With much regret, The Makk on 124 has closed. That’s a difficult thing to write, but what is going to be even more difficult is saying goodbye. To our many regular customers, who we prefer to call friends, we are very grateful for the support you gave us in our desire to open a warm, neighborhood restaurant owned and operated by a couple of local guys, who have a love and passion for good, true local cuisine.
We wanted to thank the wonderful people we got to know who worked with us both behind the scenes in the kitchen and in the front of the house serving you. Owning a restaurant is a 24-hour a day experience, and we couldn’t have picked a nicer group of people to spend our time with.
To the new tenants of this wonderful space, we wish them nothing but the best of luck – and hope that they will be welcomed to the area just as we were.
Thank you to everyone who helped make our dream come through, even if it was only for a short while.
Matt, Stephen, Alex and Kasiran
Autumn is that back-to-school time, when families are coming together, preparing for a new school year and hunkering down for the cooler weather that’s sure to come. It’s a time when one feels opportunities starting anew and sees the year ahead as full of possibilities. Here at The Makk on 124 we couldn’t be more excited for this season of opportunity to be upon us.
“In order to make change happen, it is important to step back, reassess who you want to be, look at what is working, what is not, and from there implement a plan of action,” says Stephen Simmons – Managing Partner of The Makk on 124.
Jonathan Ruby, newly appointed Executive Chef at The Makk, brings his Metropolitan-French style cuisine to the new seasonal menu, which The Makk believes has something for everyone.
“Coming from the west coast, it was important to remember that I am in the prairies now. Although we have a lot of ‘foodies’ here in central Alberta, we also have those who appreciate food that isn’t so complicated, such as “Beef and Potatoes” (yes, there is an appetizer titled just that),” jokes Ruby.
The new menu, created for Fall/Winter, continues to focus on locally sourced foods such as lamb, duck and bison, all regular staples on The Makk on 124 menu. It is the unique culinary artistry of Ruby that makes each dish an experience that diners may not have yet savored. Ruby includes basics like caesar salad, with a twist.
Welcome to The Makk on 124 (pronounced one-two-four). Our entire team, including management, and new Executive Chef Jonathan Ruby are pleased that you have chosen to dine with us. As a casual boutique wine bar, we pride ourselves on serving quality fare at affordable prices, made with fresh, local ingredients.
To our returning diners, you may notice a few slight changes to our Summer 2013 menu. These changes have been introduced in order to adhere to the culinary styling’s of Chef Ruby. To our new diners, we are positive that our style of service and culinary approach will be that urbane and intimate atmosphere that you have been searching for.
Please take note that our hours of operation have changed to improve our format, and make your dining experience that much greater than before. The Makk on 124 will no longer be open for lunch, or Sunday Brunch. This allows our team down time, and the ability to focus in on our original plan; Dinner and Late Night Dining.
Such as the past, our menu will continue to change to adapt to the seasons that we face in this great city of ours. We look forward to Jonathans’ Fall/Winter menu launching early September.
Once again, thank you for visiting our website; we hope that you will dine with us soon.
Staff & Management
Join us this Good Friday for a special Easter Brunch 10 AM – 2 PM, and Easter Sunday 10 AM – 2 PM.
We will be featuring new “Spring time inspired” Brunch dishes – created by our culinary team.