RGE RD

The story

Crafted with passion, served with love

Eat Off the Beaten Path

What began as a series of dinners gathering friends and neighbours on farms throughout Central Alberta became, in 2013, a full restaurant when Chef Blair Lebsack and Caitlin Fulton opened RGE RD on 123 Street in Edmonton. The premise has stayed true ever since: ingredients sourced from farms and small-scale producers, an ever-changing menu dictated by season and terroir, and a kitchen built around wood fire cookery and whole-animal butchery — tip to tail.

The philosophy is not merely aesthetic. RGE RD's commitment to sustainability and best-practice sourcing runs through every decision, from the proteins on the plate to the Canadian wines on the list. Wine Spectator recognised the depth of that list with its Award of Excellence in 2023 — fitting for a restaurant whose wine menu mirrors its food ethos, favouring vintners who "reveal the character and essence of a place."

The Kitchen and Its Craft

The cooking at RGE RD celebrates the tastes of the prairies through traditional techniques passed down across generations, integrated with contemporary skill. The seasonal menu reads like a map of the Canadian landscape: Cap-Pelé lobster ceviche, Pilatus Farms bison with hazelnut spätzle and black currant, grilled elk striploin with blueberry gin glaze, and dry-aged duck breast with fermented cherry jus and a duck confit spring roll. A section called "questionable bits from The Butchery" — beef bone marrow tartare, chicken heart skewer with whiskey flambé, blood sausage with crab apple butter — signals that nothing is wasted and nothing is timid.

For those who want to surrender the wheel entirely, the Road Trip blind tasting menu at $119 per person is a multi-course seasonal progression with optional beverage pairings ranging from alcohol-free to premium. Full table participation is required, along with, as the restaurant puts it, "a sense of openness and adventure."

The Butchery and Beyond

Next door to the restaurant, The Butchery by RGE RD extends the whole-animal ethos into a market-style setting: custom cuts, house-cured meats and sausages, housemade stocks, and made-to-order sandwiches. It is a meaningful bridge between the farm partnerships that drive the kitchen and the broader Edmonton community.

Blair and Caitlin sum up their hospitality simply: "Celebrate the simple pleasures in farm fresh ingredients, safe and thoughtful service while indulging all senses — all are welcome." At RGE RD, that welcome is entirely genuine.