LET YOUR
CLOTHES
DO THE
TALKING
Sharpen up
your look with
sophisticated
office-to-
evening styles
from these
exclusive
retailers.
SUPREME
MEN’S
WEAR
Premium
ready-to-wear
and custom
fits are both
available at this
fashion-forward
gentlemen’s
boutique
(page 38).
BELLISSIMA
FASHIONS
Always on-trend,
contemporary women’s
looks from top
Canadian designers and
labels, as well as their
own in-house brand
(page 38).
When you’re out to woo a client or dazzle a
potential business partner, you need everything
to go smoothly and appear effortless. From the
perfect outfit to the ideal dinner service to a good
time all around, Calgary is more than equipped to
help you grasp that brass ring.
GETTING DOWN TO
BUSINESS
Steak Your Claim
If doing business over a thick cut of meat seems a bit cliché, well… some stereotypes exist
for a reason. Not only is the food satisfying and uniquely Albertan, the service is discrete and
impeccable, creating a win-win when you’re out to impress.
Established in 1972, Caesar’s Steak House (page 49) has remained family owned and operated
through two generations, and serves Alberta beef properly aged for a minimum of 28 days and
cut to order, cooked on an open-flame grill. This means
there are no limitations on the size or cut you can request.
Caesar’s keeps it traditional, from the service to the
nostalgic decor.
Hy’s Steakhouse (page 49) is all about simple, classic
and elegant, perfect for business and celebration alike.
Hy’s has private and semi-private dining options for you
to enjoy their perfectly cooked steaks, as well as seafood,
lamb and duck options. Many dishes are prepared
tableside for optimal freshness and customization.
Modern Steak (page 49) serves only
Alberta beef. Whether it is grass-fed, grain-
fed, wet-aged, dry-aged, or wagyu, their beef
is always fresh and never frozen. For the
indecisive carnivores, Modern offers
shared platters so you can try a few
different cuts. As the name would
suggest, the vibe is more relaxed
and contemporary than the classic
steakhouse—perfect for when you
don’t want to come across as too
traditional.
HARRY ROSEN
Luxury brands like
Tom Ford and
Brunello Cucinelli
mingle with the
work of creative
designers such
as Etro, Dsquared2
and Diesel Black Gold
(page 38).
BLU’S
Locally owned and
operated, this boutique
is committed to finding
the perfect style for
women of all ages
and all phases of life
(page 38).
ON THE TOWN
Known for its unique cuts of prime
local fare, Vintage Chophouse and Tavern
(page 49) butchers in-house to the
diner’s specifications—but not before
wet aging for a minimum of 60 days
to intensify every last ounce of flavour.
For a truly eclectic dining experience,
take a seat, or sip, inside their semi-
private Beringer Room, located inside an
enormous wine barrel.
—Michaela Ritchie and Hanna Deeves
WET-AGED
OR
DRY-AGED?
There’s no right or wrong
answer, it’s all about personal
preference. Wet-aged steak
is what most people are
familiar with—it can have a
slightly metallic taste and
while natural enzymes have
had time to tenderize the
meat, it’s generally not as
tender as dry-aged. A dry-
aged steak has a much deeper
flavour profile which is not to
everyone’s taste, but others
can’t get enough of the nutty,
sometimes cheesy notes
of flavour that are naturally
brought out by the aging
process.
MARCH/APRIL 2018
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