Schell: North End to be hub of Kelowna’s foodie culture

Jason Leizart of The Salted Brick on Kelowna’s downtown Bernard Avenue. - Contributed
Jason Leizart of The Salted Brick on Kelowna’s downtown Bernard Avenue.
— image credit: Contributed

A long awaited hub for all to gather to celebrate and participate in our food, wine and farm world is being built on Clement Avenue downtown.  The Urban Square Market project will house a Granville Island-style Public Market featuring an array of our finest growers, producers and artisans including everyone from the butcher, the baker, the wine and cheese maker (wink) in-house, mingled with local crafters and artists.

A celebration of all things local, the Market will be in fine company with new neighbours the StarkHund Brewery Company and the gorgeous new Sandhill wine tasting centre that will offer both a tasting and beer/wine education experience for visitors.

The transformation of the city’s former industrial North End into the heart of our downtown’s urban centre and food and wine destination is in the works.


Another sign that Kelowna is hitting its urban stride is the addition of The Salted Brick downtown. This cool, delicious new eatery on Bernard Avenue brings us not only great nosh for breakfast, lunch, snacks and dinner—it also brings us the delights of high quality, house-made charcuterie created by old world trained butcher/owner chef Jason Leizart.

No stranger to the restaurant scene, Leizart was part of two highly successful restaurant projects in Vancouver and also spent time at the retro-hip butcher shop Save-On Meats on East Hastings Street (you know, the one with the flashing neon pig sign?)  Leizart honed his butchery and charcuterie craft over the years in Europe and he brings to us this collection of artisanal flavours of the highest quality that this town has not seen the likes of yet. Salamis, hams, bacon and down to jars of high quality lard and LARDO for sale—this man uses the whole pig.

Farm raised, antibiotic free pork (of course) is delivered to his shop for processing and he, in Old World style, utilizes the whole beast.

With a fabulous cheese selection (including local and import), mouthwatering house made pickles (the marinated mushrooms are insanely good and the carrots are a crazy spice bomb), meats and sausages (not just pork either—the cranberry venison salami is to die for) there is a great wine list (plus whiskies!), this is one of the hautest places in town.

The menu is always changing with one common denominator—everything is delicious.

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