The Wednesday Room has long been a fixture of downtown dining, pairing a playful room with confident, flavour driven cooking.
Under Executive Chef Derek Wilkins, the menu leans modern Canadian with global influence, grounded in local ingredients and dishes that keep regulars coming back.
The Wednesday Room
For eight years, The Wednesday Room has been bringing personality to downtown dining, designed to feel like your funky uncle’s house with a touch of Stanley Kubrick flair. Bold carpets, typewriters, and the infamous “all work and no play” across the back bar set the stage for playful evenings filled with good food and conversation. Executive Chef Derek Wilkins leads the kitchen with a modern Canadian style rooted in French training and shaped by global influences. Dishes like duck fat truffle popcorn and Szechuan maple fried chicken have become guest favourites, while seasonal updates keep the menu fresh and inspired. We are fond of the smashed cucumber and crispy pork belly. Family-run and proudly independent, The Wednesday Room has built a reputation as a downtown gem where guests can dress up or keep it casual but always expect a good time at the table. That experience is grounded in a commitment to local farms, with produce from Galimax Trading’s Alberta and BC growers shaping much of what comes out of the kitchen.
The Wednesday Room | #100, 118 8th Ave. S.W. | 403.45 Save 2.5080 | wednesdayroom.com
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