Executive chef Jared Alvey serves up bass with porcinni marmalade and pork reduction at Petite

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Petite

A tiny contender is hitting it big with Calgary’s cuisine crowd. Petite, located across the street from Community Natural Foods’ Beltline location, has been making jaws wag since opening in mid-May. The restaurant, brainchild of the passionate team of Kirk Shaw, chef Jared Alvey and sommelier Jackie Cooke, has a cozy and inspired setting where French-influenced dishes and wine take centre stage.

On a recent Friday evening, we eschew Petite’s lovely, sun-bathed patio and instead walk into the elegantly simple interior. We are welcomed by Cooke, our server and host, who immediately dazzles us with her vast knowledge of wine and her passion for pairings. We start with Storks Tower, Sauvignon Blanc-verdejo (half-litre $21) — a fresh white with notes of citrus. From the beer selection, my boyfriend orders Naughty Nellie’s Golden Artisanal Ale, from the Pike Brewery in Seattle ($7.50).

The space, formerly 80/20 Café, has been transformed into an open-kitchen concept featuring the room’s original brick walls, rustic wood floors and intimate seating.

Our first dish is a beauty of a beet salad ($13), featuring a trio of roasted beets (golden, red, candy cane), with a truffle-and-citrus vinaigrette and a dollop of quark (ricotta’s central European cousin). Served on chilled plates, every ingredient shines — from the subtle and creamy quark to the peppery arugula and gorgeous beets.

Next, we try the grilled flatbread ($9), a dish comprised of soft slabs of warm, salty bread with a wonderful cool artichoke dip and delectable roasted pine nuts.

For my entrée, I opt for the evening’s feature dish — tomato terrine layered with basil and garlic and served with seared scallops ($20). Drizzled with truffle oil and lightly dusted with sea salt, the pressed and chilled terrine pops with bright tomato flavour and plays perfectly with the freshly seared scallops.

My friend chooses the pan-seared halibut ($23) with a roasted artichoke and mushroom sauté as her main. Served with crisp pan-fried gnocchi and a zingy Swiss chard, the dish contains an astonishing array of flavours, from the creaminess of the wild mushroom sauce to the spiciness of the Swiss chard. The fresh halibut is perfectly prepared. We have another winner at the table.

For his main, my boyfriend samples the roasted pork tenderloin ($22). The succulent sliced tenderloin is adorned with chopped apple and a sumptuous truffle jus, and served on creamy polenta, accompanied by oyster mushrooms and sweet pan juices. Petite can do no wrong.

Ending our experience with a bang, we sample a thoughtful pairing of white peach Tatin ($8), and Isole e Olena’s Vin Santo (2 oz. $15) — a decadent Italian dessert wine that is aged four years before bottling. The combination is stellar. Sprinkled with Grana Padano and accompanied by Vin Santo-spiked ice cream, the peach tart melts in our mouths. The wine is sweet and dreamy and we wonder why we can’t eat like this every day.

With professional, knowledgeable service and an intimate atmosphere, Petite has big passion for accessible dining. This spot is not to be missed if you’re looking for a truly special dining experience.