Fine dining without the attitude is the theme for this intimate Canmore restaurant with hardwood floors, a glass waterfall, and orange terra-cotta walls. The Trough has an ever-changing menu that features fresh, locally grown ingredients that are carefully prepared and creatively displayed. Signature items that appear often on Trough menus include the bruschetta appetizer and the jerk spiced Alberta baby back ribs. Slow cooking is the norm—the ribs are marinated for
four days. There's a good selection of wines, and a palate-cleansing sorbet is served between the appetizer and the main course. If you choose to dine on the outdoor patio and get a touch chilly, your server can provide a fleece blanket.