WHERE TO DINE AWARDS 2018
Vintage Chophouse and Tavern
Caesar’s Steak House
Hy’s Steakhouse
Wellington’s of Calgary
Modern Steak
Wellington’s of Calgary
Established in 1972, Caesar’s Steak House has remained family owned and operated through
two generations, and serves Alberta beef properly aged for a minimum of 28 days and cut to
order, cooked on an open-flame grill. This means there’s no limitations on the size or cut you
can request. Caesar's keeps it traditional, from the service to the nostalgic decor (page 34).
Hy’s Steakhouse & Cocktail Bar is all about simple, classic and elegant, perfect for business
and celebration alike. Hy’s has private and semi-private dining options for you to enjoy
their perfectly cooked steaks, as well as seafood, lamb and duck options. Many dishes are
prepared tableside for optimal freshness and customization (page 34).
Modern Steak serves only Alberta beef. Whether is it grass-fed, grain-fed, wet-aged, dry-
aged or wagyu, their beef is always fresh and never frozen. For the indecisive carnivores,
Modern offers shared platters so you can try a few different cuts. Modern will also host your
bachelor or bachelorette parties (page 34).
Known for its unique cuts of prime local fare, Vintage Chophouse and Tavern butchers
in-house to the diner’s specifications—but not before wet aging for a minimum of 60 days to
intensify every last ounce of flavour. For a truly eclectic dining experience, take a seat, or sip,
inside their semi-private Beringer Room, located inside an enormous wine barrel (page 34).
With a name like Wellington’s of Calgary, patrons have come to expect great things from
this restaurant’s feature dish—a perfectly carved portion of steak, generously coated in pate
de foie gras and mushroom duxelle and tucked inside a fluffy pastry shell. Choose a table
near the open flame to see your meal prepared right before your eyes (page 34).
JANUARY/FEBRUARY 2018
where.ca
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