Hidden Gem

Tucked away on Patricia St east of Jasper Information Centre, often overlooked Kimchi House offers excellent food and value. Try their dumplings, short ribs on a sizzling iron plate, and spicy hot pot loaded with fresh fish. Owner Monica An “is maybe the most personable restaurateur in Jasper,” says Where publisher Jack Newton.

Brewed On-Site

Where publisher Jack Newton says that Jasper Brewing Co crafts “genuinely good beer,” noting that offerings at brewpubs elsewhere occasionally “leave something to be desired.” (Jack fancies himself a beer aficionado.) Jasper Brewing Co recipes begin with pure Canadian Rockies water. Premium hops and malts, plus their own cultured yeast are usually the only other ingredients, although their Honey Bear Ale also includes Okanagan clover honey and coriander.

The “Evilution” of Fine Dining

Eating can fuel the body and ignite the senses. At Evil Dave’s Grill, stands fine dining on its head by serving gourmet cuisine without the pretension. “We want people to laugh, so we came up with an evil theme for our menu. Traditional fine dining is too stuffy for us,” says owner Mike Day. Their most popular entrée is Malicious Salmon, a blackened filet topped with sweet curry yogurt. Talent in the kitchen produced top honours for chef Nicole Langille and her culinary team during the 2010 Jasper Chefs Competition.

Deer-Resistant Flowers

Many Jasper gardeners watch in distress as deer eat the flowers for their morning meal. Barb Finick, however, has discovered a way to keep her flower-filled courtyard patio at the Jasper Inn Restaurant blooming. Her secret? Snap dragons, lavatora and rock garden marigolds—flowers deer eschew. Admire the garden while enjoying a snack, drink or meal. Outdoor heaters and fleece blankets are available for chilly evenings.

Game Plate

Game Plate Bring your appetite to Papa George’s and sample the chef’s choice of three wild meats such as elk, caribou, bison and muskox. Specialty sauces, grilled seasonal vegetables and roasted baby potatoes complete this platter that’s made to be shared. “It’s an exotic taste of Alberta,” notes owner Patrice Fortin.

Made From Scratch

At Becker’s Gourmet Restaurant, Chef de Cuisine Trevor Young prepares cuisine from scratch. His hickory and applewood smoked, maple glazed salmon is a treat. Fresh Pacific sockeye is served with wild rice blini (Russian pancake), lemon oil dressed organic dandelion greens, roasted garlic crème fraîche and cracked peppercorns. “Wild Canadian salmon is the world's finest, and this dish offers a way to sample it at its best,” says Trevor.