A Cut Above
Specializing in signature steaks, specialty pasta, rustic thin crust pizza, and FRESH seafood, Louie’s Steakhouse offers the finest quality food and exemplary service in an area of abundant comfort. Chef Kent Rode has created a dining experience focusing on regional products and in-season ingredients. We offer only the finest cuts of premium aged beef, along with a menu featuring a diverse selection of appetizers, entrees, and accompaniments that is sure to tantalize the most refined of palates.
Executive Chef Kent Rode began his culinary career after graduating as a Red Seal Chef, living and working in kitchens all across Canada. Briefly settling in Edmonton, he participated in the Edmonton Black Box food competition two years and won the Alberta beef competition while a Chef at one of Edmonton’s major hotels. Kent joined the Louie’s Steakhouse team in 2014 and has systematically transformed our menu into a culinary masterpiece.
Our liquid chefs have created an impressive martini and cocktail menu. From signature drinks to a modern twist on some old classics, Louie’s has you covered. We use premium spirits, house made purees and fresh ingredients. We also boast Nelson’s largest scotch, rum and digestif collections for the more refined of palates.
With over 150 bottles to choose from and Nelson’s largest glass pour selection, our trained Sommeliers’ are sure to find you something to fit your palate. For something on the higher end, ask your server about our secret cellar list.