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Banff Dining

A tempting selection of the best restaurants in Banff & Lake Louise


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1888 Chop House

Recommend To Friends

Fairmont Banff Springs, 405 Spray Avenue
  • Overview
  • Prices
  • Hours

At the Fairmont Banff Springs’ newest restaurant, executive chef jW Foster’s menu features Alberta’s best meats and produce, carefully sourced from local farms and organic producers. 1888 Chop House is focused on prime (Canada‘s top grade) steaks and chops, hand cut in-house and grilled on cherry wood. There is a diverse seafood and fish selection, and inventive starches and other accompaniments. Seasonal vegetables are always in abundance.


The trendy chop house concept is juxtaposed with elements from the past, such as art and décor inspired by railway travel, and a name that evokes the hotel’s opening year. Before your meal, take a seat at the cocktail bar that overlooks the Castle in the Rockies’ lobby. The dress code is smart casual.

Menu Samples

  • Starters: daily soup; aged beef tartare; crab cake with lemon dressing; fresh oysters; albacore tuna crudo
  • Salads: basil compressed watermelon; butter leaf wedge
  • Seafood: grilled selection (lobster tails, scallops, shrimp); seared Rocky Mountain trout with salad, blistered tomatoes, port reduction
  • Panko crusted tofu bowl with blended grains, charred vegetables, basil pesto
  • Salted, brined and smoked pork chop (apricot chutney, roasted fingerlings, jus)
  • 1888 Classic Filet Mignon; Brant Lake Wagyu Striploin
  • Alberta AAA Beef Porterhouse: 35-oz
  • Prairie Heritage: AAA Alberta Beef ribeye; house dry aged New York striploin
  • Dry Aged Tomahawk Ribeye: 55-oz, recommended for two people
  • All Prime steaks and chops are served with house butter or natural veal jus
  • Accompaniments: sautéed shrimp; béarnaise sauce; charred wild mushrooms; seared Québec foie gras; Canadian lobster tail; sea salt baked potato
  • Starches and Vegetables: honey roasted heirloom carrots; whipped potato; brown butter squash; bacon fried French fries with scallion aioli; seasonal vegetables
  • Desserts: vanilla merigne brûlée; chiffon cake; apple pie; dark chocolate paté

Mains: $35 to $85

Drinks: wines $30 to $3,500, over 800 choices, $13 to $20 by the glass, 12 choices; scotch $9 to $50, 1.25 oz, 42 choices; cocktails $12 to $33; local and international beer $7 to $8

Tuesday to Saturday 6 to 9 pm (closed Sun/Mon). Reservations recommended.
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Details will change, especially menu highlights and prices.