Modern Steak – Got Beef?

Modern Steak owner and manager Stephen Deere has put a new twist on what is probably the most ‘Calgary’ of restaurants, the steakhouse. We don’t have the nickname ‘Cowtown’ for nothing!

I wasn’t sure what to expect when I arrived at Modern Steak last night for media night. I’ve always loved the space that formerly held Muse which always seemed cozy and welcoming. The 3 1/2 months of renovation has breathed new life into the space with white and blue accents lending a light/modern feel while the darker gray walls and lighting still give that cozy feeling to the space. It’s a unique space, one that will host many great meals and memories for years to come.103When I arrived at Modern Steak there was a man on a ladder fixing the signage outside and I wondered if I had scheduled myself to arrive on the wrong day (yes, that’s happened). I was further confused when I stood in the entryway for a few moments wondering what to do with my coat. I was pretty sure the coat check system formerly in place at Muse would still be available but there was no one at the hostess stand. I didn’t have to wait too long for Chef Kurt Warner to come down from the kitchen to take my coat.  I joked for a bit asking him if taking coats was part of his job description and we had a chuckle. I’m glad I arrived during the hostess’s ‘powder break’ because I  was able to meet Chef Kurt and get a sense of just how proud and excited he was to be at Modern Steak.

Now for ‘the business’. One remnant of the former Muse donned our tables last night…the restaurant’s acknowledgement of the past didn’t go unnoticed by the vibrant media crowd. We were all happy to see the return of the truffle popcorn. It was a quick reassurance of that Muse attention to detail and taste would be carried forward at Modern Steak. The dinner menu includes fresh seafood, smaller starters, soups and salads, as well as some larger plates with multiple proteins on offer. Modern Steak promotes the Vancouver Aquarium’s Ocean Wise program, choosing to feature sustainable and responsibly sourced fish and seafood. 109There are several cuts and varieties of steaks on offer but they all have one common factor…being truly Albertan in provenance. Modern Steak sources its beef from local producers; Northridge Farms Angus Beef (High River), Brant Lake Wagyu (Brant Lake), and Heritage Natural Angus (Camrose) and you really can’t get any better beef on the planet than here in our home province. The accompaniments are noteworthy by themselves; Parmesan Truffle Fries, Poplar Bluff Crushed Fingerlings, Sautéed Brussels Sprouts with Bacon. If you’re out on a date night, be sure to arrive on a Tuesday when you can get a porterhouse dinner for two, including dessert for $98/couple. If you’re out with a group of friends, try Thursdays for ‘buck a shuck’ night where you can also get 1/2 pound of peel and eat shrimp for $10 for the non oyster lovers. For other weekly specials refer to the  Modern Steak website.

105Formerly the ‘chef’s table’ space, this space now houses a small kitchen space for seafood and cold dishes

The lunch menu at Modern Steak is similar to the dinner menu but with the addition of a great selection of choice burgers and sandwiches for that lunch appetite. Speaking of appetites, if yours includes a lust for bourbon you would be well advised to visit Modern Steak for their brilliant selection of Bourbon spirits and cocktails.

Welcome to Modern Steak; the steaks are local, the bourbon is plentiful, and the comfortable chairs will make you want to stay all night.

Modern Steak  107 10A St NW; 403-670-6873
Modern Steak on Urbanspoon

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This entry was posted by dishnthekitchen.

3 thoughts on “Modern Steak – Got Beef?

    • I know right? Caesar salad remodeled with black kale. yep. truffle fries yep. prawn bong yep. oh yeah and they also do cheese fondue.
      seriously though. you need to have prawn bongs for your catering company!

  1. Pingback: 2014 Restaurants in Review | Dish 'n' the kitchen

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