🍽️ Restaurant Review:
📍 Quick Facts
- Location: 1200 Foxtrot Way W, Calgary
- Phone Number: (403) 974-4292
- Website: foxtrotyyc.com
- Cuisine Type: sharing plates and appetizers
We decided to make a reservation at Foxtrot Rooftop for just after a Cavalry FC game we were attending at Atco Field.
Foxtrot restaurant is just about a 10-minute walk across Spruce Meadows, but it may be worthwhile to drive to the restaurant parking lot instead. On game days, there are metal barricades around the facility, and we had to walk a fair distance around them to get to the car park.
This was our second time eating at Foxtrot, and also the second time seated at a coffee table instead of a dining table.
The coffee table areas would be fine for drinks or appetizers, but awkward for a full meal, as the plates of food feel too far away in these conversation-type settings. By the time we finished our meals, our backs were all aching.
Tip: If you’re eating at Foxtrot, specifically ask for a dining table. Ensure you’re not being seated in a cocktail area. Their coffee table configuration falls under their relaxed lounge seating that is designed for casual sipping and sharing rather than formal full-course dining.
The rooftop offers gorgeous views of the international show jumping ring at Spruce Meadows and would be a great place to take in special events if show jumping is your thing.
The atmosphere on the rooftop blends the energy of a chic lounge with an unpretentious open-style patio. It features a mix of lounge seating and high-top tables that encourage conversation and mingling. Soft, modern seating, lush greenery and soft string lighting help to create a balance between upscale and relaxed.
We were surprised that the area where we were seated was fully open to the sky. While a large portion of the indoor lounge area is topped with a glass-panelled ceiling, beyond that – where we were seated – are patio tables completely exposed to the elements. There is a pergola-type canvas to offer shade from the sun; however, it would do little to protect from the wind and rain.
Mackenzie was our server for the day, and she was great. Upon introducing herself, she knelt to our coffee table level, which immediately made her feel relatable and us more relaxed. Iced water and menus were left with us.
Between the four of us, beverages included ‘The Honey Trap’ (cachaca, lavender honey syrup, bee pollen), a glass of wine, ‘Zero People Skills’ zero-percent beer (by Tool Shed) and a S’mores Martini (graham cracker crumb, charred marshmallow).
The beer and wine were what they were. ‘The Honey Trap’ had a slight taste of lavender and honey, but tasted heavily of alcohol, and the honey from the dipped rim ended up all over the glass. It was a bit of a sticky mess. The Martini was fine until the crumbed rim started to fall into the drink, leaving an unpleasant, soggy, cereal-textured feel to each sip.
Pro tip: go with the espresso martini and skip the graham crumbs.
The following food hit our table;
A six-platter of Oysters, served with mignonette, hot sauce, and lemon. They tasted fresh and had a smooth, creamy texture.
Margherita flatbread with tomato sauce, stracciatella, and hot honey. The flatbread looked dry and a little crispy, but it was surprisingly soft and perfectly cooked. The hot honey stole the show and elevated the dish.
For mains, the four of us opted for the special of the day, a ‘wet-aged strip loin’, which we all took as steak.
Instead, the ‘steak frites’ was whole, slow-roasted beef striploin that had been prepared like a traditional roasted prime rib, then sliced into thick slabs after resting.
The pink meat came with thick Cabernet sauce poured over one-third of the plate, creating a stressful situation for anyone with sensory issues who dislikes foods touching. A small ramekin of sauce alongside would create a plate that is pleasing to the eye and would allow the diner to control the exact amount used. I’ll also dare say that many diners would quickly send the meat back to the kitchen to be properly cooked — to an untrained eye, it almost looked raw.
Alongside the meat, were crispy-coated fries that looked very similar to the Cavendish fries sold at Costco and a serving of undressed greens – both were unremarkable.
The beef was well seasoned and cooked to perfection. There was a fair bit of very hard gristle that ended up going in the ever-so-appreciative dogs’ bowls when we got home. Even for them, we had to cut the doggie bag offerings into tiny pieces.
There was only one taker for dessert, but multiple spoons were requested for sharing. Banana Split was billed as brûléed banana, Foothills Creamery vanilla ice cream, miso caramel, chocolate sauce, banana crème fraiche. The banana I would more call barely brûléed, the ice cream, miso caramel and chocolate sauce were plentiful, and there was a slight puddle at the base, which I assume was the crème fraiche.
Overall, the dessert struck me as some ice cream and a banana that a server put on a plate and squirted a bit of sauce over the top. Come on, people, show some skills. It would have presented just as well at the Dairy Queen.
The company, service and view were a 5 out of 5. Based on the meal we received, my recommendation would be to stick to finger foods and appetizers while on the rooftop.
📊 Scorecard
🍴 FOOD — 3.5 / 5
✨ EXPERIENCE — 4.5 / 5
Average of Service & Hospitality, Atmosphere & Vibe, and Value for Money.
• Service & Hospitality — 4.5 / 5
• Atmosphere & Vibe — 4.5 / 5
• Value for Money — 4.0 / 5
