Pick Your Own Steak

Melissa’s Restaurant has reintroduced their wheel-to-the-table steak cart, a fixture of the original restaurant that opened 32 years ago. After a 15-year hiatus, patrons considering a steak dinner can again view all 8 cuts of the AAA Alberta beef on offer—seeing the difference between tenderloin, ribeye and sirloin contributes to a more informed choice. Also on ice and under glass are Melissa’s lobster tails, salmon and shrimp. “People are amazed at the size of our prawns,” says restaurant owner Bunny Julius.

Tender Lamb

Oven roasted for 12 hours, arni pisto at Balkan Restaurant is Alberta lamb so tender that it falls off the shank. Organic oregano grown in the Balkan owners’ ancestral village contributes to the exquisite aroma and taste. “My cousin brings it over by the suitcase,” says restaurateur Stavros Karlos. The Stolen Lamb version of arni pisto, topped with stewed vegetables and Greek feta, is a “hearty dish that’s excellent in winter,” notes Stavros.

Tastefully Together

In the Banff tradition of bold flavours, Juniper Bistro ‘crossroads’ cuisine bridges two abundant food baskets, prairie grasslands and Pacific coast. Chef Tim Matsell uses eco-friendly ingredients that evoke place, like Highwood Crossing Farms organic grains and Oceanwise sustainable seafood. Try Carmen Creek Gourmet Meats bison short ribs ($30) braised in blueberries and dark ale, with crushed organic Agria potatoes, vegetables and bison jus.

Battle of the Ribs

Chili’s Tex-Mex baby back ribs are a 25-year tradition; in 2010 they began slow-smoking them over pecan wood. The sweet, smooth taste is enhanced by triple-basting; choose Honey Chipotle, Shiner Bock BBQ, Original Flavour or Memphis Dry Rub. In 1972, Tony Roma’s Miami restaurant rib special started its “famous for ribs” legacy and 200 location expansion. They’re slow roasted in a housemade baste to fall-off-the-bone tenderness and finished with Carolina Honey, Blue Ridge Smokey, Red Hot or Original sauce