Rge Rd

🌟 Appetizers The Wagyu tartare has quite a few other ingredients mixed in besides the beef. To be honest, I can barely tell the difference between Wagyu and regular beef here. The shredded pear 🍐 that comes with it, though, is quite refreshing. 🥖 The bread basket is an extra order, but it’s our favorite sourdough—crunchy and slightly charred on the outside, soft and fluffy inside. Delicious. 🌟 Main Courses 🥩 Since we’d seen bison 🦬 in Elk Park that afternoon, we decided to try this seemingly clumsy yet cute big animal for dinner. The meat is softer than regular steak, with a hint of gamey flavor. My friends opted for the 9oz strip and 6oz flat, both dry-aged. Personally, I prefer the strip cut—it has more of that satisfying, hearty meaty texture. 🥩 The doneness is default, probably around medium rare. It’s worth mentioning that the sides are all tasty: the bison is paired with carrots 🥕, and the steak with Brussels sprouts 🥬, both roasted to a sweet, caramelized crisp. 🍷 Drinks deserve a special mention. The sommelier recommended a bold red to pair with the bison—its earthy notes perfectly balanced the meat’s gamey edge. For those preferring something lighter, the house gin cocktail with fresh pear puree was a revelation, echoing the appetizer’s crispness in every sip.​ 🍰 Desserts arrived just as we thought we couldn’t manage another bite. The salted caramel tart had a buttery crust that crumbled like shortbread, while the vanilla bean panna cotta, topped with roasted fig 🍯, was silky and not cloyingly sweet. My friend insisted we try the chocolate fondant—when cut open, warm fudge oozed out, pairing gloriously with the leftover red wine. #Edmonton#Edmontoncuisine