My boyfriend and I visited Buchanan’s chophouse on a rainy Friday night. Upon entering the American-style eatery, we were welcomed by a sign that read: “No cigars, No handguns, No nuclear weapons, No food critics.” Chuckling to myself, I wondered aloud what type of American restaurant wouldn’t welcome handguns?
As we were seated, we took in the nostalgic atmosphere of the wooden booths, beautiful leaded glass and a lovely collection of mid-20th century photos. Glancing over the assorted food and beverage menus, it became clear that Buchanan’s prides itself on two things: top-notch libations and fresh ingredients.
Selecting a glass of the Rock & Vine cabernet blend from the north coast of California ($9.50), we ordered up our appetizers. My boyfriend sampled the Cajun seafood chowder ($8). This spicy tomato-based chowder was loaded with generous portions of fresh fish and had an almost chili-like flavour. It was a great choice for the chilly night.
I tried the sesame crusted ahi tuna salad ($20). Rustically plated, it wasn’t much to look at, but it turned out to be a tasty, hearty salad that combined large chunks of potatoes, artichoke hearts, tomatoes and basil. Topping the aromatic, marinated vegetables was a lovely slab of tuna drizzled with wasabi and créme fraÎche.
Moving comfortably onto our entrees, my boyfriend decided he’d better try one of Buchanan’s famed burgers. He opted for the blackened hot and spicy jalapeño jackcheese burger ($18). It was massive. Thick and juicy, the beef patty situated on a fresh bun was bursting with flavour. Tempered by the cheese, it wasn’t overly spicy, but it was a bit of a jawbreaker. Commenting on the burger, he noted that it was a nice touch to use both fresh and sautéed onions along with the other fixings.
I had the six-ounce filet mignon ($37). Definitely a lovely cut of beef, the filet was astonishingly tender and bathed in a foie gras mousse butter, though you could also opt for a Béarnaise sauce. Served alongside the filet was a great selection of fresh vegetables, including mushrooms, asparagus, mashed potatoes and a creamy spinach side with raisins and pine nuts.
Gratified by our meal, we finished with a delectable Muscat dessert wine and, of course, a selection from one of Buchanan’s more than 200 malt whisky options. For those of you with a sweet tooth, Buchanan’s also offers a tempting dessert menu with dishes such as the roasted banana pistachio chocolate tart ($8.50) or the peach and sundried cherry custard pecan crisp ($8.50).
Our only disappointment of the evening was the service. It was without question professional, but in no way captured the warmth of the space or the personable tone of the menu. I guess you never know when a pesky food critic is going to show up secretly stashing her nuclear notebook.
Buchanan’s is located at 738 3 Ave. S.W.; phone, 403-261-4646.
