A bit pricy but excellent food & service.
Wow, your New Year's Eve was just awful. Smoked chocolate mousse? Gross. Your service was abysmal and I'll never go back. There are far better places in Edmonton where I can spend my money!
Service and food are not worth it at all!
this dish is very tasty, but I am lactose intolerant, would have been helpful to have the fact that it ALSO contains cow milk/cheese on the menu, or shared by the server. as a result, I was in agony for several hours to follow.
I felt the food in general was better several months ago, I have been a couple times in the last few weeks, and will come back, but am not sure I would talk it up food wise at the moment.
Ambiance is very nice but our server was very slow. Even our dessert to get to our table took 20min.
Nice relaxed atmosphere and efficient friendly service however bartender wasn't well versed on things like ladies night details. He had to check with someone else when we asked him. He should have known the details rather than referring to another employee. I will most definitely go back though! Had a great time!
Service was good. Had soup and sandwich, sandwich was good. Tomato soup was odd tasting
I found the food was very over priced,and definitely was not cooked to our liking. I like the location and the atmosphere of the restaurant. I also liked the fact that the staff were attentive to our needs. Even after our steak was not cooked how we asked.
decent atmosphere, food was just ok for what it is priced at. also had the surf flat bread which was not that good
From Our Editors
The Statue of Liberty and the Golden Gate Bridge move many tourists to snap photos or purchase souvenir key chains. For chef Paul Shufelt, these landmarks—and the cities that house them—aren’t an excuse to stock up on airbrushed T-shirts. Instead, they serve as inspirations for Hundred Bar & Kitchen’s contemporary comfort fare. At this upscale eatery and nightlife hotspot, Paul weaves hints of big-city art and architecture into a menu filled with house-cured meats and fresh, seasonal produce. In addition to showcasing Paul's culinary creativity, the cuisine serves as an homage to cultural cross-pollination. Polish perogies flaunt the flavors of bacon cheeseburgers, and lobster tacos sport Asian wonton shells. Top-grade Alberta beef stars in Prime burgers and tenderloin dinners, which pair nicely with gourmet sides such as truffle fries and green-pea risotto. Many meals unfold in candlelit booths trimmed with red leather seats and napkins as crisp and white as a freshly ironed snowflake. A semiprivate loft accommodates groups with seating for 50 and audio-visual capabilities.
Hundred Bar & Kitchen