Provincial Pub is the new-kid-on-the-block in terms of Edmonton's ever-popular trendier bar offerings. I was here on Saturday night with girlfriends and had the pleasure of meeting one of the owners, Jason Yen, who was beyond kind in letting us taste test the Schöfferhofer grapefruit weizen and a scrumptious apple cider. I am not a connoisseur of resto-pubs by any means but I enjoy the concept of restaurants trying to move towards being more locally sourced, other notables including Three Boars Eatery and North 53. Featured below is the baked brie, one cannot go wrong with cheese in any form. We ended up devouring this minus the bread- the melty, smooth brie was so much better as a stand-alone.
Jason really stole our hearts though with this on-the-house dessert: PB & C – Peanut Butter Mousse, Chocolate, Granache, Vanilla Ice Cream, Roasted Peanut. Provincial Pub has a ton of potential and the talent is in the woodwork- literally. Their main chef, Cedric Boeglin, hails from Woodwork in downtown Edmonton as one of the key players when the restaurant first opened. Chef Ryan Hotchkiss (trained under the wonderful Daniel Costa at Corso 32 and currently an instrumental piece at Bar Bricco) helped to the framework of the menu for Provincial. Grazie per il dolce Provincial Pub, we will see you again for any late-night peanut buttery chocolate cravings.
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