Haskap Berry Mole Beef Tacos
Haskap Berry Mole Beef TacosLovage Salsa Verde | Queso Fresco | Kohlrabi & Pickled Onion Slaw | Micro Cilantro | Flour Tortilla
Recommended Pairings:
Last Best Brewing & Distilling Lime Ranger Lager – $8
Kiss from a Rose: Last Best Fortunella Gin, Aquavit, bitter orange vermouth, prairie rose bitters, ginger beer – $16
Featured Producers:
- Black Apron Beef (Lacombe) chuck flats
- Blue Vista Orchards (Picture Butte) haskap berries
- Busy Bea’s Market Garden (Monarch) lovage
- Sudo Farms (Diamond City) Kohlrabi
- Micro Acres (Airdrie) micro cilantro
Tucked behind Neighbour Coffee in Calgary’s Inglewood neighborhood, Business & Pleasure is the kind of place that rewards those in the know. This 22-seat cocktail bar is a low-lit hideaway where the drinks are daring, the food is playful, and the vibe is effortlessly cool. Think speakeasy charm without the pretension—where a menu styled like a golf scorecard offers up inventive cocktails alongside elevated comfort bites.
Whether you’re slipping in for a quiet date night or kicking off an evening with friends, Business & Pleasure lives up to its name—because here, you really can have both.
Ranked #46, Canada’s 100 Best Bars 2025
Ethan Campbell is the Culinary Director for Our Daily Brett, Good Honest Food, Salon Catering, Super Variety, Business & Pleasure, and Neighbour Coffee. He has been with the company for nearly eight years, originally drawn to Our Daily Brett by its simple but powerful mission: Good Honest Food. That philosophy continues to guide his approach to menu development, leadership, and ingredient sourcing across all concepts.
With nearly two decades of professional culinary experience, Ethan leads with a deep respect for seasonality, local producers, and community-driven food culture. Born and raised in Calgary, he has worked in both fine dining and casual kitchens, developing a style that’s approachable, thoughtful, and memorable.
From shaping menus to mentoring teams, his work focuses on food that connects people—whether it’s a beautifully plated crudo at Business & Pleasure or flipping burgers on the patio at Our Daily Brett for a community fundraiser. While he draws inspiration from Alberta’s growers and producers, much of his creativity comes from within his team—learning from their diverse backgrounds, cooking styles, and personal food stories.
What made you want to be a chef?
“I grew up watching my grandma host beautiful, over-the-top dinner parties. It made me fall in love with food as a way of bringing people together. That energy stuck with me—and once I got into a kitchen, I never looked back.“