Drop By

The celebration of Canada’s diversity by embracing influences found in our team’s backgrounds to create fun & simple plates that showcase quality ingredients. These plates are best consumed with our playful cocktails & tasty wines. Our atmosphere is casual & we encourage food to be shared amongst the table.

Contact

587-524-5353
info@north53.com

10240 124 Street, Edmonton, AB
Street Parking Only
Get Directions

Press

For media inquires please contact Jessie Cayabo - Immedia PR
T: 1-403-999-9908
jessie@immediapr.com
www.immediapr.com

Hours

Monday: Closed Tuesday: 5pm-late Wednesday: 5pm-late Thursday: 5pm-late Friday: 5pm-2am Saturday: 5pm-2am Sunday: 5pm-late Holiday hours: Closed Dec 21-25 & Jan 1st, 2015. We will be open New Year\'s Eve for regular dinner service- Book your table now!

Food served until 2AM Friday and Saturday

Save A Spot

RESERVATIONS

Please use our reservation calendar to save your spot or call 587-524-5353 & leave a message. Voice messages will be checked and returned daily between 3-4pm.

Can’t find a babysitter? We’re minors friendly till 10pm.

Rather sit at the wood? Our 20-seat bar is available for walk ins.

Parties over 6 on weekends should contact us by phone or email. Please know that we set aside a 2 hour dining limit. 18% gratuity is added on parties over 7 people.

Contact us for booking events or special requests.

Gift certificates are available at the restaurant!

We’re taking Christmas & New Year’s party bookings! Please call or email us your inquiries.

 

 

Food served until 2AM Friday and Saturday

tag your photos #north53

Up Late?

Food served until 2AM Friday and Saturday

Late Night

starts at 11pm & ends at 2am on Fridays & Saturdays!

Bar Nuts 5
Candied & Fried

Chicken Liver Mousse On Rye 8
Black Garlic & Nectarine

Marinated & Griddled Mushroom 8
Poached Egg Yolk

Chicharron 6
Seasoned with Dried Scallop, Mussel & Salmon

Sunchoke Soup 10
Bacon & Sauerkraut

Fried Chicken 11
Sour Cream & Onion Dip

Dessert

Sorbet 3/scoop
Peach or Blueberry

Iced milk 3/scoop
Italian Coffee

Blue d’ Elizabeth 12
Roasted Pear, Sherry Caramel

Cognac Ice Cream 12
Brown Flour Cookies & Sultana Raisins

 

Up Late?

Cocktail menu and beer.

Freshmen Cocktails

Fizzy Apple Thang 11 / 1.5oz
Bulleit Rye, Lemon, Spiced Turbinado Syrup, Apple Juice, Bitters, C02. Think of apple juice. Now think of apple juice with whiskey and forced carbonation. Cool right? Om nom nom.

Spiced Chai Latte 12/2oz
Lemon Hart Spiced Rum, Bitter Truth Pimento Dram, Chai Tea, Soy Cream, Star Anise. We all know this classic taste from the explosion of corporate coffee shops in the 21st century. Add a beautiful spiced rum and voila!

Razzle Basil 14/2oz
No.3 Gin, Kings Ginger Liquor, Lime, Simple Syrup, Cardamom, Basil, White Grape Lucky Dragon Tea Foam. Not your typical juice cleanse but this herbal-hued beverage will leave you in serenity…now!

Rosey Cheeks 11 / 2oz
Nigori Sake, Lemon, Saffron Cardamom Rose Syrup, Lemon, Egg White, Rose Petals. The weather outside is frightful, but this Persian ice cream inspired beverage is delightful.

Dis Pear in Shrubourbia 11 / 1.5oz
Bourbon, Spiced Pear Shrub, Lemon, Bitters, Egg White. We’ve mulled it over and decided that a little bit of holiday spice is always nice. Make sure to try one with our popcorn chicken.

Sophomore Cocktails

Harvest Spritz 12 /3oz
Cynar, Amaro Montenegro, Spiced Pumpkin Cordial, Brut, Cinnamon. Inspired by the Aperol Spritz, this cocktail marries fall flavours of pumpkin, Cynar, and spice with a little bit of bubbly.

Haute L’ Mac 13/2oz
Elijah Craig Small Batch, Grand Marnier Louis-Alexandre, Blackberry Sage Syrup, Buckingham Tea, Sage. Taking cues from the hotel D’Alsace cocktail created by David Slape, this cocktail is served warm. Inspired by the local castle downtown.

Quince Pomme 11/2.25oz
Vya Sweet, Calvados, Apricot Liquor, Rhubarb Bitters, Peychaud Bitters. As they say, an apple a day keeps the doctor away.

Witches’ Fizz 13/ 2.5oz
Beefeater, Strega, Yellow Chartreuse, Turbinado Syrup, Lemon, Rosemary Honey Syrup, Egg White. Literally meaning witch in Italian, the herbaceous Strega plays along nicely with our rich rosemary honey syrup in our take on a gin fizz.

Beetle Juice 13 / 2oz
Pisco, Beet Juice, Hibiscus Syrup, Lemon, Salt, Peychaud Bitters. No matter how many times you say the name, this tasty libation isn’t going anywhere. It may seem funky on paper but don’t knock it till you try it.

Graduate Cocktails

What’s Up Doc? 13/3oz
Aqua Vite, Kings Ginger Liquor, Lambrusco, Carrot Juice, Lemon, Simple Syrup, Egg White, Celery Bitters. This alluring savoury garden fresh fizz will transform as you stir. Just sit down, take a sip, and start counting the days until you can pick your own carrots.

Verte Chocolate 11/1.5oz
Green Chartreuse, Menthe Pastille, House Made Hot Chocolate, Toasted Marshmallow Meringue. Hot chocolate, booze, and marshmallow. What could go wrong? Chartreuse keeps this cocktail herbaceous, while the dutch cocoa powder keeps it real.

Smoke & Oak Fashioned 15/2oz
Oaken Gin, Smoked Maple Syrup, Aromatic and Orange Bitters, Orange Oils, Spruce Smoke. The drink, the legend, the Smoke & Oak. This take on a classic seems to keep locals happy, and that makes us really happy.

Dirty Crim Royale with Cheese 25/ 3oz
Mezcal, Cynar, Bitter Truth EXR, Fernet Branca, Bubbles, Cheese. This creation has absolutely nothing to do with Austrailia, but crikey it’s got cheese!

Golden Negroni 24 /3oz
Monkey 47 Gin, La Quintinye Vermouth Royal Blanc, Suze. The world’s highest rated gin, vermouth straight from the gardens of Versailles, and the very hard to find fresh bitter Suze, all combine to make this a unique golden negroni moment.

Beer

Analogue 78 7
Lager – 341ml – 5%
Phillips Brewing – Victoria, B.C

Bluebuck 7
Pale Ale – 341ml – 5%
Phillips Brewing – Victoria, B.C

Race Rocks 7
Amber Ale – 355ml – 5.2%
Lighthouse Brewing – Victoria, B.C

Ugly Sweater 8
Milk Stout – 344ml – 5%
Parallel 49 – East Van

Westcoast IPA 9
IPA – 355ml – 8%
Greenflash Brewery – San Diego

Gimme that Nutt 7
Brown Ale – 355ml – 5%
Something Brewing – Red Deer

Dark Side Schwartzbier 7
Black Lager – 355ml – 5%
Something Brewing – Red Deer

Fullers 12
ESB – 500ml – 5.9%
Fuller’s Brewery – London, UK
Also available at room temp

Bottle Rocket 7
ISA – 355ml – 5%
Phillips Brewing – Victoria, B.C

Pranqster 10
Belgium Golden Ale – 355ml – 7.6%
North Coast Brewing – Cali

Cider

Dublins Pub 8
Red Hard Cider – 355ml – 5%

Pickers Hut 13
Cider – 650ml – 6%

Cocktails for drivers

Nutty Ice Tea 5
Siberian Pineapple Express 5
Orgeat Fizz 5

People who love to eat are the best people.

Bubbles

Domaine Baud Pere & Fils 10 / 50
Crement du Jura – Jura, France

Moet & Chandon Nectar 80
Champagne, France

Moet & Chandon Rose 90
Champagne, France

Moet & Chandon Imperial Brut 20 / 100
Champagne, France

White

Petit 8 /40
Chenin blanc, South Africa

Kung-fu Girl 10 / 50
Riesling, Washington State

Kabang 10 / 50
Dry Riesling, Niagra, Ontario

Girard 11 / 55
Chardonnay, Russian River Valley, California

Honig 11 / 55
Sauvignon Blanc, Napa Valley, California

Murietta’s Well 65
White Blend, Livermore Valley, California

Boekenhoutskloof 70
Semillon, South Africa

Darioush 90
Viognier, Napa Valley, California

Rose

Montes Cherub 8 / 40
Syrah Rose, Chile

Red

Luis Pato Casta Baga 8 / 40
Touriga Nacional, Portugal

Ex Nihilo 10 / 50
Pinot Noir, Okanagan, BC

Lascaux Coteaux 10 / 50
Red blend, Languedoc, France

Freakshow 11 / 55
Cabernet Sauvignon, Lodi, California

Goru 11 / 55
Monastrell, Jumilla, Spain

Black Hills 60
Syrah, Okanagan, BC

Torres: Cordillera 60
Carignan, Chile

Thomas George 70
Zinfandel, Dry Creek Valley, California

Inkblot 70
Cabernet Franc, Lodi, California

Ben Marco: Expresivo 80
Red Blend, Mendoza, Argentina

Mollydooker: Enchanted Path 140
Cabernet/Shiraz, McLaren Vale, Australia

Other

Promoting wines made from ingredients other than grapes.

Fallentimber 8 / 40
Oaked Honey wine, Mead, Water Valley, Alberta

Mikkeller: Show Me Cuvee 35
Sour Beer, Belgium

Mikkeller: Frelser 30
Dopplebock, Belgium

Our Peoples

We have a big family. We'd like you to meet them.

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Kevinowner

You can catch Kevin on most days talking and socializing with the amazing people that walk thru the doors. He’s known to bring over obscene amounts of Cognac or Fernet in Chinese teacups over to his tables, and repeating a song too many times over the sound systems. Favorite food? Any kind of noodles immersed in any kind of broth, doused with ridiculous amounts of Siracha. Biggest pet peeves are bar stools that are not aligned perfectly, and when he runs out of Cognac or Fernet to give to his patrons.

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Leahcook

Leah’s been in hot kitchen since she was 16! This is what she does, what she loves. Cooking is her hobby, job & passion. She loves animals, and has a cat named Niya – who she swears is crazy. When she’s not in the kitchen, Leah enjoys working out. Like her peers in the kitchen – she’s here to party and possibly feed you at the same time.

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AlexAssistant General Manager/Server

Raised on the mean streets of Millwoods, Edmonton, Alex has much more experience in the service industry than her childlike blue eyes and freckles would have you believe; she thrives in the dining room and spends most of her time there smiling and laughing! When she is not here she is a full-blown cat lady. She loves insects, & telling the worst ‘dad jokes’ ever. Not so secretly covered in tattoos from all over the globe, Alex will always have a strange or awkward anecdote for you—if you don’t laugh you can bet she will.

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LydiaHostess/Server

Lydia is a vegetarian who especially loves to eat beets prepared in any way possible. She’s traveled to 17 different countries and four different continents so far, and is fluent in Spanish. Lydia has a close-knit family and is the proud aunt of a very sassy preschool aged niece & newborn nephew. She likes simplicity, neutral colors, & geometric shapes. Lydia’s philosophy on life is that one should never wear a flowy skirt on a windy day.

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Madelaineserver

Madelaine is the new kid in town, but you can call her Maddy. Now don’t let her stature fool ya. “Though she be but little, she be fierce”. When she’s not Performing on Edmonton’s Stages you can catch her at North 53 with some of Edmonton’s coolest folks. She loves Netflix binging, tickling the ivories, singing show tunes, sipping cold brews, buying ridiculous amounts of toques and plaid shirts, and her dog John Denver.

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AgnesServer

Agnes was no more than two, possibly three, when her grandfather put her to work shelling the garden peas for dinner. She’s had a garden ever since then. Agnes secretly tends the Urban Cultivator at North 53, bringing a bounty of freshly grown micro greens straight to our guest’s plate! In the summer, she’s always exploring the city on her bike, & in the winter? She’s usually out on her cross-country skis.

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KrisFOH Manager/Head Server

Kris loves creating good food experiences for every one of his guests. One of his biggest passions in life is WINE. Kris loves wine so much that we gave him the task of creating our wine menu. When he’s not solving problems on the floor, Kris enjoys eating exotic meats & vegetables, relaxing with family and friends, and playing around with puns. Lot’s of puns.

team-photos_0011_riley

RileyBarkeep

Raised among fossils in Drumheller’s arid badlands, Riley came to Edmonton in 2007 to pursue a Bachelor of Arts degree. This took him a mere six and a half years to complete. Impressive, he knows. Having realized that he is far more comfortable behind a bar than in academia, Riley comes to North 53 with a zeal for learning about spirits, flavor components, and delicious combinations thereof. Outside of this, Riley cares pretty much exclusively about whiskey, punk rock, how your day is going, and submission grappling. Despite insisting that he is both “tall and buff”, he is, sadly, neither.

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LandonBartender

Landon hails from Vancouver, British Columbia. Early on, Landon began to take control of his social surroundings by becoming a Dj to improve the atmosphere of his increasingly wild nights out. After achieving legal drinking age status, he once again decided to get paid to socialize by taking up bartending. Between mixing funky beats and crafting delicious libations for the masses, he’s content creating the party.

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TylerALL THINGS BAR

Bar Manager Tyler is a lover of cats, wiener dogs, & cocktails. When he’s not rocking Hawaiian t-shirts, you can find this guy most nights behind our wood mixing up tasty libations. He may look a little rough around the edges with the giant red beard, but in reality; he’s really just a teddy bear.  

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ElizabethBartender/Server

Elizabeth is a student of politics and lover of libations. Elizabeth tends our bar and cares pretty deeply about the folks that frequent either side of the wood. Elizabeth finds herself drawn to local design & theatre, as well as overthrowing the patriarchy. You will not only love her badass cocktails, but her awesome personality will make you love her even more. Canpai!!!

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Karlcook

Even tho Karl looks SUPER serious in this photo – he, like the rest of the kitchen, likes to party. Karl has another title attached to cook. Movie nerd. If it’s a movie, he’s probably seen it. Karl looks young, but is actually freakishly old. No he’s not that old, but he’s not as young as he looks. When he’s not cooking alongside his comrades in the kitchen, you can find him hanging out with his beloved girlfriend Lauren & their cat, Eli. One of Karl’s hobbies includes collecting sweaters with cats on them.

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JoshSous Chef

This is Josh. He loves to party. If you can pronounce his last name, Dissanayake, he will buy you dessert. Born & raised in Edmonton, kickin it since 86, cooking is his main game, and he’s here to fatten you up. Josh’s tattoos weigh more than him. Actually. Amongst his many unique tattoos, North 53’s logo is one of them. Josh is a super proud dad to his little sweet pea, Olivia. His favorite movie of all time? Cry Baby with Johnny Depp.

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Quentincook

Head-Banging to heavy metal and hitting the streets with his fixed gear bicycle, this guy knows how to party! The amount of instant Ramen he’s eaten has made him a samurai in the kitchen (not just boiling water and throwing in the noodles). Quentin also enjoys sword fights with pirates and breaking out into song.

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FilliepHead Chef

Filly, as we all call him; used to be an aspiring psychologist. That is, until bad grades forced him to reconsider. That’s when he found out that cooking was his game. We’re all kind of happy he chose to cook. Filly’s favorite color is dark green, and is super crazy about Mr.Oizo & all his stunts. Human anatomy is his hobby when he’s not in the kitchen, and he’s trying to tackle a big hike one of these days. His favorite cocktail is the Mezcal Last Word, and in his own last words – “Don’t stir my caramel. XO.”

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RichardSuperstar dishwasher

Richard is probably one of our most important team members, because he controls how clean our plate wares are! He loves to play piano when he’s not making sure every plate that comes out of the kitchen is sparkling. Which they always are! He has a tendency to bring everyone delicious pots of Gulyas & bottles upon bottles of Hungarian Tokaji wines. His obsession includes Jordan sneakers, and pretty much anything that has to do with Michael Jordan.

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Kylebartender

Kyle ‘The Cocktail Hobo’ Simpson pretends to be from New Zealand but actually hails from the prairies of rural Manitoba. After relocating to Aotearoa (‘The Land of the Long White Cloud’) in his senior year of high school, the next chapter of his life became something of a decade-ish long whirlwind trip of working his way up from a lowly dishwasher to a cocktail bartender. A craft which has taken him from the shores of New Zealand to Paris, The Philippines, Cuba, Hong Kong, The Cook Islands, and Australia.How he came to be in Edmonton is something of a convoluted mystery…but that aside; this self styled Bon Vivant Vagabond is ‘heeps stoked’ to be part of the family at North 53.