Restaurants in Calgary

Champions of healthy eating practices, Clive's chefs carry the banner of the Eat Local movement as they bypass factory farms to assemble a pantry of seasonal ingredients from small area farms. This emphasis on locally sourced eats stems from the restaurant’s goal to serve guests wholesome dishes free of genetically altered produce tainted by potentially harmful preservatives and additives that may lead to unwanted superpowers. The kitchens of all three Alberta locations bustle with chefs chopping and grilling up dishes using trans-fat-free cooking oils and ingredients including Alberta beef, handmade tortilla chips, and steamed vegetables. While the extensive menu stars a host of tried-and-tested breakfast, lunch, and dinner fare, Clive’s culinary gurus happily modify their dishes to uphold the dietary needs of each of their guests.

Housed in a Heritage building that dates back to 1912, Jacqueline Suzanne's Bistro creates quite the sensory dining experience with soaring tin ceilings, tastily composed entrees, and the resounding sound of clinking wineglasses. The owners complement the building’s vintage motif by draping antique furniture with rich burgundy and green damask, and adorning tables with stained-glass squat lamps. In the kitchen, the chefs also demonstrate a keen eye for design with their artfully arranged menu. They drizzle New Zealand lamb with port reduction, and they drape Alaskan king crab with housemade hollandaise sauce.

While sipping unique, flavourful varietals from the wine list, visitors can scan their eyes across the dining room and admire the collection of artwork hanging on the walls. Should diners find a piece of artwork that they must add to their own collection or novelty-sized wallet, they can talk with staff about purchasing the item.

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.