Welcome to the ritual of celebration. We’ve spent decades crafting the Caesar’s experience and we pride ourselves in the principles that define us. We are renowned for our steak, to us a steak dinner is far more than a meal, it’s a ritual, and we take ours seriously. Our exclusive specification of Alberta beef is whole rack bone in filet to order and charbroiled on an open-flame grill.
We take great pride in our winery partnerships, and our dedication and passion for wine has allowed us access to some of the finest winemakers in the world. With sought-after rarities like Dominio de Pingus and Château Palmer, anyone looking to savor the moment over a glass of vino will find comfort here. Our team of dining professionals are experts in our industry, and we take immense pride in the level of service we provide to every guest that walks in our doors. We believe in the art and finesse of a traditional tableside dining experience, and we consider it our privilege to obsess over the marbling of a rib eye or the finish on our finest Brunello. TIME-HONOURED COCKTAILSWe revel in the mix.
3 martini lunches, but we call it a Caesar’s tradition. And with our opening in 1972 and a slight change to the original recipe, we’re proud to say that The Bloody Caesar cocktail found its home here. Herb roasted New Zealand spring lamb rack with vegetables. Wild Icelandic baby lobster tails sautéed in herb-citrus demi-glacé or lemon garlic butter. Rich flavor and tenderness are what define the ribeye cut. When compared to t-bone and strip steak, ribeye is almost always the fan favorite.
The cut comes from between the loin and shoulder – ribs six through 12. How to season ribeyes Delight in out-of-this-world fat marbling, packing incredibly rich flavor and exquisite texture. Just use pinches of salt and pepper to preserve the impeccable flavor of the ribeye filet. Salt draws water from the steak and creates beads of moisture on the surface.
The beads are then reabsorbed into the muscle strands. A quick brine will produce delicious flavor and tenderness. Let the salt set for at least 45 minutes. This cut is best cooked by pan searing in a cast iron skillet with a pat of butter. Pan searing allows the fat to tenderize naturally.