1888 CHOP HOUSE

Great experience from the first moment to the grand finale. The place has a unique vibe, and our guide, Adam, helped make the most out of the experience.The food was cooked to perfection, and we were pretty selective in how we wanted it to be delivered. The waiter was patient and attentive to all our requests, including French Fries that were not on the menu. The fries were served, and I have to say it matched all expectations of crispy and not dry. Starting from beef tartare, we moved to the perfect steak. The place has a fantastic selection of Alberta beef that will not leave you indifferent. Deserts are just as beautiful as they are yummy and are a great treat.Enjoy!

We had a great time. The waiter was friendly and very helpful. The wine selection was phenomenal and everyone’s food was cooked to perfection.

This restaurant is what you’d expect from a world-renowned hotel. They specialize in steak and wine. The wine list is 32 pages of choice wine. The NY 12 oz striploin was delicious and made to perfection. As were the sides.Service was helpful, accommodating, and easy to talk with.Washrooms are located in the hotel. Everything is kept up to Fairmont standards, including cleanliness. (Quite a feat it you think about it.)I recommend reservations as they get busy. While the front area, visible when you walk by, looks empty it’s because that’s the waiting area. The restaurant itself was full. Ambiance was grand yet warm. You are in a castle afterall.

The service was sensational, super attentive and were so sweet in making my friends and my birthday a sweet and most memorable evening. Our hostess got us the perfect table with a view and our waiter was so professional and even gave us a little birthday gift after our dinner! My waygu filet mignon was the best I've ever had. Super tender and delicious. The mashed potatoes and brussel sprouts were the perfect addition. My friend ordered surf and turf and loved it. The wine list was also perfect, made for an easy selection. Thank you for making our dinner unforgettable.

Had the bone in rib eye. It was prepared to perfection, and the mashed potatoes are very tasty. The kids' menu was great, and the dessert was amazing. We all shared the chocolate rocher.

Wonderful service. Great atmosphere. I had the mushroom tart for a starter and it was fantastic. The Waygu NY Strip was terrific. My wife had the bison and she loved it. We had roasted brussel sprouts and mashed potatoes as sides.

1888 Chop House disappointedly was one of the worst dining experiences I have had in later years. The experience was vastly worse given what you expect of a high end steakhouse of this calibre. This was such a let down as I had high hopes for this restaurant. We attended in a group of 5 for a birthday dinner. For the food, every order had a mistake. Either the steak was not cooked as had been requested or the accompanying sauces were different from what requested or not even given. Service wise everything took quite long even after we sent back a very obviously incorrectly cooked steak. The server promised 10 minutes for the new steak though returned it in 30 minutes. The restaurant did take one item off the bill and upgraded one of the wrongly cooked items though for every order to be mistakenly delivered and one meal to be delayed greatly definitely did give us a horrible experience. Definitely would not recommend based on the experience we had.

I would like to start by saying that the service was fantastic. However, this should have been amazing wedding meal, but was not… unfortunately. Compared to our experience in the Rundle Bar. Upon arriving we were greeted warmly and congratulated on our wedding that had happened earlier that day. Corey was our main server and sommelier for the evening and we decided to go for some British Columbia Sparkling Wine along with a Grey Goose Vodka Martini each. Corey was great throughout, he was very friendly but professional at the same time… the BC Sparkling was delicious… so far so good.Then the vodka martinis arrived - far too potent, with a harsh alcohol taste with no smooth finish and no real flavour, thank goodness the olives could help cut through this.Next it is was time to order food and we were served by Corey along with along with an older gentleman and two ladies, all of whom were great, very attentive. My husband went for the Seasonal soup; Onion with Goats cheese cream (although the goats cheese cream was not mentioned), but he enjoyed it and thought it was very tasty. I went for the Beet salad, delicious apart from the feta mousse, which was a goats cheese feta, the menu did not stipulate the type of milk used for the feta and I do not like goats cheese or milk at all. On to the mains… Icelandic Cod for my husband - lovely crust on the fish and a decent portion size, but dry. I decided to go for the 14oz New York Striploin which had a lovely char and crust but was not cooked rare as I had requested, it was more on the medium side, however we do not appreciate food waste so neither of us wished to return food to the kitchen and have it wasted, the fish was tasty enough and medium cooked meat is just about acceptable for my preference. For some ‘Enhancements’ we chose the Mashed potatoes which were rich, creamy and silky smooth, along with Creamed spinach which was incredibly delicious - the ‘enhancements’ were actually the best part of the meal, great news for the spinach and mash but not so much regarding the rest of food!Finally time for dessert, we both went for the Chocolate Roche, very rich and tasty but far too large for the end of the meal.Additional notes on the experience… the glasses had a lot of water marks and scratches on the base of them, as if they had just been sat it puddles of water to dry and cutlery was not polished, again with water staining and scratches on them.Overall this was a VERY disappointing wedding meal, which should have been something special. For the price paid this was not worthy of a high-class restaurant, other than the service but certainly not the food or cocktails, which was such a shame after having a number of great experiences in the Rundle Bar.

Mastership of great culinary skills enriches the wholeness of a fine dining experience. Waiter Nicolas from Quebec made our evening special ! thank you and will be back this summer