The Ember Room
Dry-aged Alberta beef, a 200-label cellar and a bar that pours until the last chip is cashed. Open 07:00–23:00, seven days a week, with a chef's counter for the serious and a private dining room for the celebratory — all inside the same house as the tables.
What the kitchen runs
Flame first, cards second
The Ember Room is not a casino buffet. It's a proper steakhouse with a cellar to match, a bar that stays open past the last blackjack shuffle and the only kitchen in Newtown that can feed 220 conference guests and four private-suite diners from the same stove.
I came for the blackjack and stayed for the steak. Then came back for the steak and skipped the blackjack. The bar still knows my name either way.
Four corners of the kitchen
A steakhouse, a bar, a private dining room and a production kitchen that feeds the whole house — all behind one amber-lit door.
Alberta beef, aged in the basement
Prime rib, bone-in strip and bison tenderloin share a 1,200 °F infrared grill. Steaks rest, sauces finish, plates leave hot — every single one.
The cellar
200 labels, 50 by the glass. Sommelier selections change with the season; big Napa cabs and bold Barolos for the steak.
Chef's counter
Six seats facing the pass. A six-course tasting menu with optional wine pairings, served by the chef who cooked it.
Private dining
A glass-walled room for sixteen off the main floor — board dinners, anniversaries, deal closings. Same menu, separate door.
The bar
Whiskeys from Alberta to Islay, a 40-label tequila wall and the house Old Fashioned — rye, maple, no fuss, never misses.
The kitchen feeds suites, salons and conference hall from one menu — room service has no limits.
Dissecting the menu
Tap a hotspot or pick a component — the spec card explains what comes out of the Ember Room.
The Grill
1,200 °F infrared, dry-aged on site
A custom infrared broiler runs at 1,200 °F to sear prime rib, strip and bison tenderloin without overcooking the centre. Beef is dry-aged for 28 days in the basement cooler; the daily cut list is written at 16:00.
Three steps to your steak
Walk-ins are welcome after 17:00 but the chef's counter and private room book ahead. See the full directory for the other seven services.
Walk-in wait — avg. 18 minCall ahead or walk in
Reservations are held by phone or the contact form. For the chef's counter or private dining, at least two days' notice is best.
Confirm preferences
A 30-second conversation: table size, dietary restrictions, celebration, cellar budget. The sommelier pre-selects two bottles if you ask.
Arrive, eat, then choose the floor
The restaurant exits straight to the casino floor and the hotel elevators. A good steak is not the end of the night — it is the warm-up.
Three ways to be served
Menus change seasonally; prices are a la carte unless a package is chosen. All confirmed by phone with the host team.
Book a table
The host desk takes reservations from 09:00 daily. Walk-ins after 17:00 are seated as space allows.
The grill is hot.
The cellar is open.
Leave your date, party size and any reason to celebrate — the host desk will call back within two hours to confirm your table.
Alberta beef, dry-aged 28 days
50 by the glass
reservations until 22:00