Gluten Free 
Course 1 – French Onion Soup
Gratinéed with Blended Cheeses
Course 2 – NOtaBLE Alberta Chuck Meat Loaf
Wild Mushroom Gravy | Creamy Mashed Potatoes | Sudo Farms Peas & Carrots
Course 3 – Haskap Berry “Pie”
Crème Fraîche Ice Cream | Sunflower Seed Brittle
Recommended Pairing:
Last Best Brewing & Distilling Dirty Bird Black Lager – $12
Featured Producers:
- Sudo Farms (Diamond City) peas & carrots
- Poplar Bluff Organics (Wheatland County) Potato
- The Angry Frenchman Butcher (Calgary) Alberta Beef
Gluten Free
Course 1 – Baby Shrimp Louie Wedge Salad
Baby Iceberg | Alberta Tomato | Pickled Local Cucumber | Avocado
Course 2 – Charcoal-Grilled AAA Skirt Steak
Prairie Wind Honey & Balsamic Marinade | Tallow-Cooked Poplar Bluff Potato | Spiced Local Sour Cream & Bacon Vinaigrette | Sudo Farms Broccolini | Red Wine Jus
Course 3 – Haskap Berry “Pie”
Crème Fraîche Ice Cream | Sunflower Seed Brittle
Recommended Pairing:
Tool Shed Brewing Red Rage Red Ale – $12
Featured Producers:
- Sudo Farms (Diamond City) peas & carrots
- Poplar Bluff Organics (Wheatland County) Potato
- The Angry Frenchman Butcher (Calgary) Alberta Beef
- Galimax Trading (Nobleford) tomatoes, cucumbers
- Blue Vista Orchards (Picture Butte) haskap berries
- Prairie Wind (Alberta) honey
After 15 years as one of Calgary’s most beloved dining destinations, NOtaBLE The Restaurant is entering a bold new chapter.
On June 17, 2025, Chef Michael Noble proudly unveils NOtaBLE ~ The Steakhouse, a reimagined concept that pays tribute to Alberta’s rich culinary roots while delivering the unmistakable warmth, quality and fire-kissed flavour that have defined the NOtaBLE experience since day one. The revamped menu will showcase 100% Alberta-raised beef, expertly butchered in-house and grilled over charcoal fire, including Canada Prime cuts, Certified Angus Beef and dry-aged premium cuts in partnership with The Angry French Butcher.
Originally launched in August 2010, NOtaBLE quickly became a dining sensation. Nestled in Montgomery in NW Calgary, then an unexpected location for a fine dining experience, the restaurant was packed from the start. Fifteen years later, Noble is ready to shift the restaurant in a new direction.
“Operating NOtaBLE The Restaurant has been the joy of my life,” says Noble. “But with Calgary’s dining scene evolving so quickly, it felt like the right time to take things to the next level while staying true to our roots.”
Michael Noble’s culinary vision remains intact, delivered through a steakhouse lens and grounded in local authenticity. “Every detail, from the fire to the fork, reflects our Alberta heritage,” says Noble. “This is Alberta roots, Alberta beef, NOtaBLE taste.”
While the menu will spotlight a premium steak experience, longtime fans will be delighted to hear that many beloved NOtaBLE classics are staying put. “We’re keeping the crispy potato rolls, the rotisserie chicken, the Greek salad, the grilled Caesar, all the dishes our regulars crave,” Noble assures. “And our legendary Friday prime rib is now available Thursday through Saturday.”
In addition to expertly grilled beef, the new menu will feature steakhouse favourites such as fresh oysters, charcoal embered oysters, cocktail shrimp, crab bakes, Canadian lobster.
Restaurant Manager Timo Salimaki is preparing a new cocktail menu featuring barrel aged Canadian whiskeys cocktails, premium martinis and fun seasonal cocktails. Executive Chef Richard Pilkington is crafting new steakhouse staples, rounding out a robust, fire-driven offering.
Chef Richard Pilkington has been cooking for the past 13 years. He graduated from SAIT, and started at Notable in 2011, and working there for 6 years before going to the Nash for 5 years. He returned to NOtaBLE in the Fall of 2022 where he now leads the exceptional culinary team in creating stellar dining experiences for all their guests.