A 25-year veteran of Jasper’s dining scene, Austrian-trained chef John Riedler creates delicate dishes at his restaurant, The Raven Bistro. Tasty sauces that incorporate fine olive oils, fresh herbs and probiotic yogurts adorn the “beautiful and healthy” Middle Eastern influenced cuisine. Indecisive diners do well with the Kitchen Confidential that is comprised of six (or more) chef’s choice tastings.
Atmosphere & Accolades
The Raven Bistro’s intimate “kick back” décor with soft chairs, couches in the corner and 10-seat bar is French-North African inspired. The restaurant was one of Where Magazine’s Best New Restaurants in Canada for 2013.
Lunch Plates: Toasted Ham and Brie; Buffalo Chicken Wafflewich; Spiced Lamb Burger; Trekker’s Turkey Sandwich; Steak Sandwich
Lunch Bowls: Late Riser Skillet: potatoes, muenster cheese, bacon, poached eggs, caramelized onion, winter salsa; Winter Granola; Mediterranean Street Fries; Massaman Beef Curry; French Onion Mac and Cheese; Moroccan Spiced Strudel
Appetizers: Moroccan Baked Brie: rhubarb date chutney, maple candied pecans; Calamari; Vegan Chorizo Spring Rolls; Feta Stuffed Falafels; Spanish Spiced Wings; Tria Gousta: trio of hummus, tzatziki and kopenesti
Cheese Fondue: Classic Swiss: with gruyere and emmental; Mountain Fondue: with muenster and aged cheddar; comes with baked pretzel, hot and crispy black forest ham cubes, winter vegetables, apples slices and pickled grapes
Vegetarian and Vegan: Zusketti Rose: smoky eggplant, creamy sundried tomato and cashew rose sauce, zucchini noodles; Moroccan Chickpea and Kale Strudel; Smoky Portuguese Black Bean Stew
Seafood: Phyllo Wrapped Salmon: salmon loin and sundried tomato bacon jam wrapped in phyllo pastry, smoked garlic and goat cheese mash, green pea potage; Coconut Kaffir Lime Seafood Pot: shrimp, scallops, salmon, cod, snapper, mussels with sweet potato noodles; Almond Crusted Halibut: ground almond crust, harissa cream sauce, coconut rice, winter salsa, fresh cilantro, pomegranate molasses
Meats: Lemon Sesame Schnitzel: breaded in lemon zest, panko and sesame seeds, warm chorizo potato salad, charred green onion aioli, mixed greens; The Three Pharaohs: grilled lamb, beef and chicken with Israeli jewelled couscous, lemon tahini yogurt; Steak Argentine: 10 oz AAA Black Angus New York steak with Argentine sauce, house-cut Kennebec fries or boursin and truffle mashed potatoes; Tenderloin Tip Wellington: braised beef tenderloin tips wrapped in puff pastry, Guinness peppercorn cream, roasted winter vegetables
Desserts: Single Malt Bread Pudding: chocolate and apricot jam; homemade ice cream made with organic maple sugar; Mom’s Homemade Pie: with cinnamon ice cream; Vegan Maple Fig Cashew Cheesecake
Mains: $26 to $36
Wines: $40 to $99, 26 choices; $11 to $13 by the glass, seven choices