Sponsored Featured Review
Located on the corner of Main Street and 7th Avenue on the second floor, Murrieta’s without question has one of the most spectacular views in the Bow Valley. Large panel windows encompass the whole northwest corner of the dining rooms and are often open on pleasant days. This feature of Murrieta’s attracts patrons looking for a unique dining experience, but so does Murrieta’s food.
Murrieta’s classic dishes like their calamari and lamb meatballs will always be a fan favourite and will likely stay on the menus for years to come. However, this season there are some clear stand out specials.
One of those liquid standouts is Murrieta’s new cocktail menu. Although Murrieta’s has always had a robust bar, their new "Cocktails of Interest" (or Mocktails) ranging from a Coconut Mule to a Lavender Empress Sour can enhance any afternoon or evening. While their new “Summer Spritz” menu featuring a variety of Aperol spritz is a perfect way to refresh this summer.
Back to the food, Chef Jeremy Bolen has spared no expense for backing in the flavours. Two new starters that got us excited were the Grilled Broccolini with grana padano, and lemon chili aioli. The crispy chilies in the aioli add a perfect kick of spice. The tenderloin beef tartare with Alberta Angus beef, cured egg yolk and tarragon aioli is served with a delicious and surprisingly perfect prepared fry bread.
For new mains, we tried the bison short rib. Murrieta’s has featured a bison short rib before, but in this presentation this ‘fall of the bone’ rib comes with radishes, broccolini and delightful gremolata. But it is the light and creamy polenta that brings the dish altogether.
Next we tried the new pan seared Steelhead Trout. This gorgeous plate comes with prosciutto chips, caramelized cipollini set on top of a delicious pea puree with roasted baby potato. This is a fantastic light summer dish.
For dessert, Chef Bolen has kept with the summery vibes with a few interesting fruit offerings – a burnt strawberry cheesecake, a rice pudding with Saskatoon berries and a peach crisp. You can also get fresh gelato, and yes, they even have an Aperol flavour. All desserts are an excellent way to finish a Murrieta’s meal.