With the massive Global Petroleum Show happening in Calgary this week, GR and I decided to utilize one of the company’s many access passes and make the trip down from Edmonton. Leaving after work on Tuesday meant the by the time we hit Red Deer, it was time to eat. At least it was for me; GR can seemingly go all day without food. So with my tummy rumbling, I pulled off in search of food.
There are plenty of options near the highway, Gasoline Alley anyone, but we decided to branch a little further off the trail. Making our way down 67th street, we came across Mr Mikes Steakhouse & Bar. GR, who had visited before, mentioned it was akin to a west coast Keg, which sounded good enough to me. As we stepped out of the car, we seemed to be lucky enough to catch a break in the recent rain storm, and decided to dine al fresco. The restaurant itself was dimly lit, and scattered with west coast paraphernalia; paddles, canoe information, fishing propaganda etc.. Not overly tacky though, it’s not like you are swimming in fishing nets from the ceiling, or boats that are half-built into the wall.
The patio was quiet except for one two top table, and we quickly set to work on the menu the second we were seated. Mentioning I’d never visited a Mr Mikes before (apparently we have one in Edmonton now?), the friendly staff member suggested I try their famous steaks. Go figure, steakhouse…steaks. I wasn’t going to bite that easily though.
GR ordered the West Coast Chicken Filo. It looked pretty impressive for, and arrived only minutes after ordering. GR mentioned that the gravy potato and garlic mashed potatoes were fantastic while the main dish itself was flaky, but lacked an seafood flavor. After sneaking a bite, I couldn’t help but think the dish offered way to many profiles. Hollandaise, filo pastry, chicken, crab meat, shrimp, spinach, pesto and cheese; where does it end.
I decided to go for the Smuggler’s Cove Chicken with a side salad. The salad included mixed greens, with a few pieces of tomato and cucumber;nothing special. The chicken had a great char flavour, and was cooked perfectly for a chicken breast. The shrimp and scallop topper was hit or miss; some rubbery, some not. The worst part of the dish was the amount of butter left from the topping which was sautéed in Creole butter. Every time I cut a piece of chicken, a surprising amount of fat would run out. Needless to say, by the time I was done, there was a small pool of heart clogging grease on the plate.
With something for everybody on the menu, solid service, and two above average plates, I think I’d consider stopping by Mr Mikes again one day…but I’d drag a long a few meat heavy friends and conquer their famous steaks.