Where Edmonton’s Best New Restaurant of 2012 is The Makk on 124
The Makk on 124 partners Alex Hasham, Chef Kasiran Simin, Stephen Simmons, and Matthew Klatt
Photo by Stefane Berube
Located in the heart of the 124th Street gallery district, The Makk on 124 seems to blend the impeccable plating and flavour of fine dining, with the laid back, yet refined atmosphere of an upscale local pub.
Photo by Stefane Berube
Art from the Daffodil Gallery next door hangs on the walls, local suppliers — many of them personal friends of head Chef Kasiran Simin — stock the kitchen shelves, and the diners look relaxed as they dig into their decadent dishes.
Photo by Stefane Berube
With the help of his Sous Chef Randy Hillman, Chef Simin has created a menu that is a healthy fusion of European, Canadian and Asian flavours catering to meat-eaters, vegetarians, vegans and those with gluten allergies alike. Though he has ran many kitchens throughout his career, it is clear that this venture is close to his heart. Being a partner in the restaurant with Matthew Klatt, Alex Hasham, and Stephen Simmons, gives him a chance to do what he has always wanted — create an educated team of people that will share his passion for culinary creation.
Photo by Stefane Berube
Sourcing from local or independent suppliers for both food, wine, and beer means that the menu will constantly be changing, and according to Klatt, if you have any suggestions, he’s open to hear them, “tell me what you love —I’d be happy to look into it.”
Luckily, some of their signature items like the baked Truffled Mac n’ Cheese dripping with truffle cream, cheddar, mozzarella and parmesan cheese and the Panzanella Salad made with sweet cherry tomatoes, slices of fresh mozzarella, and fragrant basil leaves all piled high on a bed of toasted focaccia croutons will remain.
The hot, foamy Lobster Bisque Soup is a must-try seasonal treat, made with fresh lobster, real tomatoes, fresh mango, peppers, and shallots with a homemade slice of savoury vegan bread— a recipe that Chef Simon originally created for his mother — on the side. Be sure not to leave without trying at least one scoop of the house-made ice cream or sorbet. With flavours like raspberry, chocolate, mango — or lobster and yam for the more adventurous palette — it is the perfect end to a relaxing evening and delicious meal.
Photo by Stefane Berube
Whether you stop in for lunch, dinner, a late night snack after an evening at the theatre, or an indulgent Sunday brunch, according to Hasham and Simmons, you can “expect amazing food” and a community of people who are passionate about what they do and can’t wait to share it with you.
Photo by Stefane Berube
The Makk on 124: 10418-124 Street, 780-705-3710, themakkon124.ca
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