Courses 3 || Price $70 & Over || Time(s) Available Dinner
Dietary Identifier(s) Halal || Allergen(s) Contains Eggs || Substitutions Available No
Course 1
Course 1Cucumber Ribbon Salad | Chickpeas | Greek Yogurt | Dill | Honey Vinaigrette | Dried Pomegranate Seeds
Course 2
Floating Stone Ranch Braised Beef Cheek | Oyster Mushrooms | Whipped Potato | Charred Broccolini | House Pickles
Course 3
White Chocolate Bread Pudding | Haskap Berry Curd | Whipped Heavy Cream | Oat Crumble
Recommended Pairings
Grizzly Paw Rutting Elk Red Ale – $8.50
Parlour Bramble, made with Eau Claire Parlour Gin – $18.00
Featured Producers
- Mans Organics (Coaldale) cucumber, eggs
- Bles-Wold Dairy (Coalhurst) yogurt
- Greidanus Honey Mill (High River) honey
- Floating Stone Ranch (Vegreville) beef cheeks
- Trafford Farms (Didsbury) oyster mushrooms
- Sudo Farms (Diamond City) broccolini
- Blue Vista Orchard (Picture Butte) haskap berries
- Vital Greens (Picture Butte) cream
- Highwood Crossing (High River) oats
Vintage Chophouse & Tavern, nestled in Calgary’s historic Beltline neighbourhood of Victoria Park, has been a trusted steakhouse since 2003. Renowned for its exceptional steaks, the restaurant has garnered consistent recognition as one of Calgary’s best steakhouses over the years. The elegant interior features exposed brick walls, hewn oak accents, and studded deep-seat booths, creating an intimate atmosphere reminiscent of a private club. Guests can enjoy handcrafted cocktails and live local jazz and blues bands every Friday and Saturday in the Tavern, enhancing the dining experience.
Vintage Chophouse & Tavern is also celebrated for its extensive wine selection, boasting over 600 labels from around the world. The restaurant has achieved the Wine Spectator Best of Award of Excellence for several years and is one of only two establishments in Calgary to receive the Birks Silver Spoon award twice. Whether for a special occasion or a casual night out, Vintage Chophouse & Tavern offers a timeless dining experience that combines culinary excellence with a warm, inviting atmosphere.
Born in India, raised in Newfoundland, and now residing in Calgary, Chef Peter Paiva always had a love for cooking but never saw it as a career path. Enrolling in SAIT’s Professional Culinary Program was initially meant to be a temporary step in his education, a way to bridge the gap before pursuing another field. However, the energy and rhythm of the kitchen quickly captured his passion, igniting a journey he never expected. From that moment forward, Chef Paiva embraced the culinary world wholeheartedly, dedicating himself to mastering his craft and forging a career driven by creativity and expertise.
What made you want to be a chef?
“I love everything about being a Chef, be it the food, the artistry, the stress, the adrenaline rushes, the opportunity to mentor and learn but most importantly to share the kitchen with others who as passionate about cooking as I am.“