Full-bodied wines such as Rosemount Estate shiraz ($10/glass) highlight the flavours of entrees such as the 12-ounce rib-eye steak ($34), double pork chops with bacon-apple compote ($26), and kobe meatloaf with tomato-peach-chipotle jam ($25). See the full dinner menu.
[[m:#### Lux Steakhouse + Bar
Several fixtures lend Lux Steakhouse + Bar an old-fashioned glamour: the leather-backed chairs, the dark, wood-panelled walls, and a menu anchored by thick cuts of Heritage Angus and Alberta AAA steaks. But Lux's decor updates the traditional steakhouse aesthetic with cool blue lighting, glass partitions, and a glowing waterfall that flows down a wall of marble tiles. Behind the long New York–style bar, bottles of aged whiskey share slides of their old barrels, and a global selection of wines by the glass or bottle pairs with both the cuisine and the dining room’s luxurious aura.
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.
During Unheardof's Summer Wine Wednesdays, which occur for 13 consecutive Wednesdays in the sunny season, four fine wines couple up with a selection of four gourmet small plates made from local, organic ingredients. The culinary matchmakers unite sharp-shooting toothpicks with cushy cubes of cheese while 2-ounce pours from the restaurant's wine cellar tickle taste buds with complex notes written in pig Latin. To maintain a diversity of flavours, assembly artisans rotate the menu, orchestrating combinations such as the Ballentine chenin blanc and the grilled-salmon salad and the Beringer chardonnay and chicken-spinach crepes. Guests can also indulge in the lush notes of the Knights Valley cabernet sauvignon alongside a chili-seasoned lamb chop or can sink their sweet tooth into the custard of a strawberry flan with a finale of Carmen late-harvest riesling. Unheardof dilutes its carbon footprint through minimal packaging, low transportation impact, and an extralarge hose spewing out sugar-free limeade.
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Edmonton: restaurants, spas, sporting events, theatre, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power." If you want to get the deal, just click BUY before the offer ends at midnight. If the minimum number of people (20 for today's deal) sign up by the end of the day, you'll be emailed a gift certificate the next morning. You can print your Groupon or redeem it with our mobile apps. Use it whenever you want until the deal expires—today's expires in six months. If not enough people join, no one gets the deal (and you won't be charged), so invite your friends to make sure you get the discount!
Santo’s Resto Lounge isn’t for kids. Perhaps it’s the intense flavors of Italian dishes, or maybe it’s the internal betting lounge that keeps the eatery at an age minimum of 18. Either way, the delicate balance of ingredients in executive chef Dean Jossen’s food makes a good case for its careful, thoughtful consumption. Chef Jossen and his team work each day to prepare signature 12-inch pizzas and pasta-packed entrees accompanied by housemade sauces, breads, dips, and dressings that are evocative of the restaurant’s Little Italy location. Shareable plates such as steamed mussels and three-cheese nachos also give dining companions reasons to pass their dishes around as they sip from a selection of wines and beers.
The restaurant closed temporarily in December 2011 for remodeling, reopening with a backlit bar and casual-style seating by design of passionate new owner Wally Ichtay, who now makes it a point to come out and greet customers and inform them of the strength of their handshakes.
For more than 20 years, the brewers at Brewsters have handcrafted small batches of ales and lagers with the same eight-step process. The path from malting to filtration results in 10 original beers, including the crisp Flying Frog Lager and the hoppy Vampire Republic Czech Pilsner. This process also yields an ever-changing selection of seasonal beers, which range from fruity ales to German-style hefeweizens.
After they're funnelled through thoroughly sterilized draught lines, Brewsters' brews fill everything from bottles and kegs to the newly launched 1.89L growlers. Beers are also available in pints exclusively at the brewery's restaurant locations, including the newly reopened Castledowns location, where cooks complement pours with inventive pub food. Here braised short ribs perch atop poutine, bacon marmalade coats local bison burgers, and Hammerhead red ale mustard tops flatbreads.