CHARCUT Roast House, Calgary

Even before Connie DeSousa appeared on Top Chef Canada, CHARCUT Roast House has created a lot of buzz. An enRoute Canada’s Best New Restaurant for 2010, their charcuterie and alley burgers (served in the back alley at various times announced on Twitter) has kept their name on the lips of people in Calgary and beyond.

I ate there with a friend back in February, coincidentally just 10 days before the names of the Top Chef Canada contestants were released. We ended up getting the same entrée, but different sides.

For an entrée we had the Spring Creek Butcher Steak, with arugula, fried matchstick potatoes, and chimichurri. It was probably one of the best steaks I’ve ever had. The meat was so tender that it practically melted in your mouth.

My friend also ordered the duck fat fried poutine served with cheese curds and truffle gravy. It was delicious and so very rich. So rich in fact that we couldn’t finish it even though I ended up trying to help her eat the dish. We were stuffed silly. I could easily see this dish being a good appetizer for 3 to 4 people. It’s definitely something that you need to share. I was sad that they cut out Connie’s Top Chef Canada’s poutine Quickfire challenge because I wanted to know if she had made this version for the competition or not.

Butcher steak and poutine

Butcher steak and poutine

The other side that we ordered was the slow roasted heirloom beets served with house-made soft goat cheese and arugula. The beets were tender and slightly sweet, but to me the star of this dish was the goat cheese. It was creamy and fluffy, and had a light tang instead of a strong tang that you find in many goat cheeses.

Butcher steak, heirloom beets and goat cheese

Butcher steak, heirloom beets and goat cheese

For dessert my friend had cheesecake in a jar. I think they were preserved saskatoon berries, but my memory is a little hazy. The cheesecake was light and fluffy.



I had the flourless chocolate cake with graham crackers and ice cream. It was dense and chocolately, with a brownie-like texture. I ended up having to bring some of it away with me because of being much too full from all the good food.

flourless chocolate cake

flourless chocolate cake

Our receipt was delivered with a postcard and the cutest little pig paper clip.

The bill and the pig

The bill and the pig

Alley burgers were actually being served later that night but I was too stuffed to even think about eating them. I had a great meal and would definitely come back again.

P.S. Did you know that I’m doing interviews with the Top Chef contestants? You can read all the other past interviews by using this Top Chef Canada list.

CHARCUT Roast House
101, 899 Centre Street SW
Calgary, AB

CHARCUT Roast House on Urbanspoon

News and links… and a contest!

And lastly, I am happy to announce an official Brûlée Blog contest!

The kind folks at Sobeys have offered to give one of my readers 1375 Club Sobeys points, which works out to approximately $10.00 in free groceries. Yes, I said free groceries!

Club Sobeys is Sobey’s free loyalty card where you can earn reward points through your purchases and redeem them for groceries, appliances, gift cards, and Aeroplan Miles. Since September 2008, more than 2.2 million Club Sobeys members have collected over 6 billion Club Sobeys points, and redeemed them for over $26,000,000 in free groceries. If you don’t already have a Club Sobeys card, you can sign up for a free one right over here. Please note that the points (and therefore also the contest) are only available to residents of Ontario, Alberta, Manitoba and Saskatchewan.

Ok so how can you win these wonderful points? Simply follow any of these three options:

1. Post a comment here. And make sure to include your e-mail address in the e-mail address line so that I can tell Sobeys who the winner is! If you don’t want to post a comment, feel free to send me an e-mail instead at bruleeblog@{no-spamming} (remove the stuff between and including the fancy brackets).

2. Talk about this contest on your blog, Twitter, Facebook, etc. and post a link to it here in an additional comment. No limits as to how many of these you do.

3. E-mail your friends and have them mention your name when they post their comment.

This contest closes at end of day May 7th.

Disclaimer: I have not been paid anything nor given anything to promote Club Sobeys.

News and links

First, a few administrative details. I’ve moved a few things around on my website – links to other food blogs and websites can be found on a page of it’s own, accessible from the sidebar or from a link at the top of any web page. I added a few new links in there, so I encourage you to have a look and see if there’s anything that’s new to you. Also, if you have a look at the sidebar, you can also now sign up for e-mail updates.

Okay, enough blabbing. Let’s get to the news and links.