Inglewood’s 500 Cucina has a new name– Scarpetta (when you wipe your bread around your plate to mop up the last drops of that delicious sauce– that’s scarpetta!). Chef/owner Rocco Bartolotti has embarked on a refresh after 5½ years, installing roof insulation to deaden the sound, a new bar area with beers on tap and wine by the glass, new light fittings and banquette seating, and a fireplace on the patio. He’s also gone back to his roots, offering Italian street food, like charcuterie in a cone, to eat in or take out. He’s still hand-making pastas and his award-winning pizzas, with local musicians playing live on Saturdays.

Calgary-based Edo Japan has introduced a new concept, Fresh Take, at Edo’s newly renovated Shawnessy location. With over 120 locations in Western Canada, Edo is a local success story, and has plans for over 20 new locations across Canada in the next 18 months. Existing locations are being transformed with modern design elements, a refreshed logo, store design, and updated menu options, as well as introducing grab and go market walls with imported Japanese snacks like Pocky sticks, Sriracha Peas, and Hichews.

After 15 successful years in Calgary’s Willow Park Village, the Alefantis and Bushi families have unveiled the newly renovated Broken Plate, revealing a fresh and clean look in cool blue and white like the flag. Yaya’s recipes have evolved, and they’re challenging the perception of Greek cuisine. Chef Ervin Bushi’s refreshed menu includes creative takes on traditional Greek dishes, such as the totally morish Red Beet Hummus, and Lamb Baklava – slow-cooked lamb in crispy phyllo pastry. Did you know Broken Plate serve more lamb than any other restaurant in Calgary? True! And instead of breaking a plate, make a $15 donation, and they’ll match it and send it the Women’s Shelter!

Calgary’s Elwood and the Rabbit has a new chef! We’re excited that Executive Chef Kaede Hirooka, who has made his mark at Vintage Chophouse, will now be showing off his playful take on North American comfort food.

One of Calgary’s most popular breakfast spots, OEB, has now closed its original restaurant on Edmonton Trail, and re-opened in Bridgeland in the 1st Avenue NE location that most recently had been Bridges on First.

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Turner Valley’s Eau Claire Distillery has paired their award-winning Parlour Gin with their own bespoke original tonic water from Eau Claire Soda Company to create a ready-to-drink Gin & Tonic craft cocktail. The new 355 mL Gin and Tonic cans are 6% alcohol, and best served chilled for what we hope is coming very soon – patio, camping, and golf season! CSPC 802299, 4 pack cans $15

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