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No. 42


When Alberta-born chef Blair Lebsack and wife, Caitlin Fulton, opened the 60-seat farm-to-table RGE RD in 2013, they were first in Edmonton to proffer nose-to-tail dining with all its requisite sustainable, seasonal and hyper-local descriptors. The menu offers generous portions of flat iron bison steak, coriander-spiced pork loin and smoked pork belly, all roasted in one of two wood-burning ovens, and matching wonderfully with a Canadian-centric beer-and-wine list. Next door, the 4,000-square-foot Butchery by RGE RD sells uncooked versions of their house-butchered meats and other foodstuffs. Up next: a communal dining table, events space, weekly “Butcher’s” brunch and a daily happy hour.

—Karen Ashbee

Sundry cuts of beef at The Butchery
Photo credit: (braised beef) Detour Photography. (cuts of beef) Dong Kim.

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