Chicago Chophouse, Calgary's first “boutique” steakhouse, resides in the historic Bank of Montreal building at the heart of downtown Calgary’s Film & Entertainment District. Combining classic elements of a traditional steakhouse with a contemporary flair, Chicago Chophouse promises an eclectic, compelling menu and a truly unique dining experience amidst the hustle and bustle of the city core.
Calgarians can expect a sophisticated, yet inviting ambiance with an unparalleled focus on serious steaks and world class wines. Chicago Chophouse prides itself in serving the finest Canada Prime beef that is dry aged in-house to create the most tender and flavourful steak that is second to none. Proudly showcased in the foyer of the steakhouse is the entire selection of beef cuts. Chicago Chophouse also uniquely offers customers the option of purchasing these steaks to enjoy at home.
The mezzanine comfortably seats 75 for an intimate sit-down dinner and overlooks the sleek lounge on the main level. Sitting centre stage in the lounge is the stunning wine cellar housing some of the finest wines in the world. A magnificent bar with a modern look offers customers the best in scotches and draught beers. The private executive dining area is nestled in the lower level of the restaurant providing a cozy, yet urban atmosphere including a private bar, plasma screens and a private executive boardroom with full audio visual capabilities.
Chicago Chophouse is Calgary’s premier venue to host your private party. From corporate client functions to wedding receptions and Christmas parties, Chicago Chophouse has done it all and we execute with pure excellence! A successful & memorable event that will impress all your guests is our guarantee to you!
Dry aging of beef is an art that requires extensive training and knowledge. The result is a steak that is bolder and more tender, with a buttery succulence found only in our dry aged steaks.
The dry aging process takes special care and requires a substantial inventory. It is a time consuming and expensive process, which requires extra effort, storage and high-quality beef. Up to 20% of the original weight of the loin is lost during the dry aging process, this is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies. Forty years ago, most of the the beef available in the marketplace was dry aged. That all began to change in the early 1960's when the process of vacuum packing beef became common practice for most cattle producers.
