The Story of River Café by Sal Howell, Founder and Proprietor
River Café was an opportunity that caught my eye and captured my imagination and became my passion. The aging plain concrete park concession in the middle of Prince’s Island was built in 1969. The location was unbelievable. The concession rights and agreement with Calgary Parks and Recreation came up for tender in early 1992 and we operated a small and modest outdoor café for the warmest 3 months of the summer. The surroundings were the inspiration, to create a timeless atmosphere with a true sense of belonging, a romantic reflection of the pioneer past and a tribute to the River Bow around which Calgary was built. Plans were approved late in 1994 and by June 1995 the transformation had taken place.

I selected and worked with local craftsmen and artists to create the millwork detail, fixtures and finishes from found and appropriated materials. The back bar display is housed in a river launch on end. Barn board and abandoned copper clad the front of the bar. We designed the light fixtures with rawhide and iron. River rock at the fireplace and old brick, copper with a natural patina and slate to surround the wood-fired oven. The table bases are local paper birch trunks. The twig dining room chairs are bent willow and bark-on hickory. The surrounding landscape was inspired by the riverbanks. Boulders and river rock surround a two-tiered patio area with plantings of native perennials, bushes, grasses and trees. I continually add to the many artifacts that pay tribute to the river adorning our walls. – Fly fishing rods, nets and hand tied flies; trout, arctic char and pike trophies; a full size and authentic birch bark canoe; old canoes on end create the service stations; miscellaneous artifacts of cabin treasure and outdoor activities; goose and duck decoys; primitive western river art and historic photographs all lend a cohesiveness to the atmosphere and theme.

River Café with its panoramic views of the park, river and the heart of the city revolves around the seasons. Its unique location is only accessible by foot. Seasonal distinction and regional uniqueness is followed through in every detail of the menu and presentation. We are passionately dedicated to quality local and seasonal foods and ingredients. We choose ingredients first on the basis of quality and taste, but we also choose on the basis of how it is produced. We have strongly supported organic growers and support sustainable farming and ranching practices. We respect to the way food is created and believe great food is about caring for and honoring those quality ingredients in the kitchen to the plate. We participate in growing herbs and vegetables for the restaurant with organic growers Highwood Crossing Farm in High River. The cuisine continues to be elevated by Chefs and cooks who have become a dedicated team of enthusiasts who believe in what we do. River Café’s wine list has 420 selections and 5,000 bottles in the cellar. We have won awards and accolades for our selections.

Having some vision, attention to detail and a discerning eye and taste for quality are key ingredients for the way we do business. Success is a tribute to powerful alignment of like minds taking part together in celebration of quality in food and atmosphere. The enormous talent, artistry and dedication of our chefs, managers and staff for their daily triumphs and culinary achievements make this all possible. Our thanks also go to the many dedicated purveyors; growers and suppliers who help shape our cuisine with the quality of their ingredients.