John Gilchrist: La Viena's regulars stream back to new location - most popular chicken dishes in major restaurants

La Viena has been one of Calgary's most popular hidden gems for 15 years.
Stop in an old storefront on Kensington Road, a community destination for a reasonably priced large plate of Italian cuisine.
But customers waiting for the table crowded in a small waiting area and the days in the building were better.
Limited space.
So the boss Annie and Dang Wayne
Hence the name La Viena;
Viens is Vietnamese, not Austrian
Choose to move to another place not too far away.
Recently, they took over the former North mountain restaurant located at 802-16 N Avenue. W. (403-283-3063)
Opened there a few weeks ago.
The new La Viena is much bigger than the old one.
There are five seats in the restaurant and forty seats in the lounge. (
The lounge also features 7 TVs and 6 VLTs. )
The kitchen is bigger and the equipment is better, with only one room dedicated to the pasta machine of Vien.
30-La Viena-
There are eight kinds of pasta, including lasagna, dumplings, shrimp, pasta and simple pasta.
All pasta is made at home to help Dangs provide highvalue prices.
Most pasta is in the middle.
Young people with few dishes
Even special veal.
Break the $20 mark.
It's like stepping into another decade.
The appearance of La Viena matches the price.
On oak, brass and quarry tiles, the space evokes memories of 1980.
The building is built strong and has barely changed over the years, including brass glass railings hanging above the bar.
Fortunately, Viens is back.
The room was painted in contemporary colors and cleaned up well, so it felt comfortable and welcoming, not out of date. (
Friends who ate there one night also commented that it was quiet. )
Most of their attention and investment is concentrated in the kitchen, where a lot of new equipment is installed.
Regulars in La Viena are returning, and now it's a lot more traffic --
Profile location on 16 Avenue, it is no longer a hidden gem than since 1999.
Each year, gold medal boards are held in major Canadian cities to raise funds for the training of Canadian Olympic and Paralympic athletes.
The event allowed the city's top chefs to compete with each other to receive the honor of participating in the Canadian Culinary Championship.
Usually, the gold medal list is a big event with more than 700 spectators participating.
But this year, the Canadian Olympic Hall of Fame event is held in Calgary, so the number of gold medals has decreased in order not to let the donation market fatigue.
There were no 10 chefs, only 5 were selected to participate in the competition, which was held in a highly competitive restaurant, not a grand event.
After the truffle dust settled, Dave Bohati, the market chef, announced the championship this year.
Silver is Darren MacLean from Downton food, and copper is Alison Bieber from the Black Pig Bistro.
Chef Bohati will represent Calgary for the national championship in Kelowna on next February. In another —
Very different-
West Canada Digital Imaging Corporation awarded home Inti $25,000 in graphic design and signage transformation
Operates Peruvian restaurant at 3132-26 N StreetE. (587-352-5599).
A few months ago, Western Canadians called for nominations in what they called a hidden gem contest.
Diners are invited to nominate their favorite lowprofile, out-of-the-way place.
More than 50 restaurants and a full
The chefs, critics, writers, and star groups of George Brookman have been able to compete.
The panel finds that the quality of Inti's food and the commitment of the owners are worthy of recognition.
So look forward to the new Inti-
But the same great Peruvian sauerkraut and grilled chicken
In the near future
Autumn is a great time for cooking competitions.
Another thing that has happened recently is the ocean chowder that supports sustainable seafood.
13 in Calgary (and Banff’s)
For this year's championship, the best chefs set off a big pot of chowder soup in their pursuit.
Duncan Lee and Kim Hee Lee of hotel art won the event for their creative grilled pumpkin and shellfish chowder.
The award was awarded to J. W.
Foster at the Fairmont Banff Springs Hotel paired Big Rock's Rock Creek cider with his smoked lobster and bacon soup.
The People's Choice Award was awarded to Thomson's Michael Smith for his smoked fennel soup with cheese crackers.
It was a big night.
Book shops and specialty food stores offer a guide to restaurants in Calgary, Canmore and elsewhere in John Gilcrist.
You can contact him at escurial @ telus. net or 403-235-
Follow him 7532 or on @ GilchristJohn's Twitter.