Chuck’s Steakhouse - Banff, Alberta

Octopus was amazing! Highly recommended. Their Bison was sadly a miss. It was ok but I was expecting something more juicy or flavourful. Overall a good spot but I would not be returning as there are better spots in town that I want to try.

We had the pleasure of dining at Chuck's Steakhouse in Banff, and let me tell you, we were lucky to snag a table – it was totally worth the squeeze! 🌟🌟🌟🌟🌟 I ordered the steak frites with a coke, and from start to finish, the meal was fantastic. Our waiter Mike ... was super cool and had impeccable timing, never letting our water glasses go empty. Thanks, Mike – hydration is key! Now, let's talk about that steak. Juicy and tender, it was cooked to perfection and left me savoring every bite. The fries were lovely, crispy on the outside and fluffy on the inside – exactly how fries should be. But the true star of the dish? The aioli! This magical sauce smelled and tasted like pure garlic heaven, melting on my tongue and rocketing straight into my top 3 best sauces of all time. I could almost hear angels singing with each dip of my fry. If you're ever in Banff and craving a top-notch steak experience, get yourself to Chuck's Steakhouse. Just be sure to ask for Mike and prepare for a garlic aioli that will change your life. Trust me, your taste buds will thank you! Read more

Highly recommend if you are visiting Banff. It was relatively easy to get reservations. We order the beef dumplings (surprisingly good!) and Taste of Alberta Beef (loved the prime selection one best!).

The prime ribeye steak is outstanding. The meat is tender and the seasoning does not cover its natural flavor. I'm also surprised by the onion soup. There's some interesting spice that make the soup stand out. The alcohol and dessert menu are various. The booth is comfy and the view ... is pleasant. Read more

Conveniently located, easy to find, and perhaps the best steak I ever had (I don’t mean in Canada, but across the globe). I ordered a glass of Napa Stags Leap Cab that they recommended to go with the dry-aged. The meat, the cooking, the wine and the environment ... fall together perfectly. The garlic bread is also something to die for, especially after a day of skiing. Highly highly recommended. Read more