Visit the restaurant in my last day of the Banff trip. The Rib Eye was AMAZING, period. Thick cut, more than an inch thick, yet soft and juicy inside. This is really a perfectly cooked steak, maybe by far the best cooked steak I had in my entire life because the thickness of the steak makes it much harder to cook it perfectly. The Rib Eye was covered by caramalized brown sugar, which is different than the traditional salt and pepper. and I like this way on cooking the steak, as it counters the greasiness of the rib eye.
We tried the onion soup, calamari and foie gras mousse. The appetizer were decent, and pleasant to taste bud.