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Modern Steak

Modern Steak

Restaurant

About

​Modern Steak joins two concepts into one - a modern steakhouse and cocktail lounge. A stunning space connected by an open floor to ceiling 40ft atrium that connects two different levels. The upper level is pure dining in the most “modern” sense, the lower level is a full bar & lounge that fades into an energetic dining room. Lights illuminate each table, while strategically placed mirrors allow patrons to catch a glimpse of the surroundings while personally hand-selected music creates a comfortable yet energetic vibe throughout the entire space. 

Modern Steak's commitment to quality is evident in the local Alberta Beef Menu. The result is perfectly marble-ized tender beef with a rich depth of flavour. Modern also features only the best local farm produce and artisan cheese makers located in Alberta and Western Canada. 

Location

100 8 Avenue SE
Calgary, AB
T2G 5P6

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Hours

  • Monday11:30 AM – 9:30 PM
  • Tuesday11:30 AM – 9:30 PM
  • Wednesday11:30 AM – 9:30 PM
  • Thursday11:30 AM – 9:30 PM
  • Friday11:30 AM – 10 PM
  • Saturday4 – 10 PM
  • SundayClosed

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About Canadian Beef

Canadian beef is raised with pride and care in each and every province across the country. Chances are, that just outside of city boundaries, your neighbours are depending on beef to make a living. More than 98% of cattle farms and ranches are family-run and most have been operating for generations. There are 60,000 farms and ranches with beef cattle in Canada – that’s a lot of Canadian communities built on beef! 

Raising cattle is one of the few remaining examples of animal husbandry you can see by just taking a drive in the countryside. Beef cattle grazing out in a field bears witness to the fact that Canadian beef is truly a product of the landscape – raised on the goodness that nature provides. Cattle eat locally, largely living off forage (grass) supplemented with grains or other feedstuffs available in each region of the country – potatoes in the East, corn in central Canada and typically barley and wheat out West for example. Beef is very much a product of terroir, with nuanced differences depending on the region where the cattle are raised.

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