CHARCUT Roast House

Restaurant type

  • Steakhouse,

Cuisine type

  • Canadian,


  • Full Bar,


  • Casual,

Products and Services

  • Caters,
  • Online Reservation,

Languages Spoken

  • English,
101-303 Centre St SW, Calgary, AB T2G 2B9
Useful Information

Opening Hours *Holiday hours

Verify with Merchant


  • $26 To $60,

Methods of Payment:

Meet the owner

This is CHARCUT’s recipe: start with two acclaimed chefs, give them creative control over the menu and let them carefully choose the best quality ingredients (especially meats) from local and regional farmers. Calgarians are eating it up, much to the delight of co-owners and head chefs Connie DeSousa and John Jackson. The pair opened the urban-rustic restaurant a stone’s throw from the Calgary Tower in 2010. Their talents previously led them from Calgary to cooking gigs all over the globe. John invited Connie to work with him at the prestigious St. Regis Hotel in San Francisco. It was there they soaked up the influences that would inspire CHARCUT.

“In San Francisco, everyone knows where their food comes from and the first names of their butchers and farmers,” remarks Connie of the food-conscious environment they worked in. “We wanted to bring that concept back to Calgary and open our own venture as we noticed a new, youthful vibrancy about the city.”  Upon returning they exhaustively researched regional growers and ranchers to supply CHARCUT. “We literally spent 40 days on 40 farms when we moved back to Calgary.”

Read the story of CHARCUT Roast House

Ratings & Reviews - CHARCUT Roast House

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    The poutine is to...

    The poutine is to die for ! A must if you are ever in Calgary

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    Appears in 16 Smart Lists

    Editor’s Pick
    Do-good dining: Restaurants for Change in Calgary

    Do-good dining: Restaurants for Change in Calgary

    In the heart of downtown at the Le Germain Hotel, CHARCUT’s emphasis on extravagantly simple ingredients put this urban-rustic, meat-focused restaurant and its co-owners, John Kacson and Connie DeSousa, on the national culinary map. For those feeling really carnivorous, start with a half or full CHARCUT charcuterie board of artisanal cured meats and then dig in to some house-butchered bison brisket with beech mushrooms, boar bacon, sour cream and soft polenta or Alberta beef feature steak with smoked poplar bluff potatoes and salsa verde.

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    Eat it all: Discover Calgary’s best nose-to-tail dining

    Eat it all: Discover Calgary’s best nose-to-tail dining

    Charcut co-chefs John Jackson and Connie DeSousa are known for their expert butchery and they really do make the most of the proteins they serve. The restaurant was one of the first to popularize house-made charcuterie in Calgary with its pig’s head mortadella and additional sausages and pates and also makes good use of bone marrow and other tasty bits.

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    Rich recipes: Calgary restaurants that use rich ingredients

    Rich recipes: Calgary restaurants that use rich ingredients

    A downtown haven for discerning meat eaters (though there are plenty of salads and fish dishes on the menu), it’s the little touches at Charcut that push its cuisine over the top. The restaurant’s pig head mortadella is one of its signature dishes, as is the truffle gravy poutine. Also, to give your meat selection a little bit of a boost, try the beer battered onion and bone marrow steak topper.

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