu was visibly different, but the drink selection was fairly scant with them sticking only to classic cocktails.

Personally, I found the pricing for the dinner mains to be a bit high. Instead, I focused on the rest of the comfort food by way of the south menu created by executive chef Michael Darby. With a variety of sandwiches and pizzas at relatively affordable prices, they were the more reasonable option. Kirk got a local beer on tap ($6.19) and the Station Burger ($14). I opted for the PB&J Firebread Sandwich ($12).

Station Burger

Johnny Lee, one of their bar managers, spoke with us and he said that the Station Burger was probably the most simple thing on the menu and suggested Kirk order the Po’ Boy next time. Johnny wasn’t wrong. The burger had been changed from being topped with candied bacon, caramelized onion, smoked Gruyere and Station Sauce to cheese, mixed greens, sauce and a few grape tomato halves. There was still a decent flavour to the meat. Nevertheless, it wasn’t what we had hoped for. Having stated that the patty is made of hand-formed Alberta beef, we thought it’d be freshly pressed. While it wasn’t necessarily a mass produced frozen burger, it clearly didn’t meet our expectations and could have used more charring. On the side, the blanched fries were decent. These are supposedly hand-cut and that seemed to be the case.

PB&J Firebread Sandwich

Their PB&J Firebread Sandwich fared better overall. The long toasted bun was laid with arugula, seven spice blend pork belly, a sunny side up egg, grilled peaches and some sort of aioli. I tend to shy away from toasty bread because I often scrape my mouth with the sharper edges. This was alright though. It held the components of the sandwich together well. To avoid a huge mess with the egg, I broke the yolk first and then cut the whole thing in half, spreading it out across the length of the bread. Then, I clamped it shut. This item has a lot of potential. Sure, I felt the pork belly was a tad too fatty in spots, but it was seared nicely and the saltiness was balanced out by the bitter greens and sweet peaches. My one big criticism to the kitchen was that the grilled peaches were too chunky. They fell out when I took bites, so I suggested that they create a peach chutney instead. It’d allow for the flavour to come through in every bite rather than sporadically.

After we finished our meal, Johnny came back to chat about the dishes and their quick opening. He then took the time to show us the music stages, including the main venue tucked in a side room towards the back. It’s a neat tiered space. Between that area and the back of the main dining room, they can apparently accommodate up to 400 guests per show. Johnny also excitedly told us about their plans for a hidden speakeasy, which I’m interested to visit when it gets up and running.

When it was announced Station on Jasper would be opening at the end of June, there was speculation that the previous owners were still involved with the new business . However, that has since been refuted. Mark Chisholm, their other bar manager, also introduced himself while we were there. Both Johnny and Mark are a hundred per cent invested in seeing Station on Jasper succeed. They especially want everyone who works there and who comes through their doors to feel protected. All of their staff have to go through regular mandatory training through their partnership with the Sexual Assault Centre of Edmonton (SACE), so staff are not just aware of their own actions, but are also knowledgeable enough to spot situations that may arise with patrons. It was great to hear that they’re taking the steps to ensure that their business remains a safe place for everyone.

Station on Jasper was also able to sign on a number of big name Canadian artists like Serena Ryder and Lights for their launch, and they have a roster of other performers coming through the venue later this year. If they were in any way connected to the tarred reputation of the Needle, I’m pretty certain that information would have come out by now and they wouldn’t have been able to successfully book the shows that they have.

Walking out that night, Kirk and I felt that Station on Jasper was on the right track. They’re beginning to solidify their space in the community by booking as much local talent as possible. They’re working with neighbouring businesses to help highlight musicians in any way they can. Most of all, they want to be there to nourish Edmontonians through their stomachs and their musical souls. We wish them the best of luck!

Edmonton Restaurant Review: Silk Bar Kitchen

The exterior of Silk Bar Kitchen includes an inviting patio.

Edmonton has welcomed a number of new restaurants this year. One of them is Silk Bar Kitchen on 105 Street and 103 Avenue. Owners Cory Allen and Stephan Zaiffdeen, along with chef Earl Briones, were inspired by the historical Silk Road, a trade route connecting Asia to the Mediterranean.

The elongated interior of Silk Bar Kitchen.

Stepping into the space for an early Friday night dinner with a friend, it was empty. We were the first guests that evening, and we were told we could sit anywhere we liked. It’s a tad dark inside, but once my eyes adjusted, I was able to appreciate the design. Rather elongated, they’ve put booth seating on a raised platform to the left of the door, taller tables alongside a glass partition, a few standard tables at floor-level, and the usual chairs along the bar.

The style is a mix of vintage (lighting), modern (exposed ceilings) and extravagant (mirrors galore). They also place a spotlight on art, including a huge lacquered mural towards the washrooms and interesting wooden panels running along the upper back wall that depict the city and the North Saskatchewan River down the middle. Not everything made sense side-by-side, but I could tell that there was definitely a lot of thought put into the overall look.

Seeing as how Silk Bar Kitchen offers happy hour from 5:00pm to 8:00pm every Tuesday to Friday (also Saturday & Sunday from 12:00pm to 5:00pm), it was an excellent opportunity to take advantage of the specials. At discounted prices, we figured we’d be able to sample several items to get an idea of what they were about.

Ryojito

Available only during happy hour are their Ryojitos ($12). This is their bar’s take on the mojito. A mix of Havana Club, rosé, coconut sencha syrup, bitters, and fresh lime and mint, it was, visually, a gorgeously layered beverage. When they were dropped off, we were told to ensure we stirred them up well to get the proper flavour throughout. My friend seemed to really like it. Personally, I felt it left too much of a bitter taste in the back of my mouth. Letting the ice water it down a bit as it melted helped. Next time, I may go for one of their other cocktails (I’ve got my eye on the Two-Way Street), which are also $2 off between those hours.

Mini Masala Flatbread

When it came to the food, my friend opted to try the Mini Masala Flatbread ($7). I wasn’t sure what to expect when they put the word “mini” in the name. I mean, I’ve been to Earls and ordered their 8-inch margherita pizza from their happy hour menu before. Needless to say, it was nowhere near the size listed. We were lucky if it actually measured five inches in diameter. In the case of Silk Bar Kitchen, they fared much better. The thin-crusted flatbread was sliced into several pieces and laid on a long rectangular plate. There was no meat on it, so this is a decent option for vegetarians. While I don’t enjoy cilantro, the rest of the toppings — onions, masala spiced Spanish spread paneer, and golden turmeric glaze mango chutney — popped on the palate, especially with the strong, saturated sauces.

Bacon Croquettes Duo

The two of us also shared the Bacon Croquettes Duo ($7). These are balls of mashed buttered Kennebec potatoes combined with bacon and parmesan. They are then lightly breaded and fried before being served with onion jam. I could have done with more bacon as I don’t think that component shone through enough. Still, these were quite tasty. Yet, I do wonder how much money we saved by selecting them off of the happy hour menu. Regularly, the dish is $13, and I would hope that would come with more than a pair of croquettes. Otherwise, the value isn’t really there.

Garlic Parmesan Fries

We also split a small basket of the Garlic Parmesan Fries ($4). These were pretty standard. The fries were nice and crisp having been cooked with garlic infused oil. They were lightly dusted with herbs and then doused with grated Parmesan. For dipping, a side of lemon garlic aioli was presented. This is a great choice as a light snack.

I also decided to try both of the sliders: Char Siu and Meatball ($4 each). The same type of sesame roll sandwiched the meat in each one. The shredded pork in the Char Siu slider was almost black in colour. While it tasted fine with the sweet soy aioli and the coconut lime slaw, I would have preferred a more significant amount of meat like a slice or two of pork and an infused barbecue flavour. Between the two, I found the Meatball Slider to be better. The angus beef had a nice sear to it and it was simply stacked with arugula and crispy onions. What took it up a notch was the garlic oregano aioli and the tomato relish, giving it a touch of sweetness to balance out some of the bitterness.

Matcha Cheesecake

Dessert was already on my mind prior to dinner. I had it set on their Matcha Cheesecake ($9), which I’d seen pictures of on their Instagram feed. While it was good for a general cheesecake, I think it needs work to truly be considered a matcha dessert. My initial reaction was that it didn’t look like what they had shown me online. The white chocolate ganache was scant and it didn’t actually come with any ice cream. The cheesecake was barely green and the matcha could barely be discerned. The rest — berry coulis, sugared berries, honeycomb, and cornflake crust — was all there though. The crust was different and worked well with the cake, and the berries were delicious. However, the berries on top of the honeycomb kind of made the latter soggy pretty quickly. Honestly, this could be an amazing finish to dinner with a few minor tweaks.

After sampling these items, I think that Silk Bar Kitchen certainly has potential. The choices here are at least equal to other elevated bar fare found around downtown Edmonton. There are also inklings of inspiration when it comes to the flavour profiles of certain dishes. My interest has been piqued enough to make me want to revisit. Based on the menu descriptions, their larger plates definitely sound promising. I just hope that business picks up for dinner (before the DJ starts spinning later in the evenings), so that they’ll be around long enough for me to go back.

Edmonton Restaurant Review: Panini’s Italian Cucina

Pasta comes piping hot in foil pans.

I’ve never once set foot into the physical space of Panini’s Italian Cucina. However, I’ve now ordered their food through SkipTheDishes enough that I feel I can justify writing this review.

My co-workers were interested in having lunch delivered one day, so we started to peruse the options on the app. I decided to search based on current restaurant ratings and fees. Panini’s Italian Cucina came right to the very top of the list. Not only do they offer free delivery with purchases of $20 or more, they also had a Skip rating of 9.9 out of 10. It was either going to be them or the Italian Centre Shop. What really pushed Panini’s over the edge was the extent of their options.

That initial order included a Prosciutto Bocconcini Panini ($12) for me, and a Deluxe Calzone ($16), Ciambella Doughnut Balls ($6), and a Build Your Own Pasta ($4.75) for my friends.

Pastas are packaged in large round foil pans. The Build Your Own pasta is simply a base of either spaghetti, fettuccine or penne with their signature tomato sauce. There were no additional toppings or upgrades, hence the low cost. Supposedly, it’s meant to feed one person, yet the portions are quite sizeable. The Deluxe Calzone was also big, but still devoured by my co-worker in one sitting. Since she didn’t have room for dessert, she shared her doughnuts with me. At first, when I picked up a ball, I thought the outside was a bit too firm. Nevertheless, it gave way to a soft, springy center, and it was delicious when dipped into the container of Nutella that came on the side.

Prosciutto Bocconcini Panini

The original version of the sandwich I chose comes stacked with prosciutto, bocconcini, artichokes, spinach, and tomatoes. What I love about Panini’s is that there’s an opportunity to customize for free, so I opted to swap out the latter two toppings for arugula and sun-dried tomatoes. I even added roasted red peppers as up to four veggies can be selected. Condiments of pesto mayo and lemon garlic mayo were bonuses. All of this was pressed between a hearty whole wheat bread. The sandwiches are actually perfect to be split into two separate light lunches. I too finished off my panini, eating the whole thing in one go. They don’t skimp on the ingredients. Everything was fresh, and the bread was buttered and toasted to perfection, giving it a good bite.

Subsequent deliveries have yielded us more pastas and sandwiches: Spaghetti & Meatballs ($13.25), Chicken Fettuccine Alfredo ($11.50), Penne Alla Boscaiola ($12.75), and Montreal Smoked Beef Panini ($12).

Penne Alla Boscaiola

As my friend noted, the Spaghetti & Meatballs — signature tomato sauce with two large beef and pork balls — was able to provide her with sustenance for three days straight, making their dishes a fantastic value. Even my Chicken Fettuccine Alfredo was hefty and split into a few meals. The sauce was creamy and all of the pasta was well-coated. The grilled chicken had ample flavour. This only thing is this option is not the healthiest by any means. It’s not as noticeable if eaten immediately after it’s made, but, rewarmed, the paper plate I had put my pasta on was just drenched in an abundance of oil that soaked through. Yikes! The latest pasta I tried was the Penne Alla Boscaiola. It consists of a rosé sauce. Basically this is the best of both worlds since it marries a traditional tomato sauce with white cream sauce, and I found this to be lighter than the alfredo. Copious thin slices of spicy Italian sausage had been placed into the pasta with mushrooms and peas dotting the pan as well. Again, there was plenty to spread this out over a few lunches.

Montreal Smoked Beef Panini

As far as Montreal Smoked Beef sandwiches go, this one hits the spot. It’s not outrageously stuffed with meat like the ones sold at true Montreal delis, but there’s just the right amount of beef. This one is supposed to be served with mozzarella, arugula, pickled eggplant, spicy pepper mayo, and mustard. I pretty much keep it as is. The only things I add are artichoke hearts and sun-dried tomatoes. The smokiness of the meat plays off the acidity and bitterness of the veggies while the sauces bring in a savoury-sweet combo and a little spice.

What I like most is that it never seems to take too long to get our food from Panini’s Italian Cucina. Despite the lunch rushes, we’ve received better service from them being fifteen blocks away on Jasper Avenue than from a restaurant that was literally a few blocks down the road. Everything I’ve had the chance to try from Panini’s has been better than expected, and I often find myself thinking about my next Panini’s lunch. When a single dish has the ability to cover multiple meals at such an affordable price, it’s a winner in my books.

Edmonton Restaurant Preview: DOSC Restaurant

Welcomed to the freight elevator with sparkling wine by Tony Britton.

Intrigue and mystery laid the groundwork for our night at DOSC Restaurant (their original moniker and subsequent change to appease the AGLC further lends itself to the story of how they came to be; ask anyone working there for details suggested by their logo). Instructed to enter from the rear door, a select few of us were led into an old freight elevator and then dropped off in a narrow hallway that would be the scene of our theatrical meal for much of the evening (hosted by operating partner Shangeeta Prasad).

The friendly servers were asked to remain stoic while taking away and dropping off our dishes throughout. But, meeting a number of them once dinner ended, it was obvious they found it difficult to keep straight faces. Several of them broke character and let their personalities shine through (hello to the guy who shimmied his way out at one point!). I don’t actually think DOSC is going to go that route once the business officially opens tomorrow. However, it certainly reminded me of what I might call an experiential restaurant found in the likes of New York City or similar. It’s definitely something one would never forget. Although it’s unlikely DOSC will plan this style of pop-up presentation again, there’s a chance they can be convinced to do it for private events.

It was intimate with a very strong focus on the food. Introductions from the chefs for each dish prepped us for what we were about to ingest. And, let’s just say that the menu isn’t exactly for the faint of heart. The meal took us from the nose to the tail of the animal, meaning we tried everything from tongue to sweetbread to liver. While some of the menu items may not be to everyone’s taste, the kitchen certainly works their magic with a couple of the plates by turning often roughly textured meats (i.e. tongue) into the tenderest, most luxurious bites. Adventurous diners may be greatly rewarded for branching out.

Miyazaki Chuck Wagyu

With Alberta being known for producing high quality beef, it’s interesting to note that Edmonton doesn’t really have any local restaurants that truly specialize in cooking this specific protein. Any that you can think of tend to be chain restaurants. That’s why owner and chef Jake Lee of Seoul Fried Chicken wanted to introduce themselves as a steakhouse despite the many hats DOSC will be wearing. They have an open kitchen with an in-house butchery and a dry aging cooler to cure their own meats. An extensive list of 22 cuts will be available with just two types of beef being imported from outside of Canada (ex. $100 per pound melt-in-your-mouth Wagyu beef).

Along with chef de cuisine Israel Alvarez, their first seasonal menu attempts to bring recognizable dishes that are borderline creative to the table. The twelve courses we tried had mainly Canadian and Mexican influences with a very subtle hint of Asian flavour in the Wagyu Tartare. According to Jake, depending on what’s available during the year and their inspiration (such as special guest chefs), watch for the menus to change every so often. Don’t ever expect to see a regular old burger served here though. With so many places in Edmonton doing that already, they want to do other things better. Led by bar manager Tony Britton, drink pairings are of high importance at DOSC, too. Phenomenal wine like the Rioja Tempranillo and beer like Situation Brewing‘s WTF Raspberry Ginger Sour were excellent additions to our supper.

Ox and Cat

DOSC resides on the corner of 104 Street and 102 Avenue in the historic Metals Building, which used to be home to Ric’s Grill (eventually rebranded to Ric’s on 104), The Burg and, lastly, Stage 104. People say the location is cursed, but maybe the spot just needs the right people behind it. Plus, with the Ice District/Rogers Place now just down the street, the foot traffic and potential clientele is much higher than ever before.

The DOSC team is ambitious. The amount of overhead to run the place is sort of unfathomable. Thinking of this media black out event we attended, there were at least 20 servers, several staff in the kitchen, bartenders, baristas and managers on hand. Every single one of those people gave it their all to create a spectacular show for ten very lucky people.

After much anticipation, with one last course to go (Pineapple Upside-Down Cake for dessert), we were, again, led into the elevator, out the back entrance and around the building for the big reveal. Initially, curtains blocked our view of the restaurant interior and exterior windows were covered, so it was like something out of HGTV. When it appeared before us, we were greeted by a gorgeous, large room broken out into four distinct spaces — cafe, lounge, bar and dining room — to match unique menus and courses offered throughout the long days. They’ll be open as early as 7am for breakfast and before work coffee (supplied by local roastery Rogue Wave) and closing as late as 2am on weekends to accommodate their patrons and the neighbourhood.

Bricks made in the North Saskatchewan River have been left in place.

They’ve also done their best to retain as much of the 100+ year history (constructed in 1914) as possible by showcasing the walls built from bricks made in the North Saskatchewan River and keeping the original wooden pillars. The rest of space has been completely customized and revamped with elegant, hip, and modern touches meant to bring personality to the venue while still feeling comfortable.

So much careful thought went into the execution of DOSC. For the staff, it’s about the journey and process that gets them to the final result, and, from what we can tell, they’re well on their way to making a positive first impression. The whole team elevated our entire experience last night, so much so that we’re planning on being there for their first real dinner service tomorrow evening (Sunday, July 22). Those interested in checking out DOSC for themselves are encouraged to either make a reservation through OpenTable or walk right in starting at 9am.