Cuisine: West Coast, Fusion
Neighborhood: Downtown
Price: $$$$ Splurge
Atmosphere: Fine Dining
IN THEIR OWN WORDS...
Rush is a unique combination of traditional continental cuisine and North American innovation. It's tasteful elegance with a focus on perfection from the moment you arrive as our guest to the moment you leave. It is Calgary’s premiere dining destination.
The Rush menu is a tribute to quality and a living example of the locavore movement. The products used on our menu have been sourced from the finest purveyors; locally first, then from across the country, and lastly globally. We are committed to supporting farmers who are as passionate about their products as we are about our food. Local suppliers include Fairwinds Farms, Poplar Bluff Farms, Spring Creek Ranch, Broek Pork Acres, Broxburn Vegetables, Hotchkiss Herbs, Driview Farms and Rocky Mountain Game. The menu changes frequently to reflect seasonal availability and provide our guests with an innovative culinary experience upon each visit.
Our masterfully crafted décor exudes warmth, style and luxury with glass walls, lush two story drapes, intricate gold millwork, pendant lights, warm wood and patterned tile floors. An impressive wine display, in a giant glass cellar near the front entry, presents only a portion of the over 400 labels in Rush's opening cellar. In addition, we have an attractive lounge decorated with high quality furnishings and fixtures, comfortable for dining or just having a glass of wine.
MEET THE CHEF...
Andrew Stevens, Executive Chef, Rush, Calgary
When did you first develop your love of cooking?
Around six or seven I started cooking and baking with Mom.
Was there a particular event that convinced you to become a chef?
I have always had a fascination with restaurants and the experience of dining, so no, not one particular event did it for me.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
I have had a few mentors, one of the first Chef's who took the time to teach me was Jean-Luc Cortat. I admire a number of people in the industry for different things. Grant Achatz, Thomas Keller, Susur Lee, Charlie Trotter, Gordon Ramsay, Marco Pierre White, Rob Feenie, Normand Laprise. The list is endless...
From where do you source your ingredients?
We do our best to use local products, we obviously use a number of suppliers but we are not tied down by that. Often if we limit ourselves to only using local products the cost of a dish becomes beyond what it is worth.
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
We always are diligent in regards to cross contamination of our products. There are many alternatives on our menu for Celiacs, we generally work with them and what they are interested in.
What was the concept behind the menu?
The style of our menu is modern North American. My training is French and some Japanese so that obviously comes through. I have also worked with Chef's from all over the globe so we do not limit the style of techniques that we use as long as the concept of the dish fall within the framework of who we are. Ultimately we are trying to offer a very high quality experience that is approachable, non-pretentious and value conscious.
What’s the most memorable meal you’ve ever had?
I don't remember......When I have a great memorable meal I usually rank it in the top 10, top 5, top 15. I can't put it in a precise place.
Aside from your own, what are some of your favourite restaurants and why?
The original Lumiere...it was amazing
Vintage Chophouse...excellent steak
Canoe in Toronto....always fantastic
Do you have a favorite dish for friends/family?
I like doing a whole roasted chicken. Its simple but its perfect.
What's your favourite ingredient?
Star Anise
What other food trends have you noticed recently?
Simple style, back to basics, comfort food
What's your favourite beverage?
Sparkling water
Coffee or tea, and from where?
I'm boring, I don't drink alcohol or caffeine
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I have worked Coast to Coast in Canada and many place in between. Some cities like Toronto and Vancouver have much more creative and accepting clientele, but ultimately a good quality restaurant is the same whether it is in Halifax, Calgary or New York.
What sorts of dishes do you prepare for yourself when you're home alone?
I don't. If I'm alone I eat out.
Dave Bohati, Sous Chef, Rush, Calgary
When did you first develop your love of cooking?
About 10 years ago I decided this was my direction. Then I met and worked with some talented chefs who inspired me to take it further.
Was there a particular event that convinced you to become a chef?
My mom always asked me what I wanted to do when I "grew up"? I would say be in the NHL or be a chef. Traded in my sticks and pads for knives and clogs.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Chef Ben Cram from Victoria was my first chef. He now owns and operates Fernwood coffee. Chef Don Letendre in Vancouver. He is old school. You don't want to piss him off.
From where do you source your ingredients?
Farmers like Broek, Poplar Bluff, Driview Lamb, Cor Rabbits, Noble Ducks
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
It seems to be getting larger and larger these days for sure. We tend to be able to put together pretty much everything on our menu with a slight modifier.
What was the concept behind the menu?
Something for everyone with a splash of finesse and style.
What’s the most memorable meal you’ve ever had?
Charcuterie plate at Bouchon while baking on their patio in the sun. The pork belly at Redd is fantastic as well.
Aside from your own, what are some of your favourite restaurants?
Pho Hoai for local eats.
Do you have a favorite dish for friends/family?
Fresh made flatbreads.
What's your favourite ingredient?
Togarashi
What other food trends have you noticed recently?
Nothing really out of the norm. A few lactose and shellfish are expected nightly.
What's your favourite beverage?
Ice cold Pilsner
Coffee or tea, and from where?
Fernwood coffee from Victoria BC
Where else in the world have you practiced?
I've only cooked in Victoria,Vancouver, and now Calgary. I do love dining in Napa and San Francisco though.
What sorts of dishes do you prepare for yourself when you're home alone?
I live close to Chinatown so I grab lots of rustic raw ingrediants and mess with soup bases and stocks. Pho would be my favourite thing to make.
Rush is a unique combination of traditional continental cuisine and North American innovation. It's tasteful elegance with a focus on perfection from the moment you arrive as our guest to the moment you leave. It is Calgary’s premiere dining destination.
The Rush menu is a tribute to quality and a living example of the locavore movement. The products used on our menu have been sourced from the finest purveyors; locally first, then from across the country, and lastly globally. We are committed to supporting farmers who are as passionate about their products as we are about our food. Local suppliers include Fairwinds Farms, Poplar Bluff Farms, Spring Creek Ranch, Broek Pork Acres, Broxburn Vegetables, Hotchkiss Herbs, Driview Farms and Rocky Mountain Game. The menu changes frequently to reflect seasonal availability and provide our guests with an innovative culinary experience upon each visit.
Our masterfully crafted décor exudes warmth, style and luxury with glass walls, lush two story drapes, intricate gold millwork, pendant lights, warm wood and patterned tile floors. An impressive wine display, in a giant glass cellar near the front entry, presents only a portion of the over 400 labels in Rush's opening cellar. In addition, we have an attractive lounge decorated with high quality furnishings and fixtures, comfortable for dining or just having a glass of wine.
MEET THE CHEF...
Andrew Stevens, Executive Chef, Rush, Calgary
When did you first develop your love of cooking?
Around six or seven I started cooking and baking with Mom.
Was there a particular event that convinced you to become a chef?
I have always had a fascination with restaurants and the experience of dining, so no, not one particular event did it for me.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
I have had a few mentors, one of the first Chef's who took the time to teach me was Jean-Luc Cortat. I admire a number of people in the industry for different things. Grant Achatz, Thomas Keller, Susur Lee, Charlie Trotter, Gordon Ramsay, Marco Pierre White, Rob Feenie, Normand Laprise. The list is endless...
From where do you source your ingredients?
We do our best to use local products, we obviously use a number of suppliers but we are not tied down by that. Often if we limit ourselves to only using local products the cost of a dish becomes beyond what it is worth.
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
We always are diligent in regards to cross contamination of our products. There are many alternatives on our menu for Celiacs, we generally work with them and what they are interested in.
What was the concept behind the menu?
The style of our menu is modern North American. My training is French and some Japanese so that obviously comes through. I have also worked with Chef's from all over the globe so we do not limit the style of techniques that we use as long as the concept of the dish fall within the framework of who we are. Ultimately we are trying to offer a very high quality experience that is approachable, non-pretentious and value conscious.
What’s the most memorable meal you’ve ever had?
I don't remember......When I have a great memorable meal I usually rank it in the top 10, top 5, top 15. I can't put it in a precise place.
Aside from your own, what are some of your favourite restaurants and why?
The original Lumiere...it was amazing
Vintage Chophouse...excellent steak
Canoe in Toronto....always fantastic
Do you have a favorite dish for friends/family?
I like doing a whole roasted chicken. Its simple but its perfect.
What's your favourite ingredient?
Star Anise
What other food trends have you noticed recently?
Simple style, back to basics, comfort food
What's your favourite beverage?
Sparkling water
Coffee or tea, and from where?
I'm boring, I don't drink alcohol or caffeine
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I have worked Coast to Coast in Canada and many place in between. Some cities like Toronto and Vancouver have much more creative and accepting clientele, but ultimately a good quality restaurant is the same whether it is in Halifax, Calgary or New York.
What sorts of dishes do you prepare for yourself when you're home alone?
I don't. If I'm alone I eat out.
Dave Bohati, Sous Chef, Rush, Calgary
When did you first develop your love of cooking?
About 10 years ago I decided this was my direction. Then I met and worked with some talented chefs who inspired me to take it further.
Was there a particular event that convinced you to become a chef?
My mom always asked me what I wanted to do when I "grew up"? I would say be in the NHL or be a chef. Traded in my sticks and pads for knives and clogs.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Chef Ben Cram from Victoria was my first chef. He now owns and operates Fernwood coffee. Chef Don Letendre in Vancouver. He is old school. You don't want to piss him off.
From where do you source your ingredients?
Farmers like Broek, Poplar Bluff, Driview Lamb, Cor Rabbits, Noble Ducks
Awareness and incidence of Celiac Disease seems to be a growing concern. What precautions do you take and what dishes do you like to prepare for those with this condition?
It seems to be getting larger and larger these days for sure. We tend to be able to put together pretty much everything on our menu with a slight modifier.
What was the concept behind the menu?
Something for everyone with a splash of finesse and style.
What’s the most memorable meal you’ve ever had?
Charcuterie plate at Bouchon while baking on their patio in the sun. The pork belly at Redd is fantastic as well.
Aside from your own, what are some of your favourite restaurants?
Pho Hoai for local eats.
Do you have a favorite dish for friends/family?
Fresh made flatbreads.
What's your favourite ingredient?
Togarashi
What other food trends have you noticed recently?
Nothing really out of the norm. A few lactose and shellfish are expected nightly.
What's your favourite beverage?
Ice cold Pilsner
Coffee or tea, and from where?
Fernwood coffee from Victoria BC
Where else in the world have you practiced?
I've only cooked in Victoria,Vancouver, and now Calgary. I do love dining in Napa and San Francisco though.
What sorts of dishes do you prepare for yourself when you're home alone?
I live close to Chinatown so I grab lots of rustic raw ingrediants and mess with soup bases and stocks. Pho would be my favourite thing to make.
My team & I were at Rush for dinner last evening & everything we ate received the highest of praise from all in attendance. To quote one member at our table "that was the best meal I've had dinning out in months!".
From the black olive... Continue Reading >
From the black olive... Continue Reading >
Not handicap friendly! There are unavoidable steps in to the dining room and a long walk to get to them. The food was very disappointing. The salad was bitter, but the bisque was not bad. The halibut itself was fine, but the "risotto" was more...
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