{"id":552573,"date":"2026-03-22T04:55:27","date_gmt":"2026-03-22T04:55:27","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/552573\/"},"modified":"2026-03-22T04:55:27","modified_gmt":"2026-03-22T04:55:27","slug":"how-one-calgary-restaurants-dry-aging-secret-got-it-recognized-by-guy-fieri","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/552573\/","title":{"rendered":"How one Calgary restaurant’s dry-aging secret got it recognized by Guy Fieri"},"content":{"rendered":"

In a somewhat unassuming building on the edge of Calgary\u2019s Central Memorial Park is Park by Sidewalk Citizen.<\/p>\n

Opening in 2019, the restaurant is a natural extension of the beloved Sidewalk Citizen bakery, but Park has fast become one of Calgary\u2019s most impressive spots for Mediterranean cuisine. The spot is known for its serious approach to dry-aging and even fermentation, creating its own kombucha.<\/p>\n

The restaurant has built such a reputation for its food that it was noticed by the production team of the Food Network show Diners, Drive-ins and Dives (commonly known as Triple D), hosted by the iconic Guy Fieri. After months of planning, Park made its onscreen debut earlier this month.<\/p>\n

Michal Lavi, owner of Park by Sidewalk Citizen, told Dished that it had been a fantastic albeit slightly stressful experience.<\/p>\n

\u201cIt was a really fun and rewarding experience, just because of [Fieri\u2019s] personality. You can see that he\u2019s still as passionate and enthusiastic about food as day one,\u201d Lavi said.<\/p>\n

\u201cHe loves his job. He loves to discover new places, so it was contagious in that way.\u201d<\/p>\n

\"Inside<\/p>\n

Charlie Hart\/Dished<\/p>\n

Diners, Drive-ins and Dives<\/p>\n

Known not only for his bleached-blond locks, signature flame shirts, and cigar smoking, Fieri accumulated quite the fanbase over the years, since Triple D first hit the Food Network in 2007.<\/p>\n

Spanning over 50 seasons, Fieri has made multiple stops in YYC, showcasing the city\u2019s vibrant food scene. He even went as far as to tell Dished that Calgary is a \u201cfood mecca\u201d when he visited the city last summer.<\/p>\n

Despite his love for Cowtown over the years, the Park team was still a little skeptical when the email about participating in Triple D first came through.<\/p>\n

\u201cWhen we first got the email, we honestly thought it was a scam. We were [like] \u2018Man, there\u2019s no way this is happening,’\u201d Chef Stefan Gusztak told Dished.<\/p>\n

But after months of working with the production team to discuss the menu and what they would be showcasing, Fieri officially showed up to film at Park last summer, where he tried the Beeswax Dry-Aged Lamb and the Falafel.<\/p>\n

\u201cThe whole time, he was just very encouraging. When you see his excitement on camera, that comes from a place of just being very natural with you as well,\u201d Gusztak says.<\/p>\n

\u201cHe loved the lamb, and it\u2019s evident in the show when he talks about how it\u2019s one of the best lambs he\u2019s had on Triple D. He said that so many times.\u201d<\/p>\n

What to order<\/p>\n

\u201cWe use local ingredients, but the idea is to try and feature the flavour of proteins and produce as it\u2019s meant to be, without masking it [or] drowning it in heavy sauces, but [instead] really trying to bring out its true character and maximum flavour,\u201d Lavi explains.<\/p>\n

So what makes this lamb so special? Gusztak cures each cut in beeswax to prevent losing too much product. Each part is cured to perfection for a carefully considered amount of time before being cooked up and served.<\/p>\n

While both the beef and chicken plates sounded appealing (and we\u2019ll be back to try them ASAP), if Fieri says this is one of the best lamb dishes in North America, we had to give it a go.<\/p>\n

The enormous plate is loaded with three different cuts of lamb, including skewers of sirloin, ribs, and leg, all of which have been sourced from Lambtastic Farms in Vulcan, Alta. and cured in beeswax, a first for both Fieri and us. They\u2019re then loaded up with dozens of spices and cooked.<\/p>\n

\"Lamb<\/p>\n

Charlie Hart\/Dished<\/p>\n

It\u2019s finished off with a healthy portion of fries, Turkish onions, and a couple of housemade sauces on the side.<\/p>\n

Let us tell you, this plate will convert even the biggest lamb skeptics. Each cut was so tender and flavourful, and you could taste just how much time and effort was poured into the dish. It has to be tasted to be believed.<\/p>\n

Alongside the lamb, Fieri also tried out Park\u2019s housemade falafel, served with creme freche, green tahini and chuma (a type of hot sauce), and what the Mayor of Flavortown says goes.<\/p>\n

\"Falafel<\/p>\n

Charlie Hart\/Dished<\/p>\n

You may have eaten falafel many times before, but you\u2019ve probably never experienced it quite like this. There are so many ingredients used in the making of this, but nothing feels gratuitous.<\/p>\n

While the food at Park by Sidewalk Citizen absolutely is the star of the show, the solarium-style space is just as impressive. It\u2019s hard to believe you\u2019re in the heart of the Beltline in the bright and airy space, complete with hundreds of plants.<\/p>\n

Fieri is definitely a fan, and so are we. Park by Sidewalk Citizen is open from brunch to dinner, Wednesday to Sunday. You\u2019ll want to run, not walk, for those lamb plates.<\/p>\n

Address: 340 13th Ave. SW, Calgary<\/p>\n

Instagram<\/a><\/p>\n

Still hungry? Discover\u00a0Dished Calgary on TikTok<\/a><\/p>\n