For over 27 years, the black-pepper linguine has been on the menu. It is an impressive piece of longevity, but it’s not the most amazing example of endurance around the restaurant.
“Cheese – how hard can that be to make?” is the sentiment that started Josh Cocca, Sous Chef at Cilantro, down a path of exploring the art of cheese making at Cilantro Restaurant.
Over the years, Cilantro has been given accolades for a couple key features – wine menu, outdoor patio, and customer service. We are proud to receive these press mentions and always aspire to achieve more by providing a unique venue for our customers to appreciate excellent food and wine – even after 27 years.
Alberta Cocktail Challenge winner Dominik Aschauer has created a new summer cocktail list at Cilantro that captures the essence of summer love. Aschauer has focused his list around exotic tiki and sensual sips; however, don’t expect a pina colada or sex on the beach type cocktail on the menu.
Cilantro’s new cocktail list featuring all Negronis bites back at you, but in a good way. The list is cheeky, hipster, classic, intricate and witty. With six variations on a classic drink invented in the early 1900’s by a Florentine aristocrat, the list features Negronis that range from a classic Negroni to an unparalled creation featuring candied lemon wheels, sprinkled with Campari dust and grated nutmeg.