shane eaton 10/19/25 shane eaton 10/19/25

Calgary

When most people think of Calgary, they think of oil and gas, the stampede or maybe the Plus 15 network connecting buildings in downtown Calgary to avoid hypothermia in the winter.

However, Calgary happens to have of the most exciting F and B scenes in Canada, home to the beloved Missy’s This That cocktail bar (8th best in Canada’s Top 100 Bars 2025 and 52nd on the extended North America’s 50 Best Bars 2025) as well as Eight (6th in Canada’s Top 100 Restaurants 2025), one of the most exclusive restaurants in the world.

Below you will find my guide to the best drinking and eating experiences in Cowtown.

Cocktails

Missy’s This That

If you know you know. Missy’s This That is Calgary’s industry darling thanks to the best value spirits and wine menu in Western Canada. Coupled with the positive energy of the staff, it’s no surprise that hospitality professionals love stopping by on their off days. Missy’s keeps things simple with an understated decor but executes food and drink to perfection. Well-balanced drinks, great wines, beers, and spirits and the best cheese plate in town. I suggest stopping by Missy’s during the day for its great natural lighting and a view of Calgary’s hip Mission neighborhood.

After Eight

Adjacent to EIGHT, the legendary 8-seat restaurant in the ALT Hotel from Chef Darren MacLean, is the slightly less exclusive after EIGHT. As the name suggests, after EIGHT opens to the public once EIGHT’s guests have departed. Starting at 10 PM, staff will take names for a waitlist and accept walk-ins as space allows. Entry is available by calling the after EIGHT parlour from the white phone in the hotel lobby.

Not surprisingly, after EIGHT features just eight bar stools, creating an intimate setting that encourages interaction among guests. The cocktail menu is inspired by Satoyama—the transitional space between mountain and sea—blending foraged ingredients with premium spirits and locally sourced elements. The result is a flavourful tribute to Canada’s rich cultural and natural diversity. Co-created by Darren MacLean and Yoshinobu Kimura, each cocktail is served in custom-designed Kimura glassware.

Highlights include the floral-yet-savory Sakura Blossom Martini, made with vodka and white vermouth infused over seven days with Sakura blossoms, and MacLean’s Manhattan—a contemplative take on the classic—featuring Dalmore 18-year-old Scotch infused with Sakura leaf, Cocchi di Torino, and bitters.

Shelter YYC

Shelter quickly became a staple on my Calgary bar list, thanks to the warm and welcoming team of Paulina Arteaga Vazquez and Ryan San Diego. Shelter serves a mix of prohibition-era classics alongside modern, exquisite signature cocktails, complemented by rotating food pop-ups. The interior is dark and atmospheric, featuring a striking wall of gas masks behind the bar and a stunning light installation with over 5,000 individually hung bulbs, evoking the legendary Operation Dagger in Singapore. The cocktails, however, are anything but somber, highlighting agave spirits inspired by head bartender Paulina’s Mexican heritage.

Coffee

Phil & Sebastian coffee roasters / Sidewalk citizen bakery (Simmons Building)

Inside the charming and historic Simmons building, you’ll discover delicious baked treats from Sidewalk Citizen alongside exceptional coffee from Phil and Sebastian, Alberta’s most renowned specialty roaster. Currently, Phil and Sebastian serve batch brew and espresso, but they’re planning to add a high-capacity automated pourover system soon. At Sidewalk Citizen, be sure to try any of their unique sandwich creations—the recipes are distinctive but almost always tasty. Their grilled cheese sandwich, lightly brushed with sweet honey, is a standout that’s well worth the visit.

Food

Eight

Eight, arguably the most coveted reservation in Canada, is absolutely worth the effort. Chef Darren MacLean has redefined Canadian cuisine, making me proud not only to be Canadian but also of the extraordinary ingredients our country produces.

Any doubt that this would be a spectacular meal was immediately dispelled by Darren’s Innisfail Peas—a course that transforms a humble ingredient into something extraordinary. Inspired by his childhood memories of shucking peas in his grandmother’s garden, the dish pairs Alberta-grown peas with buttermilk, black garlic, sake, and mint, marrying local terroir with global culinary techniques in a way that is both nostalgic and inventive.

The Wild Oregano course—featuring garden tomatoes, Chî Farms lomo-cured lardo, ajo blanco, and green romesco—strikes a perfect balance between vegetable-forward freshness and indulgent richness. It will delight diners who love produce but also those who appreciate intricate technique and layered flavors.

Other standouts included the NS Lobster (hargow, xiao long, lobster liver espuma, Hokkaido uni), which I can confidently call the best dim sum I’ve ever had, and the QC Duck (master stock jus, Taiwanese cauliflower, pancetta), a course that elegantly balances the richness of Quebec duck with the freshness of the cauliflower.

And if you’re lucky, don’t miss Darren’s agnolotti—one of the finest pasta dishes I’ve experienced in Canada. Thanks once again to Adrian Brijbassi for the stellar recommendation.

After your meal at Eight, be sure to enjoy a cocktail in the private den. MacLean’s Manhattan is the perfect nightcap, a fitting end to a truly remarkable evening.

Rouge

Tucked into an 1891 Victorian farmhouse in Calgary’s Inglewood neighbourhood, Rouge is a sanctuary of French-inspired fine dining deeply rooted in Alberta terroir. From the moment you step onto the charming porch and through the canopy of mature trees surrounding the garden patio, the restaurant exudes heritage, warmth, and a quiet elegance.

Under the guidance of co-owners Olivier Reynaud and Chef Paul Rogalski, alongside Chef-de-Cuisine Dean Fast, Rouge champions a seasonal, garden-to-plate philosophy. Herbs and vegetables grown onsite—and sourced from trusted local farms—feed a tasting menu that rotates with the seasons, highlighting both creativity and locality.

The first course, Tomato and Chicken Consommé, is a revelation. Crystal-clear broth bursts with the sweetness of locally sourced tomatoes, paired with house-made ricotta-and-borage-leaf gnocchi, sorrel fluid gel, and torch-touched confit tomatoes. Each spoonful is delicate, vibrant, and utterly comforting—a dish you wish could last forever.

The Black Apron Beef Tenderloin impresses just as profoundly: tender Alberta beef served with red beet purée, colorful cauliflower, and roasted purple fingerling potatoes. Chef Dean’s celebration of late-summer produce brings color and nuance to every bite.

The meal culminates in a tasting of Canadian cheeses from Fromagerie Le Charlevoix, paired with rhubarb compote, red onion jam, Saskatoon berries, and raw, unpasteurized honey cut from the frame at the table by Chef Dean.

Every course at Rouge tells a story—of local terroir, thoughtful sourcing, and refined technique. Dining here is not just a meal; it’s an experience that lingers long after the last bite, reminding you why Calgary has a place on Canada’s culinary map.

Class Clown

Class Clown sits tucked away in Calgary’s Mission neighbourhood (1711 4 St SW) and has quickly earned a reputation as the city’s go-to burger joint. The space is cozy — arrive early or late to avoid the inevitable line. Inside, it’s pure retro charm: 1970s wood panelling, a padded bar, and warm, moody lighting that sets a laid-back vibe.

The burgers are the real star. Class Clown grinds its own Alberta chuck and brisket in-house, smashing each patty on a hot grill for that perfect crispy edge. The standout Donald McRonald—a gourmet nod to the Big Mac—stacks two juicy patties with melted American cheese, ketchup, mustard, raw onion, and pickles on a squishy buttered bun.

Pair it with a cold craft beer or a glass of natural wine, and you’ve got the perfect mix of nostalgia and new school.

Pure Street Food

Lam Pham’s Pure Street Food offers a modern twist on casual Vietnamese cuisine. While the dark, simple interior may not feel very inviting, the authentic Vietnamese flavors will truly impress you. Situated in First Street Market, the standout dish is the beef pho, featuring sliced beef, brisket, beef balls, tendon, and a spicy sate broth. This pho is, without a doubt, the best I’ve ever had thanks to its rich and flavorful broth. If you’re not up for pho every day, the No. 4 Hu Tieu Mi Kho noodle bowl is a must-try, packed with char siu pork, ground pork, and crispy pork spring rolls—it's addictive!

Pure has recently re-opened their standalone restaurant. Named Pure Saigonese Kitchen, the restaurant has moved from their original downtown location to 33rd Ave SW.