f there’s one thing that this restaurant can’t be faulted for, it’s the title. It’s damn hard to forget that one. However, if you’re concerned, don’t worry. No one in the restaurant is insane, nor do they smoke the devil’s weed. At least not while they’re working anyway. I hope.

Monikers aside, the Crazyweed Kitchen puts a certain finesse into their menu creations that’s hard to put a finger on. The food is complicated and amalgamated. It’s not global cuisine per se, but there are influences from India, Asia and Spain, so almost.

The lunch menu offers eccentric paninis, flatbreads and pizzas for mid-day diners on the go. The dinner menu is a bit more involved with its hearty starters and surf and turf mains. I’m not so sure what constitutes Bombay ketchup – maybe they have better tomatoes over there – but it is served as such at Crazyweed with their crispy Indian onion rings ($10). A second strange but good starter is the pork belly and watermelon salad served on Asian greens in a lime and basil dressing ($13). The stand out fish dish is the steamed Alaskan Sablefish with peanut broth, spring onions, Thai basil and rice ($31). And finally, for the meat lovers there is the succulent Korean BBQ Alberta sterling tenderloin ($37) with potato chips, horseradish aioli and organic chard. Strange but true and tasty too.

Crazyweed Kitchen is an original place and certainly a trendy one, so if you’re looking for something new and undiscovered to do on the weekend make a pit stop roadside at the Crazyweed Kitchen. – J.T. & P.B.