Where there’s smoke, there’s usually fire. But, in the case of The Cravery, there’s drool-inducing flavour on the other end.
Traditional slow-cooking methods to extract savoury aromas from appetizing smoked meats is at the base of many of the sandwiches and extravaganzas produced at this small, Copper’s Town Promenade casual-dining bistro which opened its doors in late 2023.
Focusing on homemade fare, Red Seal chef partners Alex Rubiletz and Alyssa Holder utilize a fresh approach to their tasty craft.
“We do all our own meats in-house,” says Rubiletz. “I prefer to make as much as we possibly can in-house, from the barbecue sauce we use in our pulled pork, all the way through to coleslaw dressing.
“I spent a lot of years training and working as a chef. If we know how to make it, I see no reason to go and buy it.”
Building on experience from former Crossroads Market and Calgary restaurant locations, the Airdrie residents jumped at the opportunity to open a full-size eatery in their hometown.
“Since we lived in Windsong, which is two blocks from here, we thought it was a good opportunity,” says Rubiletz. “We also know a lot of people at Balzac Brewery, as well.”
The Cravery’s condensed, six-page menu is constructed with freshness in mind, specializing in smoked-meat sandwiches with barbecue pork, turkey, ground chuck and bacon, as well as hearty breakfasts, poutine, salads and appetizers.
“That’s by design. I don’t like going into a restaurant and you see a menu that is 18 pages long. How fresh is the stuff going to be?” says Rubiletz of their location which can seat 40 patrons inside and another 40 on a pet-friendly patio.
Burnt ends and smoked chicken wings are the latest additions to the flexible offerings.
“We’re currently on our third expansion of our menu, and the last piece of the puzzle for us now is some dessert items,” says Rubiletz.
Topping the handheld section is The Cravery’s traditional clubhouse sandwich. This restaurant staple combines a thick layer of juicy, tender smoked turkey, bacon, lettuce and cheese between slices of whole-wheat bread.
What sets this sandwich apart from other bread-filled café contenders is a unique smoke flavour from the in-house cookery. The dish is rounded off with very thick-cut homestyle fries.
“We brine our turkey breast for 24 hours in an herbed brine, and we make our own bacon, so you get to try two meats that we make in house on one sandwich,” says Rubiletz.
Breakfast buffs won’t be denied from that first meal of the day with plenty of egg-tastic dishes including a creamy, Hollandaise sauce-covered Benedict, meat-heavy big boy plate, sandwiches and French toast.
Breakfast, lunch or dinner, these dishes are sure to induce a craving hunger.
