My boyfriend and I had always wondered about the restaurant on Centre Street adorned with Italian statues and potted shrubbery. Deciding to visit Da Guido after a ho-hum day at work, we make reservations for 7:30 p.m. on a Tuesday.
The experience is much more than we bargain for. Entering a foyer evocative of an Italian villa, we’re greeted and sat by our server for the evening. Within moments a sommelier is at our table asking if we’d care for a cocktail before dinner. Declining, I order a glass of Sangiovese ($10.95) and my boyfriend has a glass of Sauvignon Blanc ($10.95). Both wines are phenomenal, though it should be noted that wine by the glass is not featured on the wine list, so just ask.
Da Guido has been a Calgary institution for years, opened by the passionate Guido Panara in 1984. The restaurant is a member of the Chaîne des Rôtisseurs, an organization dedicated to maintaining the art of fine dining across the world. The modern society was created in 1950, but traces its traditions and practices to 1248. Impressive.
The menu certainly reflects Panara’s passion for fresh ingredients and his vast knowledge of Italian cuisine. Even before we order, a beautiful bruschetta is brought to us, gratis. It’s lovely crusty bread topped with fresh ingredients bursting with herby flavour.
We start with the calamari ($13) and carpaccio al Parmigiano ($12). The calamari is good — fresh squid and a light, fluffy breading. My only complaint is that it is a bit too salty, and I usually don’t mind a salty dish.
The carpaccio is another story. My boyfriend and I are crazy for this dish. Featuring thin slices of filet mignon seasoned with lemon and olive oil, the dish is topped with marinated peppers, capers, red onions and large chunks of Parmigiano. We eat every tasty bite. The beef is melt-in-your-mouth tender, the cheese isn’t too sharp or pungent and the textures of each ingredient make for an interesting flavour profile.
For his main, my boyfriend has the meat platter with fresh vegetables ($24) — a trio of grilled meats featuring chicken, sausage and veal. The chicken is tender and juicy, and the meaty butterfly sausage has a mild heat. The veal is also tender and flavourful with a healthy serving of fresh spinach, baby potatoes and Brussels sprouts.
Doubling down on the veal, I have the scaloppine saltimbocca ($23). This is one tasty dish, featuring veal scallops topped with basil and wrapped in prosciutto with a white wine sauce. The flavours are fresh and aromatic and the combination of ingredients is stellar. The delectable side of angel hair pasta is tossed in a zingy arrabbiata sauce.
We are stuffed when we finish, but let it be known that Da Guido offers up a lovely dessert menu — from tiramisu and mango berry cheesecake to a decent selection of after-dinner drinks and coffees.
This is a restaurant with history. Many diners in attendance seemed to be on a first-name basis with the staff, and it’s obvious that they hold Da Guido in high regard. My only regret is that we didn’t wait for a Friday night to visit. This wasn’t a typical Tuesday night meal for us and we felt as though the service, albeit extremely professional and courteous, was a little too formal for the casual dining experience we set out to have. Next time we’ll know what to expect.
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