For those times when nothing else but comfort food will do, this is the place to be. The diner, owned in part by Juno award recipient Jann Arden, serves up all those dishes that you eschew as a child and come to crave so frequently as an adult. The mac-and-cheese gets high marks for its creamy goodness, and the hot sandwiches are warm and filling. You'll also find meatloaf and sloppy joes, those school-night staples that Mom could throw together without too much trouble. The interior is diner-style but with more upscale touches, like original artwork and subtle colors. Good anytime you get a hunger pang for nostalgia.

Deliciously creative food is the hallmark of this bistro, which is a latter-day incarnation of one of the city's best former catering companies. The cuisine is incredibly innovative, and diners often come to discover the newest combinations and entrees. Salads and appetizers benefit from what's seasonal, as do the main courses. Representative dishes include grilled pork, pheasant, roasted pumpkin soup, chanterelle-dusted beef tenderloin, squash seed-crusted ahi tuna, and grilled salmon. Each dish is laced with unusual flavors too, whether it be tropical fruit, fresh herbs, or a rich infusion of bacon. The desserts follow the same tack and add innovation to tradition. It's a formula for success all the way around. A wide selection of wines by the glass.

A clean-lined brick exterior, marked with blue awnings and accent lights, greets visitors to this popular chop-house. Alberta beef and other thick cuts of meat are the specialty, prepared to your specifications and served sizzling to your comfy booth. If you're not in the mood for steak, Buchanan's also offers a variety of seafood dishes and perfectly-cooked pastas, topped with mouthwatering sauces. Everything is homemade, and you can tell by the contented expressions on diners' faces that they appreciate the efforts. The restaurant is known for its 18-oz. prime rib chop and for its vast selection of single-malt whiskies, which are served at the bar.

Befitting a cowboy-oriented restaurant, the rustic decor features wooden furniture, a wealth of Western artifacts, and woven blankets hung across the windows to subdue the light. The menu features dishes that cowboys would've known, along with updated fare that's more in keeping with contemporary tastes. Steaks are prominent, and their specialty, the sirloin, comes in three sizes. You'll also find filet mignon, T-bones, and burgers of beef, buffalo, chicken and fish. Additional items include meatloaf, salmon, pasta and ribs. Signature dishes include the hearty "Son of a Bitch" stew and the homey saskatoonberry pie. If you're really adventurous, you might want to sample the buffalo tongue appetizer or even the prairie oysters (calves' testicles). Enjoy!

This long-established steak house boasts a classical theme, including Ionic columns, gleaming red leather chairs, and dark, polished woodwork. The multi-level restaurant is divided into lounge and dining room areas, depending on your intent. Charcoal-broiled steaks are the primary attraction, although Caesar's does a fine sauteed scampi too. You'll also be pleased by their capable touch with seafood, chicken, chateaubriand and ribs. Many of the options are four-course, so you can expect to eat heartily and well. The restaurant lays claim to having invented the Bloody Caesar, which is essentially a Bloody Mary with clamato juice instead of tomato juice. The cocktail has become a Canadian favorite, and this is the place to sample the original recipe.