Restaurants in Alberta

When Joe and Theresa Klassen first founded Joey’s Seafood Restaurant in 1985, they were simply looking to create a friendly neighbourhood eatery that served made-to-order seafood. Though the company has since expanded to more than 69 franchises across Canada, it still falls under the leadership of its founder, who frequently develops new strategies for growth and expansion while continuing to supply each location with fresh, Pacific-based seafood. Joey’s offers two distinct dining experiences: full-service restaurants (designed for families and their hungry sock puppets) and quick-serve places (designed for younger generations). At the quick-serve eateries, foodsmiths dole out a smaller menu of fried fish and shrimp. The full menu includes seafood entrees such as sautéed PEI mussels, blackened Pacific snapper, and Joey’s famous fish 'n' chips—fillets of halibut, cod, or haddock dunked into a secret-recipe batter and then deep-fried in canola oil. Nationally, the company supports the Alzheimer's Society of Canada through local and national fundraising efforts. Since 2000, its franchises have collectively raised more than $950,000 for the organization.

Nestled within a serene residential neighbourhood, Grub Med Greek Ristorante fills its dimly lit dining room with the aromas of rich sauces, succulent seafood, and roast lamb. Unlike a raucous gathering in a taverna or a date in a home-stereo store, the atmosphere evokes a romantic tranquility, where walls bear a regal air with deep purple hues, stone masonry, and framed images of ancient Greek artwork. Guests sidle up to intimate, scarlet-clad tables, sharing a traditional starter of hummus and tzatziki with morsels of toasty pita, or dining on forkfuls of marinated souvlaki and baked salmon.

A chain of restaurants founded in 1952, Fatburger’s team of skilled grillsmiths tirelessly bustles about kitchens across the continent whipping up platefuls of fresh, cooked-to-order diner fare. Upon receiving each patron’s order, chefs spring into action meticulously preparing feasts from the finest of ingredients including AAA Alberta beef, hand-picked produce, and cholesterol-free oil. Frozen treat specialists plunge scoops into ice cream containers, extracting creamy orbs to be transformed into milkshakes so old fashioned that they only enter the straw after donning a set of pearls. Fostering an authentic atmosphere, each Fatburger location features retro decor and enforces a strict poodle-skirt-only dress code for all diners.

Hickory-rubbed rib-eye steaks, wood-fired artisanal pizzas, and elegantly presented seafood each find their pairings on Packrat Louie Restaurant’s wine list, which has earned plaudits from Wine Spectator. The signature lemon pizza—topped with fontina and mozzarella cheeses—is baked in a wood-burning clay oven before cooks squeeze fresh lemon over the top. Exposed brick walls and pillars hold up high ceilings, where chandeliers dangle over patrons, who enjoy fine-dining delicacies such as Atlantic salmon and rack of lamb.

Flatiron Kitchen and Bar mixes up a creative and varied menu inside a chic, open dining area decked with modern architecture and artful ceiling lights. As appetizing tunes swim through the surrounding air currents, guests can nibble on ginger chicken tenders ($10.99), asiago and roasted mushroom balls ($11.99), or deep-friend dill pickles ($9.99). Stomachs thrive on the thought of broken lasagna, which is constructed of fiery meat spheroids and a succulent tomato sauce ($14.99). The Sicilian swordfish fillet skewers hunger with six ounces of grilled aquaflesh ($18.99), and maple-glazed pork tenderloin refills your belly tank with gentle pokes of pig ($17.99). Close out your dinner show with a dessert such as the molten brownie ($7.99) or the roasted apple blossom ($6.99), and then complete the experience with one of Flatiron's signature cocktails.

For nearly two decades, Chef Danielle Majeau has slow-simmered Cajun meats and served them with hearty dollops of traditional southern sides. She cooks her Creole and Cajun specialties to order for up to 250 guests and brings them to homes and businesses across Edmonton. If preferred, Chef Majeau can also prepare meals in clients’ kitchens and serve them to eager dinner guests or arrange them for uninspired still-life painters.