| Take the winding 17th Avenue past Sarcee Trail and up onto Sirocco Drive and you will find an elegant, consumer paradise – between the delicious food offerings at Sunterra Market you’ll find upscale shops peddling eyeglasses, knitting supplies, ladies clothing and fine furniture.
Tucked in the middle of all the activity is the A-frame exterior of LeVilla Restaurant. Previously operating under the name Sizzles, chef owner Rick Chuk took over in November of last year. After getting things running and working out the kinks, he unveiled a new name, more refined menu and cozier space in the spring of this year. His first venture on his own, Chuk spent 17 years in the kitchen at Buchanan’s honing his chef skills and a keen understanding of Calgary’s restaurant scene.
Loosely translated from the French "the city," LeVilla is a metaphor for the somewhat isolated community on the hill where the restaurant is perched. Mainly attracting a local, repeat crowd, the restaurant is a cozy and welcoming place for families to drink, dine and soak up the relaxing atmosphere. Walking in the door, you see the long, narrow dining room, elevated non-smoking lounge and adjacent open kitchen. With shades of rich brown, plenty of textured leather furniture and weathered wood accents, the room radiates warmth and rustic charm.
We were seated in the completely covered 60-seat patio area. With large windows that open onto Signal Hill and a glass ceiling, it has an abundance of natural light. Pine trees outside hug up against the windows. Two large, rock-covered fireplaces anchor the room and provide a subtle burnt-wood smell. As the evening went on and the sun went down, candlelight and iron chandeliers cast a soft glow over the room.
General manager Denis Gauvin has put his personal touch on the wine menu with over 150 selections. He has also put together an extensive water menu, the first I’ve ever seen with a page of choices beyond the usual Pellegrino. I went for the old classic, Calgary’s own, on unlimited tap. Our server brought us warm, fresh rolls wrapped in cloth linens with butter to start.
Chuk’s newly refined menu is anchored by AAA Alberta beef selections, but also offers plenty of seafood dishes and seasonal fish options with a strong focus on unique sauces, such as the basil champagne and the brandy green peppercorn mushroom. From the appetizers, we decided to share the baked Brie, warmed through to make the cheese soft and spreadable. It came topped with tangy raspberry, onion, port and rosemary compote, served with slices of crusty French bread. The cheese and tart fruit compote was a delicious combination.
For our entrees, I chose the eight-ounce New York strip loin (tender and juicy) ($28), served with marsala wild mushroom sauce (I could’ve also chosen brandy peppercorn or béarnaise sauce to accompany my steak). Thick, juicy and tender, the steak was cooked perfectly to my medium rare specifications. It was joined by creamy mashed potatoes and an assortment of tender, seasonal vegetables, including Swiss chard, yellow and green zucchini, carrots and green beans. My dinner companion was wooed by the special Cajun-crusted salmon ($27) with dill lemon sauce, rice pilaf and vegetables. The hot and spicy rubbed salmon was cooled down by the creamy sauce.
When dinner was finished, we eyed the list of elaborate desserts. We dug into the Callebaut chocolate mousse tower ($10) with raspberry coulis and it was as self-indulgent as its name implied. To enjoy a rustic setting and fine dining without driving all the way to Banff, take 17th as it winds past Sarcee and enjoy being a part of LeVilla.
LeVilla Restaurant is located at #404-1851 Sirocco Drive S.W.; phone, 217-9699. |
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