10522 – 124 Street,

Menu Available: Tuesday to Sunday, 3pm to close

*Gluten-free Available*

Course 1

may fried mushrooms





Tempura fried Alberta oyster mushrooms, chili dust, 5th Gen Farms smoked black garlic cream, balsamic gastrique  

Course 2

may pork dish





Hogs and Horn Heritage pork chop, haskap berry demi glace, braised fennel bulb, micro chervil 

Recommended Pairing: Don’t Call Me Honey (Berry) – Honey berry and thyme syrup, Field Notes sweet pea garden amaro, Galliano, gin, lime juice – $17

may drink pairing





Featured Producers:

Menu Available: Tuesday to Sunday, 3pm to close

Friday, August 11 – 11:30am to midnight
Saturday, August 12 – 10:00am to midnight
Sunday, August 13 – 10:00am to 9:00pm
Monday, August 14 – CLOSED
Tuesday, August 15 – 3:00pm to 10:00pm
Wednesday, August 16 – 11:30am to 10:00pm
Thursday, August 17 – 11:30am to midnight
Friday, August 18 – 11:30am to midnight
Saturday, August 19 – 10:00am to midnight
Sunday, August 20 – 10:00am to 9:00pm

Local ingredients, global inspiration. Carefully crafted cocktails and curated wines.

In hospitality and agriculture, we tend to celebrate the harvest. We name restaurants after it and gather in community halls after the crops are off the field to celebrate.

Growing up in a small town, I remember the time after the harsh winter months. It was in the garden with my parents and grandparents, tilling and meticulously planting the garden. Farmers were in the fields getting the crop in for the spring. It was a time of renewed optimism. A time to celebrate and embrace the work that had to be put in to ensure we could endure the following winter.

That time was May.

Please join us in celebrating the food grown here and the story of infusing our culture and heritage into those ingredients, which makes what we like to call “Canadian Food.”

chef bri campbellChef Bri Campbell was raised in Brooks, AB. Submerged in the Alberta beef world right away by their parents, Bri started cooking at an incredibly young age. They baked sweets and cooked traditional British dishes, while learning how to whisk the best lump free gravy a kid could make.

Their first kitchen job at 15, slinging pub grub and buffet breakfasts at the Brooks Golf Club. Upon graduating High School in 2007, Bri moved to Calgary, AB and was accepted into the 2-year Baking and Pastry Arts Program at SAIT. While studying, Bri worked at various fine dining restaurants in the city and upon completion of the program, had an opportunity to work in the Alberta Oilsands. There, they learned Authentic Korean cuisine and also took part in the Cook Apprenticeship Program at NAIT. After completing their Red Seal Bri was cheffing in various kitchens within Edmonton.

The skills they gained throughout their career allowed them to make the jump to Executive Chef at May . Bri creates all their own recipes and has a strong influence on the menu, creating upscale farm to table dishes. They try to include at least three local farmers/suppliers with every plate created. Chef Bri continues to be excited by the ever-growing industry and that there is always something new and thrilling to learn!

Keep reading…