For our first visit we opted for the Caesar's banquet which included cheese bread, soup initial, salad intermediate course in addition to your starter, main and dessert. The second visit I chose to miss the starter and go for the soup, salad and main. Even cutting it down to this I wasn't able to mange dessert on both occasions!
Cheese bread, soooo moreish!
The French Onion soup included in the banquet was the best I've had. Sweet onions in a beefy consommé finished of with the classic Parmesan floating toast.
Escargot, a simple and very satisfying little dish with six shells nestled in a garlic and butter sauce.
The salad leaves seemed a bit supermarket, with the huge selection of leaves available these days they can surly jazz up this intermediate dish. Having said that the dressings that came with my wife's and mine (Caesar & Balsamic) were fantastic.
Main course, We both ordered the fillet steak with lobster tail. The meat was spot on, the most tender I've eaten and cooked to perfection (medium Rare). The lobster tail was expertly separated from the shell in front of me and was served with clarified butter kept warm on a little candle burner. The lobster was meaty but not chewy and tasted sea fresh.
Sadly I didn't make it this far, absolutely stuffed.
The main desk was manned but she seemed more interested in her book than us, luckily the maitre d' was there already and swiftly showed us to our table. At the table our waiter (not a waitress to be seen anywhere) was courteous, slick and confident. No chit chat, just the pleasantries. Our glasses were kept topped up, I didn't need to touch the carafe once. I also asked for some Dijon mustard which came without fuss, at several other steak houses I've ended up with whole grain, English or American yellow.
Extensive wine list including budget and top end. After the usual traditions our wine was decanted in front of us into a carafe.
A very average entrance but once you're inside; Dark Oak and red leather, gold painted back lit glass and white Roman columns, very opulent decor for the 70's but I strangely still feel it works. At one end of the main dining room there is a chef in full whites cooking the meat on a white pedestal fire behind a glass partition.
A few minor points for improvement but an overall great experience. If you're in Calgary make time to eat here.
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