When I Return - New Blogging Experiment! Things Byron ate three weeks ago

About three weeks ago I received a Twitter DM from my friend Byron: "If I track what I eat for a week and blog about it, will you critique/lambaste/publicly analyze it on your blog?"

I was more than happy to oblige. One thing that's difficult about nutrition though is that there isn't a singular definition of a "healthy diet" and in my practice, I tailor the education/counselling I provide to accommodate for my clients' nutrition/health-related goals. However, I'm pretty sure Byron's not at a point in his life where he's actually looking to change his habits, so even though I'm pointing out all the areas where he could improve here, if I had a similar client, I would be focusing on getting them to a mindset where they are preparing themselves for change, and to get them to change one little thing at a time as opposed to overwhelming them with a bunch of advice/numbers.

I know simply saying, "Eat breakfast," "Don't drink so much" and "When was the last time you bought groceries? Do you even know how to cook?" is not going to really have the hard-hitting impact Byron was looking for, so I went into "mathemadietitian" mode and crunched some numbers. The fact that Byron eats virtually all his meals out made it a little easy, but I also had some help from the USDA National Nutrient Database (in Canada we have the Canadian Nutrient File), CalorieKing and MacGourmet. (Quick legend: No fill = Nutrition info from product/restaurant website. Green = USDA. Red = Other website. Yellow = No data.)

Byron gave me his height, weight, age and activity level, and using the Mifflin-St Jeor equation, estimated his calorie needs to be 2000 per day (i.e. the "average"). Byron is also within the healthy BMI range so there would be no health advantages if he lost weight. The recommended fat and carb intakes are calculated as a percentage of the total calories, the protein intake is calculated as a minimum of 0.8 g/kg of his weight (or 0.4 g/lb... so much for hiding how much he weighs) and everything else is based on the DRIs. Obviously the Percent Daily Value (%DV) for Vitamins A and C, calcium, and iron should ideally add up to 100.

So now that I've suddenly made nutrition really confusing, when I return in two weeks after sweating it out in Thailand. I will post mini-blurbs about what all these numbers mean, what Byron is doing to produce these numbers and what Byron (or even you!) can do to develop some healthier habits.

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Beef Fondue Experience @ Laurier Lounge

Cross-Posted from Calgary is Awesome.

Dine Out Calgary has officially come to a close, and I hope my Calgarian readers have had a chance to take advantage of the "ten tastiest days of the year" and try a couple of the fantastic restaurants our city has to offer.

I had a chance to try two of them myself - B. and I first went for the $25 dinner at Maurya in Kensington. It was a lot of food for that amount of money, but I wasn't blown away by it. The beef in the Beef Masala was tough (though the Lamb Masala was good), and the spices just seemed off; some dishes were too spicy, some too sour, some too salty (popping preserved lemons in your mouth when you think they are potatoes or zucchini is not a pleasant surprise), etc.

I'd missed B.'s birthday as I was away on a conference so I promised that I would take him somewhere when I got back. After scrolling through a few of the Dine Out menus, B. chose Laurier Lounge, which simply stated it was offering a "Beef Fondue Experience" for $35. It took a bit of digging, but we quickly found out that this "experience" meant a cheese fondue appetizer, beef broth fondue (or Fondue Chinoise) as the main course, and chocolate fondue for dessert, which usually costs $45/person. (For Dine Out Calgary, Laurier Lounge also featured the same menu with wine pairings as its $85 Gourmet offering.)

Our reservation was for a late, 8 pm seating but the restaurant was still packed when we arrived. The hostess wasn't at her spot at the entrance either, so we stood awkwardly for a minute or two while waitresses carrying hot plates of food tried to navigate around us. The hostess felt compelled to scramble around to find menus for us despite the fact that we must've told at least two people that we were there for the Dine Out Calgary menu, and I'd also made note of it when I made the reservation. However, after the initial lapse in communication, our service throughout the evening was friendly and not rushed.

You can definitely tell that the Laurier Lounge is a converted house (the Stanley House, to be exact) as the space is very cozy, to say the least. I'm sure during the day the windows let in a lot of beautiful sunlight, but we were relegated to a darker part of the restaurant for the evening. More romantic? Perhaps. Good for photos? Not so much.


The cheese fondue is made from a blend of Swiss and Emmentaler cheeses, flavoured with garlic and white wine. The waiter came around and ground fresh black pepper on our plates, which was a nice touch. I thought the white wine overpowered the cheese a little bit and you will hardly ever hear me say this but I thought at first the fondue could use a little more salt. As we got near the bottom though (and unable to drown our bread with cheese), the natural saltiness of the cubed baguette helped to balance some of the flavours out.


Some online reviews have complained that the fondue at Laurier Lounge is a broth fondue as opposed to an oil fondue. I personally appreciated the fact that there wasn't a cloud of oil covering anything. The broth was very rich and flavourful, with mounds of caramelized onions swimming in the bottom. I'd say it was exactly like French onion soup, except without the gratin on top. The beef was sliced just to the right thickness so that it cooked quickly, but stayed moist and tender.


I was quite impressed by the fact that the dinner came with a large salad, roasted tomato, baked potato and some raw zucchini and mushroom for cooking in the broth. The salad was dressed in a light vinaigrette while the potato was hot and slathered in butter. I'm usually a fan of roasted tomato as well, but this one was cold.


The fondue also came with three dipping sauces - cocktail sauce, dijon/honey mustard and aioli. Both B. and I agreed that the aioli was our favourite.


The chocolate fondue came with a nice assortment of fresh fruit, including pineapple, honeydew, cantaloupe, strawberry and orange. There was also some very sweet banana bread. The table next to us got bananas, so I joked that we would've gotten bananas too if they hadn't been making banana bread with it! I found the fondue to be a little too sweet as I prefer dark chocolate and we struggled to finish. The pineapple was both our favourites as it provided a tart foil to the cloyingly sweet chocolate.

Aside from the Beef Fondue Experience, Laurier Lounge has an extensive menu that ranges from classic French entrées to tapas, sandwiches and poutine. They also have an impressive wine list, so I'm sure many of the groups that were dining at such a late hour were just there for a few after-dinner drinks and snacks. Lunch is served during the day (except Mondays), and brunch on weekends from 10-2. Unfortunately, I don't think either my wallet or my figure can afford another Beef Fondue Experience, but I'm looking forward to going back for brunch and/or some Duck Confit Poutine!

Laurier Lounge
1111 7 St SW
Calgary AB T2R 1A1
(403) 228-3771
Open Mon 5 PM-11 PM. Tues-Fri 11 AM-11 PM. Sat-Sun 9 AM-11 PM. Reservations recommended.

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Indian Infusion Granola

I hope you all had a chance to grab a copy of Blog Aid while it was still available.

What's Blog Aid? In the wake of the Haiti earthquake, Calgarian food writer/author/blogger/broadcaster/editor and overall superwoman Julie van Rosendaal decided to raise funds for the relief efforts by compiling a cookbook with recipes from 27 of her favourite food bloggers. The time from idea conception to print was only 3 weeks, and in the end, 1,818 cookbooks were shipped out, amounting to almost $50,000 (including matched funds from the Canadian government) going towards Haiti relief via the Canadian Red Cross and Doctors without Borders.

At around the same time, my coworkers' granola supply from the holidays were beginning to dwindle and they began bugging me for more. But as [I like to pretend] it's not winter any more, I thought a new blend of spices and ingredients would be more appropriate.

Cheryl of Backseat Gourmet had mentioned that she'd submitted a Chai Spice Granola recipe to Blog Aid, so I eagerly waited for my copy to see what it was all about. When I compared her recipe with mine, I liked her blend of spices and the pistachios, but the dietitian in me thought, "Well, her recipe has ½ cup of oil and mine only has 2 tbsp... and her recipe uses ½ cup each honey and brown sugar and mine just has the honey..." And I had to cut out the coconut because I have a coworker who doesn't like it.

So I took a little from her recipe and a lot from my recipe, and Indian Infusion Granola was born.


Although I used the word "Indian" because of the chai spice blend, it occurred to me later that pistachios and apricots feature more prominently in Turkish cuisine...





...perhaps Indian Confusion Granola is more like it.

But Indian or Turkish, this recipe is good though the spice was a little overwhelmed by the dried apricots, I think. Despite the fact that I moved the oven racks a little too low and burnt a good portion of it, I got a lot of positive feedback and I'm already ready to make more! A last-minute order meant that I only got about ¼ cup of the recipe (which I'd already multiplied by 1.25!)

Indian In/Confusion Granola
Adapted from Backseat Gourmet/Blog Aid and my own Winter Spice Granola
Makes about 12 cups

• 5 cups (1.25 L) rolled oats
  
• 1 cup (250 mL) almonds, raw
  
• 1 cup (250 mL) pistachios*, shelled, raw
  
• 1 cup (250 mL) pumpkin seeds, hulled, raw
  
• 1 cup (250 mL) sunflower seeds, hulled, raw
  
• ¾ cup (185 mL) sesame seeds
  
• 2 tsp (10 mL) ground cinnamon
  
• ½ tsp (5 mL) ground ginger
  
• ½ tsp (5 mL) cardamom
  
• ½ tsp (2 mL) nutmeg
  
• ½ tsp (2 mL) cloves
  
• ¾ cup (185 mL) unsweetened applesauce
  
• ½ cup (125 mL) honey
  
• 2 tbsp (30 mL) vegetable oil
  
• 1 cup (250 mL) dried apricots, chopped
  
• 1 cup (250 mL) golden raisins

1. Set racks in the upper and lower thirds of the oven. Preheat to 300°F (150°C).
   
2. In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
   
3. Spread the mixture evenly on two rimmed baking sheets. Place granola in oven and set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir. After stirring the granola, make sure you spread the granola back evenly in pan to prevent burning. Remove granola from oven after 3-4 rotations (30-40 minutes) and stir well to keep it from cooling in a hard, solid sheet.
   
4. Scoop cooled granola into a large zipper-lock plastic bag or other airtight container. Mix in dried fruit and store in refrigerator indefinitely.

*Thanks, Cheryl, for telling me that I can find raw, shelled pistachios at Calgary Farmers Market

Nutrition Info (per ½ cup): 351 calories, 16 g fat (2 g saturated), 0 mg cholesterol, 42 g carbohydrate (7 g fibre, 14 g sugar), 12 g protein, 6 mg sodium. An excellent source of thiamin (vitamin B₁), iron, magnesium, phosphorus, zinc, copper and manganese. A good source of vitamin B₆, folate (vitamin B₄), potassium and selenium.

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Roasted Parsnip and Rutabaga Soup

The theme of the newsletter at my work this month was naturally, Nutrition Month! In keeping with the theme of "Celebrate Food... From Field to Table!" I challenged myself to create a recipe using all locally-sourced ingredients - it didn't take too much time at the Farmers Market to make me realize this was not an easy task in late February in Calgary!

I must admit I was also being a little picky - I wanted to move away from the "Alberta beef" stereotype. I didn't want to "cheat" and buy hothouse cucumbers or tomatoes. I thought 5 lb of potatoes or carrots were a little much, and cabbage? ...I was still getting over a batch of soup that took me a little too long to finish. In the end, I decided on parsnips (which came in manageable 1 lb bags) and another walk around the market brought me to the rutabaga.



If you haven't had parsnips before, they aren't simply "white carrots". They're tough and woody, so they can't be eaten raw, but cooking them brings out stronger, sweeter flavour than their orange cousin. Gram for gram, parsnips are also higher in minerals like iron, magnesium and phosphorus.


Rutabaga are actually a cross between cabbage and turnip, putting them in the Brassica family, which is known for being high in cancer-fighting antioxidants.


And the soup itself? Despite the lack of herbs and spices (it is still winter, after all), the parsnip and rutabaga bring so much sweetness that it looks and tastes a little like applesauce. However, if you are not so concerned with eating 100% local, I would definitely encourage you to play around with some different seasonings (let me know how it goes!)

Roasted Parsnip and Rutabaga Soup
Makes about 7 cups

• 1 lb (454 g) parsnips, peeled, cored and cut into chunks
  
• 1 rutabaga (~300 g), peeled and cut into chunks
  
• 1 tbsp + 1 tsp (20 mL) canola oil, divided
  
• 1 large onion, chopped
  
• 3 cups (750 mL) water
  
• ⅓ cup (85 mL) milk (I use 1%)

1. Preheat oven to 450˚F (230˚C).
   
2. In a medium-sized bowl, toss parsnips and rutabaga together with 1 tbsp (15 mL) canola oil. Spread out on a baking sheet and roast for 20-25 minutes.
   
3. In a medium saucepan, heat remaining tsp (5 mL) of oil. Add onions and cook over low-medium heat until they become translucent. Remove from heat and add roasted vegetables and water.
   
4. Puree soup in batches using a blender or food processor. Return soup to pot and heat, stirring in milk. Serve immediately, garnished with cheese (Sylvan Star smoked gouda is a locally-produced, award-winning choice.)

Nutrition Info (per cup, without cheese): 101 calories, 3 g fat (0.3 g saturated), 0 mg cholesterol, 18 g carbohydrate (5 g fibre, 7 g sugar), 2 g protein, 24 mg sodium. An excellent source of folate. A good source of vitamin C, potassium and manganese.

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Nutrition Month 2010 - How to Celebrate Local Food in Calgary

Cross-Posted from Calgary is Awesome.

Happy Nutrition Month! Every March, Dietitians of Canada spearheads a month-long campaign to highlight nutrition as an important part of our health, and to help motivate and guide people across the country to better food choices. This year's theme is Celebrate food... from field to table! which is particularly relevant as many of us are becoming more concerned about where our food comes from and how it is produced.

• CHOMP Around Alberta is a virtual one-stop shop for information regarding local eating around the province. The site, developed by Travel Alberta and a handful of other organizations, is divided into several sections:
  
  • Off the Eaten Path suggests different culinary trips you can take, highlighting local producers and restaurants that specialize in local cuisine along the way. Want to plan your own trip instead? Take Your Fork on the Road leads you to the Alberta Farm Fresh Association website. Each year the association publishes a guide/map of all their members, which include vegetable, fruit and protein (meat and egg) producers who sell their goods on-site – a great way to meet the farmers and get to know where your food comes from.
  • Don’t want to travel too far from home? The Urban Forager section takes you to the Alberta Farmers’ Markets Association website – we are lucky enough to have two year-round markets right here in Calgary (Calgary Farmers’ Market and Crossroads Market), but there are also a handful of seasonal markets (usually open through the summer and into fall) inside and outside of the city that are definitely worth a look. Find out where they are by visiting this interactive map.
  • Not sure what’s in season? A handy Harvest Calendar highlights the vegetables, fruit and meats that you can find during the different seasons, as well as products that are available year-round.
  • Not much of a cook? The Redefining Dining & Wining section is a portal for the Dine Alberta program which provides a directory and map of restaurants that source local food.
  • CHOMP Around Alberta has been around for almost three years without much fanfare, but last month, the province launched its Explore Local campaign, which will hopefully reignite interest in producers, chefs and consumers alike for local food and sustainable development.
  
  
• Ever heard of community-supported agriculture (CSA)? Farms across the country are trying to drum up more business and increase their financial security buy asking people to buy “shares” in the farm. In return, shareholders get to pick up a box of farm-fresh produce every week during the harvest season. There are currently two CSAs that have pickup locations in Calgary – Thompson Small Farm near Carbon, AB and Oxyoke Farms near Linden, AB (403-546-0110, pickups at Knox United Church). The Good Food Box run by the Community Kitchen Program of Calgary is a similar program, but not all of the produce is local.



• For those who like to shop online, spud! is an online grocer that delivers directly to your home. The company sells all-organic produce, and about half of its other grocery products are organic as well. The website lists the producer of every single item available, and often there is a vendor profile as well. However, the quality of the produce can be a little spotty, so sticking with the more processed goods (dairy products, breads, grains, etc.) is probably your best bet.



• Slow Food is a movement that began in the 80s in Italy as a response to the growing fast food industry in Europe, and has since spread around the world. The Calgary branch carries on the Slow Food mandate of protecting regional cuisines and ingredients by hosting workshops and food and wine events in restaurants across the city.



• In an impressive show of marketing, I recently received a Twitter request from Pantry Pup. They are a new company so their product line is currently quite small, but right now they carry Canadian organic wild rice and locally made artisanal pasta which they'll deliver free to your door!



• Educate yourself on the issues! The Calgary Food Policy Council (also at http://calgaryfoodpolicy.blogspot.com) is a non-governmental organization that advocates for a sustainable, local urban food system. Their interests run the gamut from community gardens, food security and organizing the Calgary Food Summit to more fringe practices of beekeeping and backyard chickens.

What are your ways of celebrating local food where you live?

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Wishes & Goals 2010 Check-Up - March

February was a bad month.

Well, ok, I guess it depends on how you look at it. February felt like a bad month because I was starting to slip - unlike January, where every time I snacked I opened up my calendar to update it, now I was scribbling it on a scrap of paper if I remembered or doing it from memory. Instead of doing my pushups as soon as I got home from work I procrastinated until the end of the day or sometimes pushed them to the next. I also started tracking my weekends, which almost always involve going to bed after 2 (though I do end up getting about eight hours of sleep), not drinking enough water and barely squeezing in three meals, let alone two snacks. And now, here I am reflecting on the month a week into March (though I do have a legitimate excuse)

I was also burning out. It took me a long time to admit that because unlike in university, when the source was obviously juggling the demands of homework, studying for exams and writing/editing for the McGill Tribune, now, work is not a huge burden (not having to take it home makes a huge difference for me), but I'm having trouble balancing things that I enjoy - kickboxing, blogging, reading blogs, spending time with friends (ok, mostly B.) - all while trying to get to bed earlier! I'm now trying to slow down and lower my expectations of myself in terms of how much I want to get done each day (this article I had to pre-read for the Learning Retreat was also very helpful) but it's something I'm still working on.

But if you just look at the calendar in terms of the goals/wishes, it's really not that bad...

My Goals for 2010
Lights out between 10:30-10:45 on Mondays, Wednesdays and Thursdays and between 11:30-11:45 on Sundays and Tuesdays for at least three of those nights per week by the end of February.
I didn't achieve this goal, but I'm now up to getting to bed on time two nights on most weeks (versus one night all month) and on average I've been getting to bed earlier. Having a "bed time" helps as opposed to trying to figure out whether I'd slept for seven hours. Sunday nights and Thursday nights seem to be my problem areas - and after getting an average of eight hours of sleep while I was away at the conference then coming back and staying up till 2 AM yesterday, the elephant in the room is the computer and if I don't make any significant progress this month I might really have to turn on those computer controls. We'll see.

Each snack must contain a vegetable or a fruit by the end of February. Success! There was only one day where I didn't have some vegetables or fruit when snacking. I've been really conscious about stocking the fridge at work and/or bringing some in my lunch, though sometimes I cheat and don't eat my fruit at lunch so I can save it for the PM snack (haha!) For March I'm hoping to stick to the status quo, though already I don't seem to be doing so good because I was away and let myself be at the mercy of whatever was being fed to me. They had fruit available as a snack at the retreat, but by the end of it I was sick of the familiar pineapple-melon-strawberry combination and didn't bother eating during some of the scheduled breaks.

Be able to do 100 full, proper pushups without stopping by December 2010.
As you can see, there was some improvement at the beginning of February and then I plateaued during the second test. I am a week overdue for the next test (I was sharing a room with a stranger so didn't do any pushups while I was in Winnipeg... and was also busy with last minute stuff so didn't do any the night before I left either) so we will see where I'm at this week. I was wearing a short-sleeved blouse at work and the kinesiologist complimented me on my triceps so I guess there has been improvement since I started.

Buy a house/condo within walking distance from my work by fall 2010.
I got my long-awaited expense cheque from work as well as some extra money during Chinese New Year, so was able to throw in the equivalent of about 90% of my paycheque into my savings account this month. Despite all this I think it is unrealistic for me to expect to save enough by fall 2010 so I am going to just reword this goal to focus on the action of saving money. I will save at least ⅓ of my paycheque every month in hopes of buying a house/condo within walking distance from my work by 2011-2012.

I will keep track of my water intake every day - including weekends! until the end of February.
Success! At work it was easy because I know that the glasses at work hold 12 oz (I measured it using our coffee machine) and I generally eyeball how much I drink from my water bottle at home. But on weekends when I'm over at B.'s I'm taking sips from glasses of different sizes and it's hard to keep track; the situation was the same while I was travelling... I brought a water bottle with me but there was no place to fill it! The pitchers on the table only offered enough for one glass per person, and even then I don't think I finished my glass every day. So now that I figured out that on a good day I can squeeze in about 48 oz of water, I think that's a good number to aim for on all days... eventually... So my goal for March is to Drink at least 48 oz of water at least three days a week.

My Wishes for 2010 (could've been moved up to goals, but probably won't be because they're quite a handful already!)
Do a thorough "room purge".
Unfortunately it was a -1 for this wish as I realized that I hadn't cleared out the cabinet under my bathroom sink... there are a few more unopened packages of bath products that I should donate.

Recipes/Techniques I wanted to try this year: I made a modified version of a granola recipe that Cheryl of Backseat Gourmet submitted to Blog Aid and never posted on her blog... I don't think that counts.

Blog Stuff
Continue upward trajectory of posts per year.
I posted less in February 2010 compared to February 2009, but in total I have more posts so far in 2010 than at this same time 2009. So that's good.

Include nutrition information to recipes whenever possible.
I have been including nutrition info for new recipes, but haven't spent any time going back in the archives.

Link up all restaurant reviews to Urbanspoon.
This did not take as long as I thought it would! I think I managed to do all my archives in about three days and now I'm
That's pretty sweet!

Rewards
I ended February thinking that I didn't achieve any of my goals this month (filling in that all-red day on the 21st was a little disheartening) so I didn't really think of rewarding myself. However on Tuesday afternoon before I left work I was deciding what to bring with me to read on the plane to Winnipeg. I'd just led my first session of the Craving Change workshop and one of the things we spoke about was nurturing ourselves and all the participants wrote down one way they were going to nurture themselves this week without food. So instead of bringing the International Dietetics & Nutrition Terminology Reference Manual with me, I brought the latest issue of EatingWell instead.

I don't have my hopes up for March either - travelling this past week definitely threw a wrench in my goals, and I'm going on another trip toward the end of the month. Now that I know some of the pitfalls of travelling, however, I do have the chance to prepare myself... but will I?

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Big Fish

Cross-Posted from Calgary is Awesome.

B. is currently in the process of installing hardwood throughout the entire main floor of his house, which means less culinary adventures and more going out for brunch! I was especially spoiled recently because the seafood-hating B. took me to Big Fish, a seafood restaurant owned by Cuisine Concepts, who also owns the adjoining Open Range as well as Diner Deluxe and Vue Cafe.

Big Fish serves up brunch in their sunny, spacious dining room every Saturday and Sunday from 10 to 2. Many of the menu items feature seafood and/or local ingredients, with most of the dishes in the $12-$15 range. The service is also a little more upscale, so it offers a more comfortable, quieter environment compared to the bustling Diner Deluxe just down the street.


I had the Pan Fried Trout Rosemary Hash with Lemon Butter and Soft Poached Eggs ($13), which also came with two slices of a lovely grainy bread filled with pumpkin seeds. The fish was a little overdone on the outside, but it gave way to flaky flesh and the potatoes were well-seasoned (ok, maybe a little too much for my salt-sensitive palate) and tender. I was hoping to get a picture of the yolk dribbling over my potatoes, but that was not to be.


It didn't matter too much - the overcooked eggs was more than made up for by the delicious house-made berry apple jam and ketchup.


Ketchup from scratch is completely different from the stuff that you get from a bottle or foil packet - Big Fish's version was very tomatoey and not as thick and sweet as the commercial equivalent. It was also spiced with something that I couldn't quite put my finger on, which had B. and I dipping our hash browns and forks in, trying to figure it out.


B. had the Soft Shell Crab Sandwich with wild boar bacon and organic tomatoes ($15), which came with a light salad and hash browns. I'd always thought that soft shell crab was its own species, but it turns out that it's just young crab that hasn't developed a hard shell yet. (So essentially, eating a baby.) The soft shell crab was battered and fried and the bite that I stole from B. really (to bring up a stereotype) reminded me of fried chicken.

Aside from its weekend brunch, Big Fish is also a well-known lunch and dinner spot, offering specials throughout the week like two-for-one oysters by the dozen on Mondays and free corkage on Wednesdays. They are also participating in Dine Out Calgary, offering fish-filled lunch and dinner menus for $25 and $35, respectively.

Big Fish
1112 Edmonton Tr NE
Calgary AB T2E 3K4
(403) 277-3403
Open Mon-Thu 11:30 AM-10 PM; Fri 11:30 AM-11 PM; Sat 10 AM-11 PM (brunch served from 10 AM-2 PM); Sun 10 AM-2 PM and 5 PM-10 PM. Reservations recommended (also available for brunch). Free parking available on adjacent streets and in parking lot behind building.

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