Chicago Chophouse - Calgary, Alberta - Wi-Fi Hotspots on Waymarking.com

First the wi-fi then the steak. The internet connection here is great if you are waiting or one to show a business partner the latest figures over lunch. With a quick Shaw connection you will get the download that you need rather than relying on the costs of your mobile carrier.

Mow the steaks....the staff are extremely knowledgable about the menu and the way that the steak is aged and prepared. They will not let you go wrong with your choice in beef and how it is prepared. For wine pairings they have skill in that department as well.

"Chicago Chophouse resides in the historic Bank of Montreal building at the heart of downtown Calgary’s Film & Entertainment District. Combining classic elements of a traditional steakhouse with a contemporary flair, Chicago Chophouse promises an eclectic, compelling menu and a truly unique dining experience amidst the hustle and bustle of the city core."
See: http://www.chophousecalgary.com/page/chicago-chophouse-calgary/1000466#

About the beef...and a little education that the staff can give you there:

"Dry aging of beef is an art that requires extensive training and knowledge. The result is a steak that is bolder and more tender, with a buttery succulence found only in our dry aged steaks.

The dry aging process takes special care and requires a substantial inventory. It is a time consuming and expensive process, which requires extra effort, storage and high-quality beef. Up to 20% of the original weight of the loin is lost during the dry aging process, this is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies. Forty years ago, most of the the beef available in the marketplace was dry aged. That all began to change in the early 1960's when the process of vacuum packing beef became common practice for most cattle producers.

The advantage of this process was that the beef could be "wet aged" in the vacuum packs without losing any weight. This proved to be a much more cost effective method for aging and slowly the consumer forgot what the taste of real steak was, as they were weaned off the flavour of dry aged.

Chicago Chophouse's dry aging process begins with only the finest premium choice loins. These are kept sealed within a climate and humidity controlled room for 21 to 28 days to allow the naturally occurring enzymes in the beef to break down the connective fatty tissues to produce a steak with superior flavor and the ultimate in tenderness. During this process juices are absorbed into the meat and the outside layers dry to the texture of beef jerky. This layer must then be trimmed away and discarded before it is ready to be used. The enzymes have now completed their work. The steak is now tenderized and the flavor has had time to develop; becoming richer and more intense on the palate."
See: http://www.chophousecalgary.com/page/alberta-beef/1000466

Connection Type: Base Station (BSS) DHCP IP's Given Out: DHCP On Is WEP Key on or off?: WEP on Pay Network: PayNet SSID or Network Name: ShawOpen Approximate Location: Anywhere in this restaurant...from the mezanine to the basement. Business Street Address: Not listed

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