WHAT PUTS THE "CRAZY" IN CANMORE'S CRAZYWEED KITCHEN?

 Singapore Szechuan Octopus with Crispy Chinese Noodles: a delicious appetizer option from Crazyweed Kitchen's 2018 Canmore Uncorked Set-Price Dinner Menu.

Singapore Szechuan Octopus with Crispy Chinese Noodles: a delicious appetizer option from Crazyweed Kitchen's 2018 Canmore Uncorked Set-Price Dinner Menu.

From the name itself, one might not know what to expect from this restaurant on Railway Ave.

Its grass-roofed, wooden-walled angular building intrigues the inquisitive mind, which is piqued furthermore while browsing their menu. It’s not easy to sum-up Crazyweed Kitchen simply—a problem once faced by the founders themselves.

When trying to agree on a name for the restaurant in its first beginnings, the owners decided to settle the score by turning to mountain literature. In this case, the Audubon Book of Mountain Wildflowers. On the first page that opened, Crazyweed was revealed.

“It encapsulated our intention—convivial, eclectic, fun, the refusal to be pinned down, and the heartfelt desire to bring something new and irrefutably delicious to the table.”

And irrefutably delicious they did bring. Two decades later, Crazyweed Kitchen’s dishes continue to delight with their fresh, detailed, and scrumptious tastes. From online reviews to the word on Canmore’s streets, their clientele rave about memorable meals here, returning again and again.

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The award-winning dishes are carefully crafted and entice your attention. From first sight to last bite, you’ll discover the intricacies of ingredients and flavour notes throughout your dining experience.

“The family has a shared vision of what the food should be - we put a lot of love into our food, we don't take shortcuts and we cook everything from scratch,” says Eden Hrabec the Executive Chef at Crazyweed Kitchen and daughter of founders Jan and Richard Hrabec.

With such a long-standing reputation of serving up some of Canmore’s best, there’s inevitably a dose of nostalgia for menus of the past. To satisfy the cravings, every week the restaurant features a Timewarp Tuesday menu item—the equivalent to a social media throwback photo. Crazyweed Kitchen has a dedicated following of foodie fans, which means there’s no problem finding out what people want to see featured again.

 Crazyweed Kitchen's mouth-watering Pickle Chips.

Crazyweed Kitchen's mouth-watering Pickle Chips.

 Pie Problems: torched pavlova, lemon curd, coconut ice cream, shortbread crumble. Dessert selection from Crazyweed Kitchen's 2018 Canmore Uncorked Set-Price Dinner Menu.

Pie Problems: torched pavlova, lemon curd, coconut ice cream, shortbread crumble. Dessert selection from Crazyweed Kitchen's 2018 Canmore Uncorked Set-Price Dinner Menu.

“We draw inspiration from all over the world. There’s so much great food with every culture, and we find ourselves not able to stay with anything for too long,” says Eden. “Travel brings our inspiration, and we love the challenge to try to recreate an experience.” 

And while the food is divine, the dress code doesn’t have to match, unless you want it to. It’s not unusual to see a table of trail runners meeting for bevvies and appies after a group run, while a girls’ night out is getting into full swing close by, and young ones in tow at family dinner night are excitedly picking their go-to favourites. Self-described as "a rustic-chic chalet featuring inventive upmarket meals," there’s something for everyone at Crazyweed Kitchen.


Crazyweed Kitchen's Canmore Uncorked Set-Price Dinner Menu [featuring the Singapore Szechuan Octopus with Crispy Chinese Noodles, and Pie Problems torched pavlova, pictured above], is priced at $49 per person. Available until Sunday May 13th, 2018.

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Kymberley Hill