I’m going to start off by saying that if you live in Calgary, you must book this place for Sunday Supper at once. I don’t think I’ve been so pleased with a meal in a long time! I say this because not only was the food mind-blowing, the price extremely reasonable, but it was so much food we had to pack some home! This is a true mark of an excellent restaurant. Not to mention all the other things that make a restaurant, like impeccable service and interesting decor.
So this was actually our last stop in Calgary. We had planned it so that we’d make it to Sunday Supper, which was recommended by the reviews that tfung had found. Everytime we mentioned Model Milk to someone around the Alberta area, they responded with “My friend went there and they thought it was fantastic!”. We didn’t really think much of the menu at first because it really didn’t appeal to us. But we were sure glad we took the plunge in the end. He had already made a reservation, which I highly recommend, and the doors really didn’t open until 5:00pm. At 5:00pm sharp, we walked in, and were promptly seated. We were situated in a cozy corner, where we got a good view of the whole place. There were two sort of mezzanines between the bottom and the top floor (which were both for seating). The lower mezzanine was the bulk of the tables, and was where we sat. The higher mezzanine was where the kitchen was. You were able to somewhat see their quick yet controlled bustle around the kitchen to get our orders out. Sunday Supper is a set menu for everyone that night. It changes every week, which is a great marketing idea. Firstly, a new menu every week is enticing to foodies that reside in Calgary. Secondly, the fixed menu for everyone makes it easy for them to streamline production and serve in a timely and orderly fashion. Thirdly, it allows for a slightly reduced cost due to the purchase in bulk, and the streamlined labour and preparation. Absolutely brilliant.
Smoked trout with Potato Salad
For us, our starter was a Smoked trout potato salad and a Smorgasbord of wonderful things. The smoked trout was nice and pink, done very well, so that it has the full texture of the trout, with just a hint of smokiness. It was great for me, especially because I am not a huge fan of the smokey flavour, but do appreciate a small amount of it. The potato salad was out of this world! They had perfected the salad dressing and the firmness of the potato completely. The julienned onion made it more visually appealing, and actually made for a longer crunchy break between bites of the potato. Obviously the green onion was a must as well. As for the amazing Smorgasbord, which was served on a fitting milk bottle-design plate, it housed a fairly extensive variety of food. There were devilled eggs, with the yolk whipped quite nicely, with a bit of bread crumb to add crunch. They also served beets and cauliflower in a tiny mason jar, which was incredibly cute. There was 4 small “grilled cheese” stacked. They are not real grilled cheese, as they substituted bread for brioche, and the cheese is Jarlsberg cheese. Adding some meat on the plate, there was bison charcuterie, served with a mustard seed mixture, which was very tender and flavourful. To finish it all off, there was some sort of cracker that I forgot the name of. It tastes like a perfected version of fortune cookies. Everything on the plate was done extremely well, and completely balanced in every way. And the beauty of this is, there is no “front” or “back”, making sharing amazing! Every time you turn the plate, it’s a new visual experience! Moving onto the main, there were two dishes:
Swedish meatballs with Fermented Nappa Cabbage and Garlic Mashed Potatoes
Steamed Cod with Clams and Butter Sauce
They steamed the cod with clams and butter sauce in a parchment paper package, which we’ve seen once before in a Japanese omakase restaurant. The parchment paper retains the white colour of the fish, and retains the hydration of the fish. Coupled with the flavour of the clams and rich butter sauce, it was quite enjoyable. Unfortunately it was overshadowed in flavour and power by the Swedish meatballs.
First off, there were 4 gigantic meatballs on the plate, which we split evenly. The meatballs were delicious. Fully loaded with big flavour. Secondly, though we’re used to the flavour of nappa cabbage, we’ve rarely seen it fermented in such a way leaving a sour, acidic taste (it tastes like kimchi without the spiciness). Thirdly, the garlic mashed potatoes. Holy cow, these were amazing! I have nothing but good things to say about this dish. The meatballs were fat, meaty and juicy.
What I believe is meant to accompany the steamed fish is a beautiful pilaf that was served separately in a rice bowl. Unfortunately we have no picture of it, but let me tell you, it was hella delicious! It was the fluffiest, airiest rice I have ever had (and the two of us has had a lot of rice…)! We’re not sure of the specific broth they used, but they did it with such balance along with the herbs, we couldn’t resist packing this home (as we were unable to finish it). From this amazing experience, we will soon be experimenting with making pilafs, though we’re unsure whether we’d ever get it to taste like this…
To end the meal, they presented a very simple apple fool in a small mason jar, with cinnamon sprinkled on the top. The apples were baked to a consistency that agreed with me; not too mushy, retaining a slight bite and even crunch to it. The cream part of it was done very smoothly, with a bit of flavour, and paired with the apple, it made for a (seemingly) light dessert to end the meal, without it being too bland.
The whole choreography of the meal was absolutely amazing. Some things that would have been labeled as sides did not take a muted presence. Instead, these “sides” were just as interesting as the “main” ingredient of the dish. I love that every bite was something to be excited about. I truly haven’t been so excited to eat since San Francisco!
Although they used a lot of potatoes in the entirety of the meal, it was done in a way where each time we had it, the potatoes were done differently, so that the texture and flavour was not similar. That is the true mark of an excellent meal. It’s all about the contrast in flavour, texture, colour and presentation. I will not hesitate to make another reservation as soon as I know I am back in Calgary, because Model Milk is PHENOMENAL!
Atmosphere: industrial, open, bustling
Price: $35 for sunday supper