Oysters – National
National hosts a Buck-A-Shuck special on oysters every Tuesday at each of their three locations. The oysters are not only a great deal, but they are always really fresh. With a refreshing National Caesar (made with a splash of IPA), this is my favourite way to spend a Tuesday evening.
$1 per oyster at National’s three locations (17 Avenue, 10 Avenue, Westhills), ntnl.ca
— Carmen Cheng, contributor, @foodkarmablog
Keith’s Special – Keith’s Deli
It’s not always deconstructed this and confit that when it comes to my mealtime. Keith’s Deli (just across the road from Chinook Centre) is all about the sandwiches, kosher dills and pickled eggs.
For a quick lunch, I love this sausage-filled classic sandwich with gooey cheese and sharp mustard. Ordering one of their giant dill pickles on the side is also a must. They’ll quarter it for you.
— Dan Clapson, contributing food editor, @dansgoodside
Longview Wines – South Australia
From the decidedly cool climate of Adelaide Hills in South Australia, come these estate wines of family-owned Longview vineyards.
2012 Red Bucket Semillon (72%) / Sauvignon Blanc (28%) is a fascinating wine, with flavours of citrus and tropical fruit yet an elegant, restrained acidity. Great value at $17.
2010 Longview Red Bucket Shiraz (52%) / Cabernet Sauvignon (48%) is a satisfyingly flavourful wine, juicy and mouthwatering with notes of ripe black berries, and a smooth long finish. Another great value at $18.
Both wines make for satisfying indoor drinking now and will be perfect in the warmer weather on the deck with a BBQ dinner.
— Linda Garson, publisher/editor-in-chief, @vineanddine
Lamb Sirloin – Swine & Sow
Swine & Sow’s executive chef Ian Smith makes some of the best lamb I’ve ever tasted. Served on top of faro risotto, the braised lamb sirloin is tender and flavourful. It was so good, I couldn’t wait to take another bite. What makes this dish even more special is that the lamb is local, coming from Lambtastic Farm in Vulcan, Alberta. Even those who aren’t big fans of lamb should give this dish a try.
— Laura Lushington, digital media editor, @LauraLushington