In 2004, The Coup opened its doors to Calgary and surrounding areas with the desire to provide a modern vegetarian restaurant to the community. Since then we have been dedicated to delivering a vibrant atmosphere and creative vegetarian fare. Our products have been selected based on deep ecological ethics, allowing for a large percentage of our ingredients to be local,
whole, organic, and made from scratch.
Our bar program features a high quality selection of vegan, organic, and biodynamic wines. We focus on local brewers and distillers, and strive to curate a cocktail menu that focuses on ingredients that are local, flavourful, and unique. Along with a varied selection of spirits, we also have a collection of zero proof cocktails with flavour profiles designed to be true representations of their original alcoholic counterparts.
We believe that The Coup has a responsibility to make the world a more sustainable and healthy place. We do this by connecting with our community and supporting local suppliers, farmers, and artisans. We maintain a 3 LEAF certification, and celebrate cultural diversity in our food, drink, and people.
Born and raised in the UK, Jules Jasper came to Canada with their family in 2007. It wasn’t until their first year of high school that they fell in love with cooking. Started their career as a dishwasher at the age of 15 at Milestones, working their way up the ladder in various positions from fry cook, to grill then kitchen manager, sous chef and finally Chef. During this time, they also worked in Alberta, BC and Europe in various different cuisines.
The food is definitely their passion but they also fell in love with the comradery and the feeling of being a part of a team. Although they never went to any formal training to be a chef, they have been able to learn so much about food and technique by working at so many different restaurants throughout their life, learning from some amazing chefs and mentors along the way.
Working in kitchens has given Chef Jules not only tangible skills but has given them confidence and leadership skills that they only dreamed of when they were younger. Now they are honored to lead a group of amazing, hard working people at The Coup and really couldn’t be more proud of the things they are able to accomplish together.
Friday, August 9: 11:30am to 10pm
Saturday, August 10: 11:30am to 10pm
Sunday, August 11: 11:30am to 9pm
Monday, August 12: 11:30am to 9pm
Tuesday, August 13: 11:30am to 9pm
Wednesday, August 14: 11:30am to 9pm
Thursday, August 15: 11:30am to 9pm
Friday, August 16: 11:30am to 10pm
Saturday, August 17: 11:30am to 10pm
Sunday, August 18: 11:30am to 9pm
Vegetarian
Course 1
Alberta Harvest Salad
Heirloom Tomato | Roasted Beets | Baby Kale | Basil | Maple Balsamic Vinaigrette | Goat Cheese | Spiced Walnuts
Course 2
Broccoli Cheddar Tart
Red Fife Pastry Tart | Cheddar Sauce | Braised Broccoli | Pickles | Lime Ash
Course 3
Almond Cake
Braised Apple | Cinnamon | Whiskey Caramel | Saskatoon Berry Compote | Candied Almonds | Mint
Recommended Beverage Pairings:
Course 1: Saskatoon Berry French 75 – Two Rivers Distillery London Dry Gin, champagne, lemon, saskatoon berry – $8
Course 2: ‘Gold Rush‘ – Two Rivers Distillery single malt whiskey, honey, lemon – $8
Course 3/Digestif: ‘Nanaimo Espresso Martini‘ – Two Rivers Distillery coffee vodka & nanaimo bar liqueur, espresso, chocolate – $11
Featuring Local Producers:
- Broxburn Vegetables – tomato, broccoli, cucumber
- Deepwater Farms baby kale
- Lyalta Gardens genovese basil
- Van Garderen Ranch red fife flour
- Prairie Berries saskatoon berries
- Rafferty Farms mint