As the hum of cars pass down Calgary’s trendy 17th Avenue amidst a hub of social halls, tap houses, pizzerias and pubs lies The Coup. This modern spirited restaurant is fueled by a passion for vegetarian cuisine and values chiseled in sustainable, local, and organic food for every customer that walks through the door.
The Coup has been a mainstay in the minds of health-conscious Calgarians since their doors opened 9 years ago, but owner Dalia Kohen explains that The Coup is designed as a place where people can come together and enjoy food whether or not health is their focus. This was reflected even more so when 4 and a half years ago, the restaurant became The Coup + Meet with the opening of an additional lounge. Comfortable couches and chairs, cushioned bench seating, bright windows, a full cocktail menu and appetizer menu make it an ideal place to mix, mingle and find common ground with fellow diners.
The cozy intimate restaurant feels immediately welcoming as friendly, knowledgable staff usher you into the space. A unique flair with an incredible sense of style permeates the decor as amber and indigo lights overhang the tables, potted plants pepper the floor and wooden panelling hung strategically on the walls is paired with patio seating for warm summer days.
Meet the Owners
The Coup was born when, Kohen and her business partner noticed the lack of quality vegetarian food in the city. With her background in interior design, they embarked on a journey to create a restaurant that truly cares about the health of the customer. Although their values remain towards sustainability, they’ve noticed through the years, a shift towards more allergen friendly dishes and are more than willing to accommodate. From gluten-free or dairy-free lifestyles to satvic diets low in onions, garlic and shallots or those on a seasonal cleanse, the restaurant is able to adjust dishes to ensure anyone can dine.
Kohen draws menu inspiration from her own dinner parties with friends creating creative and different dishes while ensuring that each dish has enough protein. Traveling has been a big part of the process by allowing her to stay ahead of the trends and recognize movements in the industry. Components for dishes that are available year-round are important yet she explains that keeping people interested can be difficult and from there she is able to explore her playful side.
“I like questions and I like playing with food. I feel like I’ve learned a lot.”
With significance on both nutrition and Chinese medicine when she cooks, the space is infused with Kohen’s devotion in the decor, food and philosophy.
The Food
With the impressive cocktail selection, the evening began with a couple bevies to celebrate a little Friday night buzz on the town. The Burnt Orange, a combination crown royal whiskey, angostura & whiskey bitters, fresh ginger & gingerale was a refreshing choice for those who appreciate a stiff drink after a long week. For something a little on the lighter side, the kombucha sangria offered up a sour fizz of grapefruit and hibiscus rose sangria, sprinkled with hibiscus flowers and ginger slices (see photo to the left).
The impeccable attention to food quality is noticeable upon first tasting. By using vegetables from a garden in Bowness, a northwest Calgary neighborhood, and getting as many ingredients as possible from surrounding suppliers in Alberta and BC, the food speaks for itself. First up was the Tempeh Shawarma with flavours and textures in the dish balanced ever so delicately. It encompassed the comfort one would expect from a shawarma with a subtle amount of heat drawn from the spicy tahini sauce without overpowering. The consistency of the smokey marinated tempeh works perfectly in the dish to mimic middle eastern flair with greens, parsley, mint, carrots and feta complementing the protein. A grilled whole-wheat pita finished off the wrap with the choice of brown rice tortilla for those with gluten sensitivities. The dish could be slightly messy for first-date goers or the smartly dressed with slippery fingers, but it’s well worth a napkin or two!
Next was the Upstream Burger, a favourite at The Coup, this is a must-try dish to satisfy any burger craving. Smoked tofu and cashew form the patty with roasted garlic, yam and a dusting of sesame seeds. Fresh dill sits atop a toasted foccacia bun with red onion and garlic aioli to create an experience that any meat-eater would enjoy immensely. A lack of meat does not equate to a lack of flavour in this veggie burger as The Coup plays precisely to the partiality of the palate in this dilly delight.
Both dishes were complemented with choice of rosemary yam fries, salad or soup. The salad with shredded beets and carrots and a maple balsamic dijon vinaigrette added both a visual element with bright colour and a nutritional element with even more vitamin-packed veggies. The soup of the day, potato chive and cheddar, had a creaminess that rolled right off the tongue, an excellent match to a slightly fiery meal.
The evening was capped off with dessert, a lemon cashew coconut square, chosen at our server’s recommendation. The dish is nothing short of ‘to die for’ with coconut, cashews, lemon zest and agave nectar on a date almond crust. The consistency of this vegan treat has an unbelievable creaminess that one would never guess it’s made from cashews. A subtle sweetness allows the ingredients to speak for themselves!
With 36 trees planted a month to offset waste, 100 percent windpower used to fuel the restaurant and support for local farmers, The Coup is as good to the earth as it is to our bodies. Delicious food is only the beginning of what makes it a Calgary must-try!
Have you been to The Coup before? Want to go? Tell us what’s on your mind! We’d love to know. Write to us in the comment section below!
Did you love this restaurant review? Love knowing where all the healthy spots in town are to eat? We do too! Breanne Shellian is a Calgary-based holistic nutritionist and conscious living advocate who helps people rediscover the joy of living life deliciously. Writing delicious reviews for The Naked Label is just one of the many ways she does this. Check her out here.
CLICK HERE to read more restaurant reviews by Breanne.
