There are two major industries in Alberta, oil and beef. The oil industry has taken off in recent years, bringing prosperity (and many new residents) to the province. But beef is strong in the history of Alberta, and it is only fitting that Calgary boasts lots of fancy steakhouses. Saltlik is right in the middle of the downtown core, on the corner of Centre St and 8 Ave. The atmosphere is inviting; dark timber, subdued lighting, and cozy tables. The back of the restaurant is dominated by an intricate glass sculpture hanging from the elevated ceiling.
Saltlik is all about steak, although the menu makes some effort to tempt the “I don’t eat red meat” crowd. Vegetarians (who probably know better than to eat at a steakhouse) should stay clear. We shared the Mediterranean God’s Dips - tarama, feta, and artichokes served with flatbread - between three people. A delicious start, and plenty of food. Main course steaks are served with a loaded baked potato. With the smallest steak weighing in at 8oz, and the potatoes twice the size of my fist, a single meal could easily feed two people. Steaks arrived cooked as ordered. The béarnaise sauce on the petit filet was fantastic. Citrus rosemary butter on the rib eye was disappointing and tasted mostly of garlic. Fortunately the steaks are good enough that sauce is really unnecessary. I can’t comment on the desserts. I love food, but after that much steak and potato not even I have room for the sweet stuff.
Saltlik is all about steak, although the menu makes some effort to tempt the “I don’t eat red meat” crowd. Vegetarians (who probably know better than to eat at a steakhouse) should stay clear. We shared the Mediterranean God’s Dips - tarama, feta, and artichokes served with flatbread - between three people. A delicious start, and plenty of food. Main course steaks are served with a loaded baked potato. With the smallest steak weighing in at 8oz, and the potatoes twice the size of my fist, a single meal could easily feed two people. Steaks arrived cooked as ordered. The béarnaise sauce on the petit filet was fantastic. Citrus rosemary butter on the rib eye was disappointing and tasted mostly of garlic. Fortunately the steaks are good enough that sauce is really unnecessary. I can’t comment on the desserts. I love food, but after that much steak and potato not even I have room for the sweet stuff.
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