Ten Foot Henry

Alayne Brigitte Sanchez

Always a great experience here. I keep coming back for their butterscotch pudding — it’s one of my favorites and never disappoints. I also loved that they serve Annex Cola, which was a nice touch.The cacio e pepe was rich and comforting, while the kale pesto had great texture and flavor. The steak was tender, and the gai choy was especially tasty and complemented the dish nicely.The restaurant has a lively atmosphere that makes it a great spot for a meal with friends or family. Looking forward to coming back again!

Hind Ech-cheikh

Such a great restaurant with amazing food, excellent service and beautiful atmosphere.We ordered the eggplant on the fava beans purée, the fried potatoes, the salt/pepper spaghetti, the arctic Char fish.Every dish tastes so good and we enjoyed our culinary experience so much.Definitely coming back if we come to Calgary again!

Dairo R

Had dinner here based on reviews. Amazing food - ordered the tomatoes on toast, the scallops, and the gigli pesto. Presentation and flavor was well worth it. The server was extremely nice and attentive, kudos to Keaton. We sat by the chef’s station and was treated with front row seats to magical cooking.Would’ve been nice if the chefs were a bit gracious when not too busy.A great place to experience.

Celine Ko

I walked in on a busy Wednesday night without a reservation and the hostess was quick and happy to find me a spot at the end of the bar. My server Jill really made my whole experience excellent - I was dining alone, and she would pop by periodically to check in on me. The vibe was rowdy and the service was always with a smile. I loved the energy of the place. The tuna crudo was delicious (loved the crunchy capers and chimichurri), and I devoured it, along with a full plate of perfectly seared scallops. The Blue Crush (non alcoholic) cocktail I had was pleasantly balanced and refreshing. Would highly recommend!

Meli

Wow! Each dish kept getting better! We ordered the marinated beets with salted ricotta mamma ghanoush and cured zucchini followed by cauliflower in gochujang sesame and ginger sauce topped with Alberta flat iron steak truffle Dijon and Gai choy paired with a red from Montepulciano region. Definitely coming back to try all their other dishes.We sat at the bar, great service and friendly.

Alayne Brigitte Sanchez

Always a great experience here. I keep coming back for their butterscotch pudding — it’s one of my favorites and never disappoints.

Hind Ech-cheikh

We ordered the eggplant on the fava beans purée, the fried potatoes, the salt/pepper spaghetti, the arctic Char fish. Every dish tastes so good and we enjoyed our culinary experience so much.

Celine Ko

I walked in on a busy Wednesday night without a reservation and the hostess was quick and happy to find me a spot at the end of the bar. My server Jill really made my whole experience excellent - I was dining alone, and she would pop by periodically to check in on me.

Meli

We ordered the marinated beets with salted ricotta mamma ghanoush and cured zucchini followed by cauliflower in gochujang sesame and ginger sauce topped with Alberta flat iron steak truffle Dijon and Gai choy paired with a red from Montepulciano region.

Recommended by a Toronto chef and it did not disappoint. Was alone but still tried four dishes. Hard to pick a favorite but would have to go with the tomatoes with whipped feta.

Both times we were really impressed by the food - fantastic produce, especially the vegetables which are rarely the star of the show in this city. We were also particularly impressed by the staff who were charming and courteous.

Anything goes as long as the food is good and we aren’t rushed so we can sit and chat. This stands out as one of the most memorable. While some of the combinations on the menu sound a little weird, they really do work.

In our three days in Calgary, we went to Ten Foot Henry three times. It is simply one of the best restaurants we have experienced. Every single dish was innovative and flavorful yet where else can you dine where the charred cabbage was the star of the show?