Calgary’s CHARCUT Roast House salutes Maclean’s Magazine and its culinary contemporaries from across Canada on the heels of the release of Canada’s Top 50 Restaurants issue published today.

Best known for its coverage of contemporary Canadian issues like politics, business, and pop culture, the magazine's inaugural food-focused edition proves that Canada’s food scene is ripe for mainstream consumption. 

Naming Hawksworth Restaurant in Vancouver Restaurant of the Year, CHARCUT and four more Calgary restaurants made the list. 

CHARCUT and its co-chefs/co-owners John Jackson and Connie DeSousa are no strangers to the culinary media spotlight, as CHARCUT was ranked in Canada’s Top Ten New Restaurants by enRoute Magazine in 2010. Since then, DeSousa and Jackson have emerged as leaders within Calgary’s unique food culture, named by Western Living Magazine in a list of Top Foodies Under 40 and more.

"Making this list is a big, big deal,” says Jackson. “To see CHARCUT in the mix with Canada's most esteemed dining spots from coast to coast is an extraordinary feeling -- of pride, astonishment and heart-thumping excitement -- and we're clinging to the moment. This recognition -- on a national level -- is a pat on the back we will never forget. My co-chef and co-owner, Connie DeSousa, and I share the credit and the gratitude with a remarkable team here at CHARCUT.”

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. 

The momentum of the Calgary culinary movement is gaining speed thanks to accolades like the Maclean’s Top 50. A social media frenzy is resulting in fresh ideas for national chef exchanges and collaborations for restaurants. CHARCUT is tweeting talk with Ontario’s famed Group of Seven chefs and acclaimed restaurant BEAST about ways to work together inspired by the excitement of being included in the magazine.