p until recently, most Calgarians were aware there was a revolving restaurant at the top of the Calgary tower, but few would think to actually eat there. Despite the breathtaking view, it just wasn't considered a legitimate fine dining option. People typically felt the same way as Torontonians do about the CN Tower or New Yorkers do about the Empire State Building: it's a fun landmark and a great attraction, but unless you're bringing tourists, you wouldn't find much reason to go there yourself. In fact, I'd bet that a good percentage of Calgarians didn't even know the Panorama was closed for nearly a year.

The best way to change its persona? Three words: Concorde Entertainment Group. Led by business moguls Victor and Jim Choy, Concorde essentially already runs Calgary's entertainment and dining scene. The company can already claim Flames Central, Whiskey Nightclub, Mercury Lounge, and The Bungalow. With a much needed revamp and update, they can now add the former Panorama - now Sky 360 Restaurant – to its packed resume.

The top priority in the overhaul was always simple: remove the "tourist trap" reputation and get people from Calgary back to the restaurant. The first thing that had to go was the cover charge, or as it was delicately put, the "elevation fee". No longer do you have to pay just to get up to the restaurant; now all you have to do to enjoy the spectacular 57 storey 600 feet view is pay for the price of a meal. Already the management has noticed a change in clientele. There are more families, more couples, and more of that oh-so-coveted market, business people (with expense accounts). And, on the whole, people are staying longer.

There's a reason for this. Before, a typical meal at the space would involve paying the elevation fee, bracing the drably efficient dining room, eating your meal, and then rushing back down to the ground floor. A change in design, helmed by Kelly Pearn and the Concorde Group, has brought about a new modern twist. Dark walnut walls, brand new carpeting, and an organic colour motif were all instituted. Now the place feels much homier, allowing you to sit back, enjoy the view and – dare I say it – relax (that is, unless you're afraid of heights).

View or no view, if the food stinks, no one's going to come. Fortunately, the menu has received the same elevation as the design (so to speak). Philip Gomes remains in the kitchen but is joined by Concorde Executive Chef Justin Labossiere (formerly of Catch, Belvedere, and Flames Central). Together they have created a menu full of regional Canadian fare.