CHARCUT Roast House invites you to their dining room. Come relax at the bar with a drink. They are open nightly all week. You can get there not only by public transit but also by bicycle. They are in a colourful area known for its nightlife.
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.”
