Stockmen's Chophouse - Camrose

My husband and I are part of the Stockmen's Chophouse Dinner Club. We get a meal every month that is specially prepared for us and not available on the regular menu. We've only been to two so far and have been blown away by the items Chef has come up with.This past weekend we enjoyed our April Dinner Club menu. Our choices were:Appetizer - Seafood Risotto, Bison Tartare, Smoked Duke Wellington, or Arugula SaladMain Course - CAB Prime Tomahawk Steak (for 2), Duo of Bison, Stuffed Chicken Breast Supreme, or Grilled Wild B.C. AlbacoreDessert - Tiramisu Cheesecake, Dark Chocolate PateI ordered the Bison Tartare, the Duo of Bison, and the Cheesecake.My husband ordered the Risotto, the Chicken, and also the Cheesecake.I have never had Tartare before but I figured if there was anywhere to give it a try, Stockmen's would be it. "Hand chopped tenderloin, house pickled mustard seeds, shallot, crispy egg yolk, signature truffle chips, spring roll cracker, crostini". The taste combination was delicious and the texture of the dish was delightful - the crispiness of the egg yolk and the spring roll cracker together with the tartare itself were fabulous.My husband's Risotto was served with huge chunks of various seafood in a decadently creamy looking base. He said it was very good. In fact, I'm not sure he breathed even once while eating it.My Bison was superb, especially the Maple Bourbon BBQ rib. My husband tried to taste some and I stabbed him with my fork! The 6oz bison Ribeye was very tender and juicy, the accompanying Pear & fig chutney a tasty accompaniment and the creamy gorgonzola polenta was exquisite - creamy, slightly tangy.. My husband's Chicken came stuffed with House made chorizo, caprini goat cheese, and smoked tomato and was served with creole rice & beans, honey thyme jus. He again devoured every morsel.Ordering Cheesecake for dessert was tough for me. I mean, I love cheesecake but I've had Stockmen's Dark Chocolate Pate before and it is quite possibly the best thing I have ever eaten anywhere, anytime. Especially being a chocolate fan like I am.Let me just say - this cheesecake was the best cheesecake my husband and I have ever had, homemade or otherwise. The mascarpone filling was sinfully creamy and smooth with the perfect amount of espresso and Frangelico over a cocoa lady finger crust. Absolute heaven! The serving size was just right so our senses were left feeling totally satisfied.A final word here - the service is spectacular. These servers know their stuff, are proud to be working at Stockmen's, and treat everyone with a stellar attitude.If you ever have the opportunity to eat at Stockmen's please do so. Try something a little adventurous (if you want to). It's a safe place to try something you are a little hesitant about. As I said, their flavour combinations are always right on and so imaginative. EG - Mashed potato and smoked pork spring rolls with sesame. Who would have ever thought! But so delicious!

Stopped in by chance as we drove through camrose, and are we ever glad we did! This restaurant was so great. Such a great little spot. I had the chicken burger, the best I have ever had. My husband had the steak sandwich and he couldn't have enough of if. My kids shared the chicken fingers and they were so good. I had to stop myself from eating them. We were so full, we didn't even look at the dessert menu. Can't wait to go through camrose again to eat here!!

I have been here many times and left several great reviews. Went here tonight for my husbands birthday. $200 for 5 people and were very disappointed with the food. The servers tried hard but were so short staffed. I only saw two for the whole restaurant. The buns were tasteless with some fruity butter which didn't help. Sent them back uneaten. The salmon Wellington on special was not available. The baked chicken burger, not available. The prime rib, not available. Two $38 steak meals, were so salty and with blue cheese on them that it ruined the steak. A few tiny potatoes and a couple firm veggies but that's it for $38. No salad. No soup. The stuffed chicken breast was white like it was boiled with white skin! Totally unappealing to look at and the stuffing was a tiny glob of goat cheese. The little half a baked potato with the strip loin was good but again just tiny. The steak sandwich was so tough you need to hack it to death. With three mushrooms! And the fries were bleh. We booked it as a birthday but no mention by staff, no free dessert or free drink. Just nothing but a big bill and a bad memory. The only thing good about tonight was the apple cider. Won't be back! And that's sad because we used to go a lot but nope, ball dropped.

What a lovely way to celebrate on a Tuesday. My husband and I came to Camrose and on a recommendation came to Stockman's Chophouse. Busy even on a Tuesday but that is to be expected when the food and service is this good. Warm buns with a speciality butter right of the hop to tide us over. We had the Chef's Caesar, delicious with enough garnish to serve as antipasto! Smoked devilled eggs and Oysters Rockefeller for starters and Duck Breast with bacon and wild mushroom risotto for me and a 12 ounce rib eye for hubby as entrees. We capped off the meal with Banana's Foster and Chocolate Panacotta for desert. Throughout the meal dishes and cutlery were quietly whisked away by the servers. What a special place !!! Congratulations Chef Jesse!

The food and presentation is uneven. I and friends ate here twice within one week and the experience was the same both times. Mother's day the food was delicious but the vegetables wre covered by mashed potatoes and the meat was piled on the very top. The meal was tasty but lacked colour and beauty.The following Friday it was a similar experience but with different people. The meal ordered was prime rib roast. Everything was once again piled up. Beginning with rutabaga or some other such vegetable covered with mashed potatoes topped with the meat (which was tough medium rare. This was topped by Yourkshire pudding and the entire meal poured with gravey. This must be the chef's signature presentation but I find it unattractive and not pleasing to the eye.