Courses 1 || Price $25 (small); $36 (large) || Time(s) Available All Day
Dietary Identifier(s) Gluten-Free Available || Allergen(s) N/A || Substitutions Available Yes
Course 1
Course 1Bison, Carrot & Gouda Pizza
Housemade Focaccia Dough | Bagna Cauda | Mozzarella | Bison | Cold Oil Poached Carrots | Gouda | Micro Herbs
Recommended Pairings
Eighty-Eight Brewing Hammer Pants Pale Ale – $6.50
Featured Producers
- Micro Acres (Airdrie) micro herbs
- Pioneer Butchery & Charcuterie (Calgary) bison
- Poplar Bluff Organics (Wheatland County) carrots
- Sylvan Star Cheese (Red Deer County) gouda
Eighty-Eight Brewing Co. is a retro-inspired craft brewery in Calgary, paying homage to the 1988 Winter Olympics—a defining moment in the city’s history. Since opening in August 2018, the brewery has been serving up bold, experimental beers alongside a vibrant, nostalgic atmosphere. With a taproom that features neon lights, Olympic memorabilia, and even a Nintendo Entertainment System, Eighty-Eight Brewing embraces the fun and energy of the ’80s. Their lineup includes creative, flavor-packed brews, often featuring quirky names like Cassette, Duotang, and Hammer Pants. This brewery is a must-visit for craft beer lovers looking for great drinks and rad times.
Nestled inside Eighty-Eight Brewing is Portland Street Pizza, a bold, square-pizza concept serving up hot slices to enjoy alongside your craft beer. Inspired by Portland-style deep-dish pizza, their pies have thick, crispy edges and creative and experimental flavours.
Chef Joshua Carvelli’s culinary journey began unexpectedly when an overstaffed golf course redirected him to a position in its restaurant. That chance opportunity changed the course of his life. He immediately fell in love with cooking and the fast-paced rhythm of the restaurant world.
After relocating to Calgary, he began his career as a line cook and steadily worked his way into leadership roles, growing his skills, confidence, and passion along the way. Cooking became both a creative outlet and a daily form of self-expression, shaping a career that has never felt like just a job. For Carvelli, the kitchen remains a place of inspiration, a craft and calling that continues to fuel his creativity and purpose.
What made you want to become a chef?
“Growing up my grandpa always told me to do something that felt like a passion project and less of a dreadful career. Being able to show off who I am and all the little things that I learn every day from different cultures and experiences, then transforming that into different dishes and plates lets me feel a sense of growth and creates a different challenge each day. This is what I live for… Can I make someone’s day by something I create. That is why I want to be and am a Chef.“