809 – 1 Avenue NE, Calgary
403.909.2654
Walk in only

Blue Star Diner believes that you should know where your food comes from, which is why they do their best to source every ingredient from local farmers and friends. On their website you can see a full list of who they work with by company and first name – We’re impressed!

Chef David Vazquez Cruz has been the Head Chef at the restaurant for just under two years, and can attest to the restaurants huge desire to support local. Originally from Mexico, Chef Cruz not only incorporates local ingredients into his dishes, but adds a delicious Mexican flare to some of the menu items.

“We are a diner that believes in fresh and healthy ingredients. We have a strong connection with local farmers and suppliers. We’ve combined fresh local ingredients with our old diner fare and the aesthetics of the restaurant itself feels like an old diner – but our menu is very innovative,” says Cruz.

Currently highlighted on Blue Star’s website as their feature supplier is Micro YYC. Micro YYC is an urban microgreen operation located in Calgary that has been providing fresh microgreens and shoots since 2015. This is one of many local suppliers and producers utilized by Blue Star and Chef Cruz, they also work with Sylvan Star Cheese, Gull Valley Greenhouses, Poplar Bluff and more. Cruz says the restaurant has also started experimenting with making some of their own in-house jams and jellies that we can’t wait to try!

As for local breweries and distilleries, Cruz says they support local as much as possible and work closely with Calgary-based brewery Inner City, and Grizzly Paw Brewing Company from Canmore, Alberta.

3-course Dinner @ $39

Course 1 vegetariangluten-free

Sudo Farms Roasted Beet Salad
with roasted Sudo Farms baby golden and red beets, Fairwinds Farm organic chevre mousse, Evergreen lettuce frisee, Sunrise Berry Farms saskatoon berry vinaigrette with toasted cashew and maldon salt.

gluten-free

Course 2

5 oz House-smoked Canada Prime Alberta striploin, house made savoury bread pudding, roasted Evergreen baby carrots glazed with organic honey from Rosebud Colony, demi glaze, sautéed Gruger Family Funghi pink oyster mushrooms, garnished YYC Micros sunflower shoots

vegetarian

Course 3

Bluevista Orchards haskap berry pavlova, topped with Bluevista Orchards haskap berry sauce and YYC micros micro mind.

Recommended Beverage Pairings
(not included in pricing)

Cabin Brewing Company (Calgary) – Retrospectrum Pale Ale

‘Ploughman’s Saskatoon Berry Buck’ with Eau Claire Distillery (Turner Valley) Ploughman Rye Whisky

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