Courses 2 || Price $28 || Time(s) Available Lunch
Dietary Identifier(s) N/A || Allergen(s) unknown || Substitutions Available No
 | Course 1
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 | Course 2Josper Grilled Alberta Coulotte Steak | Pommes Fondant | Red Wine Jus |
Recommended Pairings
Sea Change Brewing Man Crush Mandarin Orange Ale – $12
Featured Producers
- Alberta Beef
- Fairwinds Farm (Brooks) chèvre
- Galimax Trading (Nobleford) mini cucumber
- Mans Organics (Coaldale) heirloom tomatoes
Calgary’s culinary scene found its spark when a group of world-traveled restauranteurs set out to create something exceptional—an experience born of global tastes but grounded in local charm. Their journey led them to a storied 1893 brick-and-sandstone building in the city’s downtown core, once home to the Calgary Herald, and now reimagined as FinePrint: a place where elegance dances with ease and everyone feels like they belong in the spotlight.
Every detail, from the ambiance to the cocktails, reflects their dedication to crafting memorable moments. Whether hosting intimate celebrations or large-scale events, FinePrint offers a uniquely tailored dining experience that has become synonymous with Calgary’s vibrant social scene. It’s the kind of place where conversations flow as easily as the wine, where laughter echoes through historic walls, and where guests discover that the fine print isn’t just in the details—it’s in the magic of the experience itself.
John Beddoes was born and raised in Vancouver, British Columbia, with a passion for culinary. John graduated from Vancouver Community College obtaining his Red Seal Certificate in 2011.
John started his cooking career at the national award-winning The Pear Tree Restaurant in Vancouver, where he would spend the next 3 years. He moved to Calgary to grow his culinary expertise leading the kitchen teams at Calgary’s acclaimed Notable (2017-2020), Model Milk (2021-2022) restaurants and Deane House (2022-2025). John recently started at Fine Print where he leads the kitchen as executive chef.
John has always had a passion for local, seasonal food and has strong connections with the Alberta farming community, utilizing the best possible seasonal ingredients. At Fine Print, John and the entire kitchen and service teams make very deliberate choices about how they source, prepare and serve the food.
Why do you use Alberta ingredients in your kitchen?
“As a restaurant we are part of a community. We are the link between food producers and people looking to enjoy high quality food. It is our responsibility to tie these two ends of the community together by choosing local producers that use sustainable practices ensuring that this can continue into the future.”