Restaurants in Airdrie

Instrumental Indian music provides a rhythm as tandoor chefs knead fresh naan in Rajdoot's open kitchen, filling the restaurant with the scent of authentic spices and freshly baked bread as diners watch them work. A tandoor heats chicken marinated in yogurt and coated in mild spices, and nearby spiced curries bubble around pull-apart cuts of butter chicken, beef, or lamb. Mixed vegetables dance in a drizzle of flavourful sauce in vegetarian options or build their own rice fort in biryani dishes. For dessert, tropical fruits lend their tang to fresh ice cream, and balls of fried dough do somersaults through a shower of warm honey.

Situated just off the banks of Calgary’s Bow river in Eau Claire, Oceana Seafood, Steakhouse & Bar features views of Prince’s Island Park pathways from three different dining rooms. Along with a huge selection of fresh fish—including Alaska King crab legs, Arctic char, and Pacific oysters—the eatery uses AAA Sterling Silver Alberta Beef for its juicy filet mignons and New York strips. Steaks can be combined with Nova Scotia sea scallops, lobster tail, or other fresh shellfish. Pasta dishes also take advantage of the fresh fish, with options such as the salmon linguine in an herbed lobster bisque sauce.

In addition to three dining rooms that pair the elegance of white-linen dining with the flair of animal-print chairs, Oceana’s lounge area helps diners cozy up with two fireplaces, leather club chairs, and clamshell booths taken from undersea toll ways. In the warmer months, the patio opens for additional dining space surrounded by lush greenery and potted plants. This comfort and hospitality is the vision of founder Nick Papaioannou, a transplant from Greece who has worked in Calgary restaurants for more than 40 years.

Sumo Lounge's meticulous chefs elevate sushi platters to high art with swirls of soy sauce and plumes of vibrant garnishes. Maki rolls stuffed with mango cream cheese or tempura-battered prawns complement simple slices of sashimi balanced atop beds of rice, and deluxe assorted sushi platters mingle salmon, octopus, and tuna belly. An arsenal of sizzling pans awaits orders of stir-fries and chicken katsu, tempered by cool sips of one of the bar's nine signature cocktails, such as the Sumo Caesar, a mixture of clamato juice, sake, and vodka named for Julius Caesar's stint as the Coliseum's top pro wrestler.

In 1988, Silvio Solano opened Salt and Pepper in hopes of creating a friendly atmosphere where diners could sample the diverse flavours of authentic Mexican cuisine. Originally from Tezoatlán, Oaxaca, Mexico, Silvio moved to Canada in 1969 and spent years chopping jalapenos and not scratching his eyelids at various restaurants before he realized the dream of opening his own establishment. The restaurant's culinary team continues to use Silvio's recipes as they whip up homemade sauces and Mexican mainstays such as enchiladas, tacos, and burritos. Aromas of the tasty creations fill the casual interior, where arched windows cast natural light over servers pouring margaritas. Outside, a blue fence wraps around a patio filled with oversized umbrellas. Salt and Pepper also plays host to catered events.

After completing his culinary training at the Saskatchewan Technical School in 2005, Brian Diamond honed his craft from Saskatoon to eastern Australia. After two years as Il Sogno's sous chef, he accepted the position of executive chef, and combines his philosophy of "simple yet elegant" flavors with Italian traditions to create a menu that's filled with contemporary preparations, such as a duck liver parfait with caraway puree, watercress, and pickled fennel.

Over the last decade, Il Sogno has received a multitude of awards, including the Consumers Choice Best Italian Award in 2010 and the Four Diamond Award by the CAA/AAA in 2009, as cited by a glowing feature in Notable. Beneath 14-foot pressed-tin ceilings, servers transport dishes of roasted duck, house-made pasta, and seasonal seafood through what has been lauded as one of Calgary's most romantic dining rooms. An extensive selection of cocktails and spirits originate from the bar, and a wine list offers well-suited pairings for appetizers, entrees, and white shirts.

Succulent cuts of AAA Sterling Silver Alberta beef share the bill with bison, fresh salmon, and lobster at Halo Steak Seafood and Wine Bar. Red and white wines come recommended by telegraph dispatched from the in-house sommelier's cork fort. After lunch, brunch, or dinner, diners satiate their sweet teeth with dessert made in-house by pastry chef Labrini Kostaras, as well as martinis and specialty coffees from the bar. Diners can feast in the dining room or choose one of two outdoor patios; the lounge serves its own menu of sandwiches and snacks to guests aged 18 and older.