This is an outstanding inexpensive seafood house. The owner runs a very tight ship, and his kitchen never lets you down. The menu is limited in a sense, emphasizing fish fillet preparations and chowder, but there is nonetheless something for everyone, including pasta dishes and chicken. Nobody leaves hungry. The wines on offer are a sweetish jug wine called Chabilis, strictly for the 18-year-olds, and an acceptable if unexciting Chardonnay, and I'd like to see some more attention paid to wine selection. But that's the only thing on my wish-list for this place. Everything else is outstanding.
I particularly like the way they bread the fish fillets, a fine, dry crust, that serves its purpose of keeping the fish flesh from drying. It's never the least bit greasy. This is the only restaurant I've been to in Calgary that has mastered the art of breading, and when I think of some of the awful experiences I've had in other so-called seafood places in this landlocked town, it makes me deeply thankful that Pelican Pier is here.
The service is friendly if unsophisticated, "hi-ya honey" rather than "good evening, sir and madam," but everyone on the staff, in the kitchen and out front, does a superior job.
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