Cuisine: Vegetarian, Vegan, Healthy Eating
Neighborhood: Beltline
Price: $$ Affordable
Atmosphere: Casual Dining
Payment Types: Visa. Mastercard. Debit/Interac
IN THEIR OWN WORDS...
Local & Organic.
A space to gather, socialize and MEET new people. A room to enjoy dynamite beats, fab finger food, drinks with ace flare and homegrown choice treats. A place to come together for a common purpose.
The COUP is a modern restauraunt dedicated to providing a vibrant atmosphere and creative vegetarian fare while promoting local, whole and organic foods.
We use as much organic & local food as is available. All of our cheeses are rennet free. We make everything from scratch & with love. All of our soy products & grains are organic. We recycle all that can be & compost all raw material. We plant 36 trees a month to offset our waste & we are 100% wind powered...and yes, we use filtered water. Every little bit helps, please bring in your own bag & container for a tax free take-out.
Our focus is on supporting local, organic & biodynamic farmers: this means less packaging, the freshest quality, and minimal transport. In the summer months, we grow a portion of our own organic vegetables. In the winter months, we visit the local farmers markets for theirs.
We have experimented with spices to bring flavours together, from around the world. Our creations are all made daily, from scratch, with passion. Sometimes passion takes time... we hope that you take your time...enjoy the experience eating local, whole and organic foods.
MEET THE CHEF...
Tabitha Archer, Head Chef, The Coup, Calgary
When did you first develop your love of cooking?
When I became a vegetarian - I had to become more creative with food.
Was there a particular event that convinced you to become a chef?
Not really- it was more my curiosity of flavours and food! The idea that i could create dishes that came from an idea in my head, out on to my fork sold me... I never went to school for cooking, just learned from others and self taught.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Not really when i started, now as i have had the chance to travel, Amanda Cohen in New York City- she has a restaurant called "Dirt Candy". It is possibly the most delicious and unique vegetarian food i have ever tasted!
From where do you source your ingredients?
All over- we try to use as much local as we can-, winter gets a little more tricky and then ingredients usually come from BC.
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 have quite a few options for dietary requirements- we do try and accommodate as much as possible without compromising on flavours.
What was the concept behind the menu?
Its a little bit of everything! We wanted to play with different flavors and ideas- food flare some might call it! haha...
What’s the most memorable meal you’ve ever had?
At Dirt Candy in New York City, they had a pea soup that was to die for!!!
Aside from your own, what are some of your favourite restaurants and why?
I really enjoy Aidas- her food is really good and consistent! I also enjoy Muse, great atmosphere and wine list, and always super accommodating for vegetarians.
Do you have a favourite dish for friends/family?
Right now Im in love with buffalo Mozzarella, and cherry tomatoes are out right now, so i have been making a salad with those, micro basil and reduced white balsamic vinegar.
What's your favourite ingredient?
right now - cherry tomatoes
What other food trends have you noticed recently?
I think vegetarianism has become more popular in the past few years and people are becoming more concerned of where their food is coming from- eating more locally.
What's your favourite beverage?
Black cloud pinot noir
Where else in the world have you practiced?
Calgary is the only place i have formally practiced - I have done quite a bit of traveling and learned from others.
What sorts of dishes do you prepare for yourself when you're home alone?
Very simple- usually a green salad with oil and vinegar and some sort of roasted seasonal vegetables.
Coffee or tea, and from where?
Espresso hands down!! Oso negro from Nelson is my long time favorite, and if coffee is not an option, Mountain Mint tea, grown locally in BC from Namaste tea.
Local & Organic.
A space to gather, socialize and MEET new people. A room to enjoy dynamite beats, fab finger food, drinks with ace flare and homegrown choice treats. A place to come together for a common purpose.
The COUP is a modern restauraunt dedicated to providing a vibrant atmosphere and creative vegetarian fare while promoting local, whole and organic foods.
We use as much organic & local food as is available. All of our cheeses are rennet free. We make everything from scratch & with love. All of our soy products & grains are organic. We recycle all that can be & compost all raw material. We plant 36 trees a month to offset our waste & we are 100% wind powered...and yes, we use filtered water. Every little bit helps, please bring in your own bag & container for a tax free take-out.
Our focus is on supporting local, organic & biodynamic farmers: this means less packaging, the freshest quality, and minimal transport. In the summer months, we grow a portion of our own organic vegetables. In the winter months, we visit the local farmers markets for theirs.
We have experimented with spices to bring flavours together, from around the world. Our creations are all made daily, from scratch, with passion. Sometimes passion takes time... we hope that you take your time...enjoy the experience eating local, whole and organic foods.
MEET THE CHEF...
Tabitha Archer, Head Chef, The Coup, Calgary
When did you first develop your love of cooking?
When I became a vegetarian - I had to become more creative with food.
Was there a particular event that convinced you to become a chef?
Not really- it was more my curiosity of flavours and food! The idea that i could create dishes that came from an idea in my head, out on to my fork sold me... I never went to school for cooking, just learned from others and self taught.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Not really when i started, now as i have had the chance to travel, Amanda Cohen in New York City- she has a restaurant called "Dirt Candy". It is possibly the most delicious and unique vegetarian food i have ever tasted!
From where do you source your ingredients?
All over- we try to use as much local as we can-, winter gets a little more tricky and then ingredients usually come from BC.
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 have quite a few options for dietary requirements- we do try and accommodate as much as possible without compromising on flavours.
What was the concept behind the menu?
Its a little bit of everything! We wanted to play with different flavors and ideas- food flare some might call it! haha...
What’s the most memorable meal you’ve ever had?
At Dirt Candy in New York City, they had a pea soup that was to die for!!!
Aside from your own, what are some of your favourite restaurants and why?
I really enjoy Aidas- her food is really good and consistent! I also enjoy Muse, great atmosphere and wine list, and always super accommodating for vegetarians.
Do you have a favourite dish for friends/family?
Right now Im in love with buffalo Mozzarella, and cherry tomatoes are out right now, so i have been making a salad with those, micro basil and reduced white balsamic vinegar.
What's your favourite ingredient?
right now - cherry tomatoes
What other food trends have you noticed recently?
I think vegetarianism has become more popular in the past few years and people are becoming more concerned of where their food is coming from- eating more locally.
What's your favourite beverage?
Black cloud pinot noir
Where else in the world have you practiced?
Calgary is the only place i have formally practiced - I have done quite a bit of traveling and learned from others.
What sorts of dishes do you prepare for yourself when you're home alone?
Very simple- usually a green salad with oil and vinegar and some sort of roasted seasonal vegetables.
Coffee or tea, and from where?
Espresso hands down!! Oso negro from Nelson is my long time favorite, and if coffee is not an option, Mountain Mint tea, grown locally in BC from Namaste tea.
My boyfriend is vegan and we've eaten here many times and the food is excellent every time. It is the best vegetarian and vegan food I have had and a favourite restaurant of mine even though I am not vegan. The atmosphere is cool although I...
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I have a been there twice and both times my company and I could not choose what to get since it all sounded so good.
The food is very different, something to try for sure; asian inspired dishes with a Canadian twist.
As a vegetarian it was... Continue Reading >
The food is very different, something to try for sure; asian inspired dishes with a Canadian twist.
As a vegetarian it was... Continue Reading >
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Made in Canada.