You Need to Try These Three Iconic Foods in Calgary

Destinations around the world are known for certain iconic foods. Calgary's culinary icons are subjective, and one could argue a solid case for numerous dishes in the city's dining landscape. But these three iconic dishes stand out.

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 for their animals.

Where to try it: If you're in the mood for classic charm, make a reservation at Caesar's Steak House to try the top-secret steak recipe. Modern Steak offers a trendier vibe, while the award-winning CHARCUT Roast House in downtown Calgary is known for its locally sourced urban-rustic cuisine.

Ginger beef

Ginger beef is a staple on Chinese-food 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 beef-to-batter ratio and a helping of sweet and savoury sauce that complements rather than overpowers.

The original recipe was crafted in the 1970s by George Wong, who arrived in Calgary from Hong Kong and opened The Silver Inn Restaurant, which was a staple in Calgary for nearly 50 years until it closed in 2022. To satisfy his Canadian clientele — who found some of the dishes on the original menu a little too adventurous for their palates — Chef Wong dusted off a beef recipe that was a hit when he served it in the United Kingdom. It involved coating strips of tender beef in batter and covering it in chili sauce to create a satisfying, crunchy texture. It didn't take long for word to spread about Wong's creation. Although you can no longer get a plate of the original recipe, there are still plenty of places in Calgary to enjoy a helping of ginger beef.

Where to try it: You can't go wrong with Central Grand’s recipe if you’re looking for a milder version of ginger beef – it's not too sweet, but not too spicy. Silver Dragon's version comes with a “spicy” label if you'd like to kick things up a notch. Or check out the Chinese Cultural Centre, where you'll find a treasure trove of authentic dishes.

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. Classic garnishes include a stalk of celery, olives and a lime wedge. The cocktail can be customized endlessly, whether that means adding pickle juice and horseradish to the mix, experimenting with flavoured vodkas and other spirits or piling on various garnishes.

Caesars have exploded in popularity since their inception, with build-your-own Caesar bars popping up throughout Canada. This proudly Canadian cocktail was invented in Calgary in 1969 by Walter Chell, manager of the Calgary Inn (now the Westin Hotel). Similar cocktails, such as a Bloody Mary, had been around since the early 20th century, but Chell's recipe was inspired by a pasta dish — spaghetti alle vongole (spaghetti with tomato sauce and clams).

Where to try it: Head to the Westin Hotel if you're on the hunt for the stripped-back classic. Cleaver offers a more adventurous take, where you'll find a behemoth of garnishes including fried chicken, a jalapeño waffle, jalapeño corn dog, beef slider, pepperoncini and maple syrup. Hit up the Caesar bar at the Beltliner to build your own.