You need to try these three iconic foods in Calgary

Destinations around the world are known for certain iconic foods. But what are Calgary’s culinary icons? The criteria that elevates a foodstuff to this revered status is subjective, and one could argue a solid case for numerous dishes in the city’s dining landscape. But three long-time standouts are ginger beef, the Caesar cocktail and, of course, a perfectly grilled Alberta steak. 

Ginger Beef

Ginger beef is a staple on Chinese menus all over Calgary, and you’d be hard pressed not to find it in some form all over Canada. It’s popular for a reason, and a good batch has the perfect ratio of beef to batter and a helping of sweet and savoury sauce that complements rather than overpowers. 

As local legend tells it, the genesis of ginger beef was in the 1970s at the Silver Inn Restaurant on Centre Street. The original is still on the menu to this day – look for #65 – and hailed by many as the best in the city. The Silver Inn Restaurant opened in 1975 when a family arrived in Calgary from Hong Kong and sought to start a restaurant outside Chinatown. Some of the dishes on the original menu at the time, which included some Western favourites, were too adventurous for Calgarians’ palates. Chef George Wong – husband of co-owner Lily Wong – sought to satisfy his Canadian clientele and dusted off a beef recipe that had been a hit when he served it in the U.K. It involved coating strips of tender beef in batter to create a satisfying, crunchy texture. 

It didn’t take long for word to spread about Wong’s creation, which was originally called “deep fried shredded beef in chili sauce” and quickly became known as ginger beef. The rest is history. 

Where to try it: 

•  The Silver Inn Restaurant: This is a no-brainer. Trying the original recipe is a must. 
• Central Grand – Here’s an iteration that’s not too sweet, not too spicy and served with plenty of veggies. 
• Silver Dragon – This Chinatown staple has been serving authentic Chinese food in Calgary since 1966. Their version of ginger beef comes with a “spicy” label – if you like to kick things up a notch.   

The Caesar 

Classic, extra spicy, muddy, however you order it, the foundation remains – vodka, Clamato juice, hot sauce, Worcestershire sauce, freshly ground pepper and a lime and celery-salt rim. Garnishes can be a contentious topic, but the classic accoutrements are a stalk of celery, olives and a lime wedge. The cocktail is also one that can be customized endlessly, whether that means adding pickle juice and horseradish to the mix or experimenting with flavoured vodkas and other spirits. Canucks drink approximately 400 million of these concoctions annually, according to the Canadian Encyclopedia. 

This proudly Canadian cocktail was invented in Calgary in 1969 by a man named Walter Chell. Similar cocktails, such as a Bloody Mary, had been around since the early 20th century, and Chell crafted the Caesar to celebrate the opening of Marco’s, the Calgary Inn’s new Italian restaurant. He perfected his recipe over three months, which originally used fresh-squeezed “clam nectar” in place of the more recent addition of Mott’s Clamato Juice. The drink is often ordered as a “Bloody Caesar,” a moniker coined thanks to a British customer. But what inspired such an unconventional flavour combination in the first place? Spaghetti vongole. Chell’s favourite pasta dish. 

Caesars have exploded in popularity since their inception, and former Calgary mayor David Bronconnier even coined May 13 as Caesar Day. Build-your-own Caesar bars have popped up throughout Canada, and many restaurants have pushed the boundaries with garnishes to make their version stand out from the crowd – some verge on meal territory with a staggering tower of sliders, seafood, grilled cheese and what feels like everything but the kitchen sink. The cocktail celebrated its 50th birthday in 2019, and there’s no sign of its popularity waning any time soon. 

Where to try it 

•  The Westin – If you’re on the hunt for the tried-and-true, stripped-back classic, head to the Westin Hotel. This is also the former home of the Calgary Inn. 
• Cleaver – Come hungry if you’re going to sip on one of these. You won’t even find Cleaver’s Caesar Stack on the cocktail menu, that’s how many garnishes sit atop this behemoth. It’s listed on the food menu and comes adorned with fried chicken, a jalapeño waffle, jalapeño corn dog, beef slider, pepperoncini and maple syrup. 
• Anju – This is a contemporary twist on the classic. The Shin Ramen Caesar recipe places Glendalough Irish Whiskey front and centre, along with spiced Clamato, lime and ramen noodle garnish. 

Alberta Steak

Beef wasn’t invented in Alberta, but it’s one of its most famous foods. Alberta beef is known around the world for its unparalleled flavour and quality, so where better to tuck into a perfectly done steak than the city sometimes called Cow Town? 

Beef is also hailed as one of Alberta’s Seven Signature Foods – the others are bison, Saskatoon berries, Red Fife wheat, canola, honey and root vegetables. Alberta is steeped in ranching history, and top-quality beef begins with the care these dedicated individuals provide to their animals. Cattle were brought to Alberta with the help of European settlers in the 1860s (often duty-free from the U.S.) when the government was offering large parcels of land to rent for a single cent, per acre, per year. This incentive was the beginning of Alberta’s beef industry. The geography of the province and climate, particularly the chinook winds, gave the ranchers year-round access to cattle pasture, and the winter weather turned out to benefit the herds. A steady diet of hardy grains didn’t hurt, either. 

Where to try it 

•  Caesar’s Steak House – Make a reservation here if you’re in the mood for a dose of old-school charm. The restaurant has been a hallmark of the Calgary dining scene for decades, and there’s a reason for its longevity. Steaks are cut to order and seasoned with a top-secret recipe. 

• Modern Steak – The name says it all. This spot evokes a trendier vibe than some of its contemporaries, but the steak is a standout in the city. Modern Steak sources its beef exclusively from three local ranches, and you can sample all three in the filet trio. You’ll notice differences in flavour depending how the beef was raised. 
• CHARCUT Roast House – This award-winning restaurant in downtown Calgary has made a name for itself for locally sourced urban-rustic cuisine. Try the grass-fed butcher steak, sourced from Gemstone Beef, a local ranch. Check out the Charcut Butcher Shop to find top-quality meats and charcuterie you can enjoy at home.