Restaurant Pick: Vintage Chophouse and Tavern



This stylish dining destination emits a level of elegance that is hard to find in our city nowadays. As waiters zip back and forth around the room in their bright, white butcher jackets, settle into your evening with a classic gin martini. Like any quality steakhouse, Vintage offers the classics, such as shrimp cocktail, baked onion soup and the iceberg wedge salad, made with crispy pancetta, blue cheese and peppercorn ranch dressing. 

When it comes time to order the main course, the server will bring by a meat board, providing a full visual of available cuts of steak. Choose from among tenderloin, New York strip and more. For big appetites, it’s a no-brainer to go for the 32-ounce prime rib chop, meant for two, of course. 

It’s a night of indulgence, so, when it comes to the sides, the creamed spinach gratin, lobster mashed potatoes and truffle mac ’n’ cheese are all must-orders. 

And dessert? Sure, why not? The bright citrus of a slice of lemon meringue pie is a perfect end to a summer night, but the real showstopper here is executive chef Andrew Keen’s vintage baked Alaska, with vanilla ice cream, strawberry sorbet and shortbread cookie wrapped in a sweet cloud of meringue and torched to caramelized decadence. With all it offers, Vintage continues to stay refreshingly classic and refined. Because, as much as we all try to fight it, a quality Alberta steak is next to godliness and this is one of the places to have one.

(320 11 Ave. S.W., 403-262-7262, vintagechophouse.com, @vintagechop

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