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.
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.
Stage West Theatre Restaurant has been a beacon of dining and dramatics in Calgary for 30 years. General Manager Gary Tse and culinary wizard Chef Tsoi collaborate to create a night to remember six days a week, and the stage has been staffed with such stage-and-screen stars as Mickey Rooney, Abe Vigoda, Loretta Swit, and Sherman Hemsley. The company’s history has seen more than 10,000 season subscribers each year, of whom more than 100 have continued to subscribe each year since the first production. They take in the wide-ranging cuisine and entertainment from an intimate 400-seat, ramped, tiered theatre designed for uniformly clear sightlines and maximal accessibility to patrons who prefer to somersault to their seats.
Within this rustic contemporary bistro in Aspen Stone, a dedicated chef culls fresh and organic produce from local vendors to craft an innovative menu of upscale fare. The eatery's specialty is coffee-crusted roast tenderloin, roasted in a cast-iron pan, as well as made fresh-to-order entrees such as hand-rolled ricotta gnocchi and handmade cracked-pepper fettuccine. Glistening martini glasses fill with Grand Marnier, fresh lime, and cranberry in the Social's original cosmo⎯one of a crowd of cocktails that encourage diners to linger in the lounge, and meet other locals, and debate the origins of coasters.
Mario Rossi’s culinary philosophy is very simple. This seasoned restaurateur believes in creating meals that dazzle palates with their simple ingredients and authentic recipes rather than with needlessly showy complexity. With the help of his family, Mario upholds his credo in the kitchen of La Trattoria D'Italia where chefs whip up traditional Italian eats. The menu brims with a variety of dishes ranging from creamy gnocchi to fresh mussels served in a light tomato sauce, but the restaurant’s specialty is pizza, the official food of sleepovers, moving days, and 6th grade basketball team award banquets.
With its cozy setting in a small white house, The Dog & Duck Public House & Restaurant seeks to embody the spirit of an authentic English pub. The aromas of classic comfort food fill the casual pub to the rafters. Hearty steak sandwiches and burgers are served alongside fish and chips made with halibut or cod and steaming irish stew filled with chunks of New Zealand lamb that's ladled into bread bowls. Though they specialize in pouring picturesque pints of Guinness, bartenders also serve more than 14 draft beers, including some local craft brews.