Who’s Behind It
Chef and owner Duncan Ly
The Dish to Eat
Clam vongole with squid-ink spaghetti and a garlic gremolata
Timing is everything, and, for award-winning chef Duncan Ly, the closure of Foreign Concept coincided perfectly with the opening of Bar Chouette.
“Foreign Concept was always a challenging restaurant, design-wise,” explains Ly. “So, with our lease coming due and a smaller, cozier space available in the Beltline’s District development, it was meant to be.”
A 23-year veteran of Calgary’s restaurant biz, Ly envisioned a wine/cocktail bar that didn’t sacrifice quality for casual. Chouette is French slang for cool or hip, a fitting name for the vibe Ly was after. So, from the ashes of Foreign Concept, Bar Chouette, a 46-seat bistro featuring an open kitchen, rich tones, vintage mirrors and cheeky artwork, was born in May 2023.
Bar Chouette’s menu is an artful collision of French and Asian cuisine, showcasing Ly’s classical French training paired with the rich flavours of his Asian heritage. Case in point — combining picanha (sirloin cap) beef tartare with sweet Chinese vinegar, pickled radish and charcoal oil would be a challenge for most, but, for Ly, it’s a combination that just seems logical. “It sounds odd, but the sweet and sour from the vinegar and the radish pickles, combined with the charcoal oil, yield a taste similar to a grilled hamburger,” he explains. Another absolute standout on the menu is consulting chef Neil McCue’s 1608 cheese soufflé with calvados cream. Spooned onto slices of crusty homemade sourdough bread, it’s what classic French comfort cuisine is all about: rich decadence.
Besides the expertly prepared fare, there’s a curated list of artisanal cocktails, beer and wine, all at an achievable price point. Sitting at the bar, Sazerac in hand, watching the kitchen theatre — it’s the perfect night out. C’est chouette!
130, 227 11 Ave. S.W., barchouette.ca, @thebarchouette