EIGHT

EIGHT Hidden reservations-only, 8-seat dining experience featuring an interactive tasting of Canadian terroir expressed through our unique cultural mosaic

06/22/2026

This week, Matt from stopped by Eight to share a few of the expressions coming to the table on July 4th. The Portwood Reserve was among them and it’s something special.

It was a memorable evening. The kind that makes you look forward to what’s coming. The Dalmore x EIGHT collaborative dinner. Eight seats, one seating, and very limited availability. link is in our bio.

Darren MacLean After Eight Parlour Emma Coady

Eight opens for a limited Stampede release on July 2, 3, and 5. A multi-course experience paired exclusively with the be...
06/17/2026

Eight opens for a limited Stampede release on July 2, 3, and 5. A multi-course experience paired exclusively with the best Canadian wines.

$695 per person, plus tax and gratuity. Seats are limited. Reserve via link in bio.

EIGHT After Eight Parlour Darren MacLean

Cultural Chef Exchange 2026. Season 6. Mexico City comes to Calgary.We are proud to welcome Chef Emmanuel Prieto and Che...
06/08/2026

Cultural Chef Exchange 2026. Season 6. Mexico City comes to Calgary.

We are proud to welcome Chef Emmanuel Prieto and Chef Chris Domit of , a celebrated restaurant rooted in the culinary traditions of Southern Europe, inside a historic early 20th-century house in Colonia Juárez, Mexico City.

Chef Emmanuel’s path took him through Brazil, South America, Southeast Asia, and Scandinavia before returning home to open Taverna, three-time recipient of Culinaria Mexicana recognition and named among Mexico’s 100 Best Restaurants.

Chef Chris trained under Dan Barber at Blue Hill at Stone Barns before travelling the world through Lebanese and French culinary traditions. Together, the two bring a shared background that includes kitchens at Noma and Nahm.

Shokunin x Taverna Friday, June 26. Feature snacks from our visiting chefs alongside the à la carte menu. Reserve via link

Eight x Taverna Saturday, June 27. One seating at 6:30pm. Reserve via link in bio.

Korea and Japan exchanges to follow, each a separate and distinct event. Stay tuned.


The Dalmore x Eight — A Stampede Collaboration Dinner
To commemorate Eight being named No. 2 on the 2026 North America’s...
06/06/2026

The Dalmore x Eight — A Stampede Collaboration Dinner

To commemorate Eight being named No. 2 on the 2026 North America’s 50 Best Restaurants, we are delighted to announce a special collaboration dinner with .

Saturday, July 4, 2026 · 6:30pm $3,750 + tax & gratuity per person · 8 seats only

Chef Darren MacLean invites you to explore a piece of his own Scottish heritage in an evening defined by craftsmanship, rarity, and exceptional flavour.

The evening centres around The Cask Curation Series — The Port Edition. Limited to just 150 sets worldwide, with this being the only set available in Alberta, retailing at over $46,000 CAD. Combined bottle value of over $30,000 CAD.

Special pours include: 
Dalmore Cask Curation — Port Edition, Aged 27
Years Dalmore Constellation 1989 — Aged 22
Years Dalmore Luminary No. 3
Dalmore King Alexander

Guided by Emma Coady, National Single Malt Specialist, Whyte & Mackay.

Seats are extremely limited. Reserve via link in bio.

Eight is honoured to announce its ranking as No. 2 on the North America’s 50 Best Restaurants 2026 list, marking a histo...
06/06/2026

Eight is honoured to announce its ranking as No. 2 on the North America’s 50 Best Restaurants 2026 list, marking a historic milestone for both the restaurant and the Canadian culinary landscape.

Founded and led by Chef Darren MacLean, Eight was created with a singular vision: to tell the story of Canada through food, hospitality, culture, and human connection. From its intimate eight-seat counter to its immersive and highly personal dining experience, Eight has sought to challenge conventions while celebrating the diverse influences that shape modern Canadian cuisine.

“This recognition belongs to our entire team. Every member of Eight contributes to creating an experience that is deeply personal, thoughtful, and reflective of who we are. We are incredibly grateful to our guests, our peers, and the wider hospitality community who have supported us throughout this journey.”

“We have always believed that Canadian cuisine deserves a place in the world’s most important culinary conversations. To see that vision recognised at this level is both humbling and motivating.”
— Chef Darren MacLean

Eight would like to thank its guests, collaborators, producers, suppliers, and hospitality colleagues across Canada and beyond.

.tcy .turpin_ 


05/29/2026

Highest New Entry. Best Restaurant in West Canada. No. 2 overall. Thank you to our guests, our team, and this country. Eight has always been about discovering what Canadian cuisine truly is — a cultural mosaic still being written. This award belongs to everyone who believed in that vision, including those who were part of this journey and have since moved on.

Congratulations to Head Chef .tcy GM @
and the entire team at EIGHT. 


Unequivocally Chinese cuisine has quietly helped shape Canada’s culinary landscape. From coast to coast you will seldom ...
05/28/2026

Unequivocally Chinese cuisine has quietly helped shape Canada’s culinary landscape. From coast to coast you will seldom find a small town that doesn’t have a chinese restaurant and as such this cuisine is inextricably linked to Canada’s culinary future! We pay homage to these restaurants we all grew up with with a course of dim sum, using PEI lobster in all Its forms: grilled tail, a hargow stuffed with claws and legs, a wrapper withlobster roe, sauced with an espuma lobster tomalley, shao-xing, butter and red vinegar

Resting under a veil of charcoal crisped shiso is the heart of the venison. As a part of our forest course, the heart is...
05/28/2026

Resting under a veil of charcoal crisped shiso is the heart of the venison. As a part of our forest course, the heart is lightly brined and served as paper thin sashimi, dressed with raw sliced garlic, sesame oil & freshly cracked pepper the texture is subversive soft and sweet, the lingering sharp garlic accents the over all umami and invites a stark surprise introducing you to the wilds of Canada.

Fogo island Squid from Canada’s east coast, is carefully selected for its size and tenderness. The whole squid is carefu...
05/28/2026

Fogo island Squid from Canada’s east coast, is carefully selected for its size and tenderness. The whole squid is carefully processed. In particular the “shiokara” or innards of the squid is carefully preserved and lightly fermented as the base of a green curry. Finished with coriander flowers grown at

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631 Confluence Way
Calgary, AB
T2G1C3

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