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.

When your mind fixates on red meat, with its rich flavor, tenderness and sizzle, you'll want to come here to satisfy the craving. The Chophouse features local Canadian beef that's dry-aged, ensuring that you get a terrific cut of meat. Prime rib is the real draw, juicy and succulent, although the pork isn't too shabby either. You can order something manageable, like the 8-oz. filet mignon, or be a complete profligate and opt for the 42-oz. porterhouse (you are supposed to share it with someone else). Chicken, seafood and burgers are also available. Everything is a la carte, so if you want side items, you'll have to order them separately. Wines add an extra note of luxury.

Long established as a premiere steak house, Hy's is ideal for business dinners and expense-account lunches. It's a pricey place but one that delivers on its culinary promises. The top commodity is steak, Alberta beef that's aged and then charcoal broiled. It's delicious, buttery tender and juicy, just as you dream about. Select from several cuts and sizes, according to your taste and appetite, and have your choice cooked to order. If steak isn't on your mind, there's also seafood (lobster, salmon, and prawns) and a succulent cut of lamb. The wine list is absolutely huge, as is the choice of liqueurs. Service, naturally, is attentive and detailed.