Below Deck Tavern

This will be a very picture intensive blog, since I have frequented this pub numerous times. It was brand new when I first noticed it. The kitchen has had its share of growing pains, and I've watched it grow, and I think I'm finally ready to blog about it.

The reason I am so interested in this pub is obvious. It's theme, of all things, is the Atlantic Provinces. With so many flashy bars and pubs in Calgary, it is really nice for me to get a little taste of home. I walk down the stairs and I hear east coast music playing, I see casually dressed and very friendly staff, I see east coast ex-pats sitting along the bar, and I see the flags of Nova Scotia and New Brunswick. The lobster traps may be a bit much...

The best part about this pub, though, is that when I am homesick I know I can come here and get some of my east coast comfort foods. 

Deep Fried Pepperoni

I didn't realize, until I moved away, that deep fried pepperoni is an east coast thing. It's actually really good, and Below Deck does a good rendition of it, actually importing their pepperoni from Chris Brothers in Halifax. My only complaint is that they serve it with a "beer honey mustard sauce" that is actually more of a mayo based sauce than the traditional honey mustard.

East Coast Spud Skins. All skins, no potato. This reinforces my hypothesis that potato skins in the east coast are, by nature, drastically different than in the rest of Canada. Instead of carving out a whole potato and putting toppings on it, the peeled skins are actually arranged on a platter like nachos, with the cheese, bacon and green onions spread out on top. You really can't go wrong with this one. Well, I guess the onions could be chopped up finer and distributed more evenly....

Potato Skins

Fried Balogna on White

This here above was actually a nice lunch, served with a side of seafood bisque. They say bologna is "newfie steak", so I guess this may be more of a shout out to Newfoundland. The soup of the day changes, but it is always a chowder or bisque. Last time I checked, they have all-you-can-eat balogna sandwiches on Mondays. Epic.

Garlic Fingers

Here is a real east coast classic. These are just as popular as pizza back home, and they are indeed structurally similar to pizza but also a separate entity. Cheese. Garlic. Bacon. The sauce sitting on top is DONAIR SAUCE and garlic fingers MUST be dipped into this for the full effect. Sooooo good!

Scallop Roll.

This was just okay. I love scallops. I love scallops deep fried in a roll. But I noticed on a couple of occasions that the deep fried goods at Below Deck were over-cooked. I complained on one occasion that the scallop batter was black-ish, and I was informed that the cooks have to deep fry them for a specific amount of time. I responded that it was too long, that you can't really under-cook a scallop, and to try it for less time. My next plate of scallops came out still looking over-cooked, so maybe the problem was the fryer fat? I'm not sure. This is certainly edible but it's not the best thing on the menu.

Beach Bag Bake

This was new on the menu the last time I went to Below Deck, and the waitress assured me it was one of the best things on the menu. It is red potatoes, leaks, onions, scallops, shrimp and mussels simmered in a buttery broth (so... not baked?). I accidently consumed the scallops before taking a picture. Truth be told, the mussels were eaten as well and I just re-arranged the shells back on the dish for aesthetic purposes. This was good! Very humble east coast flavours, perfectly cooked potatoes, and garlic bread to dip in the broth. The leeks were a nice touch. The seafood could have been more fresh, but hey... this is Alberta.

Now... for what we've all been waiting for! Here is the Halifax Donair. Apparently it is the owner or chefs own recipe and he is very proud of it. I had never eaten anything like this before, which immediately demands the question: is this authentic? The answer is tricky. No, as my friend Jeremy says, this is not like any donair you will see in the Maritimes (he went on to say it was shit, but I beg to differ). But yes, in terms of the spices, sauce and toppings, this IS authentic. It is what I am choosing to refer to as  "pub-style donair". The meat is homemade-homestyle, and a thick pita is used to hold everything in. Miraculously, everything is wrapped in tinfoil and held in place, making it possible to pick up and eat like a hamburger. 

Speaking of the hamburger, I've tried that too. It's kind of lackluster. The meat is spiced... almost like a donair?? 

But back to the donair. Look at this! Tomatoes, onions, lettuce, meat! Last time I had to ask for extra sauce. A donair can't have enough sweet sauce on it. Also, you can add pepperoni and cheese for $4 which I would recommend. 

Lastly, you should soak it all up with one of these! Or you can get a bottled craft beer from Garrison, Pumphouse or Quidi Vidi.

Also on the menu, but as of yet untried by me, are the Fish 'n' Chips, Steamer clams or Mussels, Tuna Melt, Tavern Smoked Meat, Garden Burger, French Quarter Tourtiere, Flat Iron Steak Sandwich, Hot Turkey Sandwich, and a few other things falling into the category of typical pub fare (except you can get donair meat on your poutine or nachos!... but of course!)

Below Deck Tavern

221 8 Ave SW

Calgary, AB

403-252-2832

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