The holiday spirit will be alive and well at several Calgary restaurants, bars and breweries this year as they transform their spaces and drink lists to create special holiday pop-up bar experiences.

Here’s a look at what you can expect at these holiday pop-ups.

Fa La La La La Lounge at Tops Pizza South

Tops Pizza’s south location has been completely decked out in holiday decorations for the launch of its Fa La La La La Lounge. It’s all complemented by themed drinks like the Merry & Bright Margarita and Mistletoe Martini, as well as bites like Santa’s Tater-tini and the Ho Ho Holiday Dunking Dip.

Where: Tops Pizza South, 9919 Fairmount Dr. S.E., 403-278-1511

When: November 13 to December 23, 2025

topspizzasouth.com, @topspizzasouth

Miracle on First Street at Proof

Calgary’s Miracle pop-up, known as Miracle on First Street, has been taking place at Proof since 2018. The experience is part of the Miracle holiday pop-up bar program, which first launched in New York City and now has pop-ups around the world. Now, Proof is back with another year of Christmas decor and drinks like the Christmapolitan, Dancing Sugarplums and the Blitzen Barrel.

Where: Proof, 1302 1 St. S.W., 403-246-2414

When: November 14 to December 24, 2025

proofyyc.com, @proofyyc

Sippin’ Santa at Ricardo’s Hideaway

While the North American Sippin’ Santa holiday pop-up program has a similar concept to Miracle, you can expect a few key differences. Not only is there a different festive cocktail menu, but the Sippin’ Santa pop-ups incorporate tropical-inspired elements as well. Try drinks like the Wreck the Halls or Jingle Bird this year while snacking on bites like cheese empanadas. This is the only Sippin’ Santa pop-up in the city.

Where: Ricardo’s Hideaway, 1530 5 St. S.W., 403-880-8924 (texts only)

When: November 19 to December 31, 2025

ricardoshideaway.ca, @ricardosyyc

The Green Door Bistro

Yellow Door Bistro (inside Hotel Arts) is behind one of Calgary’s newest holiday pop-up experiences. For one month, a section of the restaurant will become The Green Door Bistro from Fridays to Sundays from 8 p.m. to midnight. Guests can expect green dishes (a nod to the Grinch’s green fur) and special cocktails.

When: Yellow Door Bistro, 119 12 Ave. S.W., 403-206-9585

When: November 21 to December 21, 2025 (Fridays to Sundays)

yellowdoorbistro.ca, @yellowdooryyc

Home Alone at Eighty-Eight Brewing Company

For a fifth year, the Eighty-Eight Brewing Company taproom will pay homage to the popular holiday film Home Alone (and a few other classic films). Expect Harry and Marv feature flights, a scavenger hunt, a Home Alone-inspired drag show, holiday trivia nights and more.

Where: Eighty-Eight Brewing Company, 1070, 2600 Portland St. S.E., 403-452-5880

When: November 25 to December 29, 2025

eightyeightbrewing.ca, @eightyeightbrewco

The Elf Bar at Limericks Traditional Public House

A new holiday pop-up this year, Elf Bar is all about — you guessed it — elves. The elf-themed experience will see Limericks Traditional Public House filled with Christmas music, festive decor featuring lots of elves, interactive games and elf-themed food. Tickets are available online.

Where: Limericks Traditional Public House, 7304 Macleod Trail South, 403-252-9190

When: December 4 to 24, 2025

calgarysbestpubs.com/limericks/, @limericksyyc

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Calgary is a beer-drinking city — just look at the more than 40 craft breweries that have exploded across the city in recent years. But long before the explosion, there was Big Rock Brewery.

Big Rock was founded in 1985, a time when most beers were simple lagers produced by large companies. Founder Ed McNally, originally a farmer and a lawyer, was looking for more choice. At the time (and still to this day), some of the best barley in the world was being grown in Alberta, but little of it was being used for beer. McNally flew over Big Rock’s original brewmaster from Germany, began brewing beer with his own barley, and the rest was history.

Still independently owned to this day, Big Rock is an Alberta brewery through and through — it even took its name from the iconic Alberta landmark, Big Rock, near Okotoks — and has grown to be one of the province’s biggest brewers. Big Rock celebrates its 40th anniversary this year and is still sourcing Alberta malted barley and brewing in Calgary.

Today, Big Rock’s core beer lineup is available across Canada. The Traditional Ale was one of the first beers Big Rock produced in its early days — the recipe remains the same 40 years later and it’s still winning awards, most recently taking gold in the brown ales category at the 2023 Canadian Brewing Awards.

“[Big Rock was] one of the first to [brew craft beers] in Canada, let alone Alberta,” says Dave Maess, Big Rock’s marketing manager. “Our [Alberta] spirit and everything that started with our founder, we’re really looking to lean into that for our 40th anniversary and into the future.”

One of the biggest recent developments at Big Rock is the company’s rebranding. The new packaging waves goodbye to the classic Big Rock rooster, instead opting for a simpler, bold and eye-catching look (though the rooster remains on Traditional Ale cans as a nod to the brewery’s roots).

“We really wanted to lean into our Alberta roots, tell our story and reinvigorate why we started in the first place,” says Maess. “But it’s not just about refreshing the packaging, but looking inward and seeing who we are, what we’re about and making sure we express that.”

Another part of Big Rock’s anniversary plans is the Rewind Series, which brings back some of the brewery’s out-of-production beers for a limited time at Big Sky BBQ at Big Rock Brewery. The most recent revival was Warthog, an English-style ale, and the next release is Purple Gas, a wheat ale flavoured with Saskatoon berries.

“We’re also having a bit more fun with our seasonal beers,” says Maess.

Finally, community outreach and events are a big part of Big Rock’s future plans. “We’re bringing back the Barn Burner festival, which turns the brewery into a huge one-day festival where we bring in Canadian artists,” says Maess. Barn Burner was on hold for a few years due to the COVID-19 pandemic, but the festival returns on September 13, 2025 with artists like Matt Mays and Daniel Romano’s Outfit.

Big Rock’s impact on Alberta’s brewing landscape is undeniable, and with everything from the rebranding to the community events, the future is bright.

“We were the original craft brewers in Alberta,” says Maess. “And we’re excited for the next 40 years.”

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Social drinking culture has changed in recent years, driving a demand for low- to no-alcohol selections. Post-pandemic statistics show a decisive change in people’s drinking habits. Particularly among Gen-Z and Millenials, the “sober curious” lifestyle seems to have taken hold. But low- and non-alcoholic beverages are surging in popularity with others, too — parents who want a drink, but still need to parent; people who are choosing healthier lifestyles and don’t want the calories (or hangovers); and those on sobriety journeys. As well, the shift to more flexible work arrangements means more people are working outside of the regular 9 to 5, so may want to have a tasty beverage with dinner before returning to work. But, is the move towards zero-proof drinking just another fleeting trend that will eventually slip our subconscious and disappear, or is this a lasting cultural shift?

For Jonathan Barembruch, the answer is resoundingly clear — the move to booze-free beverages is a deliberate and permanent lifestyle decision for many. As the founder of Calgary-based Santé Dry Bottle Shop, Barembruch’s idea of creating a one-stop destination for quality non-alcoholic libations began in 2022, when his wife became pregnant. They sought a zero-proof alternative to preserve the enjoyment of sharing a drink.

“It sent me down a journey of trying to find good drinks for us to enjoy so we could keep up our usual rituals of enjoying a drink together,” he says. Barembruch’s curiosity eventually led him to the U.S. where he saw that non-alcoholic drinks were readily available in retail storefronts, affirming that this is not only a feasible business idea, but also highlighting the considerable lack of a comparable selection in Canada. “It was about access to ‘good enough’ non-alcoholic drinks,” he says.

The pandemic also acted as a catalyst for many to reflect on their lifestyle choices, and, according to Barembruch, moderating alcohol intake was a huge part of that. “COVID certainly accelerated the movement towards a non-alcoholic lifestyle,” he says. “[People realized] that they need to take care of themselves a little bit more in terms of what they’re putting in their body and keeping a healthy mind.”

Calgary’s food and hospitality scene is responding to this zero-proof transition not only by offering more juice and pop, but by sourcing alcohol-free varieties of popular beers and spirits, and creating thoughtfully crafted mocktails. In some places, fulsome non-alcoholic drink menus are on offer, and, truth be told, as tempting if not more so than the alcoholic versions. “The quality has just gotten so much better, especially with a zero-proof cocktail,” Barembruch says. “Just having access to good-quality, non-alcoholic drinks allows people to make a choice on how and when they want to consume alcohol. And that’s what it really comes down to.”

If you want to exercise your choice in zero-proof bevies, here are suggestions of local watering holes that are bringing unique approaches to meet the rising alcohol-free lifestyle.

The Derrick Gin Mill & Untitled Champagne Lounge

A few years ago, proprietor Nathan Newman decided to moderate his alcohol consumption, but quickly realized the limited quality choices that were available. This propelled him to introduce a finely crafted non-alcoholic spirits line at both of his restaurants, The Derrick Gin Mill and Untitled Champagne Lounge. In collaboration with his chefs, Newman’s approach to curating original non-alcoholic spirits involved an intricate process of trying out interesting culinary techniques to obtain the indistinguishable flavour and texture of a typical alcoholic beverage. To achieve the smokiness of the non-alcoholic mezcal, for instance, the team turned to liquid smoke that is commonly used for cooking, along with roasted peanuts infused with different cooking bases to mimic the alcoholic texture. Plus, they’ve crafted alcohol-free gin, amaro, bitters and more. “There’s clearly a burned alcohol [taste] that’s gonna be really hard to emulate in any non-alcoholic spirit, but what we’ve tried to do is come as close as we can,” he says.

Some of Newman’s favourites include the Mezcalarita made with the aforementioned mezcal mixed with house-made orange liqueur for a citrusy blend, and the Lavender Lime 75, which is largely a spin on the French 75 made with in-house, non-alcoholic gin and lime-flavoured sparkling water. “There’s gonna be a feeling like you’re drinking alcohol,” Newman says. “But you’re not getting any of the negative effects of the alcohol.”

Lulu Bar

One of Calgary’s most fun places to dine and socialize, Lulu Bar (part of the Concorde Entertainment Group) entered the local dining scene in 2019, so it’s no surprise that it offers an extensive selection of non-alcoholic drinks that lives up to the fresh, relaxed and tropical vibes of this vacation-inspired gem. “Our ethos is to create a shared experience,” says Makina Labrecque, Concorde’s regional bar manager, about the intention behind the extended alcohol-free program. “People in hospitality love going out to dine, and that’s something that’s so ingrained in the fabric of who we are that we want to make sure that [everyone] who comes to our venue can get a high-end experience, whether [they’re] drinking or not.” Lulu Bar’s zero-proof options are as plentiful as alcoholic ones, including beer, wine and cocktails galore.

In capturing the taste and texture of a fine cocktail, Labrecque says it’s all about finding balance in using alternative ingredients like apple cider vinegar and taking a culinary approach to come up with different techniques. “[We] lean a little bit more into a culinary mindset when creating the alcohol-free drinks and using alternatives like fermenting your own ingredients to add texture.”

Lulu Bar’s Hawaiian Honeycreeper is a personal favourite for Labrecque, inspired by the classic jungle bird cocktail. It’s made with in-house roasted pineapple juice, fresh lime juice, and alcohol-free dark and spicy tropical rum with honey and topped with bibi, an Italian spritz aperitivo.

Proof

At the forefront of Calgary’s cocktail culture, Proof has always devoted space on its menu for low-ABV (alcohol by volume) and non-alcoholic drinks. Taking note of the increasing preference for alcohol-free libations, Proof was quick to broaden its selection to further accommodate the zero-proof experience. Currently, Proof has a full page of cocktails dedicated to non-drinkers that includes an assortment of tropical and classic flavours. It also offers non-alcoholic red and sparkling white wines, and lower-ABV and non-alcoholic beers. General manager Callum Johnston shares that in crafting these beverages, a specific focus was dedicated to honing the flavour component by experimenting with cordials, purées and blends of teas to create the desired taste. “We’re not just taking a gin cocktail and replacing it with a non-alcoholic spirit, we’re actually dedicating the time and effort to [work] with the flavours,” he says.

In particular, he recommends Proof’s most popular cocktail, From the Start. This fruity and tropical refreshment is made with a blend of passionfruit, hop water, martini floreale, a dash of aperitivo and white cranberry juice. Johnston shares that a big challenge for bartenders in crafting non-alcoholic cocktails has been trying to preserve body in the drinks without adding sugar. “This cocktail has all the body and all the flavour you want, but it’s not sweet,” he says.

Three More Must-Try Alcohol-Free Drinks in Calgary

Major Tom’s Blazing Sevens ($13)

Served in a rocks glass, this milk-clarified cocktail is made of non-alcoholic dry gin, smoked Lapsang tea, strawberry, rhubarb and lime.

Calcutta Cricket Club’s Haaldi Tonic ($7.50)

Comprised of honey, turmeric, ginger, lemon and tonic, this flavourful refresher can be topped with chilies to add a little kick.

Luca’s Sanguine Spritz ($16)

A blend of sanbitter and aranciata rosso Sicilian blood orange soda with GiGi red bitter, topped with 0% proof blanc de blanc prosecco.

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Calgary’s Village Brewery brings an exciting new addition to Invermere’s craft beer scene with the launch of its new sister location, Invermere Brewing Co.

The Village Brewery team renovated Arrowhead Brewing Company’s former space to create Invermere Brewing Co.’s new home. The taproom has a retro vibe and pays homage to the town of Invermere with vintage photos of the Columbia Valley on the walls.

“Arrowhead went up for sale and so we looked at it, got excited about the idea of being in that market and bringing some new beers, a new brand and some sort of community support to that area,” says Jackson Stuart, Village Brewery’s Marketing Director.

Invermere Brewing Co. features a brand new core line of craft beers that are brewed in-house: the Cooper City Lager, Mountain Nelson Hazy, West Coast IPA and the Pacific North Red. These four brews are offered in the Invermere taproom and will be soon introduced in various bars and restaurants in the Colombia Valley. The beers will also be available for purchase in four packs at the brewery.

Along with the four core beers, the taproom offers eight other drinks on tap including rotating seasonal flavours that are brewed in-house, local beers from other breweries and craft sodas. Guests will soon be able to enjoy light snacks at the brewery as well.

Locals and visitors can also look forward to a variety of community programming at the brewery. “We’ll have a unique space out there in Invermere for us to do cool things on the beer side to support the community, whether it’s hosting live music, beer donations, volunteer work or cash sponsorships,” says Stuart.

481 Arrow Rd, Invermere, 403-243-3327, invermerebrewing.com

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Going for drinks is one of the great extracurricular activities of adulthood. Socializing with friends while sipping a carefully crafted drink, poured in a fancy glass with a garnish or maybe a special ice cube just feels sophisticated. Lately, more restaurants and cocktail bars have started offering non-alcoholic options that are more than just juice. So, if you don’t drink alcohol or are cutting back on drinking for Dry January, you can still get in on the fun with a great mocktail.

A good cocktail bar will be able to create a delicious drink without alcohol on request. If you notice a variety of ingredients used in its boozy cocktails, especially fresh or house-house ingredients, chances are good that your zero-proof cocktail request will be well received and the bartender will come up with something tasty. Plus, many places have begun stocking non-alcoholic spirit substitutes, so you can still enjoy the complex notes of a classic cocktail without the actual alcohol.

Here are some restaurants and bars that offer great non-alcoholic drink options for your next outing.

Calcutta Cricket Club

At this Indian restaurant, the menu of mocktails incorporates the flavours behind many of the dishes — mango, turmeric, cardamom, chili, tamarind and more. Try drinks like the mango chili tonic; The Little Rani, a passion fruit, lime and coconut beverage; or the Haaldi Tonic, made with honey, lemon, ginger and turmeric.

1213 1 St. S.W., 403-719-1555, calcuttacricketclub.com

Fleetwood Lounge

As a classic cocktail lounge, Fleetwood is bound to have some excellent mocktails. The five choices run the gamut from a floral rose water spritz to  Jitter Juice, a drink made with milk, simple syrup, chocolate bitters, candied espresso dust and your choice of decaf or regular chilled espresso.

524 10 Ave. S.W., 403-261-1969, fleetwoodlounge.com

Flores & Pine

Just outside of Calgary proper is Flores & Pine, an upscale restaurant celebrating local ingredients. On the menu of zero-proof cocktails, you’ll find fruity spritzes and a strawberry pear mule made with strawberry and pear puree, ginger beer and lemon juice. There are also two non-alcoholic Tool Shed Brewing beers and a Sunny Soda apple cider.

254028 Bearspaw Rd., 403-241-7611, floresandpine.com

Kama

At this Mediterranean-inspired restaurant, you’ll find a wide range of non-alcoholic drink options. Cocktails like the Jerry Blackberry are a refreshing blend of blackberry ginger shrub, honey, mint and soda, while the Goodbye Blossoms drink features a unique mix of ingredients with Greek yogurt, cucumber, orange blossom, soda, verjus and olive oil. Kama also has a selection of Annex sodas, Collective Arts botanical sparkling waters, hibiscus juice, non-alcoholic beers and more.

211 11 Ave. S.W., 403-266-7062, kamacalgary.com

Luca

If you’re trying to reduce your alcohol intake and classic cocktails are normally your jam, Luca is the spot for you. Try the 0% Proof Sour or 0% Proof Old Fashioned, made to emulate the originals with a whiskey substitute. Guests can also opt for alcohol-free cocktails like the Rosmarino Orchard (with apple and rosemary) or the Cran Canella featuring nutmeg, cinnamon and cranberry.

524 10 Ave. S.W., 403-261-1777, lucayyc,com

Lulu Bar

Lulu Bar is known for its expansive cocktail list, so it’s not surprising the restaurant also offers a big selection of non-alcoholic beverages. Drinks like the Hawaiian Honeycreeper, Pink Pony Club and Beach Hat use non-alcoholic spirit alternatives, so you still get the complex notes that are often missing in a mocktail. There are also non-alcoholic beers, wine and kombucha.

510 17 Ave. S.W., 403-519-0444 (text only), lulubar.ca

Paper Lantern

At this tropical Vietnamese restaurant in Chinatown, pair delicious bánh mì, pork belly skewers or a vermicelli bowl with a refreshing drink. Paper Lantern’s low and no-ABV drink menu includes a passion cooler, a baby colada, ginger beer made with house ginger syrup and more.

115 2 Ave. S.E., 403-457-7765, paperlantern.ca

Pigeonhole

With a curated menu of shareables and drinks, you’ll want to roost awhile at Pigeonhole. Depending which location you go to, the spirit-free beverages include the orange creamsicle-inspired Joaqream Phoenix, the refreshing Tamela Anderson made with tamarind and grapefruit, and/or the Earl Greyhound made with Earl Grey, grapefruit, soda and lemon. There are also non-alcoholic beer and soda options.

306 17 Ave. S.W., 403-452-4694 and 118 8 Ave. S.W., 403-452-5080, pigeonholeyyc.ca; pineapplehall.ca

The Wednesday Room

This ‘60s-inspired restaurant on Stephen Avenue boasts a comprehensive cocktail menu and doesn’t skimp on high-quality zero-proof options. From the bold Spice is Nice to the fruity Pink Lady, and alcohol-free beers and sparkling wines, there’s something to tickle every tastebud.

118 8 Ave. S.W., 403-452-5080, wednesdayroom.com

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With more than 22,500 bottles, 3,400 selections and one of the oldest bottles dating from 1959, the wine cellar of The Post Hotel in Lake Louise is truly legendary. The Post’s previous owners, Swiss-expat brothers (and oenophiles) George and André Schwarz, originally came to the area as ski instructors, purchasing the hotel in 1978 from Sir Norman Watson. In January 2022, The Post sold to the Canadian Rocky Mountain Resorts group, which includes Emerald Lake Lodge in Field, B.C., Buffalo Mountain Lodge in Banff and others.

The famed Post cellar is now in the hands of wine director and head sommelier Julian Simard-Gillis, who manages the wine program along with a sommelier team of William Burke and Timothy Ty. “The goal of the wine program has always been, and will continue to be, to carry the best wines in the world, from all over the globe, inexpensive or luxury,” Simard-Gillis says. That, along with a focus on sustainability, a core value for the Banff National Park-based hotel.

“Sustainability is definitely a conversation we are having these days,” Simard-Gillis says.”

200 Pipestone Rd., Lake Louise, 403-522-3989, posthotel.com

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Calgary’s much-loved River Café has been championing local producers since it opened in 1995, long before “local” was even a movement. As cellar manager and sommelier Bruce Soley tells it, the restaurant has been buying Canadian wines, like B.C.’s Blue Mountain, since day one. “Because our cuisine focuses on the Pacific Northwest, it made sense to showcase wines from Washington, Oregon, California and, of course, B.C.,” Solely says. “They pair well with our food.”

During his 24 years at River Café, Solely has committed to having depth and variety of wines, maintaining consistently attractive markups and never buying anything that doesn’t sell. With the wine, as with the food, understanding the local market and where clients’ comfort level lies is key. “We have not leaned into the wine of the day,” says Soley. “During the whole malbec trend seven years ago, we only carried two.”

Ultimately, the wines at River Café add to the somewhat surreal experience of stepping into another world, one that is removed from the city, while, at the same time, right in the middle of the city. Says owner Sal Howell: “What’s on the menu, and what we pour in a glass, all fits into the bigger picture of what it feels like to be here.”

Prince’s Island Park, 403-261-7670, river-cafe.com

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With approximately 13,000 bottles of wine stored in what were once the vaults of the Dominion Bank, built in 1911, Teatro’s is the undisputed Grande Dame of Calgary cellars. “I am quite confident that we are the largest restaurant wine cellar in Calgary,” says director of beverage and operations Taylor Simpson, who came on board in 2018.

Bordeaux represents the cornerstone of the cellar, the oldest being a Mouton Rothschild from 1993, the year the restaurant opened. (As for the oldest bottle in the cellar right now? That would be a 1964 Riojas.) Wines from Italy are a close second, with approximately 200 labels, followed by the U.S., Germany and Spain.

Prices range from $40 to $10,000 a bottle.

Along with the main cellar, there’s also a secondary room — a.k.a. “the deep cellar” — filled with abundant cases and magnum bottles, and a separate white wine refrigerator. Naturally, there has to be a system in place to navigate such an extensive selection. Wines are arranged by country, then by region within the country and finally alphabetically within the region. “The wine list mirrors that exact arrangement,” confirms Simpson. “You can literally follow along.”

Once upon a time, most of Teatro’s clients preferred big structured reds like the Napa cabs, but Simpson says he has noticed a paradigm shift in the last five years. “Those much-loved wines will always be on our list,” he says. “But in order to stay relevant, I have to source exciting new choices that our customers love and are comfortable paying for.”

Simpson describes Teatro’s wine cellar as being like the rings on a tree. “Every sommelier has their favourite style of wine, and you can see their influences by what they bought during their tenure,” he says. “We all have our favourites and the cellar speaks volumes to that.”

200 8 Ave. S.E., 403-290-1012, teatro.ca

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With Barbarella Bar on the ground level of the Scotia Centre and Major Tom on the 40th floor of Stephen Avenue Place, Concorde Entertainment Group has a duo of hit downtown restaurants. Barbarella courts an Amalfi coastal vibe, while Tom is a swanky steak joint. But when it comes to the wine lists, both are buoyed by the expertise and joie de vivre of Concorde’s corporate sommelier extraordinaire, Brad Royale.

Ultimately Royale’s role is to design lists to provide the perfect little sip with that perfect little bite. “We have a well-trained populus of wine consumers who, thanks to changing tastes … have been drinking better bottles, trying different varietals and educating their palates,” Royale says. “They are much more open to a broader selection of wine now.”

With more than 100 offerings from 12 countries, Tom’s list will change almost every two weeks, while Barbarella’s list focuses on wines from Italy, France and the U.S., and changes approximately once a month. Royale enjoys sourcing from smaller producers — one recent favourite being Mencia from Spanish producer Veronica Ortega — and buying up the entire allotment.

“Diners at Major Tom will say, ‘This is really delicious,’ and ask where to get it,” Royale says. “My response is, ‘See you next week if you want more.’”

Royale has been in the wine business for three decades now, the last three years with Concorde, and is known for his unconventional pairings and his poetically composed wine notes. “There is nothing better than a rich, delicately flavoured wagyu filet paired with a powerful full-bodied white Burgundy,” he says. “Customers shake their heads in disbelief, but when I explain why, and they try it, most will love it.”

Barbarella Bar, 240 8 Ave. S.W., barbarellabar.ca; Major Tom Bar, 700 2 St. S.W., majortombar.ca

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Leslie Echino, owner and operator of Annabelle’s Kitchen, has been passionate about wine since she got her first bartending job at age 19. For just over 12 years, Echino was the owner-operator of Blink, a fine-dining restaurant on Stephen Avenue renowned for its wine list. In 2020 she made the decision to close Blink and reconceptualize the space as a second location of Annabelle’s Kitchen, her more casual neighbourhood Italian restaurant in Marda Loop.

The move to make Blink into another Annabelle’s was Echino’s way of adapting to her customers’ changing tastes. But even though the restaurant is more casual, the wine program remains top-notch. That’s not to say it’s pricey. “What makes building a list exciting is finding a selection of $45 to $50 wines, ones you can’t find in the wine stores, that are drinking incredibly well,” Echino says.

At Annabelle’s Downtown, Echino has amassed a list of approximately 200 bottles with an ever-changing array of French, Spanish, Portuguese and, of course, Italian producers, given her heritage. In addition, she has a reserve room with some sophisticated rarities, such as a 2012 Joseph Phelps Backus cabernet.

Echino also runs Bar Annabelle in the sliver of space next door, an intimate spot for wine and whisky sipped to the sounds of vintage vinyl on the turntable.

For Echino, wine is more than just a drink: it’s a sense of time and place. “When you share a bottle, that means something,” she says. “Whether it be $70 or $500, there is not only an appeal to the senses, but an emotional attachment. Ten years later I will remember where, when and for whom I opened that bottle.”

Annabelle’s Kitchen, 111 8 Ave. S.W., 403-263-5330; Bar Annabelle, 109A 8 Ave. S.W., 403-457-9884; annabelleskitchen.ca

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