The Room
CHARCUT opened in 2010 inside Hotel Le Germain on Centre Street SW. Chefs Connie DeSousa and John Jackson run the kitchen as an in-house charcuterie and roast-house programme. Portuguese linguica, Alberta beef strip steak, smoked pork ribs. Alongside a serious vegetable side menu. The dining room seats 100; the bar is walk-in.
Service is brigade-Canadian, warm and well-paced. DeSousa and Jackson are frequently in the kitchen.
The Food
The kitchen's charcuterie programme is the most-photographed in Calgary. House-cured chorizo, prosciutto, lardo, salami. Mains include Alberta beef strip steak, smoked pork ribs, charred octopus.
Best Occasion Fit
Close a Deal: CHARCUT is the downtown deal dinner for the agreement that wants the chef-driven register without the steakhouse formality.
Birthday: Birthdays at CHARCUT are warm-and-classical. The charcuterie board is the photograph.