A culinary destination in Calgary: charbar raises the bar to new heights
June 19, 2015
by charbar
Calgary’s award-winning chef, Jessica Pelland, will start leading the charge this weekend with one of the city’s most anticipated new restaurants as charbar opens in the converted Simmons Building in the East Village. Introducing locals and visitors to the culinary inspirations of Argentina, Spain and Italy, Pelland is charbar’s Executive Chef, supported by co-owners and chefs John Jackson and Connie DeSousa of CHARCUT Roast House.
“Calgary has made strides in the culinary scene in recent years, meaning tourists and locals alike are now constantly waiting to see what the next new thing is,” says Chef Pelland. “At charbar, we’re not cuisine or ingredient-specific, but our menu is inspired by a celebration of Western Canadian ingredients; from the ocean, prairies and local gardens.”
At charbar, guests are offered a choice of diverse culinary experiences, with fresh seafood at the extensive raw bar and ultra dry-aged Alberta beef grilled on the custom-made Argentine wood-fire. The restaurant also dedicates half of its menu to vegetarian small plates, such as sourdough Fugazza with Roman broccoli, provoleta and roast peppers, or the baked empanadas with almond chimichurri.
The restaurant forms an eclectic, culinary destination that is the first of its kind in Calgary. With the help of designers McKinley Burkart, the 16,000 sq. ft. Simmons Building was restored and transformed to house charbar, alongside hyper-local businesses Sidewalk Citizen Bakery and Phil & Sebastian Coffee Roasters. With three levels of dining area, charbar boasts a unique rooftop patio, a city oasis featuring panoramic views of the Calgary skyline, Bow River, and Rocky Mountains.
For more information, visit us at charbar.ca or follow us on social media:
Twitter, Facebook and Instagram.
Calgary’s award-winning chef, Jessica Pelland, will start leading the charge this weekend with one of the city’s most anticipated new restaurants as charbar opens in the converted Simmons Building in the East Village. Introducing locals and visitors to the culinary inspirations of Argentina, Spain and Italy, Pelland is charbar’s Executive Chef, supported by co-owners and chefs John Jackson and Connie DeSousa of CHARCUT Roast House.“Calgary has made strides in the culinary scene in recent years, meaning tourists and locals alike are now constantly waiting to see what the next new thing is,” says Chef Pelland. “At charbar, we’re not cuisine or ingredient-specific, but our menu is inspired by a celebration of Western Canadian ingredients; from the ocean, prairies and local gardens.”
At charbar, guests are offered a choice of diverse culinary experiences, with fresh seafood at the extensive raw bar and ultra dry-aged Alberta beef grilled on the custom-made Argentine wood-fire. The restaurant also dedicates half of its menu to vegetarian small plates, such as sourdough Fugazza with Roman broccoli, provoleta and roast peppers, or the baked empanadas with almond chimichurri.
The restaurant forms an eclectic, culinary destination that is the first of its kind in Calgary. With the help of designers McKinley Burkart, the 16,000 sq. ft. Simmons Building was restored and transformed to house charbar, alongside hyper-local businesses Sidewalk Citizen Bakery and Phil & Sebastian Coffee Roasters. With three levels of dining area, charbar boasts a unique rooftop patio, a city oasis featuring panoramic views of the Calgary skyline, Bow River, and Rocky Mountains.
For more information, visit us at charbar.ca or follow us on social media:
Twitter, Facebook and Instagram.
Media Contacts
Jessica Pelland, Connie DeSousa, John Jackson
info@charbar.ca
Immedia PR
Stephanie Jo (Calgary) stephanie@immediapr.com
Heather Kirk (Toronto) heather@immediapr.com
About charbar
From the team behind CHARCUT, and located in the revitalized and ever-growing community of East Village, charbar’s Executive Chef Jessica Pelland introduces guests to a new flavour with the culinary inspirations of Argentina, Spain and Italy. charbar is part of a collaborative and unique concept to be part of a culinary destination, the first of its kind. Housed in the historical Simmons Building alongside the Bow River, charbar partners with Aviv Fried and Phil & Sebastian; like-minded, complementary and thriving local businesses that share a common passion to elevate Calgary’s culinary platform.
John Jackson and Connie DeSousa / Co-Chefs and Co-Owners
International experience and love for all things local, Chefs John Jackson and Connie DeSousa have opened acclaimed kitchens in five-star hotels, cooked alongside some of the world’s best and led the charge to put Calgary on the global culinary map through innovation and collaboration. Together, they lead CHARCUT and charbar @ the Simmons.
Jessica Pelland / Executive Chef
Winner of the nationally televised Chopped Canada competition, Chef Jessica Pelland has a hand in the catering operations — from menu planning and design to overseeing subtle details for events large and small. Pelland’s strong ethic and caring approach to cookery will help any bridal, event or meeting planner shine.