How one Calgary restaurant's dry-aging secret got it recognized by Guy Fieri
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But after months of working with the production team to discuss the menu and what they would be showcasing, Fieri officially showed up to film at Park last summer, where he tried the Beeswax Dry-Aged Lamb and the Falafel.
“The whole time, he was just very encouraging. When you see his excitement on camera, that comes from a place of just being very natural with you as well,” Gusztak says.
“He loved the lamb, and it’s evident in the show when he talks about how it’s one of the best lambs he’s had on Triple D. He said that so many times.”
What to order
“We use local ingredients, but the idea is to try and feature the flavour of proteins and produce as it’s meant to be, without masking it [or] drowning it in heavy sauces, but [instead] really trying to bring out its true character and maximum flavour,” Lavi explains.
So what makes this lamb so special? Gusztak cures each cut in beeswax to prevent losing too much product. Each part is cured to perfection for a carefully considered amount of time before being cooked up and served.
While both the beef and chicken plates sounded appealing (and we’ll be back to try them ASAP), if Fieri says this is one of the best lamb dishes in North America, we had to give it a go.
The enormous plate is loaded with three different cuts of lamb, including skewers of sirloin, ribs, and leg, all of which have been sourced from Lambtastic Farms in Vulcan, Alta. and cured in beeswax, a first for both Fieri and us. They’re then loaded up with dozens of spices and cooked.
Charlie Hart/Dished
It’s finished off with a healthy portion of fries, Turkish onions, and a couple of housemade sauces on the side.
Let us tell you, this plate will convert even the biggest lamb skeptics. Each cut was so tender and flavourful, and you could taste just how much time and effort was poured into the dish. It has to be tasted to be believed.
Alongside the lamb, Fieri also tried out Park’s housemade falafel, served with creme freche, green tahini and chuma (a type of hot sauce), and what the Mayor of Flavortown says goes.
Charlie Hart/Dished
You may have eaten falafel many times before, but you’ve probably never experienced it quite like this. There are so many ingredients used in the making of this, but nothing feels gratuitous.
While the food at Park by Sidewalk Citizen absolutely is the star of the show, the solarium-style space is just as impressive. It’s hard to believe you’re in the heart of the Beltline in the bright and airy space, complete with hundreds of plants.
Fieri is definitely a fan, and so are we. Park by Sidewalk Citizen is open from brunch to dinner, Wednesday to Sunday. You’ll want to run, not walk, for those lamb plates.
Park by Sidewalk Citizen
Address: 340 13th Ave. SW, Calgary
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