LUX Steakhouse & Bar 94
Chophouse featuring a raw bar, dry-aged beef & classic cocktails in a polished, modern setting. www.centuryhospitality.com/lux/
If you're hankering for Alberta beef in an upscale environment, this place is a must!
Chophouse featuring a raw bar, dry-aged beef and classic cocktails in a polished, modern setting
“Long-time spot for burgers, beers & pub food, also offering multiple big screen TVs & cocktails. www.thehatonjasper.com”
“Gorgeous design and a number of fantastic staff, Granvilla is a superb addition to Edmonton's vibrant core! The casino is a hotspot for pre-game hockey fans and concert attendees, and has seen some crazy nights after the evening's event (especially when the Oilers win during the playoffs, it's bananas). There are two full-service restaurants and two fast food style storefront counters inside the casino proper, not to mention the main floor 360° white marble bar. Match Eatery occupies the main floor and caters to the sports bar crowd, as well as families (yes, that includes children) during or prior to certain events. The second floor is dominated by the sizeable Atlas Steak & Fish which features an à la carte style menu, seafood towers, smoked prime rib (8oz or 12oz, event nights and Sundays) and the captivating centrepiece of the room, the Josper grill/oven. This truly is what brings people in, in my opinion. No gas or electricity whatsoever, the Josper runs exclusively on mesquite charcoal and a controlled oxygen supply at a wicked 600° to 800°F. It's a waist-high and wide oven with two grills that are pulled out/pushed in (to allow full access to its entire cooking surface) while a chimney flue determines the oxygen VS smoke allowed inside the cooking chamber. It's so hot and smoky that it requires a special hood vent system that costed nearly half a million dollars to purchase and install, about twenty times the cost of the actual Josper itself (source: I ran that oven for about two years in that very location, good times). Go eat there, and try the Tomahawk steak, a 3lb monster ribeye for sharing and of course subsequent bragging.”