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Following the success of his restaurant Model Milk, chef Justin Leboe noticed Calgarians had taken a particular liking to the concept of share plate dining. So he decided to open up a second venture named Pigeonhole to specialize in just that. “Part of the concept came about through Model Milk. The servers would indicate to the chef if people were sharing a dish. And it just became more and more – you started seeing all this sharing amongst people,” explains Pigeonhole general manager Heather Wighton. “People don’t always want to be stuck with just eating their one appetizer and one entrée – they want to try them all.”
In May 2015, Justin opened Pigeonhole as Model Milk’s neighbouring sister restaurant and wine bar. And in November 2016, he brought chef Douglas King (formerly of Kissa Tanto in Vancouver) on board as the restaurant’s Chef de Cuisine. The menu features a range of experimental dishes, made with seasonal, regionally sourced ingredients and culinary influence from all across the globe. “The idea behind Pigeonhole was that we knew we wanted a sharing, appetizer-sized plates concept, and we didn’t want to pigeonhole ourselves to one type of cuisine,” Heather says.
A seasoned restauranteur with a passion for the business side of the industry, Heather started working in restaurants after graduating from university with a degree in anthropology and sociology. “I just really fell in love with the business side of a restaurant because it is so different than any other industry,” she says. After working at the now closed Home Tasting Room as well as Rouge in Inglewood, she went on to purchase Muse in Kensington as her own restaurant when she was only 27 years old. She eventually sold her shares and the restaurant became Modern Steak. After a short stint as manager at the now shuttered Il Sogno restaurant in Bridgeland, Heather was approached by Justin to come on board as Pigeonhole’s general manager. “I like opening restaurants. You kind of get to mould it and you get to pick the people you work with,” she says. “We have an amazing team here and a lot of them have been here since we've opened."
Charred Cabbage
Mimolette, Jalapeno Salad Cream
Green Beans And Blue Cheese
Melon, Pecans
Herbed Crumpets
Fromage Blanc, Spring Peas
Heritage Angus Steak
Roasted Shallot Aioli, Tomato Jam
Grilled Duck Leg
Coconut, Peanut, Thai Basil
Chicken Liver Mousse
Cherry, Seed Bread
Rabbit Confit
Edamame, Brown Butter
Wild Sockeye Salmon Crudo
Snap Peas, Coriander, Radish
Poached Halibut Cheek
Sauce Vierge, Wild Greens
Ricotta Dumplings
Tomato, Basil, Parmesan
Green Tomato Tonnato
Olive, Red Wine Vinegar
Chilled Consomme of Melon
Proscuitto
23 Oz. Braised Short Rib San Choy Bao
Lettuce Wraps, Peanuts, Cilantro, Nam Jim
Russian Caviar Service
Served with traditional garnishes: crumpets, capers, egg mimosa, red onion, creme fraiche, lemon
Zucchini
Crispy Shallots, Cilantro, Spot Prawn
BC Cherries
Miso, Baby Turnips, Mint
Baked Ricotta
Grilled Stone Fruits, Fennel
Heritage Angus Beef Tartare
Beer Cheese, Spring Onion, Sourdough
Pressed Country Ham
Mushrooms A La Grecque, Watercress
Lamb Breast
Mint, Cress, Apricot
BC Albacore Tuna
Chermoula, Cucumber Cream, Black Olive
Fresh Oysters (1/2 Dozen)
Traditional Garnishes
Clam Gratin
'Nduja, Cabbage
Rhubarb And Burrata
Olive Oil, Sorrel, Sourdough
BC Cherries
Miso, Baby Turnips, Mint
Smashed Cucumbers
Rhubarb, Almond, Chevre
Blue Plate Special: Stuffed Mountain View Chicken
Maitake Mushroom, Grilled Kale, Mustard Jus
Cheese Platter
Served with traditional garnishes and house-made preserves.
Drinks
Anne Pichon Sauvage 2015, Von Winning II 2015, Frederic Mabileau 2014 , Kabaj Ravan 2011 , Domaine De L'Echevin "Rouville" 2014 , Monteversa "Animaversa" 2014 .
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