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Plan your dining experience at Ernest's Dining Room Nait, situated at 10701 118 Avenue, Edmonton, AB, Canada T5G 2R1, by utilizing our reservation page. Secure your table and indulge in delicious dishes prepared with care. For a guaranteed spot, ring +17804718676, +178047186761.
Monday 11:30 - 12:30
Tuesday 11:30 - 12:30
Wednesday 11:30 - 12:30
Thursday 11:30 - 12:30
Friday 11:00 - 12:30
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we were there on Wednesday night, it was nice and quiet. boyd was our server and was very attentive. the amuse bouche was fantastic, cracker with, I think pfeffer and 2 small pieces steak, super. the bungalow with the sour looked and the chive in it was a bit too much for all of us, a smaller one would have been better, none of us ate more than the half. I started with the beet endive salad, which was very tasty, but I would have wished a few more endive pieces, there were only about 4 endive leaves. husband had the coconut corn velouté suppe, which was very tasty but very thick. the friend had the gnocchi ‘Fondue’, it deceived as it was not a fondue, but gnocchi in a bowl with something. friend said it was good, but not as expected. the main course, the red curry ‘Bouillabaisse’ was small, but good, not the best I had, but not bad. it said there were grilled vegetables, but I didn't see anything. lamb rack was tasty, but hard. chicken suprême was good. overall very tasty, but not overwhelming this visit.
one of our best meals at Ernest. I started with a caesar that was much better than other businesses. we were served a garnel and scallop appetizer on a toast bit dry toast. I would like to know how they prepared it. the brot offer was a beautiful Brioche book with acidic cream and cut-off. I enjoyed the black bubble appetizer as well as the sous vide rack of lamb. it was perfectly cooked. the chocolate desserts were beautifully made. the food was kreatiw.
service was good. not so attentive with refills and check-ins as they would expect from a high-end place, but reasonable with students who learn these skills. eating was generally excellent with a few misses. the haloumi fritters had bites that were fantastic and other bites that were gummy and with a weaker taste. Maybe they were just meant to be a basic for the beautiful sauce, but I think a taste push would not hurt. the zitrussalat had something too much to do for me. it felt like the strong aromes of dill and zitrus and arugula and at least one other strong vegetables (endiw? were competing and not cooperating. the duck was spectacular! for my head, I have the cauliflower, and it was good, but there were some challenges. as it was cut and cooked, made it difficult to eat clean. that knife fought with it, and I took too big bites and was frustrated. the taste was good, but it was too easy. to make a stunning cauliflower steak, I think it benefits to marinate in some fleshy/beef-adjacent aromen like a balsamikum, maybe a soy. I also had the extra chimichurri steak. mine had a chewing stripe in the middle who ruined him. I should have sent it back, but I thought I had done the cut wrong. then I had a bite of a steak of another person, and it was perfect, so I was sad that I didn't send mine back.
