Edmonton Restaurant Review: Urbano Pizza Co.

Portable pizza ovens that fast-fire pies in under 2 minutes!

The first time I tried Urbano Pizza Co. wasn’t at one of their storefronts. It was actually at last year’s Sturgeon County Bounty Culinary Cookout. As one of the participating partners at the event, Urbano was well prepared to serve the masses. They brought with them a couple of their portable pizza ovens (fast-fired in under two minutes) and were cooking up their meat (The Italian Stallion) and vegetarian pies as fast as they they could manage.

Urbano ended up being our favourite vendor of the night. Not only did they provide reasonable portions for the tickets redeemed, but their pizzas had a lovely thin crust and a mountain of toppings. In fact, my only complaint was that the toppings were so heavy that the crust couldn’t withstand the weight, making it tough to keep my slice together.

Fast forward a year later and I was contemplating where my co-workers and I could go for a quick lunch together. The light bulb in my head went off and I suggested Urbano Pizza Co.

The day we went, we arrived at the original downtown shop (at 102 Avenue and 103 Street) a little after 1 o’clock. It was quiet. There were a few staff members lingering behind the counter and one other customer perched on a stool in the seating area.

The menu displayed on a few screens.

We all took a few minutes to review the menu, which consisted of several Signature Pizzas and Pastas as well as the choice to build your own dish ($11.95 each; $7.95 without toppings). Although it was tempting to consider the latter option because I could pick whatever I wanted (similar to LOVEPIZZA and Blaze Pizza), I wasn’t in the mood to put a lot of thought into things. I ended up taking the lead by ordering The Vegetarian pizza.

I watched the staff as they put my pizza together from start to finish. When not in use, they always pull down the cover of the case to keep the toppings fresh. As they went along, I had the opportunity to let them know if I wanted anything excluded or switched out or added on. There are no extra charges for changes made, so it’s completely customizable.

A view of the prep counter from the seating area upstairs.

By the time I’d paid at the till, my pizza was already out of the oven and had been transferred to a wooden pizza board. I guess the staff members typically bring the food to the customer’s table, so the guy who had my pizza was a tad reluctant to hand it over to me at first. Yet, after checking with another person, he passed it over to me and I made my way up the stairs to grab a table.

The rest of my party followed and their pizzas showed up a few minutes later. I didn’t sample everyone else’s lunch. However, I was told throughout our meal that they all enjoyed what they had selected: The Piri Piri, To the Greek, and Pork & Pineapple.

The Vegetarian pizza with a bottle of Root Beer.

I loved my Vegetarian pizza. It’s a bit different from others as the base doesn’t consist of the usual tomato sauce. Instead, it’s replaced with a puree of eggplant curry. Then it’s topped with roasted cauliflower, grilled zucchini, mushrooms and roasted red peppers. Flavourful and filling despite the lack of protein, I’d be inclined to get this one again.

In fact, the pizzas are quite large for the price. None of us were able to finish the whole thing. One of the employees passed by and came back carrying takeaway boxes without us even having to ask. The leftovers served as my lunch the next day.

Just this month, I went back to Urbano for dinner with a friend. We each ordered a pizza. I still didn’t opt to build my own, but I made sure to try something new. This time, I chose the Salmon. I opted to omit the red onions though. What remained of the toppings was Hollandaise sauce, white sauce, smoked salmon, capers and arugula. I will say that the salmon loses a bit of it’s appeal from an appearance standpoint since the fish turns more of a brown colour after being cooked in the oven. Nevertheless, it’s quite delicious. The smoked salmon still had a tenderness to it along with the salty flavour, and the creamy sauces worked well to balance out the slight bitterness from the greens. The one issue I did have, and maybe it’s due to the amount of sauce and the moisture from the salmon, is that over time, the crust can get a bit soggy as it sits. Still, I ate the whole thing.

My friend’s Pork & Pineapple pizza on the right.

I also had a bite of my friend’s Pork & Pineapple pizza. It’s not one that I’d usually go for, but it was decent. Made with tomato sauce, roasted pork loin, pineapple and Camembert cheese, it was certainly more traditional in flavour. Personally, I do think it was missing a little something; it needed an unexpected punch of flavour to add an element of surprise. Regardless, those who like Ham & Pineapple likely won’t be disappointed.

Urbano Pizza Co. is the sister to the upscale Sabor Restaurant. Owners Christian Mena and Chef Lino Oliveira took a sharp left turn when they decided to go the fast-casual route. Yet, it’s a concept that works. With others like it popping up all over the city, it’s obvious that they were on the right track. Perhaps it’s because I’m often going there before or after the lunch and dinner rushes, but I’ve experienced nothing but friendly faces, quick service and tasty food each time I’ve visited Urbano. Plus, it’s fairly affordable for a relatively healthy meal with fresh ingredients, many of which are made in-house.

They’ve also got a great deal on their Pizza of the Day. Ask for details when visiting!

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Edmonton Restaurant Review: Via Cibo

Pizza and pasta are a couple of the options to be found on Via Cibo’s menu.

Okay, so Via Cibo is a little ways out of Edmonton, but it’s close enough considering that it’s located right on Baseline Road in Sherwood Park. My visit here was thanks to another deal snapped up through Groupon. I wasn’t entirely sure what to expect, but I knew that it was a franchise in the vein of Italian street food.

When my boyfriend and I arrived at the restaurant early on a Saturday night, it was fairly quiet. I noticed that the only other diners happened to be a celebratory wedding party. They were sitting at the long communal table in the center of the space and their stay was winding down. The staff attempted to busy themselves around the open kitchen. Yet, as soon as one of them saw us walk in, she greeted us and asked if we knew the process for ordering.

Being our first time to Via Cibo, I found out that the model is similar to Famoso Neapolitan Pizzeria (our local success story). The idea is pretty much the same: check the menu, order and pay at the till and then the food will be brought out when it’s ready.

Via Cibo’s site says that the shops pride themselves on using local ingredients and making all items from scratch. Although I can’t actually speak to that information as a certainty, I could see that the kitchen was stocked with the small appliances needed for making things like fresh pasta. Therefore, I’m inclined to believe that at least one of those facts is true.

Since it wasn’t busy, we actually took the time to settle into our seats and peruse the menu. Ultimately, my boyfriend opted for the Carbonara Pasta ($13) with extra Grilled Chicken ($5) and I decided on the Via Casalinga Pizza ($15).

Preparation of the food was extremely quick as the plates were probably served to us within ten minutes of us placing our order.

Carbonara Pasta with Grilled Chicken

A bun came with the pasta even though the starch was unnecessary and the Carbonara dish itself consisted of pancetta, fresh egg, Grana Padano cheese, fresh parsley as well as plenty of added grilled chicken. What I didn’t like was that the sauce wasn’t all that creamy and the texture felt as though the sauce had curdled a bit due to overcooking of the egg; it was slightly chunky instead of being smooth. Otherwise, I thought that the flavours were there.

Via Casalinga Pizza

Of the items we tried, the pizza ended up being the better of the two. While I do think that the toppings could have been spread out across the dough more evenly, the Via Casalinga Pizza is a great value. With two types of meat ─ handmade Italian sausage and Casalinga salami ─ and fior di latte and ricotta cheeses, there’s no need to tamper with the recipe. It was savoury with a slight amount of heat and the crust was easy to fold and bite into. I only managed to eat half of the pizza and the rest was packed to go.

If Via Cibo was closer to my neighbourhood, it would probably be a good alternative to our usual eat-in or take-out options. The prices are pretty fair for the portions received. It’s just not a place that is practical for us to frequent more often though. But, it’s certainly somewhere to keep in mind should I ever find myself in need of a speedy fast-casual meal in and around Sherwood Park.

Edmonton Restaurant Review: KB & Co

Coconut Oatmeal Cookie Sandwich with a Vegan Cream Cheese Filling

KB & Co, found on the main floor of the Fox Tower building on 104 Street, is relatively new. I’d heard about their health-conscious menu through word-of-mouth recommendations from friends; their smoothies and smoothie bowls often coming up as items to try.

After some delay, I made a point of planning a recent lunch date at the eatery. It’s strictly a fast-casual business with the counter set up for orders to be placed at one end and picked up on the other side. Once items are collected, the take-away packages can be carried out. Or, there’s also the option of eating in-house at one of several tables inside the space or outside on the sidewalk patio. Either way, the food is provided in disposable packaging without the choice of reusable plates or cutlery. I thought that it was interesting to see that a business that prides itself on the idea of wellness and sustainability would decide to use takeout only containers and bags, even if some of it is eco-friendly.

That aside, I was there to try the food. As much as I wanted to sample a smoothie bowl, I felt as if something less liquid-based would be more appropriate for lunch. Since I had perused the menu beforehand, my mind was already made up. I quickly paid for my Tahini Beet Wrap and tacked on one of the Coconut Oatmeal Cookie Sandwiches for dessert.

Sweet Green Smoothie and Coconut BLT

While I waited for the staff to assemble my meal, I joined my friend at one of the tables. She had already received her Coconut BLT and Sweet Green Smoothie. One close look at the menu and it’s easy to see that it’s strictly plant-based; they’ve committed themselves to using organic and local ingredients to create items free of meat, dairy, egg and soy products.

My girlfriend enjoyed her smoothie of spinach, parsley, pineapple, apple, banana, dates and almond milk. I didn’t try it, so the most I can say is that the mix of ingredients sounded well-balanced in terms of greens to fruits. Additionally, her Coconut BLT was stacked high with smoked coconut bacon, spinach, tomato, avocado, date jam, mayo and hemp seed pesto (she had the red onions omitted). Although I didn’t have any of it either, there seemed to be an overall lack of “bacon.” Still, I’d be willing to give it a shot next time I’m there.

Tahini Beet Wrap

I’m sort of on the fence about my Tahini Beet Wrap. It’s built with a flax wrap base, which is filled with mixed greens, quinoa, beets, carrots, apples, cranberries, pumpkin seeds, hemp seeds and tahini-lemon dressing. All of the components are things I like and everything was fresh. Yet, a large portion of it came across as kind of bland. It was also somewhat difficult to eat as the quinoa tumbled out with every bite I took. The best part of the wrap was towards the bottom of each half. That’s where I found most of the dried cranberries and the tahini-lemon dressing. When those two elements were present, the wrap shone. On a side note, the greens (there’s also the option of chips) that came with the wrap were stellar. It’s a simple kale salad with a zesty dressing and it was really delicious.

The Strawberry Nanaimo Bar all bagged to go.

Before we left, my friend picked up a small Strawberry Nanaimo Bar to go. She texted me later to tell me it was yummy, but rich. Back at the office, I snacked on my Coconut Oatmeal Cookie Sandwich throughout the afternoon. The texture was lighter than I expected and not as dense as some oatmeal cookies can be. Albeit, it was slightly crumbly. The vegan cream cheese middle was to die for though. I don’t know how they emulated the flavour of cream cheese frosting without real cream cheese. Whatever they did, it worked.

Honestly, I was expecting KB & Co to be better. I had heard so many good things. My biggest issue is the price. The two items I purchased came to about $19. My friend paid about $27 for her trio. I think that for a place that doesn’t provide much added service, the cost does appear to be a tad high.

Nonetheless, I won’t be deterred by that alone. KB & Co is a promising business. It’s catering to a specific clientele whose needs aren’t always met at other restaurants. Even though I’m lucky enough to be able to eat what I want, I appreciate that there’s an alternative out there to help even out the scales when required.

Edmonton Restaurant Review: ‘Ono Poke Co.

The traditional ‘Ono Poke bowl.

As a food lover, it has been fantastic to see new restaurants popping up all over Edmonton. Within the last month, there have been about a handful of new establishments gracing our streets, including Ono Poke Co., which celebrates their grand opening today.

Located north of Jasper Avenue on 104 Street, the spacious shop will be open six days a week to serve guests. Although Ono Poke Co. is not the first to introduce the beloved Hawaiian dish of poke (raw fish salad) to Edmontonians, Executive Chef Lawrence Hui has taken a very different approach with his offerings.

Initial plans for Lawrence’s fast-casual restaurant were similar to Splash Poke‘s Build-Your-Own-Bowl concept. Yet, after an eye-opening trip to Maui at the beginning of May, Lawrence decided to focus on a chef-driven menu instead.

Chef Tom Muromoto imparting his wisdom on Chef Lawrence Hui. Photo by Liv Vors.

During Lawrence’s trip to the island, he stayed at the Ka’anapali Beach Hotel where their executive chef, Tom Muromoto, took Lawrence under his wing. In addition to teaching the history of poke and the best techniques to make it, Chef Muramoto also took Lawrence out surfing.

As Lawrence toured Maui, he also met with Chef Charlie Owen of Hula Grill Ka’anapali, Chef Jesse Anacleto of Roy’s Ka’anapali (named after Chef Roy Yamaguchi, the great pioneer and champion of Hawaiian cuisine) and Chef Ikaika Manaku of Mauka Makai at the Westin Nanea. Through and through, the hospitality of the island’s chefs shone. Each one gladly shared their version of “traditional” poke along with some modern takes that used different proteins such as beef, scallops, shrimp and beets.

It was through this educational experience that Lawrence came to fully understand the fusion of flavours in Hawaiian food. A combination of Filipino, Portuguese, Puerto Rican, Chinese, Korean and Japanese tastes and traditions can be deciphered and it’s that willingness to blend them all together that makes their dishes so unique.

As soon as Lawrence returned home, he scrapped his original idea and menu. Starting from scratch, he came up with a succinct list of items: ‘Ono Poke, The G.G., The Twitch in Tuna, Uncle Tom’s Surf Poke (inspired by and named after Chef Tom Muromoto), Prairie Luau and the vegan and gluten free Beet the Poke.

Crafting the samples of poke during our pre-opening event.

I had the opportunity to try a few of their dishes at a pre-opening event earlier this week and I was definitely impressed. What I loved most was how large and fresh the cubes of fish were. They were marinated to enhance the flavour rather than mask the taste of the seafood, which is so important when it comes to poke.

The ‘Ono (‘Ono means “delicious” and ono means “fish) Poke bowl is their most traditional offering. It utilizes Ahi tuna ─ yellowfin tuna that swims in warmer waters and is pinker in colour ─ with shoyu sauce, sesame oil, ginger, seaweed, white onion, macadamia nuts, Hawaiian salt, sea asparagus, green onion and their Asian slaw (red cabbage, daikon carrot and cilantro). Admittedly, I’m not a big fan of cilantro, but I felt that all the flavours and textures were there. As Lawrence said, it was imperative to ensure that there were layers to the bowls; each one needed to finish with some sort of crunch and had to have excellent palate profiles.

Uncle Tom’s Surf Poke

Uncle Tom’s Surf Poke was my personal favourite. This brought a creamier consistency to the tuna with the use of a spicy tobiko aioli instead of the shoyu sauce. White onion, cucumber, edamame beans, green onion, micro greens, sea asparagus and wasabi crab chips gave it several punches of colour and just a slight amount of pungency. It’s also the only selection on the menu that didn’t include cilantro in it. However, on a second visit, it was made with the herb sprinkled on top, so I’d definitely suggest letting the staff know to exclude any cilantro if there’s an aversion to the taste. In any case, the Surf Poke was a less salty offering and it felt pretty refreshing.

Prairie Luau

Of the three that I sampled, I’d say that the Prairie Luau fell in the middle for me. Rather than a protein of fish, it came with gochujang (red chili paste) marinated braised pork, gochujang vinaigrette, Chinese black fungus mushroom, cucumber, white onion, green onion, house-made kimchi (contains shrimp), chili oil and cilantro. It was certainly the spiciest option, but not in a way that scorched your taste buds. On the contrary, the pork was so succulent and the kimchi was fermented to bring out that balance of heat and acidity.

All of the bowls can be customized with a base of either short grain Japanese rice, salad greens or quinoa. Once the bowl is made and collected, I’d also recommend splashing some of their Hawaiian Chili Water into the mix as it adds a whole new dynamic to the dish.

The menu boards at ‘Ono Poke Co.

Even though the prices seem a tad high ($11.95 to $14.95 for a regular size bowl), the quality of the ingredients speak for themselves. Everything is prepared fresh daily and, if it can be made in-house, it is. Apart from the fully prepared bowls, there will even be containers of kimchi, shoyu japchae (sweet potato noodles and veggies) and fresh marinade poke, bags of house-made taro chips, and bottles of Hawaiian Chili Water for sale, so a feast can be laid out at home.

In a way, this spread of one of Hawaii’s most popular foods across the Pacific Ocean shows just how dynamic a place Edmonton is. If we can’t go to Hawaii, why not have the chance to familiarize ourselves with that State’s cuisines and culture right in our own back yard? I’m thankful that Ono Poke Co. is bringing us this authentic poke experience.

For Hawaiian’s, it’s typical to end the work day with some beer, snacks and poke. In fact, there are dozens of varieties of poke available (even in liquor stores). While the menu at Ono Poke Co. is a small one, Chef Lawrence and his team are doing their absolute best to pay tribute to their Hawaiian mentors. By providing the most genuine poke possible, I imagine that they’ve made all those Maui chefs proud.

Sou Chef Matt with Executive Chef Lawrence

Edmonton Restaurant Review: Splash Poke

The staff member who completed assembly of my bowl.

Last night, Edmonton’s first Hawaiian-inspired poke (pronounced poh-keh) shop opened its doors to the public with a crowd that snaked down the block and around the corner. Splash Poke, located south of Jasper Avenue on 109 Street, is a fast-casual spot to pick up a healthy, quick and customizable meal. Like Blaze Pizza or Amore Pasta, there are a few preset options to choose from, but at the core, it’s very much a build-your-own dish mentality.

I was lucky enough to be invited to the media and blogger preview lunch yesterday afternoon and doubly fortunate to work close enough to make it there during the two hour time frame. When I stepped into the store, I noticed how bright and modern it was. The tropical colour scheme of coral, turquoise and white runs throughout and makes for a cheerful space. It’s not the largest venue though. There are only about five tables and 14 seats total in the whole restaurant, but it feels spacious and laid out in a way that is still comfortable even if the line inside the establishment grows.

Looking at the menu, I had a tough time trying to decide on what to order. Creating my own bowl sounded great, but I really wanted to sample everything. In the end, I decided to go for The Works, one of the Splash Favourites. This includes cubes of salmon and tuna, shoyu sauce, all available mix-ins, toppings (except avocado at a cost of $1.50), garnishes and both the Splash and Sriracha aiolis. The only thing I asked to have omitted was the cilantro.

Knowing that there’s a need to avoid any contamination with the food, I understood why there was a glass barrier built between the prep station and the customers, but it did seem a tad too tall. Sure, I could see everything they were doing, yet it felt like it was more difficult to talk to the staff as they were assembling the bowls. Also, despite there being three people prepping the food, it seemed to take a bit of time. This could be a slight detriment to patrons if they’re expecting to be in and out, especially if they’re seeking something quick during a short break in their workday. Hopefully, with practice, the staff will be able to speed things up. And, they’ll likely have more premade bowls available for pick up in the cooler once they’re operating on a regular schedule.

The Works, a Splash Favourite.

Going back to my bowl, it was beautifully put together with layers upon layers of ingredients and flavours. However, my initial thought was that it was a tad too salty. I think the crab mix and the shoyu – a soy sauce made of fermented soy bean and wheat – were the main culprits. Next time, I’ll definitely ask that they lighten up on the shoyu. For my base, I had also selected the vermicelli noodles. Although they were the perfect consistency and refrained from being sticky, they didn’t do as good a job of soaking up extra sauce. Rice may prove to be the better bet and also be more filling. On the plus side, I loved that every bite brought a different flavour to my palate. With everything from seaweed salad to corn and panko to jalapenos merged into one dish, there was so much going on with regards to taste and texture that I never knew exactly what to expect as I continued to eat. Most importantly, the fish was exceptionally fresh as well.

Honestly, I’m not sure if I’d opt for The Works bowl again. Yes, it was a great way to try it all in one go. But, ultimately, I now know that there are flavours I preferred. If anything, it’s likely that The Tropical bowl would fit the bill for me with salmon, tuna, scallop, pineapple and mango. I found that the fruit paired really well with the raw fish and was wonderfully refreshing; the sweet natural juices actually helped to balance out any spiciness or saltiness in the sauces.

Personally, I think that Splash Poke would be a good alternative to some of the other nearby dining options. While some may argue that the increase in cost between protein portions is a lot – 1 scoop of protein is $9.95, 2 scoops for $13.95 and 3 scoops for $15.95 – I’d say that it’s pretty reasonable considering the type of meat. If one were to go to a sushi restaurant for sashimi, one piece can work out to almost $2 on average. From what I saw, at least during the preview lunch, the portions were generous here, so it seems with merit for the fish and scallop. The chicken and tofu are another story though.

Before leaving, I spoke with the owner, Angela Wong, to clarify the prices of the Splash Favourites, too. Those bowls are all made with two scoops of protein and, therefore, they do come in at $13.95. When I left I was full and satisfied, so the cost would have been justified by me. In fact, it’s not dissimilar to places like The Chopped Leaf where people are willing to shell out money for food there. Except, I truly believe that what I’m getting at Splash Poke is an elevated product at a comparable price point.

All-in-all, Splash Poke is on the right track. For the shop, it will come down to the quality of service and their ability to keep things as fresh as possible. As long as they deliver on both of those fronts, they’re sure to win over the lunchtime crowd and Edmonton’s downtown dwellers and visitors. Judging by the turnout yesterday evening, it seems that they may have already done so.

Visit Splash Poke when you have a chance!