It seems as if every time I blink, Blink morphs into a new version of itself. From supperclub to bar/restaurant to restaurant/bar the watery eatery finally seems to have settled in. Patrick Malone has taken over as General Manager, while Executive Chef Andrew Richardson, previously of Whistler’s Araxi, has come up with a lush menu to please carnivores, seafood lovers and vegetarians alike. Choices like the plump Alaskan scallops ($14.50) seared and smothered in sunchoke purée with crunchy chips, brown butter, lemon and chives on the side are unlikely to disappoint.

Rather, your mouth is probably watering already. My second favourite dish is the more hearty land locked arctic char that comes with a minestrone of winter squash with smoked bacon dumplings and orecchiette pasta ($29). The flavour pairings are that of a true professional, the proof of which can be found in Blink’s awarding of ninth best new Canadian restaurant by enRoute magazine in 2006. Calgary, it’s time to pull up your culinary socks. Some competition has arrived. –J.T.