Rich, dark finishings lent warmth to the room, which was full at 7pm on Saturday night. The fire in the centre is nice, although I'm wondering how I'll feel about it in July.
The kitchen staff is apparently mostly NAIT grads or apprentices.
Chicken dumplings to start with were a great teaser - being steamed, they were light and healthy. Accompanied by a sweet wasabi sauce that wasn't too overbearing and nice slices of pickled ginger.
The bannock is supposedly from an old family recipe of the executive chef and, for only $1.50 a slice, has to be tried. The restaurant falls clearly in the "fusion" category, with dishes like spicy sausage penne and asian stir-fry, but for about a quarter or a third of their menu items, tries to emphasize the aboriginal cooking "philosophy" if not actual traditional dishes. What this means is that they use "mostly" organic ingredients and focus on local, seasonal produce.
My bison medallions were beautifully tender and served with some nice carrots, parsnip, and squash, with mashed potatoes as the starch. None of the entrees, including the bison burger, are served with fries - hooray!
My dining partner's catfish was also perfectly cooked and accompanied by a rice patty as the starch.
I was very happy with the wine list. Several interesting choices for $8 or $9 a glass. I had an Argentinian Malbec and my partner had the Errazurriz Shiraz, which is served all over the place.
Chocolate chip banana bread served with vanilla ice cream was too sweet but creme brulee was very nice.
$115 including tax and tip. I'd go back.