- Hops & Whisky, a craft beer and whisky tasting, is an event that will be raising funds for The Pride Centre on March 2, 2017. Tickets are $80 and up.
- NAIT is hosting a dinner paired with different Blindman Beers on March 4, 2017. The five course dinner costs for $95 per person.
- Voting for the 2017 Golden Fork Awards is now open! Nominate your favourite eats before March 30, 2017.
- Vivo’s Downtown location, featuring a pizzeria and taverna, is now open at 10505 106 Street!
- Little Village’s storefront location opened last week at 14816 Stony Plain Road. Phil has an overview of what you can expect.
- Alta was delayed a few days, but they will officially open February 28, 2017.
- Sugared & Spiced shared the news of their new location at 10330 Whyte Ave! Expect an opening this spring.
- Phil shares that Chicken on the Way is on its way back to Edmonton, with a franchise to open at 10070 163 Street.
- Grandin Fish & Chips (from the same folks behind The Common) is now open at 9902 109 Street, and Sandy enjoyed their fresh and fried seafood.
- Ms. Hangry Foodie enjoyed the savoury pretzels and pretzel-wiches at Zwick’s Pretzels.
- If you’re looking for a sweet treat, look no further than Doughnut Party – Andrea sampled a half dozen of their flavours.
- The Journal dined out at Saviour, an Ethiopian and Italian restaurant in St. Albert.
- Johnny offers an early review of Pho Boy.
- Linda recommends the food at suburban Grain of Rice.
- Cindy tempts us with photos of the eye-catching dishes at Izakaya Dorinku.
- Have you heard of Seorak Teppan & Bar? Crystal checked it out and had a really great experience.
- Are you looking to start a food truck in Edmonton? Check out Drift’s story for some inspiration.
- This is an interesting thread on bootleg pizza delivery companies operating in Calgary, piggybacking on another local Chicago deep dish business.
- McDonald’s rolled out their all-day breakfast menu in Canada on February 21, 2017.
Published by Sharon Yeo
Sharon is an Edmonton-based blogger who has been writing about food since 2006.
View all posts by Sharon Yeo