The beloved Almanac evolves into a larger space and concept with Boxer.
When Josh Meacham opened Almanac at the brave young age of thirty-one, he risked it all to breathe new life into Old Strathcona’s live music and cocktail scene at a crucial moment. A number of live music venues had closed in 2015 and Almanac met the need. It’s been a long time since arts were a cash cow, but the good will and fresh blood that brought to the newborn restaurant exposed a new generation of show-goers to properly made cocktails and gorgeous food. Before long, Meacham had built a following that gave him the thrust to evolve the Almanac concept and expand into one of the most exciting vacant spaces in the neighborhood.
When Meacham looped in Chef Trevor Patrick Moan, Boxer Albertan Kitchen & Bar was born. Boxer combines Meacham’s decade long pursuit behind the bar to hone the classics and forge elegant new cocktails with Chef Moan’s vision for crowd pleasing seasonal fare, fuelled by his past experience at Packrat Louie, Three Boars, and Northern Chicken. They’ve planted that magic into the gorgeous back half of the former Holy Roller space, spruced up with a forest of plants and a world-of-difference-making sound system. The atmosphere walks that fine line between hip relaxation and Whyte Ave’s signature energy.
Boxer’s new space has another ace up their sleeve. In the coming weeks, they’ll be debuting the highest rooftop patio in Strathcona. Live music will commence in the summers (post-covid) and heated geodesic domes styled after Canadien cabanes à sucre will play host to set menu private dinners through the snowy months. Imagine dining above the elm lined streets on one of Edmonton’s clear moonlit winter nights in a toasty cocoon.
Don’t wait for the rooftop or the snow because Boxer’s 20 foot ceilings and huge garage doors make the most of our summers as well. On any given day you’ll find Chef Moan in the kitchen long before service cranking out fresh tagliatelle, gnocchi, spaghetti, and german egg noodles, or breaking down the grass fed beef they buy a side at a time. Menu items like bison tartare with roasted garlic & green onion soubise, house fermented pickles, and pear & berry mostarda are a delicious and welcome tribute to Albertan cuisine. Their stroganoff pasta is the perfect antidote to the cold Autumn winds, riffing on the eastern European aspects of Edmonton’s heritage. House made German egg noodles are tossed in a Russian cream sauce made with the aforementioned beef, Meuwly’s andouille sausage, and oyster mushrooms.
They’ve planted that magic into the gorgeous back half of the former Holy Roller space, spruced up with a forest of plants and a world-of-difference-making sound system.
You can also just kick it with your day-one’s over a properly made Meathook or Penicillin, modern classics that drink best in the fall. Boxer is one of those hybrid spots that works for a no-holds-barred dinner or just a couple drinks with the people you love. Scratch cocktails, scratch cuisine, and open late.
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