“Elegant” describes the space and the dishes at Orchard, one of the promising new restaurants to open in Calgary in 2020. The bar is tiled in teals, greens and gold, evocative of topographic maps. Lush plants accent the room, with soaring ceilings punctuated by an abundance of chandeliers. Previously with Shokunin, chef Jenny Kang executes thoughtful Mediterranean-inspired dishes underpinned by Asian flavours — yuzu in the aïoli for a tiger prawn appetizer; marinated tomatoes with fermented plum, burrata, crispy basil and smoked olive oil; duck paired with chirizu, a Japanese dipping sauce. A solid wine list is bolstered by unique cocktails that play with botanicals, fruits and vegetal flavours.

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