Restaurants in Sherwood Park

At The Mongolie Grill, a sponsor of the Edmonton Oilers and a preferred restaurant of the team, patrons orchestrate their own stir-fried feasts of fresh vegetables, succulent meats, and 18 different sauces made from scratch, including sweet coconut, peanut, and spicy thai varieties. Spatula-wielding cooks flip diners' custom meals across the sizzling grill, then escort them to tables along with steaming bowls of jasmine or brown rice and house-made soup. To accompany each bowl, patrons can sip from an all-Canadian wine list that includes vintages from Sandhill, Peller Estates, and Gray Monk Estate.

The warm hues of sunset collide with sleek metal accents and bold geometric artwork in The Mongolie Grill's interior, dominated by the huge circular grill in the center. Dinner conversation takes place over white tablecloths or within cozy booths, which are also ideal settings for five-minute naps.

Each day staff members at Pazzo Pazzo Italian Cuisine fill the chalkboard with specials from chef and owner James Burns's stovetop. Burns sharpened his culinary skills working under restaurateur and stepfather Nello Saporito at Il Pasticcio before striking out to open his own restaurant, according to a glowing 2011 review in the Edmonton Sun. Inside his kitchen, Burns pan-sears jumbo tiger prawns in butter and garlic and marinates quail in cognac, creating scents that waft toward the dining room to influence orders. Pasta specials tossed in his specialty housemade sauces include gnocchi, spaghetti, and jumbo shells stuffed with ricotta and spinach. His maître d’, entertains diners with banter while checking on Alaskan king crab and gluten-free entrees and offering wine suggestions from the extensive list. Indoors, black linen tablecloths contrast with white cloth napkins and bright red sauces, and outdoors, the renovated patio offers additional seating for al fresco dining.

At Cha Island Tea Co., it's not unusual to see short-sleeved musicians strumming acoustic guitars amid bongos and palm trees. Though this scene might seem out of place in the middle of an Edmonton winter, it's all part of the shop's year-round tropical atmosphere. Baristas keep shelves stocked with more than 100 loose-leaf and herbal teas, which they serve in bulk or by the press pot alongside french press coffee. They also pour local and international craft beers, which pair with a range of freshly assembled panini, soups, and sweet waffles topped with chocolate, bananas, or ginger. The small corner stage welcomes local and out-of-town acts ranging from hip-hop DJs to folk and Caribbean musicians.

Though it offers more than 100 types of wheaty, malty, and hoppy beers from around the globe, The Pourhouse Bier Bistro prides itself on more than just libations. Its chefs shun deep-fat fryers in favour of fresh, seasonal ingredients purchased from local growers and producers, elevating their traditional pub-grub recipes. In addition to flatbreads, sandwiches, and burgers served with sides such as honey-cumin slaw or sweet-potato mash, the eatery is known for its beer-boiled Coney Island dogs. Graham Hicks of the Edmonton Sun enjoyed the reuben dog's "homemade mustard-based sauce, beautiful onions," and "real bacon chunks slathered on top of a first-class jumbo hot dog," as well as the pub's community atmosphere.

Exposed-brick accents and a fireplace create a warm, welcoming vibe where family and friends gather, embodying what Hicks says "pubs are meant to be." Illuminated triangular and rectangular cutouts on the wall give the cozy space a retro '60s feel, and candle-like chandeliers add a touch of elegance. On warmer evenings, guests can sit on the south-facing patio to people-watch or high-five the pedestrians as they stroll down Whyte Avenue.

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.

Decorated with white linens and elegant statues, Haweli's two locations transplant India's varied, spicy dishes to an eatery emulating the opulence of a haweli —a place where ancient Indian royalty met to indulge in fine dining. In each kitchen, native Indian chefs fuse the rich spices and flavours of North Indian cuisine into authentic curries, rice-based biryanis, and clay-oven-baked tandoori entrees.