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I arrived at the restaurant two weeks ago and Michael was outside with a tape measure. The overhead heaters were installed to keep what would be the patio nice and warm on our cool Alberta evenings but according to “the city” the patio might be too big. Michael was double checking.

In 6 weeks the space is hinting at being a restaurant one day. The rotisserie has arrived, the bar and booths are in place. On our tour I marveled at the amount of decisions and coordination that had to take place in order for a restaurant to get open. Daunting is putting it mildly, yet everytime I meet up with Michael he greets me with the warmest smile, a big hug and a contagious excitement for his long awaited restaurant to open. I know I’m excited to see what it’s like when it’s all finished and to sit down in NOtaBLE for some roast chicken straight off the fire or to try his signature Stilton cheese cake. This place has been in the works for longer than any of us can imagine and I respect Michael for facing the daily challenges with such grace.

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