The flavors of the Southwest and Canada blend seamlessly at Open Range in Calgary. First there's the decor, a warm mix of hardwood floors and tables, suede chairs, and Southwest accents, including a set of steer horns resting on the stone fireplace mantel. Then there's the food.

Chefs sear up Alberta beef, lamb, and game and nestle the meaty morsels next to local vegetables. They also incorporate Southwestern flavor profiles into their dishes, such as filling enchiladas with bison or pairing an elk rib eye with a twice-baked potato sprinkled with cotija cheese.

However, they might take the most pride in their decadent 24-ounce Alberta beef porterhouse slathered in Rocky Mountain chimichurri. This cut of beef incorporates both the new york strip and the tenderloin and is somewhat hard to find, even at traditional steakhouses. (It's more profitable to sell the two cuts separately.) But the chefs at Open Range have made it their mission to serve a traditional porterhouse complete with both cuts.