The Bison’s food is known for being regionally sourced, and seasonal and Canadian inspired. The restaurant has a farm-to-table approach, which means you’ll be eating the freshest food the region has to offer. The menu is ever-changing throughout the seasons, and each time you dine at The Bison you can try something fresh and delicious.

This particular evening, we were a party of three, celebrating a belated Mother’s day – myself, my boyfriend Scott and his mother Barb. The friendly server instantly greeted us and gave us a quick run-down of the menu and the specials.

I decided to try the NY striploin. It was perfectly seared a nice medium rare and accompanied with duck fat fingerlings, seasonal vegetables (which happened to be broccoli, carrots and parsnips – some of my favourites) and garnished with parsnip chips and coffee butter. It was marvelous. The flavour combinations danced on my tongue while I scraped up every last bit.

Scott had the Top Grass Beef Ranch, which is a local rancher’s current variety of grass-fed beef cuts. It was a beer braised brisket with a fruit chutney. For the sake of the blog, I had to steal a taste and I’m not sure if I’ve ever tasted anything so tender.

Barb opted for the Pacific Ling Cod. I stole a taste of that, too, and the fish was prepared perfectly, flakey and tender. With purple potatoes, sizzled ginger, pickled avocado and citrus salsa verde it was a delicious fish option.

Sadly I didn’t have any room left to satisfy my sweet tooth, despite the list of decadent offerings. I think I’ll have to make a dessert only visit to finally try some of these sweets.