As Edmonton’s first-ever Brazilian rodizio (fixed-price meat buffet), this new restaurant has taken off. The grillmasters bring to each table one of 10 skewered meats, from rump to thigh. The beef is simply rubbed with salt while the pork, poultry and lamb are marinated overnight before charcoal heat cooks the meat until it becomes so tender that a butter knife will do.-Omar Mouallem
Chop can put beef on your plate 10 ways but only one of them, stuffed gorgonzola filet, comes wrapped in double-smoked bacon. For pescetarians, the fish menu shouldn’t be overlooked, especially not the wasabi-crusted ahi tuna steak. Regardless of how you like your cut, it comes with a fashionable atmosphere at either location offered two ways: Restaurant or lounge.-O.M.
It’s sometimes known just as the place that serves the steak with the chocolate sauce. The cut varies depending on what’s available from the whole animal partnership Culina has with local producers, but it’s always topped with two sauces: A thin chocolate with hints of tamarind and a blue cheese sauce that’s not too aggressive, which makes a harmoniously sweet and salty taste.-Ana Maria De La Fuente