No. 1
Modern Steak
What sets Modern Steak apart is the beef: the restaurant works with Alberta ranchers to source the highest-quality local beef found ’round these parts. Alongside its Alberta beef menu is a wagyu program that rivals what you’d find in Japan.
Three Calgary locations, modernsteak.ca, @modernsteakca
Runners-up
Caesar’s Steak House
Caesar’s Steakhouse is a Calgary institution that’s been open since 1972. The menu features beloved steakhouse classics like Caesar salad, twice-baked stuffed potatoes and of course, Alberta beef that is aged for at least 28 days. Don’t forget to try the famous Bloody Caesar, which has been on the menu since the restaurant’s inception.
512 4 Ave. S.W., 403-264-1222; and Willow Park Village, 403-278-3930, caesarssteakhouse.com, @caesarssteak
Chairman’s Steakhouse
Situated on Lake Mahogany, Chairman’s Steakhouse offers beautiful views of the Mahogany neighbourhood and the water. The restaurant is inspired by the glitz of the Old Hollywood era and offers its own spin on a classic steakhouse menu with half racks of Alberta lamb, 14- and 18-ounce ribeyes, chicken fried oysters Rockefeller and more.
2251 Mahogany Blvd. S.E., 587-291-9898, chairmans.ca, @chairmansyyc
Hy’s Steakhouse & Cocktail Bar
Hy’s Steakhouse delivers a quintessential steakhouse experience in an elegant, downtown atmosphere. While the restaurant is naturally best known for its Prime Grade steaks, another notable element is the table side service Hy’s offers for its Caesar salad, steak tartare, steak Diane and bananas Foster.
8th Avenue and 3rd Street S.W., 403-663-3363, hyssteakhouse.com, @hyssteakhouse
Vintage Chophouse and Tavern
Vintage Chophouse and Tavern has been one of the top steakhouses in Calgary since it opened over a decade ago. Vintage offers several Canada Prime steak options, as well as dishes like lobster mac and cheese and Alberta braised lamb shank. Complete the experience with one of the 600 wine options in the cellar.
320 11 Ave. S.W., 403-262-7262, vintagechophouse.com, @vintagechopyyc
Charcut Roast House
One of the most notable things about this downtown restaurant from chefs Connie DeSousa and John Jackson is how much of its ingredients and menu are made from scratch, including the house-butchered meats, the pasta and even the preserves. A big draw is the slow-roasted prime rib, which is a dish that summarizes the whole menu – highlighting quality, locally sourced food with simple techniques done well.
899 Centre St. S.W., 403-984-2180, charcut.com, @charcut