Ten restaurants in Calgary, with details on their food, dining rooms and menus to help you plan where to eat.
Seven tables and 20 seats fill Bar Gigi’s converted fish-and-chip shop, where the menu centres on seasonal plates for sharing. Prawn toast with yuzu and chive, charred cabbage with hot mustard and sesame vinaigrette, and fried bocconcini appeared on its June 2026 menu.
Seasonal ingredients from local growers and coastal fishermen shape the menus at River Café, set inside Prince’s Island Park. The Summer 2026 dinner menu included Broxburn tomatoes with goat cheese and rhubarb-honey vinaigrette, Poplar Bluff potato agnolotti and smoked Kyuquot Sound sablefish with fermented potato, cucumber and XO sauce. River Café serves lunch, dinner and weekend brunch.
Handmade short-rib agnolotti, clam linguine and pappardelle Bolognese establish Teatro’s Italian foundation. The dinner menu also includes seafood and grilled meats, and the kitchen has a custom Tuscan grill fuelled by wood and charcoal. Teatro has served Calgary since 1993 and maintains a cellar of more than 15,000 bottles. For a meal arranged by the kitchen, the five-course chef’s tasting menu requires the whole table to take part.
More than 20 cuts of chicken go onto Shokunin’s yakitori grill, including thigh, neck, heart and tail. Rarer cuts are available in limited quantities each evening, so the menu extends well beyond a chicken-thigh skewer. Miso-butter grilled cabbage, hamachi kama and other vegetables, meat and seafood broaden the selection.
Vegetables anchor the family-style menu at Ten Foot Henry, an all-day restaurant built around dishes shared across the table. Its namesake ten-foot cartoon figure—a Calgary arts-community landmark—is displayed at the restaurant. Keep the group to six indoors or four on the seasonal patio; larger parties cannot divide among multiple tables. Reservations and walk-ins are accepted, while outdoor seating is first-come, first-served.
Alberta chuck and brisket are ground daily for Class Clown’s smash burgers. Beyond beef, the menu includes battered cod and fried chicken sandwiches, plus a lentil-and-split-pea patty that can be served on a vegan bun. Crinkle-cut fries take a more idiosyncratic turn with cheese sauce and crushed Hawkins Cheezies. The restaurant declines substitutions and does not accept reservations; use its online waitlist instead. It is closed on Mondays.
Freshly made dim sum defines lunch at Golden Sands, with service running from 10 a.m. to 3 p.m. Dinner has a separate Chinese menu; the restaurant’s website also highlights an egg-yolk lobster dish. The Centre Street and McKnight address offers a VIP room for private functions by advance telephone arrangement. The restaurant is closed on Wednesdays.
Spicy sate noodle soup, vermicelli bowls and Vietnamese subs sit alongside roasted beef marrow with mini toasts at Pho Dau Bo. This family-run Forest Lawn restaurant has been part of International Avenue since 2008. Its menu also includes rare ribeye carpaccio with quail egg and spicy lime-chilli dressing, plus Vietnamese egg coffee.
A large egg-yolk and ricotta raviolo and veal parm capture DOPO’s family-style approach to Italian cooking. The Marda Loop restaurant draws on recipes from owner Tony’s mother, Rose, and continues the former Beltline D.O.P. in a new location. Parties are capped at six, and tables cannot be joined for bigger groups. Reservations open 30 days ahead at midnight Mountain Time, though walk-ins are accepted when the dining room has space.
Maple-cured salmon on toasted potato bread, candied pork belly with maple butter and a butter tart with candied walnut give Klein / Harris’s Canadiana theme concrete form. The Stephen Avenue restaurant serves both lunch and dinner, with choices extending to grilled Humboldt squid, spinach-and-ricotta malfatti and hand-cut ravioli with a seasonal filling. Even the cocktail list follows the theme: the Smoked Spruce Collins combines Eau Claire gin, spruce, maple syrup and maple-wood smoke.
