Edmonton Restaurant Review: Milestones

Milestones Original Bellinis

I can’t exactly recall when Milestones first entered the restaurant scene in Edmonton. It has likely been at least a decade or close to. What I do remember is that my favourite dishes were once the signature Portobello Mushroom Chicken and the White Chocolate Cheesecake (that sauce!), both of which still hold a place on the menu today.

Despite all the love I had for the chain back then, I have to admit that the quality of the food has become a bit lackluster. It’s just not quite the same as it used to be, and, overall, much better, more consistently made food can be found at other casual dining establishments such as Cactus Club, Earls Kitchen + Bar, or Joey Restaurant. Regardless, I continue to visit from time to time.

Monday Girls’ Night Out Menu

The best reason for going can be summed up in four words: Monday Girls’ Night Out. The gist of the package is that four people can dine for forty dollars. It consists of one Milestones Original Bellini per person ($7.50 each) as well as four appetizers to be shared among the group. I believe the special is available from 4:00pm until close. There’s a list of seven starters to choose from. Some are relatively inexpensive on the regular menu, so I always opt for the ones that provide the best value. Of late, that includes the Hot Spinach & Artichoke Dip ($13.95), Mediterranean Goat Cheese Platter ($13.25), Coconut Calamari ($13.95), and Asian Chicken Bites ($13.95). Essentially, everything can be had for more than half off the usual price, making it a total steal. Also, as far as I know, for the guys, there is a male version of the deal that comes with a pitcher of beer instead of the Bellinis, although it might be best to ask ahead.

My boyfriend and I went on our own a few months ago to take advantage of this offering and the staff could have rolled us out the door by the end of our meal. The amount of food is kind of deceiving, but don’t be fooled. There’s definitely enough to feed two pairs of people without ordering anything extra.

When we were there in September (and again this month), our Bellinis were brought out without delay. One thing I always enjoy are the animal-shaped drink toppers. Typically, it’s a mix of different figures. In November, they placed little reindeer atop the mountain of Bellini slush. I found that to be quite festive.

Asian Chicken Bites

Our food arrived shortly after. Visually, they all looked appealing; however, I’ll begin with the Asian Chicken Bites. These were pretty ubiquitous at one point in time. Almost all of the casual eateries were serving some iteration of this plate. Milestones has stuck with it though. Why mess with a decent thing, right? The bites of chicken are well-breaded, the crisp wonton chips add extra crunch, and the cucumber is refreshing in the midst of all the sweet chili sauce. It’s pretty satisfying and at least it provides some protein as part of this dinner.

Hot Spinach & Artichoke Dip

The majority of chain restaurants also tend to serve some form of dip. Milestones does a Hot Spinach & Artichoke version. I find theirs to be a bit runnier than others. Yet, it still holds up okay, and the artichokes aren’t pulverized too much; there are still some sizable chunks of the veggie, which is how I like it. With the dip, they serve red and white tortilla chips. Those are always crispy, if a tad too salty.

Coconut Calamari

Moving along to the calamari, this is actually a very tasty dish. What is disappointing about it is the fact that the squid is clearly processed. I understand the reasoning behind using a meat that is prepared in this way. After all, one of the main complaints diners often have about calamari is that it’s overcooked and rubbery. Well, rest assured because at Milestones, this won’t be a problem. The calamari strips are all super tender with a sponge-like mouthfeel. It’s just not the same as fresh octopus. Nevertheless, the way the kitchen marinates it in coconut and fries it to a golden brown makes it more than edible. The bed of crisp rice noodles and mango chili dipping sauce add dimension in terms of texture and flavour.

Mediterranean Goat Cheese Platter

Out of the four appetizers, the best is definitely the Mediterranean Goat Cheese Platter. It comes with slices of toasted focaccia bread (soft in the center), a mound of warm goat cheese topped with red pepper relish, a side of roasted garlic cloves, a pot of fig jam, and a pile of arugula. I like this starter since it’s possible to customize each slice of bread to one’s preferences. I’m an all in type of gal, so I start with a thick layer of the goat cheese and red pepper relish. Then I crush the roasted garlic and spread that on with some fig jam, and, at the end, I lay down some leaves of arugula. For it’s simplicity, it’s actually really decadent. The variety of flavours, along with the richness of the cheese and bread, is to die for.

With that said, I give Milestones a passing grade. I’ve been a customer for about ten years now. While I can’t say whether or not the south Edmonton location has improved as I haven’t been in some time, I will state that the one on 171 Street and 100 Avenue is more comfortable and the service is usually quite good (it’s never busy when I’m there). If anything, Milestones can be a relatively affordable place to catch up with friends. It’s truly hard to find another venue where approximately twelve dollars will buy a drink and food, tax and tip included. For that alone, Milestones can’t be beat on a Monday night.

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Edmonton Restaurant Review: Nando’s (Brewery District)

The plate I put together for myself from everything we ordered with our Variety Platter.

Never one to pass up a good deal, I found it imperative to use a direct marketing coupon received for the new Nando’s location at the Brewery District. After all, thirty percent off of a meal doesn’t come up too often.

My boyfriend and I made our way to central Edmonton for dinner on a Saturday at around five o’clock. When we arrived, there were tables occupied; however, much of the eatery remained open for walk-in guests. I overheard one of the servers say to another set of diners that their busiest time usually occurs a couple of hours later in the evening at around 7:00pm.

The interior of the Nando’s Brewery District location.

We were seated at the far end of the restaurant, providing me with a full view of the interior, which was well-designed, modern, spacious, comfortable, clean, and efficiently organized. As we settled in, the staff member quickly gave us the rundown of how it worked at Nando’s. Ultimately, it’s similar to a number of fast-casual establishments that restaurant-goers are likely familiar with (i.e. Famoso or Via Cibo). First, spend a bit of time leisurely perusing the menu at the table. When ready, get up and head over to the till where someone will take the order and process payment. Before sitting back down, grab water, napkins, utensils, and extra sauces or dressings from the center station. Then, build up an appetite while waiting for a server to bring the dishes over.

I have to say that, prior to visiting, I had no clue what exactly PERi-PERi was. As it turns out, it’s a specific Portuguese marinade, baste, or sauce with origins that come out of Africa, specifically Mozambique. The base is the hot African Bird’s Eye Chilli (a.k.a. piri-piri). Mixed with lemon, garlic and salt, it becomes PERi-PERi. Nando’s has stuck by the belief that simple is best, keeping artificial colours or flavours and any preservatives out of their recipes. The company has also refused to outsource their supply of chillies, and instead, they work with small-scale farmers in Southern Africa to grow them specifically for their use. They’ve created a business that has not only gone global, but also made a wonderful impact on a more local level with initiatives such as these. That’s certainly worth a commendation on its own.

The Variety Platter: Half Chicken, 5 Wings & 2 Skewers

Our food didn’t take too long to arrive. The pair of us opted to share a Variety Platter ($32.95) intended for two to three people. It included a half chicken, five whole wings, two skewers, and two regular sides. On their menu is a scale called the PERi-ometer. It’s to be used to decide on the amount of heat appropriate for one’s taste buds. There were several choices, starting on the low end with Plain…ish to the high end of Xtra Hot. Although we’re quite comfortable with spice, I still wasn’t sure what to expect of Nando’s, so we opted for Medium on the half chicken and the wings. For the skewers, we chose Mango & Lime.

According to the Nando’s website, their chicken is marinated for at least twenty-four hours to allow the seasonings to soak in and to fully tenderize the meat before being cooked over a flame grill. While I cannot attest to that statement, I will say that my overall impression of the chicken and its preparation was that it was superb. Every single bite packed a wallop without burning the mouth. It wasn’t even necessary to utilize any of the additional sauces available (unless more heat was required). The meat was incredibly tender as well. Shreds of chicken pulled right off the bone without much effort. Yet, I think, out of all the options we tried that day, my favourite had to be the Mango & Lime skewers. They were just so flavourful with an intense natural mango taste.

For our sides, we went with the Garlic Mashed Potatoes and the Spiced Rice. The garlic mashed potatoes were warm, smooth and garlicky with skins and herbs still clearly visible. It seemed as though the mashed potatoes were freshly made. I really enjoyed the spiced rice, too. Bright yellow in colour, it had been seasoned with several herbs, spices and peppers. Both were excellent accompaniments to the chicken because they complimented the meat without overpowering it.

Their traditional Portuguese custard tart.

Before we left, I insisted on getting a Pasteis de Natas ($2.50). This is otherwise known as a traditional Portuguese custard tart. I love eating Chinese egg tarts at dim sum and these are somewhat similar. Flaky crusts provide the foundation to hold the filling, but the difference comes down to what’s in the middle. The Chinese version is made with more egg and less cream, so it finishes with a brighter, glassier and smoother consistency. The Portuguese tart is closer to a sugary crème brûlée with a caramelized top. I enjoy either iteration of this type of dessert. Regardless, I was rather disappointed with the one at Nando’s. While its aroma was intoxicating, the custard itself was slightly gummy as if it’d been sitting out too long and the top looked as though it was a tad over-burnt. Therefore, I don’t think I’d be very inclined to order that again.

I have yet to go back after this first visit. Nevertheless, I’m going to call myself a fan. I’ve often thought of their chicken since, and I find myself craving it at times. Even better, I just found out that their food is now available to be delivered through SkipTheDishes, and I will surely be taking advantage of that. Whatever Nando’s is doing, they’re doing it right!

This is one happily satisfied customer!

Edmonton Restaurant Review: The Butternut Tree

Crab Tart

A few years have passed since The Phork opened and closed its doors. The eatery sat on the raised main floor of the Ledgeview Business Centre on 97 Avenue and 110 Street. With panoramic views of Edmonton’s Legislature, the High Level Bridge, and the River Valley, it was a gorgeous location that deserved to be utilized. Yet, to my knowledge, it sat empty until now.

The beginning of September marked the launch of The Butternut Tree and this venue’s chance at a second life. Although it had already been in business for a few weeks, the media event was only held this past Wednesday, and luckily, my boyfriend and I were invited as guests. After weeks of salivating over posts of their food on social media, I was extremely excited to acquaint myself with St. Albert-born Chef-Owner Scott Downey’s menu firsthand.

Arriving at the building, we managed to snag the very last spot in their underground parking lot; however, there is also free parking available at an adjacent Impark lot as well as on the street after 6:00 pm.

Making our way up to the lobby, the entrance to the restaurant is marked by simple signage over a glass door. As soon as the threshold is crossed, there’s a host to greet patrons and a view of a handful of the windows that overlook Constable Ezio Faraone Park. As we were led through to our table, I observed the kitchen with its floor-to-ceiling glass walls that give diners a look behind the curtain. There are also only 58 seats in a 2,500 square foot dining room (including an eating area for private parties with its own separate entrance), providing everyone — servers and guests — ample space to breathe and move.

The decor is somewhat sparse. Save for a painting hanging behind the bar at the far end of the room, the rest of the walls were pretty bare. But, when there is such picturesque scenery outside, there isn’t really a need to dot the place with much else. The overall design was a mix of modern and rustic. Grey-brown wide plank floors, accent wood beams, vintage pendant lights, recessed lighting, black wood tables and matching vintage chairs set the mood. It felt somewhat homey while simultaneously coming across as an elevated ambiance. As the sun set, the room dimmed and candlelight took over; it became intimate and romantic despite the echoing din from those around us.

On this occasion, we were given the choice of ordering à la carte or going with their tasting menu. The two of us opted to do the latter. Between the meat and vegetarian versions, many of the individual dishes were covered, albeit in smaller sizes to take into account the multiple courses. Therefore, we had the opportunity to try seven of the twelve plates off of the menu, along with a couple of creations only to be found in the table d’hôte.

To drink, my boyfriend decided to try both of the beers — Farmer’s Daughter Pale Ale and Shotgun Wedding Brown Ale (my personal preference) — from Cochrane’s Half Hitch Brewing Company. I, on the other hand, chose to go with their Sumacade cocktail: sumac spice, lemon verbena, dandelion honey, soda, and Eau Claire Three Point Vodka. This one actually surprised me as the dandelion is what I picked up on the most; it made for a very botanic and floral Kool-Aid flavoured drink.

The pretty and petite amuse bouches.

Our meal then began with a palate prepping amuse bouche each: cured halibut for him and baby corn for me. Off the bat, I noticed how delicately they had been prepared and plated on their custom-made ceramics. They were almost too pretty to eat. After admiring them, we sampled the food. Since the halibut was cured, it was cooked, but it retained that raw fish texture. Paired with tart apple and edible flowers, it was a balance of herbaceousness and zest. The baby corn was tender while still remaining firm. It was covered in a thin layer of sauce and then sprinkled with dried and crushed flowers and salt. It was the perfect way to whet our appetite.

The introductory course on the meat side was the Crab Tart whereby a rye crust was filled with crab in smoked crème fraîche and topped with unripe crab apple and herbs. It was way lighter than I expected. The rye shell was thin enough to imbue a deep, slightly sour flavour without overpowering the taste of the crab and the tart’s decorations. On the vegetarian side, dinner started with a dish of Kohlrabi. The bulbous stem was served as raw shavings in the salad, similar in flavour and texture to radishes and turnips. Just a tad crunchy and spicy as it married itself with the caraway, golden flax, and juniper.

Grilled Bannock

Both of us received the same second course of Grilled Bannock. A quick flat bread traditionally made by First Nations people, The Butternut Tree’s take reminded me of an open-faced English muffin piled high with wild mushrooms, berries, winged kelp, and pumpkin seed. It was probably one of my top dishes of the night even though I found the bannock to be overly charred. Initially, the burnt flavour was overwhelming; however, a couple more bites in and I saw how this seemingly simple plate was layered in a complex way to become earthy, sweet and nutty.

Leaning towards the lighter side of what I considered to be our first entrées were the Miss Tatum Rockfish for my boyfriend and the Broccoli for me. The filet of rockfish was thick as it laid on a bed of Saskatchewan wild rice, beans, and herbs. The finishing touch was a separate cup of kelp broth poured over the bowl before our very eyes. By adding the broth just prior to eating, the kitchen avoided presenting a bowl of wilted greens and flowers. I do wish that the fish had been a bit more supple. Otherwise, it worked well with the produce. As I’m not one to pass up some good pork belly, I really would have liked to experience the Broccoli as listed under the appetizers on their à la carte menu. Alas, the vegetarian rendition of the recipe obviously did away with it. Funnily enough, they kept the duck egg though, and I’m glad they did. The soft boiled egg is the star of the dish. Covered in leek ash, it has a gritty looking texture to it. Yet, the flesh gives way easily to reveal one of the most beautiful runny yolks I’ve ever seen. Combined with pickled garlic scapes (the flower stalks of the garlic bulb) and cereal grains, this was likely my favourite offering of the evening.

Our main dishes took a little longer to prepare. But, eventually, we were rewarded with my dish of Prairie Gardens Squash and his Bentley Bison Duo. I found that as an entrée, the squash wasn’t quite filling enough. I did like seeing the different ways in which the gourds were prepared as well as the use of the squash blossom (a soft, delicate, edible flower that grows from summer and winter squashes). The searing of the wilted spinach was another pleasant flavour profile. When I do go back to The Butternut Tree, I’d certainly be inclined to order the bison duo again. Both cuts of meat were succulent and juicy. Served with lentils, carrot, cauliflower, Saskatoon berry jus and some magical purée, it was heaven on a plate for me.

Last, but never least, was dessert. My boyfriend’s tasting menu finished with the Cherry ice cream with bee pollen atop rolled rye grains. We enjoyed the ice cream, but we both agreed that the rye was way too crunchy and strong in flavour. The Plum: duo of plum fruit with milk ice cream fared much better. Compatibly integrated with an oat crumble and a marshmallowy, sticky honey meringue, this was a sweet ending to die for. As an extra, we gluttonously added on the Ployes Cake from their regular dessert menu. I had seen a photograph of it on their Instagram account, and I didn’t want to leave without trying it. Looking like a stack of pancakes, the dense cake’s taste emanated from the use of maple butter. On its own, it was seemingly bland. The whipped cream, flakes of Alberta rose, nuts and berries helped to give it some depth, but I still wasn’t satisfied. On closer inspection, I think the issue stemmed from the kitchen missing one of the main components: black currant jam. The jam was supposed to be sandwiched between each layer of the cake, and it was clear that it hadn’t been incorporated. I have no doubt that had the jam made an appearance, this would have been an excellent choice.

Regardless of the few minor missteps we came across, this was a top notch meal that would be perfect for a special occasion. Chef Downey has taken what he’s learned from his time working with world-renowned Michelin-starred restaurants Daniel and Noma and applied those teachings to his own take on Canadian cuisine. Along with a phenomenal team, The Butternut Tree’s kitchen has shown us just how talented they truly are when showcasing their creations. I also have to give a huge shout out to the rest of the staff who kept the service running smoothly, and who also spend an inordinate amount of time polishing the silverware as every course comes with a new set of utensils.

The late-summer opening of The Butternut Tree brings another welcome addition to the city’s burgeoning food scene. With a focus on global flavours made using unique ingredients that hail from our very own lands, this new restaurant exhibits a refined menu for those willing to go on a spectacular culinary adventure.