There’s no telling if the owners of Tangerine Supper Club are big fans of Led Zeppelin or simply citrus lovers. Either way, Tangerine – which takes over the old Elephant and Castle pub location - is on the scene with décor and a menu that are setting a new standard for Calgary’s culinary crowd.

Executive Chef Paul McGreevy has hopped on the locavore train, to a certain degree, with his Mediterranean-inspired menu featuring organic meats, fresh fish and local produce. With the array of steak-centric openings of late - Kobe Club, Primehouse New York, Pinky’s Steakhouse and Prime – Tangerine is in on the trend.

To enter Tangerine, you descend into the subterranean – it’s under the Eaton Centre beside Holt’s - into the by way of an impressive chrome coloured staircase. With an intense overhaul, the space is really quite beautiful. In an attempt to inject more character into the venue (and supply a curious topic of conversation), heavy wood tables, paired with tufted booths, are set in with warm lighting and romantic red walls.

There's plenty to entertain anyone with a savoury bent among the fare here. Tangerine slots into Calgary's trend towards casual grazing over shared plates with hearty, rustic food, designed for everyone to unceremoniously dig in to. But, fear not; sides are sharable, while mains are standard size.

For starters, a beef carpaccio ($16.00) is nicely plated with horseradish vinaigrette, watercress and full-flavoured cheese Grana Padano. The caesar salad ($11.00) is pretty much the standard template, with romaine hearts (grilled?), crisp boar bacon and a dressing of Dijon and garlic. The appetizer-sized serving of ravioli ($15.00), however, is a rare treat; plump little pillows stuffed with chevre and brown butter.