Charcut Roast House
CHARCUT Roast House creates an inviting, memorable gathering place with high energy and spontaneity. The name reflects the influences of urban rustic cuisine: CHAR for the custom built rotisserie and charbroiler and CUT for the featured vintage-style slicer and hand-crafted charcuterie eating bar.
CHARCUT’s style of food is best described as local chef-driven cuisine, with Italian and Country French accents. In creating menus, our goal is to continue to evolve simple ingredients. Ingredients are sourced from small, local artisan farmers and ranchers, with herbs harvested daily from our own garden, minimizing the miles food travels. We like to know the first names of the people whose products we serve.
CHARCUT focuses great attention to detail on the quality of beverages served alongside the food. Ever-evolving wine and craft and cellar beer lists feature many small productions, rare finds and exciting New World varieties. The bar showcases back-to-basics style cocktails, handcrafted with organic ingredients, freshly squeezed juices and premium, small-production spirits.
The Team Approach
The CHARCUT kitchen is led by Co-Executive Chefs, Jackson and DeSousa. Their co-chef approach to food philosophy, menu creation and execution is drawing attention, accolades and a loyal following from casual diners to the toughest critics. Only together could these global culinary adventurers and proven trend cultivators create one of Canada’s most lauded restaurants.
Opening in February 2010 to national acclaim, CHARCUT appeared on enRoute Magazine’s coveted ‘Top Ten New Restaurants’ list later that same year. In 2012, the restaurant was honoured by Maclean’s Magazine as one of Canada’s top 50 restaurants. The owners were awarded the top Canadian independent restaurateurs award by FoodService and Hospitality magazine, received Top 40 Under 40 designation by Avenue Magazine and Top Chefs under 40 by Western Living Magazine. They were named as one of the top five restaurants in Canada by Vacay.ca in 2013. Also in 2013, the CHARCUT owners received Tourism Calgary’s prestigious White Hat Award. DeSousa was a Top Chef Canada finalist and she and Jackson have appeared on the show. They have played host to the crew from Food Network’s Eat Street (showcasing their popular Alley Burger Food Truck), and even a recent staging at the historic James Beard House in New York. CHARCUT has garnered a substantial fan base, ultimately growing its existing clientele and positioning Calgary and its local favourite restaurant status as an Alberta-must.
Charcut – This place is hip, and modern. Perfect for a date night! The place is dim but still has warm lighting. My boyfriend and I decided to share the prime rib, duck fat poutine fries, and duck fat brussel sprouts since we weren’t too hungry. Little did we know the portion was going to be HUGE! The fries were salty and savory. The brussel sprouts were crispy and cooked perfectly. And the prime rib was tender and juicy. It came with a whole roasted garlic (my fave!), salt, and horseradish. We ordered wine to sip on during dinner also. Everything in the meal was just so complementary, we couldn’t let anything go to waste!
The waitress was very helpful with our questions when ordering. Keep in mind the prime rib is ordered by the ounce (4.5 CAD/ounce) and the sides are ordered separately. It was a very romantic meal for two!
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