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Evolving Simple Ingredients


A Calgary-favourite place to eat, drink and gather.
Serving award winning, local, chef-driven,
urban-rustic cuisine.

1.403.984.2180  /  reservations  /  map  /
twitter / facebook / instagram / tumblr

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Evolving Simple Ingredients


A Calgary-favourite place to eat, drink and gather.
Serving award winning, local, chef-driven,
urban-rustic cuisine.

1.403.984.2180  /  reservations  /  map  /
twitter / facebook / instagram / tumblr

Pioneering Alberta's Urban-Rustic Food Scene

Led by co-chefs and co-owners John Jackson and Connie DeSousa, CHARCUT Roast House is one of Canada’s most lauded restaurants.

The restaurant’s every detail – from the reclaimed local barn wood panelling to the mason jar chandeliers – transports the authenticity and soul of local, farm-fresh producers and their flavourful ingredients to downtown’s most energetic restaurant and bar. 

With house butchered meats, homemade preserves, new menus daily, Canada’s first beer steward overseeing cellared international brews, and a bustling open kitchen, Jackson, DeSousa and CHARCUT are helping put Calgary on the world’s culinary map.

Central and Stylish

Located downtown near the Calgary Tower, CHARCUT calls the contemporary Le Germain building home. Inviting interiors feature reclaimed barn wood accents and original local art.

Community Minded

CHARCUT supports local charity though its food truck and pop-up restaurants.  It brings global chefs together to collaborate and mentors a service-driven, quality conscious team.

Award Winning

Upon opening CHARCUT was named to Canada's top 10 new restaurants by enRoute Magazine. The restaurant gains consistent high acclaim today.

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Urban-rustic cuisine


Locally inspired, sourced and supported.

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Urban-rustic cuisine


Locally inspired, sourced and supported.

CHARCUT works with honest, seasonal ingredients from small, local artisan farms and ranches to create flavourful, unpretentious dishes from scratch. 

Diners delight in t
he menu that changes daily and features a selection of house-made sausage and cured meats, as well as fresh cheeses and 'Table Snacks' like Bone Marrow au Gratin and Slow Roasted Heirloom Beets. Other noteworthy dishes include rotisserie chicken, flat-iron steak and pig's head mortadella. 

Pop in for a pint and plate of duck-fat poutine or house made charcturie at the communal table in the bar or intimate sidewalk seating. Stage a great night out with friends or family in the raised semi-private enclave. CHARCUT's lunch-all-at-once can be enjoyed in just 45-minutes and comes with a bag of freshly baked cookies to go. Settle in for a multi-course late-night feast to share and remember at a banquette table. Or vie for a spot at the eating bar, overlooking the orchestrated, live-action open kitchen and interact with the chefs. Each experience is part of the CHARCUT charm.

 

 

 

Calgary’s food scene has arrived on the culinary critics’ map of Canadian musts. As an urban and cultural centre, surrounded by Alberta’s prairie pastures, Calgary offers distinctly local, fresh, and organic inspiration to chefs and rewards to diners. Many local chefs have adopted a farm-to-plate philosophy, in which they source products from the array of producers in the region.  CHARCUT is leading the charge. 

Touring farms, cultivating relationships with ranchers and building bonds with growers puts CHARCUT chef-owners in close touch with their ingredients' provenance. Chefs take care to evolve the simplest organic ingredients into dishes acclaimed for flavour and presented to share, naturally.

CHARCUT Roast House's uniquely Albertan offer of urban-rustic cuisine dished up in sleek downtown digs makes for one of Calgary's most exciting and popular restaurants. Located at 899 Centre Street SW in downtown Calgary, Alberta and is open daily including late-nights to 1 a.m. Wednesday to Saturday with a full menu available. 
 

 

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Co-Chefs and Co-Owners


Drawing quality and creativity from collaboration, the co-chef concept works best at CHARCUT.

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Co-Chefs and Co-Owners


Drawing quality and creativity from collaboration, the co-chef concept works best at CHARCUT.

John Jackson

Young, funny and deliriously hard working, Chef Jackson is making Calgary a better place to eat, live and love.

Connie DeSousa

Top Chef Canada finalist, Chef DeSousa prepares authentic, regional food with value and acclaim. 


Better Together

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John Jackson and Connie DeSousa enter their fourth year as co-owners and co-executive chefs of Calgary, Alberta’s CHARCUT Roast House buoyed and mindful of value, sustainability, creativity and the promise food holds for community, local and global. Riding a wave of attention and a rush of critical and guest accolades, their urban-rustic fare shows Canada’s agricultural best in a busy and stylish downtown restaurant and bar.

Each trained and staged in coveted food destinations. Notably, Jackson staged at London’s River Café and Paris’ Le Jardin des Cygnes; DeSousa at New York’s Jean-Georges and San Francisco’s Quince. A Prairie-born visionary and community change-maker, Jackson studied artisanal sausage-making in Italy’s Marche to fully appreciate the value of ingredient provenance. A native Albertan who is now considered one of Canada’s top female chefs after placing as a Food Network Top Chef Canada finalist, DeSousa honed her butchery skills in Berkeley at Chez Panisse. 

Before independent travels, they met and worked together in Calgary, then opened San Francisco’s prestigious Mobil 5-Star St. Regis Hotel, then returned to Calgary to open their first venture side-by-side in 2010. CHARCUT Roast House presents “back-to-basics” food expertly prepared, fresh and from scratch. 

Recognition highlights include: enRoute Magazine’s best new Canadian restaurant top-ten; Avenue Magazine’s Top 40 Under 40; FoodService and Hospitality Magazine’s Best Independent Restaurateurs; Vacay.ca’s best restaurant; Maclean’s Magazine top 50 Restaurants in Canada; ACE Bakery Tastemakers; Cook It Raw community ambassadors. The cookery-and-business partners are cause-conscious, raising funds and awareness for a range of charities. They own and operate Alley Burger Food Truck and their second venture charbar opens in 2015.

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The Backstory


More about CHARCUT

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The Backstory


More about CHARCUT

The Name
CHARCUT Roast House creates an inviting, memorable gathering place with high energy and spontaneity. The name reflects the influences of urban rustic cuisine: CHAR for the custom built rotisserie and charbroiler and CUT for the featured vintage-style slicer and hand-crafted charcuterie eating bar.

The Food
CHARCUT's style of food is best described as local chef-driven cuisine, with Italian and Country French accents. In creating menus, our goal is to continue to evolve simple ingredients. Ingredients are sourced from small, local artisan farmers and ranchers, with herbs harvested daily from our own garden, minimizing the miles food travels. We like to know the first names of the people whose products we serve.

The Drinks
CHARCUT focuses great attention to detail on the quality of beverages served alongside the food. Ever-evolving wine and craft and cellar beer lists feature many small productions, rare finds and exciting New World varieties. The bar showcases back-to-basics style cocktails, handcrafted with organic ingredients, freshly squeezed juices and premium, small-production spirits.

The Team Approach
The CHARCUT kitchen is led by Co-Executive Chefs, Jackson and DeSousa.  Their co-chef approach to food philosophy, menu creation and execution is drawing attention, accolades and a loyal following from casual diners to the toughest critics. Only together could these global culinary adventurers and proven trend cultivators create one of Canada’s most lauded restaurants. Beyond the kitchen, ownership and responsibility for CHARCUT Roast House is shared with John Jackson's wife Carrie Jackson and Connie DeSousa's husband Jean-Francois Beeroo

The Recognition
Opening in February 2010 to national acclaim, CHARCUT appeared on enRoute Magazine’s coveted ‘Top Ten New Restaurants’ list later that same year. In 2012, the restaurant was honoured by Maclean’s Magazine as one of Canada’s top 50 restaurants. The owners were awarded the top Canadian independent restaurateurs award by FoodService and Hospitality magazine, received Top 40 Under 40 designation by Avenue Magazine and Top Chefs under 40 by Western Living Magazine. They were named as one of the top five restaurants in Canada by Vacay.ca in 2013.  Also in 2013, the CHARCUT owners received Tourism Calgary's prestigious White Hat Award.  DeSousa was a Top Chef Canada finalist and she and Jackson have appeared on the show.  They have played host to the crew from Food Network’s Eat Street (showcasing their popular Alley Burger Food Truck), and even a recent staging at the historic James Beard House in New York. CHARCUT has garnered a substantial fan base, ultimately growing its existing clientele and positioning Calgary and its local favourite restaurant status as an Alberta-must.