Restaurant » The Bison Restaurant
Executive Chef » Liz Gagnon
Smoke and Fire »
The meaty, hearty flavors of Canadian Rocky Mountain cuisine get contemporary
rendering at the hip Bison. Tourtière—French-Canadian meat pie—takes a Wild West turn with slow-braised elk served in a mini cast-iron skillet under flaky pastry made with kitchen-rendered, heritage-breed lard. Bison short ribs get seared over the crackling flames of the open kitchen’s copper-faced forno. Venison strip loin comes with venison meatloaf and handcrafted catsup made with Saskatoon berries and tomatoes smoked in a well-used smoker out back.
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