What often separates great from good dining is the little extras. And what could be better than something you didn’t order or pay for, at least not directly?
At Syrahs of Jasper, it’s the complimentary items the server delivers while you’re deciphering the menu. First, there’s the flavourful slice of elk sausage, with a shaving of apple and some sauce, artfully presented on a little ceramic spoon. Then there’s the melt-in-your-mouth, wee cheese and salt biscuit with soft butter. Only a couple of bites but a delightful alternative to the typical basket of bread.
Of course, the main event has to live up to the expectations created by these charming starters. And chef/owner Jason Munn—competing in the crowded world of fine dining in touristy Jasper—pulls things off nicely. I lick up every morsel of a succulent…
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