Wellingtons of Calgary
By YP Contributor

“This is a Steak City”

Restaurants that are still thriving after more than three decades in business are rare. Tom Grigoriou, Nick Georgoulis and Larry Adam, co-owners and operators of Wellington’s Steak House, make it look easy. Opened in 1979, the award-winning dining institution has long been a favourite of patrons and food critics alike. Pretty impressive, considering the dining industry sees food trends come and go, and restaurants open and close like a chef’s oven door during dinner hour.

Its subdued lighting and country club decor give the restaurant an ambiance that’s hard to find in the restaurant scene. While patrons dine, they can watch chef Nick sear fine cuts of beef in the glass-enclosed grilling area in the centre of the dining room.

Wellington’s magic combo of fine food and warm atmosphere has attracted some big-name patrons, too. These include Stephen Harper (before he became prime minister), the late Alberta Premier Ralph Klein, many members of the Calgary Flames hockey club and Canadian Olympic equestrian star Eric Lamaze, who’s a fixture at Spruce Meadows competitions.

In the end, people always come back for a good steak. - Tom Grigoriou, co-owner
Wellington’s of Calgary , Restaurant, steak, seafood, alcoholic beverages
Chef Nick prepares fine cuts of Sterling Silver beef.

Consistency is the Key

Wellington’s of Calgary's bestselling entree is its juicy rib-eye steak prepared with chef Nick’s secret seasonings. “This is a steak city,” says Larry. Wellington’s is also known for its Seafood Newburg, as well as its Caesar salad and cherries jubilee, which are both prepared and served tableside. The restaurant’s namesake dish, beef Wellington, is a succulent filet mignon, slathered in a rich paté and wrapped in a flaky pastry.

Over the years, the three co-owners have seen food trends come and go, from high-carb to high-protein diets, and they’ve weathered them all. “The key word is consistency,” says Tom. “In the end, people always come back for a good steak.”

Wellington’s of Calgary , Restaurant, steak, seafood, alcoholic beverages
Wellington’s menu includes a selection of fine wines.

Three Amigos

The secret to their success is uncomplicated and as straightforward as the three men, says Chef Nick. “It’s understanding and communication; it’s like a marriage.” But it has taken more than friendship to keep the trio’s restaurant buzzing for all these years. All three say quality, service and consistently good food keep people coming through the doors.

The trio originally got to know each other while working together at another landmark dining establishment, the Red Carpet Steak House at Glenmore Trail and Elbow Drive. They then opened Wellington’s of Calgary simultaneously with Oscar’s, its family-style sister restaurant, which is located next door.

They chose the name Wellington’s after the Duke of Wellington, and the British soldier and statesman’s portrait hangs in the restaurant’s entryway. “It was a catchy name,” says Tom, and it reflects the refined food the restaurant serves. “A full restaurant and happy customers — that’s success,” says Tom.

Wellington’s of Calgary , Restaurant, steak, seafood, alcoholic beverages
The restaurant’s namesake British army officer and statesman surveys the entryway.
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