Skip to main content

The Living Room

This past Friday, Cory and I decided to finally use a gift certificate that has been collecting dust since Christmas. Last Friday was a gorgeous summer day. We haven't seen many of them this year so you really need to take full advantage when they appear. We only live a few blocks away from The Living Room on 17 ave. so we strolled over.

The Living Room has a great outdoor patio and we were given a table right next to one of the two fireplaces. I don't think it was really putting off much heat or we would have been way too warm. Since The Living Room is known for their interactive cuisine we decided to start off with a black truffle and aged white cheddar fondue. Yum! A basket of cubed bread accompanied the fondue. Bread dipped into warm, melted cheesy goodness, with a glass of Chardonnay in hand, I was a happy girl! My only complaint was that some of the pieces of bread were cut very small and they immediately crumbled as soon at they came in contact with the fondue.

I decided to have the Lobster Risotto for my entree while Cory decided to have the Milk fed Veal short ribs with gnocchi. Cory has a real love for gnocchi as well as short ribs so this was an obvious choice. I think I made a great choice. The Risotto was cooked to perfection. There was lots of nice sized chunks of lobster, as well as sweet, fresh peas, a couple of spears of tender-crisp broccolini and this was topped with a handful of lightly dressed arugula and enokki mushrooms. The slightly bitter arugula was the perfect contrast to the rich lusciousness of the risotto. I was very impressed with my meal. Cory was also quite happy with his meal. The gnocchi were nice and light, he also had a couple of spears of broccolini as well as asparagus, there was a little pool of a sweet carrot puree, the short ribs were very tender but they were somewhat lacking in flavour.

We were pleasantly full so we didn't have any dessert. I would definitely recommend The Living Room. The food is great. I did find the wine list to be on the expensive side. I am going to give it.... 4.5 stars

The Living Room
514 17 avenue
Calgary, Alberta

Tags: Restaurant Reviews

Popular posts from this blog

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa

Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon

2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.

Tags: Asian, Button Bones, Pork

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic

Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, plus extra …

Pasta alla Carbonara with Mushrooms

Pasta alla Carbonara - literally translated is"Coal Miner's Spaghetti" in Italian. Carbonara is a classic Italian dish  that is quick, relatively simple and requires only a few key ingredients; pasta, cured pork, eggs and cheese.
Timing is everything when it comes to making the perfect carbonara. Toss the hot pasta with the raw eggs and cheese, add a bit of the starchy cooking liquid and stir vigorously until a creamy sauce is achieved. This is the tricky part -  the pasta has to be as hot as possible, but removed from the heat or it will scramble the eggs. If the pasta isn't hot enough, the eggs won't be cooked and you will be left with a soupy mess. Salmonella is never a popular guest at a dinner party.

Have a hot date coming up? Pull this one out of your bag of tricks and you are going to look like a culinary rock star. Move over Mario Batali!

Pasta alla Carbonara with Mushrooms
(serves 2 -3)

3 strips center cut bacon, chopped
2 cups sliced button mushrooms
1/2 small…