Oxbow ditches white linens to become approachable neighbourhood destination

Hotel restaurants are often overlooked as dinner destinations for those who aren't actual hotel guests.

It's a challenge the Hotel Arts Group has overcome with the popular Yellow Door Bistro and Raw Bar in the Hotel Arts. Their newest addition, Oxbow, takes over the space that was the Chef's Table in the Kensington Riverside Inn.

Named after the bend in the Bow River close to the inn, the restaurant has broken away from the white linen tablecloth image that was associated with Chef's Table andretooled as a stylish yet casual space for both the community and hotel visitors.

Honoured with the Relais & Chteaux designation in 2014 Calgary's first Relais & Chteaux property and only the second one in Alberta the 19-room inn has become known as a stylish boutique hotel for Calgarians and visitors alike. Fiftyper cent of their guests are locals looking for a weekend retreat.

The lobby has been recently updated by popular restaurant designer Sarah Ward, who transformed it into a more comfortable, inviting room with an open bar, decked out with plenty of artwork from the Hotel Arts Group collection, and comfortable seating that makes you want to linger a little longer.

It opens up to a 20-seat south-facing patio and a rolling door reveals the new one-room Oxbow, which, with 32 seats, is now more warm and inviting, still stylish but less stuffy.

Chef de cuisine Sean Cutler, under the direction of Hotel Arts Group executive chef Jan Hansen, has come up with a more approachable menu that showcases local and seasonal ingredients in a more familiar, uncomplicated way.

"We don't do it because it's a trend, we do it because it's what we do," says Hansen, who has worked closely with local farmers, growers and producers for decades.

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"We want to encourage the success of the amazing growers and producers we have in Alberta. We're regionally and seasonally influenced, but not strictly Canadianawe have international influences as well. We're just looking for good flavours."

Their goal is to become a more approachable neighbourhood hub, or a place to stop in on the way home from work.

"We want everyone to come hang out and feel like it doesn't have to be something special besides we're hungry, and we can walk down the street," says Hansen.

After opening earlier this week, they now serve breakfast, lunchand dinner daily as well as weekend brunch.

There's a good balance of beef, bison, chicken pork, lamb, fish and vegetarian options. Themost expensive dish is $34and they come in real restaurant portions.

There's a more casual version of the chef's tasting menu the $60 prix fixe is fourcourses of whatever the chefs are inspired to cook that day.

Everything fromchutneys to sourdough loaves

"It's not tweezer food," says Hansen. "It's not refined, it's not dainty. We just want to make sure the flavours make sense and the food is cooked properly."

Everything from chutneys to sourdough loaves are made in-house or by their bakers over at Hotel Arts.

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Oxbow's aim to be a relaxed and inviting hub with an emphasis on good food is sure to resonate with Calgarians and visitors alike.

"At the end of the day, we just want to make really good food that people want to eat," says Hansen.

For more information, visit the Oxbow website.