Caesar’s Steak House

Caesar’s Steak House: Fifty Years of Doing One Thing Right

Some restaurants chase trends; Caesar’s outlived them. Since 1972 this downtown institution has been charbroiling Alberta beef over open flame, flambéing steaks tableside and mixing martinis sized for a different era. Walking in feels like stepping into the steakhouse your grandfather bragged about — because it literally is.

The Concept

The house creed is «come together, feast well, celebrate often», and the method has barely changed in five decades: beef aged a minimum of twenty-eight days from exclusive suppliers, seasoned with a house steak spice refined over fifty years, then charbroiled over open flame. Service keeps the old rituals alive — dishes finished at the table, cocktails treated as ceremony. The city that invented the Bloody Caesar drinks it here on home turf.

What to Order

The prime bone-in rib eye is the heavyweight; the Chateaubriand for two, carved tableside, is the occasion piece. Steak Diane arrives flambéed before your eyes, Steak Neptune pairs filet with shrimp, and Steak Anthony crowns it with lobster tail. Off the beef path: Dover sole meunière and scampi of Icelandic lobster tails. Start with a Bloody Caesar out of respect, then graduate to an Emperor-size martini or a barrel-aged Manhattan.

The Space

Dark wood, deep booths, soft lamplight and a few Roman flourishes true to the name — the room wears its decades proudly, unbothered by fashion. Conversations stay private, the service moves with old-school formality, and the whole place hums with the confidence of a restaurant that has celebrated thousands of anniversaries.

Who It’s For

Traditionalists, milestone dinners, business closings that call for gravity — and anyone curious what steakhouses were like before they discovered playlists.

Good to Know

Do I need a reservation? Recommended, especially for weekend evenings and celebration dates.

Is there a dress code? Nothing enforced, but the room inspires a collar; business casual fits best.

What makes the beef different? A minimum twenty-eight-day age, a half-century-old spice blend and open-flame charbroiling.

Are the tableside dishes worth it? Yes — the flambéed Steak Diane and carved Chateaubriand are half dinner, half theatre.

What about wine? A long-standing award-winning cellar with rare bottles alongside approachable pours.

Opening hours