Page 57 - 02_March-2025

Best
Steaks
2.
Barbacoa
Food scholars credit the Taíno people of
the 16th-century Caribbean with creating
barabicu, a process of digging a “sacred
pit,” starting a slow fire within and cooking
food on a wood platform above. That
term led to the Spanish “barbacoa,” which
eventually brought our beloved barbecue.
Spruce Grove’s Barbacoa follows the
Spanish style that’s developed over
centuries, using Alberta Hardwood and
Mesquite Charcoal (sorry, Hank Hill) in a
fire that’s stoked for 12 hours a day.
Is it easy for the chefs? We assume
not. But it’s really fun to hear the fire
crackle and your steak sizzle while your
mouth waters and you take in the smoky
aroma. So the next time your stomach’s
spirit calls out for some of the best steak
around, take the pilgrimage to Spruce
Grove’s Barbacoa. You’ll be back to sing
its praises soon. – C.S.
470C SOUTH AVE. SPRUCE GROVE
780-571-1717
BARBACOA.CA
1.
Braven
PHOTO BLUEFISH STUDIOS
The first time I went to Braven was for a private media tasting
before it opened in 2019. That first trip still ranks high in my
mind, because the food was delicious, and every item offered
seemed to be the size of my head (a 42-ounce Tomahawk,
anyone?).
A recent visit shows that Braven still follows its website’s
edict of “go big or go home,” though I play it relatively small
with the 14-ounce Rib Eye to leave room (and steak juice) for
the appetizing (and absorbent) Truffle Fries. But whatever
you crave, you’ll find your favourite cut here (including
Chateaubriand and Wagyu).
In beef-happy Alberta, this list will always have turnover
from year to year, but under the tasty tutelage of award-
winning Chef Anthony Walsh, Braven is always a safe bet. - C.S.
10344 102 ST. NW
780-784-8580
BRAVENRESTAURANT.COM
3.
Atlas Steak +
Fish, ICE District
If you’re already going all out in Oilers
tickets, why not go for the Stanley Cup
of over-the-top meals? The Tomahawk
Steak is 55 ounces (that’s over three
pounds), and you can get it with a
“gunpowder” spice blend, chimichurri
butter, and a confit of smoked tomato
and garlic. Do you even need sides?
No, get the gang together, as if you
were McDavid, Draisaitl and Hyman on
the powerplay. Devour the steak, and
then pray you can stay awake through
the Oilers game. It’s like how Oilers
players say “Cup or bust,” except your
goal is to take down the steak of steaks.
Do you need any more of pep talk? – S.S.
10204 104 AVE. NW
587-460-3423
ATLASSTEAKANDFISH.COM/
EDMONTON-ICE-DISTRICT/
Edify
Loves
So you get a date with someone physically out of your league, and you take them to Bündok for steak — great
choice! But then you start the meal with something as savoury as Bündok’s Parmigiano Soup, and it’s so good you…
instinctively lick the bowl. There wasn’t a third date, but I regret nothing, and I’ll always lick the bowl. – C.S.
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