It offers that quintessential Canadian experience; a pub-style menu with a BBQ twist, a variety of craft beers and their own wine cellar – all housed in a lodge-like, multi-level bar featuring local artifacts from the town. If that’s not enough, their two elevated patios are completely surrounded by breathtaking mountain views, including the iconic peaks of the Three Sisters.
So, as you can imagine, I was pleasantly surprised when we went there for a work lunch on the first day of my editorial internship. Work lunches are interesting, they’re a great way to get to know your colleagues and find out which one of them is going to be the person who tries to trade their food for yours. There’s one in every group.
The Iron Goat offers a range of Canadian and southern-style comfort food like mango chipotle duck wings, ribs and burgers, but being vegetarian and fancying something fresh – I ordered the sweet potato salad. The salad was simple in structure (mixed greens, sweet potatoes and goats’ cheese), but boasted a complex range of flavours. The blend of the honey and Dijon roasted potatoes paired with a coconut citrus vinaigrette and creamy smoked feta set it apart from your average run-of-the-mill salad. I make a similar dish at home and definitely took away some flavour pairing ideas for my own recipe, which is something I always look forward to when visiting restaurants.
All of the dishes at The Iron Goat are made fresh, from scratch and always come with the option of modifications to accommodate diet requests. Another thing that makes this restaurant stand out is the exceptional service and thought put into the guests’ experience. If you want to spend a peaceful evening on the patio enveloped by vast mountain ranges but it’s a bit chilly outside – they’ll provide you with blankets and heaters! Now that’s my kind of patio!
Though I have been to lunch at The Iron Goat a few times, I still haven’t tried any of the house cocktails or their crowd-pleasing pizzas which are made with fresh, local ingredients and home-made dough on a daily basis. I’ll be back Iron Goat, mark my words!