A picture taken during a Yelp! Elite event at D’lish Urban Kitchen & Wine Bar.

So, I haven’t given up blogging. Not quite. I think there’s still a time and place for this little foodie blog, especially as a way to showcase my food photography and rambly musings. But, you might think that I haven’t been eating at new places or have had time to apply my two cents.

If you’ve missed some of my reviews and opinions, I’ve been giving them out on a regular basis, actually… just not on this site. During a YEG Girl Geek dinner, I sat across Jacqueline who told me about Yelp. Now, this isn’t the first time I heard about Yelp. Many of my Bay Area friends have mentioned it, but this was the first time I heard of an Edmonton connection.

Long story short, I was enticed to join with the promise of free food if I ever get to “Elite” status. She had me at Free Food.

You may have noticed on the sidebar my little Yelp widget, which outlines where I’ve recently “yelped.” If you want to know where I’ve been and what I think of local food scene and stores, see some of my photos, hit me up on Yelp.

Hazelnut Mahimahi with lobster and truffle risotto, broccolini, in a chai cream sauce

I admit I have an affinity for fictional villains and character-driven stories. I want to know the whys and hows of the people, even if the story is as old as time—boy meets girl, man versus the world, etc.

And so it goes that I’ve fallen for Moriarty’s Bistro & Wine Bar, a gem tucked in Rice Howard Way, beside its rough-around-the-edges counterpart, the Sherlock Holmes pub. While I love burgers and fries like the next gal, and who doesn’t enjoy a pub atmosphere once in a while, Moriarty’s Bistro simply underscores why every hero needs an excellent nemesis.

And that nemesis can often be more interesting than the hero.

When I go to places like Moriarty’s Bistro, with its chic black and white interior, padded leather walls, and fancy bathrooms, I wonder in amazement why chain bars like Hudson’s or Brewster’s are more popular, especially since they are at a similar pricepoint: but neither Hudson’s or Brewster’s are necessarily manned by trained chefs with innovative menus.

I know that Edmonton is considered a blue-collar town, and in many ways, that’s true, but going into Moriarty’s is like a breath of fresh glamour, without overt pretentiousness or the reputation of being a gang hangout (I think locals know which place I’m referring to here…) It’s a place where you feel like you can dress up and fit in, but aren’t rejected because you aren’t wearing designer duds. I like that the menu seems to allow for a wider economic range of customers, since it does give $13-16 sandwich options, along with $17-25 entrees. I like that, considering that other restaurants only serve the lighter fare for lunch specials, and doesn’t provide more affordable options for the evening.

It’s a relatively small restaurant, not made to be bursting at the seams with people, but that’s also why it feels like a great place to drop in for a quick martini after work and feel like indulging without breaking the bank. I forgot to take a picture of the dessert, dramatically called Modern Opera, which is an exclusive to Moriarty’s and provided by Duchess Bakery. It was incredibly creamy and smooth, without being too heavy and cloying.

I would recommend going to Moriarty’s. They have done the professor proud.

Possibly the best veggie samosas ever

My evening started a little irately. Rob and I were at the horrendous South Edmonton Common big box stores on a Saturday afternoon the week before Christmas—I know, what were we thinking?—looking at possible furniture additions to our too-big-to-completely-furnish suburban home, when we were struck with the munchies. Since it seemed to be the only joint in town that offered Amber’s Brewery beer on tap and due to Sharon’s recommendation, we thought hey, let’s try out this new Local Public Eatery.

Unfortunately, that’s really all I can say about that, as we left before eating anything. Perhaps it was simple absentmindedness, confusion, or misplaced tickets, but I think the kitchen forgot our order. A table that arrived when we did, as well as a table that arrived after us, all received their food well before we did. As we stared longingly at the open kitchen, we noticed two burgers sitting at the pass for what seemed like an eternity. Were those ours? Grumbling, I started referring to Ramsay’s various shows and how important it is to get food out ASAP after quality check, especially since there were no heat lamps to help preserve some of the food while it sat. Our hearts sank when we saw a waitress—not our original one—grab the burgers lying there to place it on our table.

We suspected the food was already cold so when the waitress arrived with our order, so we asked her why the food was late, concurrently poking at our food to confirm our suspicions. In case she didn’t believe us, Rob asked the waitress to touch a limp fry to confirm that we weren’t just being drama queens, the food was cold. Now, both this particular waitress—our original one somehow disappeared—and the manager were very kind and swift in trying to handle the situation. Our food and beverages were comped, and he asked if we’d like a complimentary appetizer to stick around. He also handed us a gift card and his business card to use in the future. So, I can’t fault the restaurant’s damage control, I just wish it hadn’t led to that.

Rob and I decided to simply leave the restaurant, and I’m unsure when or if we will return, gift card or not.

But, our story has a happy ending!

Rob and I are rarely on the south side, but it gave us options to try out some places recommended to us. At a friend’s Christmas shindig, we met a lovely Indian couple that outlined their favourite haunts in Edmonton. We lamented over how hard it is to find food that stood up to our childhood, as a lot of ethnic eateries try to smother things in sauce and pass it off as authentic. They spoke of a “hole in the wall” in a street filled with Indian restaurants and car dealerships (I know, odd combination). This hole in the wall is called Shafi Tandoori Grill.

Grilled lamb chops, left. Tandoori chicken half, right.

The restaurant is a simple one, perhaps ten tables in total, on the side of a strip mall that could be easily missed, especially since the city’s largest Indian chain, New Asian Village, dominates the block. However, we were determined to find this little place to try it out, and we did almost by accident. While they did have a buffet available—apparently only there to compete with the popular chains and expectations—our friends specifically recommended the ala carte menu.

When we entered, we were greeted by who I assume is Shafi’s friendly owner. A slight man with a wide smile, he was very accommodating and loved to crack the occasional joke. Even though it was dinner time, we were the only table sitting in for the majority of the time, which I didn’t mind at all. Our friends explained that since the food was homemade, to note that it may take some time for our food to arrive. Armed with that knowledge, we ordered samosas right away to simply fill our bellies.

It happened to be one of the best samosas I’ve ever tasted. Smothered in what looked like a mix of chutney and yogurt, the crispy samosas and chickpeas, weren’t what I expected. Other samosa experiences had sauce and samosa separated, and never with chickpeas. As the samosas were revealed, I let out a “Oooh, aaaah” at which point the owner said, “Don’t say that! You haven’t even tasted it yet. If you like it, I’ll charge you double price.”

It was a good thing we did order the samosas because our other orders did take some time to arrive. Which was okay, since we were quite satisfied with our appetizers and the large LCD TV blasted CNN to help bide away the time. However, when our orders finally arrived, we couldn’t have been more pleased. Rob and I are not Indian food connoisseurs by any stretch, but we were familiar with the buffet options out there. However, the tandoori chicken and grilled lamb with chutney were unlike what we normally tasted. And it tasted good!

Earlier on, he had asked if we wanted a “genuine” spicy or if we wanted something milder. Of course, we asked for genuine, and I’m glad. The flavours were a great mix of sweet and just the right amount of heat. I feel like the lamb chops could have been more substantial (thicker), but since I had two slices of them, it sort of made up for it. Rob had zero complaints about his tandoori chicken half and spicy sauce. It wasn’t a gourmet meal by any means, but it did feel like I was just invited over for dinner in someone’s house.

So, if you feel like eating what seems to be authentic Indian food, Shafi is highly recommended.

Shafi Tandoori Grill
3444 93 St / Edmonton, AB / 780-462-3556
Sun, Mon: 11 am - 9 pm / Wed-Sat: 11am - 9:30pm / Tue: Closed

I’m not a fan of diet extremists, even if it all seems well meaning. Anti-this, anti-that. It just seems all a bit too, well.. extreme. One of the most recent trends is the Paleo Diet which tries to get us back to eating the way our ancestors have. Now, while at the surface, this doesn’t seem too bad—encouraging to eat wholesome, unprocessed foods, cooking for yourself, increasing healthy fats into the diet—it goes a little too far for me when some proponents start banning oatmeal and beans because they’re supposedly not good for your system.

Now, I’m of the way of thinking that our society, myself included, eat way too much sugar, refined carbohydrates, and processed food. However, all of the above in and of itself isn’t evil unless: you have been medically diagnosed with diabetes (Type 1 or 2), have medically confirmed thyroid issues, or have legitimately, scientifically tested allergies (e.g. celiacs). By the way, all of the above I just listed hit a very small percentage of our population; most people who believe they have any of that suffer from ETMWED: “Eating Too Much Without Exercise Disease.”

In the end, the less manufactured chemical compounds we ingest, the better (I make the distinction because I hate when people make sweeping anti-chemical statements. Every organic matter is made out of chemicals, people! Dihydrogen monoxide is water!); however, I don’t see the need to completely eliminate them from your diet unless these foods trigger bingeing behaviours (slippery slope).

I’m not going to say no to baked goods simply because they contain the trifecta of fat, sugar, and salt. As usual, the answer to me is moderation. It is probably a good idea for most people to cut out grains from their diet for both an immediate caloric restriction and because most people over eat carbohydrates which wrecks havoc in both satiety, insulin levels, and metabolism. However, I don’t subscribe to the extremist viewpoint that they need to be completely eliminated. Every human being has different carb tolerances based on genetics, environment and activity level.

For example, paleo’s argument against things like rice is because our ancestors never had agriculture long enough for our digestive systems to adapt to it. However, there is a segment of the population—particularly, Asians—who have had agriculture much longer than any culture and biologically, are able to break down grains like rice without any issues. Source: Charles Poliquin, under “Carbs, Hot Asians, and Oatmeal”

However, it certainly doesn’t hurt to find out how to cut out excess amounts of fat, sugar, and salt from the day-to-day. That’s my thinking when I look at Paleo recipes. The Paleo pizza recipe I’m about to post has relatively low-moderate carbs per serving yet is super high in fibre: partly because the dough is made out of coconut flour and flax meal, both rich in fiber and omega-3 fats. Of course, high in protein, etc.

Ingredients

Found via: Primal Blueprint Recipe - Perfect Primal Pizza

4 eggs (I like to use omega-3 rich eggs)
1/2 cup of coconut milk (or full fat milk) (I used Almond milk and it worked just fine, too)
1/3 cup coconut flour
1/3 cup flax meal

Spices: (You can add whatever you like to flavour the crust. This is what I added:)
1 tbsp italian seasoning
1 tbsp dried basil
1 tbsp garlic powder
1 tbsp onion powder

Instructions

1. Preheat oven to 350F
2. Combine dry ingredients together in one bowl, mix. Make sure the coconut flour is sifted to avoid lumps and to have a better batter consistency.
3. Combine wet ingredients in a mixer bowl
4. Attach wet ingredient bowl to mixer, and while it’s turned on low, add the dry ingredients
5. It will be the consistency of pancake batter. That’s ok. Pour onto parchment paper on a baking sheet (I used a silicon baking mat). You can make this shape round or rectangular.
6. Place dough into oven for 10 minutes
7. After 10 minutes has passed, flip over the pizza dough and put it back in the oven for another 10 minutes
8. During the final 10 minutes of cooking, prepare your pizza toppings (the picture above has homemade pizza sauce, which is just tomato paste, chopped garlic, oregano, pepper, olive oil, and some water; toppings include: turkey/chicken sausage, genoa salami, green and red bell pepper, mushrooms, light feta and cheddar cheese)
9. Take pizza dough out of the oven and dress it with toppings
10. Place pizza back into the oven on broil until cheese is melted and toppings are warmed up

No stranger to overeating.

This blog has been radio silent for a long time, and I’m sure most of you know why: I’m on a diet. While I hesitate to use that word because of all the loaded connotations and personal biases people have on it, a diet is exactly what it is: a regimented nutrition plan. We’re all on a diet. Mine’s just stricter than yours.

However, the biggest irony of not posting on a food blog is that for the past two months, I’ve cooked the most I’ve ever had in my entire life. Before my health and fitness journey, I really only cooked dinner, maybe two to three times a week. Now, I am cooking every meal every single day. You read right. Every meal is something I’ve concocted.

Mentally, I always thought I was eating really well since I knew and loved to cook (and bake), but the reality looking back: I loved to cook, but I was too lazy to do it in a more regular manner. Even as I watched Food Revolution, feeling smug in my superiority that I at least knew what I was eating, I wasn’t really eating all that well either. No, I didn’t eat at McDonald’s or deep fried everything. Vegetables were always my friend. I just wasn’t doing enough with the knowledge and skills that I had. On top of which, there was no such thing as portion control, boundaries, or limits for me. Eat until I burst, I tell you! (Again, I blame the immigrant mentality here of overabundant food consumption) And when you’re tired at the end of a work day, what’s a lazy frozen pizza here or there?

Like in the design profession, boundaries actually set you free. For me, the more structured—the more planned—my meals became, the more focus I had, the less chance or excuse to deviate, and the more creative I had to become to make everything delicious. And that’s what I’ve been doing—along with a training plan, of course—for the past two months and I wouldn’t have it any other way. What’s made it easier is that I actually hired someone to make this plan for me. This really helped because it became a no brainer to just follow along; meanwhile, while this was happening, I was reading all I can from all the nutrition and fitness experts I could find. My favourite is Dr. John Berardi, a true scientist and a fitness buff. Everything he espouses is backed up with heavy doses of research as well as common sense. No, it wasn’t him who I hired, though he does run a company called Precision Nutrition that essentially backs up everything he says with a regimented program and information.

Meanwhile, I am pointedly not mentioning the trainer I hired to make the nutrition plan for me. While it’s been working and I enjoy the workouts, further information points to the fact he’s a bit of a plagiarizer: specifically, it looks like he stole from Dr. Berardi and a couple of other fitness gurus, so I might as well just point to the source than him. In the end, I don’t regret hiring him because he took me to the path that seems to be working for me, and I plan to continue on my journey.

What’s the next step? Right now, I think I will use all the knowledge I’ve learned and create my own plan. However, I don’t recommend everyone do this out of the blue by themselves until they’ve proven they can even follow a plan. I’ve been doing this for two months, and so I think I can continue on my own. My suggestion is to find one with your own research online and follow it strictly for a month (of course, if you fall off the wagon, just get back on. stop making excuses), then if it all goes well, customize from there and continue reading as much as you can. There are a lot of conflicting evidence and articles out there so you just have to choose what feels right for you based on the information, then stick to it for a full month. Don’t keep switching things around every week: that’s the road to disaster.

While I’m not going to list my menu out for everyone, or do the calorie and macro breakdown, I do want to say: no, i’m not starving. Yes, I eat carbs, too. Oatmeal, yams, sweet potato, and brown rice in fact. Almost every meal has a veggie side. I only use PAM or olive oil sparingly, spices and herbs liberally.

Final lesson really in this entire exercise to really understand my own body. I respond to food differently from others, along with exercise. Also, deal with this like a scientist: do a 4 week experiment, and adjust depending on goals and responses. Weight fluctuates every day.

Now, because I’m only 4lbs away from my original goal (125lbs), I’m going to reframe my final goal: I want to eventually reach 18% body fat more than I want to reach my final goal weight (115lbs). I think I can actually reach the final goal weight if I really really tried before the end of the year, but the body fat % is another animal all together (and a better indicator than weight over how flabby you are, really). I think I can reach that body fat by next year. Now, you ask, okay, Lea, say you do the impossible and reach your goal weight with the goal body fat %, and you look like an athlete, what then? To continue motivating myself, I will just start giving myself athletic performance goals: # of pushups, # of pull-ups, strength goals via lifting, etc. In short: I do best when I have set goals and continue to challenge myself.

And frankly, why not me and why not now?

Onward!

Fig & Proscuitto Crostini by Brooke from Take it and Like It!

An SLR is a beautiful thing: it takes great photographs in the right hands and the right light. But, unfortunately, it’s not very conducive to socializing or eating. So, even though I brought the hulking camera to Valerie’s home to snap the Taste Tripping Potluck Party for Edmonton foodies and food bloggers, I only ended up with 3 great photos, and one of them is highlighted above. And yes, Brooke’s fig and proscuitto crostini is every bit as tasty as it looks!

Not unlike the last local foodie meetup, this was an evening of good food, good conversation, and good people; in no small part because of our amazing hosts Valerie and Vanja who are as warm as their kitchen. However, the twist for this meetup was that this was a “taste tripping” party to test out the much-ballyhooed Miracle Berry. The berry somehow alters your taste buds to turn sour to sweet, and many more surprises. However, the taste tripping wasn’t limited to chemical alterations: the potluck offerings were truly a lesson in diversity.

From Kevin’s Smoked Moose Tongue to Chris’s Puerco Pibil, and Allan’s standout Goose Confit Ravioli with Celery Leaves and a Rhubarb Vinaigrette, it truly was an atypical potluck.

My humble offering of Morrocan meatballs aka Keftas.

To avoid duplication (and partial laziness) I bow down to Chris’s listed breakdown of all provided dishes and of course, the hostess Valerie’s own writeup of the party should not be missed. She took the time to photograph each foodie with their potluck dish and outline each of its properties. I had a mini Vogue moment there which Valerie only encouraged, haha!

Again, it was lovely to meetup with passionate locals and to put faces to the words on the screen. Valerie graciously compiled all our potluck recipes into booklets to take home so I’m excited to try out some of the recipes put forth. Already looking forward to another local foodie meetup, as this has proven what a great community we have here!

Hook, Line and Simple recipe via Eat, Shrink, and Be Merry

More than one person chuckled when I informed them, as a major foodie, that I am going to embark on a journey to fitness. Impossible?

It is hard. It’s always been hard for me because my love affair with food started very young. The best memories I have revolve around dinners with friends and family, as it should: food, good food, generally bring people together. On top of which, my family in general was never super athletic growing up, and my own parents’ hang-ups with their own eating and fitness issues seem to try to sabotage any effort. It might be an immigrant thing: we’re always trying to overfeed people as a cultural norm. Most immigrants leave their country because there’s less to offer in their native land, and some of that has to do with the scarcity of healthy meals (of course, I am making a grand, sweeping statement; not every immigrant comes from an impoverished land and neither are impoverished countries lacking in cuisine—just saying that hardship leads to a culture where sharing food is sacred).

Though, like with some relationships, it can get a little too much. My vices include chocolate almonds and kettle popcorn. I wish I could eat everything with white rice. And remove skin from chicken? Unheard of!

So, in the end, as I want to be realistic with myself, I am not eliminating any of the above, per se. Through the LoseIt App, I’ll basically just make smarter choices with smaller portions. Plugging things in fits my mildly OCD tendencies and also just gives an overview of what I’m putting in my mouth. It will also keep me honest. I’m also going to try to increase protein intake and watch the carb intake. No crash low-carb BS, just say, 1/3 cup of rice (mixed white and brown) instead of 1 cup.

A fitter 125lb Lea circa 2007

As for fitness, simplicity is key. I’ve tried it all with varying results, but the point is that doing something that works but isn’t sustainable will only make me give up. So, my simple exercise regimen is thus: Monday, Wednesday, Friday are my elliptical days. 30 minutes of intervals. As I get stronger, I’ll up the RPM intensity, and mix up the interval program so my body won’t have time to get used to it. Then, Tuesday, Thursday, Saturday are my circuit training/weight days. One of those days will be purely weights, the other will have interval jump rope thrown in between sets. My goal is to eventually do the entire weight workout using my 11.5lb hand weights. I was able to 3 years ago. Right now, I have to switch down to my 8lb weights for a few sets.

So why am I doing the above? Because I did it four years ago to drop the same gross weight I am now and sustained it for two years (tho during maintenance I just did 3 workouts/wk)... until I met my husband and gained the “Marriage 15.” But, my real goal weight is 115lbs, 10lbs less than the picture above. Now, that might seem low for some people but keep in mind that I am 5’0”. I would be happy at 125lbs for the rest of my life, but 115lbs is just that extra personal goal to get me in “bikini shape.” At least once in my life, right? Before age destroys my metabolism completely?

So, there you have it. My plan and my goals, which is pretty common for everyone. It’s simple, but not easy. The trick is sticking to it. I am determined.

BBASHA! (those who watch K-dramas know what I’m talking about…)

Fulfilling the stereotype, Texas really is full of barbecued meat. Taken at the The Salt Lick

Every year I go to SXSWi in Austin, I think about how similar the landscape, people and place is to Edmonton. It’s a university town, not unlike Edmonton. Austin is also decidedly left-wing in a right-wing state—remind you of another city? Austin also has a river that runs through it, no real high-rises, and is also the capital of the state of Texas, just like Edmonton is the capital of Alberta. And it seems all of Texas is in love with beef, just like Alberta.

So, going to Austin is like travelling to a hotter, greener alternate Edmonton universe.

Except it isn’t Edmonton, and where it differs, should be a lesson to our citizens to what makes a city unique and fun. Austin is filled to the brim with local food establishments, which Edmonton unfortunately cannot attest to. You will be hard-pressed to find a “chain” in downtown Austin. Their popular 6th Street, unlike Edmonton’s Whyte Avenue, looks to be filled with only local restaurants. Of course, Austin loves to emphasize how they are the “live music capital” of the country, which Edmonton can only wish or aspire to. Next, it’s a no-brainer to close off one of their busiest streets during SXSW each evening. Why can’t Whyte Ave be turned walkable in a regular way in the evening?

But enough about Austin vs Edmonton. How about the food scene? There were many places I could highlight during my regular visits to Austin, including Iron Works, the brand new Piranha Killer Sushi, or even the fun and numerous food trucks—which is so popular, there is a website tracking the numerous carts and their whereabouts—and in particular,TaKorea. However,  one of the most memorable establishments to eat is The Salt Lick, which technically isn’t even in Austin.

Beer you can only buy in Texas

The Salt Lick is in Driftwood, TX, a small bus ride—or van ride with my ExpressionEngine compardres, in my case—away. It’s so unapologetically Texan, with its southwest and rustic charm. It’s so popular, that the normal wait time is over an hour. Now, that might sound intimidating especially since you’ve taken the time to drive out there. But, wait—you’re allowed to BYOB! When you arrive, you actually wait in line and reserve your space in a completely separate and open building, and you’re encouraged to wait there or wander around the ranch-like settings. Once you get your waiting pager, just sit back with a beer with your crew and the hour just flies by.

If the guys ever quit EE development, they have a future in food modeling.

The menu is pretty straightforward: you order your meat by weight, then your sides. However, the more popular option, and one my crew went with, is the all-you-can-eat “Family Style” ($18.95) of non-stop meat and sides, where everyone just shares everything. Since my group were a bunch of big, strapping guys, it was a natural choice, and there were no complaints. One thing to watch out is that the BBQ sauce is not your typical one: don’t expect a dark brown sauce. Their sauce resembles the look and consistency of gravy, but with a surprisingly sweet vinegary taste.

We also ordered some peach cobbler, but it wasn’t as mind-blowing as the earlier meal, so you won’t miss much by passing.

In short: if you go to Texas and Austin, be prepared to eat meat. Sorry, vegetarians.

Curried beef brisket on rice

Since my family immigrated to Canada in 1989, we’ve been going to Double Greeting Wonton House. Situated in a “rough” part of town—beside a hotel with a sign that ominously says, “No knives allowed” and a block away from a peep show—it isn’t necessarily considered a “jewel” of Edmonton. However, to local and loyal patrons alike (of all socio-economic status), we can’t resist the taste of greasy, authentic Chinese food at a still-reasonable price. Though, I’ve been going to this establishment long enough to know that $20 used to feed a family of six; now, that feeds maybe 2 or 3 people these days. Still, that’s relatively inexpensive and the portions are always robust.

Over the years, the restaurant has changed little. The recipes seem to have been carved in stone. In two decades, I believe there has only been one aesthetic renovation; the head waitress that was there twenty years ago is still around, as if ageless. The service for years has been brusque and borderline dismissive, but more recently, and possibly coinciding with its rise in popularity among non-Asians, they’ve been a lot more congenial. The head waitress, whose name I still don’t know, is always friendly and ready for my husband and I with plates and forks (No, I hardly use chopsticks except when I eat Pho or Japanese, but even then, I’m still more comfortable with forks.)

Wor wonton on the left, Chicken Wings in Spicy Salt on the right

At any rate, with “wonton” in the restaurant name, you won’t be disappointed in ordering their Wor Wonton soup. It is my husband’s favourite and is everything in a bowl: a medley of vegetables, squid, bbq pork, chicken, and of course, wontons, swimming in a warm and savoury broth that’s immediately comforting as it is tasty. You can’t go wrong by choosing anything in the rice or noodle dish list; a few newcomers who strayed from that list might be invariably disappointed. But as long as you stick to noodles and rice, you’ll do well.

However, since I’ve been going to DG since time immemorial, I’ve been able to stray once in a while. Chicken wings, usually a pub fare, is actually a hit for Rob and me at DG. The spicy and salty seasoning is decidedly Chinese and cannot be found in a pub. There is a satisfying crunchy batter to its exterior, and the “salty but different salty” is enough to make it taste special.

Now, this restaurant won’t win any Michelin stars, but it’s a comforting and reliable spot if you’re craving authentic Chinese cuisine.

How would most people describe a good evening? I know mine usually involves good food with good people and good conversation. That’s exactly what the 3rd Edmonton Foodie Meetup was. It was my first foray, and apparently, it was the largest with 16 of us congregating at the Jasper Ave location of Famoso Neapolitan Pizzeria . Now, normally, I dislike going to chain restaurants but the vibe from the helpful waiters and waitresses that evening made it really feel like a caring and intimate, dare I say, almost “indie” like experience. The cynical part of me is because management heard about the fact that we’re voracious food bloggers and to be treated like VIPs; the other thinks that the smiling service really was genuine and sweet.

It also helped that we scheduled our dinner during their “Wine Tasting Wednesdays” where the waiters went around offering free samples of red and white vintages—and apparently, they took our some of their reserve bottles for us to sip at. Now, maybe I was just in a foodie mood, but I actually ordered a full 5 oz glass of Sauvignon Blanc to go with my meal, which was a lovely proscuitto, mozzarella, tomato, arrugula, and basil sandwich, the bread made out of their pizza dough. The dough was a nice combination of warm and crispy on the outside, with a thin chewy inside. Yum.

Besides the great conversation and food, the highlight of the evening for me was when Valerie, aka A Canadian Foodie, whipped out these great homemade truffles:

I know, jealous yet?

Beavie, Valerie’s trusty beaver, loves bruschetta

The only snag of the eve, if it really was one, was that with having 16 people situated in a long table, it was hard to speak to the other half of the table. I look forward to the next meetup so I can finally speak to a few people I haven’t yet had a chance. Thanks to Sharon and Chris for organizing. Read Sharon’s recap for a list of all those who attended that have food blogs. Thanks to everyone who was on my end of the table; super fun to lament about the state of Alberta sushi (we’re land locked, alright?), Alberta beef (superior), cheap but tasty Indian eateries, and general tomfoolery.

As for Famoso, due to the lovely quality of the pizza crust, the fresh ingredients and the smiling service, I don’t hesitate recommending checking it out if you ever crave thin-crust and don’t mind chain restaurants. Though, if you’re looking for a real thin-crust and hand-made experience that’s definitely local, check out Tony’s Pizza Palace.