Chuck understood the value of a hard day’s work, a close-knit family, and a great Alberta steak. He believed that if a job is worth doing, it’s worth doing right. That inspired us to do everything right at his namesake restaurant, from the Alberta beef we serve, to the casually elegant atmosphere, to the stunning views from every table.

After all, fine dining isn’t about what you’re wearing. It’s about what’s around you, who you’re with, and what’s on your plate. So they better be the damn best.

Beef that’s been raised eating Alberta’s long sweet grass grown in mineral-rich dirt and drinking Alberta’s fresh water.

Then, we dry-age it in house to bring out every beautiful flavour and make it melt-in-your-mouth tender. In fact, we’re the only ones dry-aging in all of Banff, and we’re damn proud of it. Our steaks are grilled over hardwood and mesquite, then finished to perfection under an 1800-degree broiler. That’s hotter than an August day on the Prairies.

Let’s be frank: you didn’t come here for the fish*, and we wouldn’t have it any other way.

*Chef Sal would like to reiterate that the fish is, in fact, outstanding.