Muse Restaurant & Lounge allows all our guests the chance to experience the best of what fine dining has to offer, in a casual and relaxed atmosphere. Our service staff combines the finer points of service that you come to expect from a fine dining establishment, along with a friendly demeanour to provide an experience free of pretentiousness and attitude. The individuality of our service staff and creativeness of our kitchen gives our guests a dining experience second to none.
Our kitchen here at Muse always looks to use the freshest local and regional ingredients to provide our loyal clientele. Organic meats and produce are always being sought after and you’ll often find our Chef scouring the local farmers markets to find interesting and new ingredients to use in our dishes. By hand picking all ingredients and supplies, Muse prides itself on offering products of the highest quality and difference that you can taste. The close relationship that Muse has with local farms and growers is the basis from which our creative and innovative kitchen begins.
Muse Restaurant | Social Media
Feature Stories on Muse Restaurant:
Muse Restaurant Kicks Off Truffle and Mushroom Festival
By Caitlin Best for Notable.ca, November 13, 2013
Shaw TV Celebrates Muse Mushroom and Truffle Festival
By Lisa Wolansky for ShawTV, November 13, 2013
Muse Restaurant Celebrating Sun and Salsa Festival in Kensington
By Jenna McMurray for the Calgary Sun Newspaper, July 21, 2013
Chef Pedhirney Making Lamb Tacos on CTV Edmonton News (Video): Farm and Fork Culinary Tour
By CTV Edmonton News, July 21, 2013
Chef Pedhirney on Breakfast Television: Summer BBQ Series
By Breakfast Television July 19, 2013
Muse Restaurant – Taste of Alberta
By Christine Louie for HittingTheSauce Blog June 21, 2013
Chef JP Pedhirney’s Taste Alberta Tuesday Menu at Muse Restaurant
By Sharman for Passion For Pork, June 16, 2013
Taste Alberta: Chefs Help Feed Eat-Local Movement with Taste Alberta Tuesdays
By Lisa Monforton for Edmonton Journal, as seen in Calgary Herald, May 29, 2013
Muse Inspires Palate
By Bill Kaufmann for the Calgary Sun, Thursday, May 23, 2013
Calgary Edges Ahead in Culinary Rivalry
By Gabriel Hall for FFWD, May 2013
Hats Off to Calgary Restaurants
By Vacay Canada Staff, For Vacay.ca March 12, 2013
Restaurant Review: Muse. An Updated Look and a French Influenced Menu Make the Restaurant a Must!
By Dan Clapson, For Avenue Magazine February 22, 2013
Chow Down In Cowtown with Muse Restaurant
By Vincci Tsui, For Calgary Is Awesome April 28, 2013
Muse is a Must!
By Ryan, For I’m Mr. Fabulous March 26, 2013
Experiencing the New Muse: New Kitchen New Owners New Vision
By City, Style and Living Magazine March 26, 2013
The Chef’s Tasting Experience at Muse
By Bonnie Huang, For Scrumptiously Fit Food March 27, 2013
Muse Restaurant Introduces New Chef and Culinary Vision
By Allison McNeely, For Avenue Magazine March 26, 2013
Calgary Diners Have No Beef With Muse
By Jody Robbins, For Vacay.ca April 2, 2013
Valentines Day Dinner Ideas
By Dan Clapson, For Avenue Magazine Food Files, January 29, 2013
Tasty Ways to Ring in the New Year
By Dan Clapson, For Avenue Magazine Food Files, December 24, 2012
New-look for Classic Muse Restaurant Looking to Next Level
By John Gilchrist, For the Calgary Herald November 2, 2012
More from Chef Pedhirney:
Follow Chef Pedhirney on Twitter: @Chef_Pedhirney
Culinaire Magazine September 2013, Ask Culinaire: What Are the Best Ways to Store Leafy Greens and Herbs? Chef Pedhirneytells you how to keep your greens lasting longer and staying fresh!
Culinaire Magazine July/August 2013, Ask Culinaire: What Are Some Simple Guidelines When Cooking Fish? Chef Pedhirney answers your questions about cooking with fish.
Watch Chef Pedhirney prepare his first course for Taste Alberta Tuesday! He shows you how he creates his Edgar Farms Asparagus dish with house made Lonzo! Taste Alberta
Culinaire Magazine June 2013, Ask Culinaire: How to Use Lesser-Known Grains: Chef Pedhirney answers your questions about how to use uncommon grains like rye, red fife, and farro.
Culinaire Magazine May 2013, Ask Culinaire: The Importance of Resting Meat: Chef Pedhirney answers your questions about whether or not you should rest your meat after cooking and why.
Recipe and article in Culinaire Magazine April 2013, Ask Culinaire: Bring Your Egg Game: Chef Pedhirney answers your questions about how to cook the perfect egg.
Recipe in Culinaire Magazine March 2013, Chef’s Tips (and Tricks): Fried Halloumi Cheese, Marinated Tomatoes, Herbs, Pistachio and Balsamic Recipe