1126 Memorial Drive NW, Calgary
403.228.4442

Mans Farm Fresh Egg  |  Alberta Wild Rice  |  Oyster Mushrooms  |  Pickled Tomato

Roast Broek Pork Acres Porchetta  |  Potato Succotash  |  Red Pepper Puree  |  Tarragon Pesto

Highwood Crossing Oats  |  Haskap Berry Crumble  |  Organic Dairy Honey Ice Cream

Recommended Pairing: 
New Level Brewing Sorceress Lime Sour – $10

 

Featured Alberta Farms & Producers:

At Oxbow, located at Hotel Arts Kensington, we invite you to indulge in the art of good food. Bending traditional cuisine, our imaginative take on ‘comfort food’ is prepared with local and seasonal ingredients, letting you appreciate dining as it was meant to be – honestly uncomplicated.

Meander through the course of your day and anchor here, at one of Calgary’s most inviting restaurants. Whether it’s snacks to savour as you sip in the comfort of our vibrant lounge, an intimate meal to share amongst family in our dining room… or something uniquely in between. We bend to suit your tempo. So stay for a little, stay for a while. Our delightful setting situated in the heart of Kensington inspires unexpected experiences, shared with family, friends or coworkers. Open Wednesday-Saturday for dinner and Sunday Brunch, Oxbow has a sunny patio overlooking the Bow River with Downtown Calgary skyline views.

chef quinn stapleChef Quinn Staple cut his teeth at Canmore’s renowned Crazyweed Café. He then joined the Raw Bar team at Hotel Arts for a refreshing Asian-inspired change in style before conducting a stage at the distinguished Alinea, Grant Achatz’s modernist three-Michelin star restaurant in Chicago.  Keep reading…

Chef Myles PerryChef Myles Perry is the Chef de Cuisine at Oxbow restaurant in Hotel Arts Kensington, overlooking the beautiful Bow River and downtown Calgary.

Q: At what age did you start cooking?
A:
I remember cooking breakfast for myself as a kid, I was probably only 7 years old at the time. I would make pancakes easily four times a week for my sister and I while we were on summer break from school, and I guess you could say that’s where it all started.  Keep reading…