Ironveld Fine Dining Experience
Ironveld is where the kitchen's philosophy becomes visceral - an open-hearth steakhouse on the lobby level that treats Alberta's land-raised proteins as the main event every single night. Designed for guests who want a meal that holds its own alongside a high-energy casino evening, the restaurant moves at a confident pace without rushing a single course. Chef Mirela Voss personally oversees the hearth programme, and the menu shifts with each Alberta season to keep sourcing honest and flavours sharp.
Open-Hearth Centrepiece Kitchen
The restaurant is built around a 14-foot stone hearth burning a rotating selection of Alberta hardwoods - cherry, apple, and birch - each adding a distinct char note to proteins and seasonal vegetables.
Alberta Producer Sourcing
Every protein on the menu - bison strip loin, Peace Country lamb rack, and Vegreville-raised duck - is sourced from named Alberta farms that Chef Voss visits personally twice each year.
Pre-Theatre Pacing Option
Guests heading to an evening on the gaming floor or to a Qalexagrand event can request a pre-theatre dining pace - a three-course format timed to 55 minutes so nothing on the main floor is missed.
Chef's Counter Seating
Six seats at the chef's counter face the hearth directly, offering a front-row view of the kitchen's technique and an optional dish-by-dish commentary from the lead line cook on duty.
Late-Night Prime Rib Service
Ironveld keeps its kitchen active until 1:30 a.m. on weekends, serving a standing-rib roast carved tableside - designed specifically for guests returning from a session at the tables who want something substantial.
Private Dining Room for Eight
A glass-walled private dining room seats up to eight guests with a bespoke menu designed in advance with Chef Voss - ideal for business dinners, celebrations, or a high-stakes evening that starts at the table.