Renovations are complete, and Famoso Neapolitan Pizzeria has now reopened onCalgary’s 4th Street SW. This bright and airy restaurant has added more seats, and for sports fans, there’s a new granite centre bar surrounded by high-definition televisions. All this and a signature, Italian custom-tiled oven, which cooks pizzas at 900º in 90 seconds!

With 30 successful years behind them, Great Events Catering has launched a new grilling and BBQ division offering mobile grilling for corporate and private events across Calgary. Lead by award-winning Chef Daryl Kerr, Rare Cut uses top quality meats, and offers vegetarian and pescatarian options too.

Hotel Arts has announced the completion of a major renovation of 28 Studio guestrooms, giving their basic room category a design and functionality upgrade. Working with award-winning B&H CHIL Design and Calgary-based DIRTT Solutions, the newly unveiled Studio Rooms are an innovative product that provides guests with a stylish, comfortable hospitality experience. This renovation completes the transition to a consistent style throughout all rooms of the property, highlighting bright décor, enhanced functionality and artful touches throughout.

And more hotel news… recently transformed by a $36 million renovation, 2018 is the year of fresh starts at the formerly-known Delta Lodge at Kananaskis – now officially rebranded as Pomeroy Kananaskis Mountain Lodge, Autograph Collection Hotel. From its backcountry-luxe rooms, suites & bi-level lofts to the energizing redesign of its restaurants, the evolution is evident in every detail throughout the Lodge – and its new Executive Chef, Eric Beaupré, is bringing 24 years’ experience and a smorgasbord of fresh inspiration to the kitchen.

There’s a new member of the Village – Village Cider will join the familiar line-up this year at community events and festivals across the Province. Village Cider is light, champagne coloured, with sweet refreshingly crisp flavours of apples, subtle notes of pear and hints of earl grey tea. Smooth, semi-dry and balanced. This cider was designed to be super fresh and just sweet enough. And it’s gluten-free.

The Wednesday Room has launched their new Spring/Summer menu – a complete transformation from their previous menu. Keeping some favourites such as the pasta pljukanci, the waygu beef burger and the whipped guacamole, the new menu showcases Chef Derek Wilkins ability to curate wide-ranging selection of food, such as porkbelly bao, street corn, lobster and prawn tacos, and dessert items which include, rhubarb cornmeal cake topped with buttermilk ice cream and lavender syrup, and summer berry trifle.

Jugo Juice has expanded its menu with the launch of its new Energy Category that features six coffee and matcha green tea based smoothies. Whether you need that extra help to wake up in the morning or a mid-day pick me up, Jugo Juice has Canadians covered with its new menu of six coffee and matcha tea-based smoothies! As many caffeine-based beverages can be full of added sugar and artificial flavours, Jugo Juice felt the need to create a category that gives Canadians the added boost they need, with as many as 3 to 4 servings of fruits and vegetables, no added sugar, and nothing artificial!

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